Real Recipes From Real Home Cooks ®
Homemade Hostess Cupcakes
INGREDIENTS
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Homemade Hostess Cupcakes
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1 cup all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup boiling water
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⅓ cup Cocoa Powder
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⅓ cup semisweet chocolate chips
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¾ cup sugar
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½ cup sour cream
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½ cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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Preheat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, and chocolate chips in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. W
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Filling:
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4 tablespoons unsalted butter, at room temperature
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1 cup powdered sugar
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2 teaspoons pure vanilla extract
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3 tablespoons heavy cream
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1 1/2 cups marshmallow cream
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Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in bat
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Chocolate Ganache:
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6 ounces bittersweet chocolate, chopped
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1/2 cup heavy cream
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1 tablespoon unsalted butter
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1 teaspoons pure vanilla extract
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Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add vanilla; let stand until cool but still glossy and liquid.
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White drizzle for top:
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1/2 stick unsalted butter
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1 tablespoons milk (or more if necessary)
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1 cup powdered sugar
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1/4 teaspoon vanilla
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Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip to pipe your decorations on the cupcakes.
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