Homemade Hostess Cupcakes

Description:

Homemade Hostess Cupcakes are the ultimate nostalgic treat! These rich, moist chocolate cupcakes are filled with a fluffy marshmallow cream and topped with a glossy chocolate ganache. Finished with a signature swirl of vanilla icing, these cupcakes are a homemade version of the beloved classic snack that everyone will love.

Origin:

Inspired by the iconic Hostess Cupcakes first introduced in 1919, this homemade version allows you to recreate the same nostalgic flavors with fresh, high-quality ingredients. Perfect for parties, lunchboxes, or an indulgent treat at home.

Ingredients (Makes 12 Cupcakes):

For the Cupcakes:

• All-purpose flour: 1 cup (125 g)
• Unsweetened cocoa powder: ½ cup (50 g)
• Granulated sugar: 1 cup (200 g)
• Baking powder: 1 tsp
• Baking soda: ½ tsp
• Salt: ¼ tsp
• Eggs: 2 large
• Whole milk: ½ cup (120 ml)
• Vegetable oil: ¼ cup (60 ml)
• Vanilla extract: 1 tsp
• Hot water: ½ cup (120 ml)

For the Filling:

• Marshmallow fluff: 1 cup (240 ml)
• Unsalted butter (softened): ¼ cup (60 g)
• Powdered sugar: ½ cup (60 g)
• Vanilla extract: 1 tsp

For the Ganache:

• Semi-sweet chocolate chips: 1 cup (175 g)
• Heavy cream: ½ cup (120 ml)

For the Swirl:

• Powdered sugar: ½ cup (60 g)
• Milk: 1-2 tbsp
• Vanilla extract: ½ tsp

Optional Ingredients:

• Espresso powder: 1 tsp (for a deeper chocolate flavor)
• Sea salt flakes: A pinch for sprinkling on top of the ganache

Instructions:

Step 1: Make the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Add Hot Water: Stir in the hot water until the batter is smooth. The batter will be thin.
5. Bake: Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 2: Prepare the Filling

1. Cream the Ingredients: In a bowl, beat the marshmallow fluff, butter, powdered sugar, and vanilla extract until smooth and fluffy.
2. Fill the Cupcakes: Use a knife or cupcake corer to cut out a small hole in the center of each cupcake. Fill with the marshmallow mixture using a piping bag or spoon.

Step 3: Make the Ganache

1. Heat Cream: In a small saucepan or microwave, heat the heavy cream until steaming but not boiling.
2. Melt Chocolate: Pour the hot cream over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
3. Dip Cupcakes: Dip the tops of the filled cupcakes into the ganache and let set.

Step 4: Add the Swirl

1. Make the Icing: Mix powdered sugar, milk, and vanilla extract until smooth and pipeable. Transfer to a piping bag with a small tip.
2. Pipe the Signature Swirl: Pipe a looped swirl across the top of each cupcake.

Tips for Success:

• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
• Chill the Filling: If the marshmallow filling is too soft, refrigerate it for 10-15 minutes before piping.
• Perfect Swirl: Practice piping the swirl on parchment paper before decorating the cupcakes.

Recommendations:

• Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
• Serving Suggestion: Pair these cupcakes with a cold glass of milk or hot coffee.
• Gifting Idea: Wrap each cupcake individually in decorative packaging for a charming homemade gift.

Nutrition (Per Cupcake):

• Calories: ~300
• Protein: 3 g
• Fat: 15 g
• Carbohydrates: 40 g
• Sugar: 28 g
• Fiber: 1 g

Homemade Hostess Cupcakes bring together the classic flavor and fun of the original with the love and care of homemade baking. Perfect for indulging your inner child or wowing your guests at your next gathering!