Cloning the Hostess Cupcake

Knowing my aversion to foods wrapped in cellophane, two of my best friends decided that they were going to make Hostess cupcakes for my birthday dinner. Trouble-makers. Yes, I was amused; no, I didn't eat the one in the wrapper. But I did indulge in their homemade version and it was yummy. Jenn's mom found this recipe for her.

Homemade Hostess Cupcakes

For the cupcakes:

1 1/2 cups sugar

2 cups flour

3/4 cup Dutch process cocoa

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

1 cup oil
3/4 cup buttermilk
1 teaspoon vanilla
3/4 cup hot coffee
Preheat oven to 350 degrees F. In a large bowl sift together sugar, flour, Dutch process cocoa, baking powder, baking soda and salt. In a separate bowl, beat together eggs, oil, buttermilk and vanilla and then add into the dry ingredients. Whisk in the hot coffee.

Fill lined muffin cups 2/3 full and bake at 350 degrees F for 18-20 minutes. Remove from oven and allow to cool.

For the filling:
4 tablespoons butter
1 cup powdered sugar
2 teaspoons vanilla
1 cup marshmallow creme

In a medium bowl, beat together all filling ingredients. Fill a large piping bag. When cupcakes are cool, press tip into the center and squeeze 1-2 tablespoons of the cream filling into the center. Repeat for all cupcakes.

For the ganache:
3/4 cup cream
7 ounces chocolate
Heat the cream in a saucepan over medium heat stirring frequently until the cream is hot and just starts to boil. Immediately pour the cream over the chocolate and whisk until smooth. Spread warm but slightly cooled ganache over the tops of the filled cupcakes.

For the icing:
1/2 stick butter
1 cup powdered sugar
1/2 teaspoon vanilla
1/2-1 tablespoon milk

Once the ganache is set, whip together all icing ingredients until smooth, adding more milk if necessary. Fill a piping bag and pipe on the curls or write fun messages on your cupcakes.

Makes 12 homemade Hostess cupcakes.