Homemade Hostess Cupcakes
They’re really good!
And if you don’t have enough people to share them with, you’re running the risk of eating too many of them!
The recipe for these cupcakes comes from Bridget at Bake at 350 and they’re amazing! The recipe calls for Marshmallow creme and I didn’t have any store bought stuff so I made my own…we’ll start there!
- 1 egg white
- 1/2 cup light corn syrup
- 1/8 tsp salt
- 1/2 cup sifted powdered sugar
- 1/2 tsp vanilla extract
Place a heat proof bowl over a pot of simmering water and combine the egg white, syrup and salt. Whisk until the mixture is hot to the touch (about 3 minutes) Beat for 10 minutes until nice and thick. Add the powdered sugar at low speed and beat until incorporated. Add the vanilla and beat until light, smooth and “marshmallowey”
Set aside until ready to use.
Homemade Hostess Cupcakes recipe from Bake at 350
For the Cupcakes
- 1 1/4 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups granulated sugar
- 4 oz unsweetened chocolate, chopped
- 1/2 cup unsalted butter
- 2 tsp vanilla extract
- 2 large eggs, beaten
- 4 tbsp unsalted butter, room temp
- 1 cup powdered sugar
- 2 tsp vanilla
- 3 tbsp heavy cream
- 1 cup marshmallow creme
- 6 oz bittersweet chocolate, chopped (I used Lindt dark chocolate 70%, it was delicious)
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- 2 tsp vanilla
For the icing
- 1 stick unsalted butter
- 1 tbsp milk
- 2 cups powdered sugar
- 1/4 tsp vanilla
*I had a lot of filling leftover, but definitely could have managed to get a bit more into my cupcakes. The above photo isn’t a very good representation of the filling, I think most of the cupcakes had about 1 tbsp of filling. I think had I of cut the recipe in half there still would have been plenty of filling.
I also scaled the icing recipe way down as I only needed a tiny bit to pipe the loops on top of the ganache.
Preheat the oven to 350 degrees and line 20-24 muffin tins with paper liners.
For the cupcakes: In a saucepan, bring sugar and 1 cup of water to a boil, stirring until all of the sugar has dissolved. Pour into a large bowl and add the chocolate and the butter. Let the mixture sit for 2-3 minutes and then stir until the chocolate has all melted and the mixture has cooled slightly. Stir in the Vanilla.
Sift the flour, baking soda, baking powder and salt into a bowl.
Use a mixer to beat the eggs into the chocolate followed by the dry ingredients. Don’t be alarmed if your batter is really runny, it’s okay.
Pour roughly 1/4 of batter for each cupcake.
Bake 20-25 minutes until a pick inserted in the middle of the cupcake comes out clean.
For the Filling:
Use a mixer to cream the butter and until it’s light and fluffy. Add 1/2 cup powdered sugar followed by the vanilla and 1 tbsp of cream and beat until smooth. Beat in remaining 1/2 cup of powdered sugar and 2 tbsp of cream in batches, alternating between sugar and cream. Beat in the marshmallow creme and set aside.
Place the chocolate in a heat proof stainless steel bowl, heat the cream and 1 tbsp of butter in a small saucepan over medium heat until it just begins to boil. Pour the hot cream over the chocolate and let stand for 5 minutes. Whisk in 2 tsp of vanilla and let sit until ganache has cooled slightly and is thick and glossy.
For the icing:
Beat everything together adding more milk if needed to make a soft, smooth icing for piping. You can either use a piping bag fitted with a small round tip, or a ziplock with a tiny snip out of the corner (I used the ziplock bag)
Put the filling into a pastry bag fitted with a medium-sized tip. Insert the tip into the top of the cupcake and fill until the cupcake feels heavier.
Spoon some of the ganache on top of the cupcake and spread to the edges using the back of the spoon. Chill 15 minutes.
Decorate the top of the cupcake
Store in the fridge!