Mrs. Regueiro's Plate: Homemade Hostess Cupcakes

Friday, July 12, 2013

Homemade Hostess Cupcakes

Do you remember the moment when you came to the realization that you were an adult? Or when you realized that you were too old to be a kid anymore.

Last year when I finally became a mother, I felt the pangs of adulthood smack me in the face when I realized I was responsible for the life of another human being. That is some scary stuff, but at the same time, it's been really exciting and rewarding to teach my kids things as well. Right now we are working on teaching Elena simple words like "Mami" "Papi" "thank you" and "brother." Eric and I have talked about Elena's and Emilio's first day of pre-school, and who will tutor them in math or English when they have homework, and what sports they will play in. We laughed about Emilio and all the girls that Elena will beat up on and vice versa, too. I have really felt like an adult now talking about all the things we want to teach our children and the things we want to do with them.

I absolutely can't wait for the day to cook/bake with both my kids aka my future little sous chefs. These Homemade Hostess cupcakes will be on the top of my baking list for Elena and Emilio. I remember enjoying these cupcakes in my packed lunches in my elementary school days. It brings back sweet childhood memories of how simple being a kid was, and the how the highlight of your day was beating someone at a game of tetherball/foursquare/kickball or enjoying T.G.I.F. TV (Full House, Family Matters, Perfect Strangers and Just the Ten of us was my utmost favorite two hour block of awesome shows). These devil food cupcakes with the fluffy marshmallow center are a classic treat that will always make me feel like a kid.

I'll always a kid at heart when it comes to sweet treats.
Homemade Hostess Cupcakes
Adapted from The Novice Chef
ZipList Add Recipe
{Printable Recipe}

Yield: 14 to 16 cupcakes
  • 1 1/3 cups all-purpose flour
  • 1/2 cup dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon milk
  • 1 cup marshmallow fluff
  •  Chocolate Icing:
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 2 teaspoons light corn syrup
  • 2 ounces 70% bittersweet chocolate, chopped
  • 1/2 cup powdered sugar, sifted
  • Vanilla Icing:
  • 4 tablespoons unsalted butter, room temperature
  • 1-2 tablespoons milk
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
Cooking Directions
  1. To prepare the cupcakes: Preheat the oven to 350 degrees and line muffin tin with desired cupcake liners.
  2. In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, whisk together the egg, sugar, oil and vanilla extract making sure there are no lumps. Add the flour mixture, alternating with milk until the mixture is smooth.
  4. Fill muffin cups with 2/3 batter. Bake for 18 to 20 minutes. Remove from oven and place on cooling rack.
  5. Prepare the marshmallow center filling: Using a stand mixer with the beater blade attached, cream the butter until light and fluffy, about 1 to 2 minutes. Add in the confectioners' sugar, vanilla extract and milk and mix until smooth. Add the marshmallow fluff.
  6. Transfer the filling into a pastry bag fitted with a plain long filling tip. Insert the tip into the center of the cupcake and slightly pipe enough creme until the cupcake feels heavy, it's about 2 teaspoons full. Don't worry if the creme mixture seaps out of the top, you will cover it with chocolate ganache on the top.
  7. Prepare the chocolate ganache icing: In a small saucepan over medium heat, melt the butter. Add milk, corn syrup and chopped chocolate. Make sure to stir constantly and slowly to allow chocolate to completely melted and chocolate is smooth.
  8. Once chocolate is smooth and completely melted, remove the pan from the heat. Whisk in the powdered sugar and stir to combine. Immediately dip the top of each cupcake into the icing and transfer to a wire rack. Let the chocolate ganache icing layer set for about 10 minute before moving onto the next step.
  9. Prepare the vanilla decorative icing. Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Stir in confectioners' sugar, vanilla extract and milk. Mix until smooth, about 1 to 2 minutes. If icing is too stiff, add in a little more milk.
  10. Transfer icing into a pastry bag with a small tip. Carefully pipe a swirly decoration on top of the cupcakes.

Review: These cupcakes are sinfully dangerous and may take a little time and effort on your part to complete all the steps. It may seem a little complicated, and it might help if you have an extra mixer bowl for the icing steps. Although the marshmallow center is not exactly the same as the original Hostess cupcake, it's still a wonderful at-home sweet treat to enjoy. Hostess is making a sweet comeback soon enough but I'll be celebrating with my homemade hostess cupcakes at home till then.
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