Hubby has a total sweet tooth, especially for bad for you store-bought treats like Hostess cakes and Little Debbies. Its been awhile since I’ve done any real baking so I figured I’d whip up something for him this weekend and remembered seeing these Homemade Hostess Cupcakes awhile back. I did some searching and found several different recipes out there, including a whole cake made to replicate a ding-dong on Smitten Kitchen. I might make that one for Hubby’s birthday this year. But for now I wanted cupcakes and recipe posted at Annie’s Eats seemed to fit the bill! Jaime also made these recently using Dorie’s recipe for Chocolate Cupcakes which of course I must try too!
Hubby just couldn’t get enough! And I have to admit… these were pretty dang good in my book! I was a little worried that they’d be way to sweet for my taste buds but they really weren’t. They were the perfect dessert with a big glass of milk! I truly can’t wait to make these again!
I can’t really say how they compare to a Ding Dong… I don’t think I’ve ever actually eaten one. I just know they were tasty cupcakes Its actually been awhile since hubby has had a Ding Dong either so he couldn’t compare either (he tends to stick with Little Debbie when he’s craving a bad for you sugary treat).
I hope to spend some time in the next few months trying out some other recipe for things like Oatmeal Pies, Moon Pies and that sort of stuff… If you have a recipe you like, certainly point me in the right direction! Hubby would be appreciative!
Oh and a little tip when you try these out (cause you must)… keep squeezing that pastry bag. I felt like I had put a ton of filling in them and was worried the cream would over power the cupcake… yea there really wasn’t much in the cupcakes. I had to go back twice to add more filling to get a decent amount Oh and if you peak in the oven while they’re baking like I did, don’t panic when they’re big and puffy and way larger than the muffin tin… they settle down! Enjoy!
Chocolate Cupcakes with Cream Filling
1/2 c plus 2 Tbsp cake flour
1/3 c unsweetened Dutch-processed cocoa
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
2 large eggs, separated
1/3 c canola oil
1/2 c plus 2 Tbsp granulated sugar
2 Tbsp water
6 Tbsp unsalted butter, softened
1 1/2 c confectioners’ sugar
3/4 c marshmallow creme
1 1/2 Tbsp plus 1 tsp heavy cream
1/4 c heavy cream
4 ounces bittersweet chocolate, finely chopped
1 Tbsp unsalted butter, softened
Preheat the oven to 350°. Spray a 12-cup nonstick muffin pan with vegetable oil spray, or line with liners. In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water. Beat in the dry ingredients at low speed until smooth.
In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 15 minutes, or until the cupcakes are springy when touched. Let the cupcakes cool for 5 minutes, then turn them out onto a wire rack to cool completely.
For the filling: In a medium bowl, beat the butter with the confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer all but 1/2 cup of the filling to a pastry bag fitted with a 1/4-inch plain round tip. Stir in the remaining 1 teaspoon of heavy cream into the remaining filling and reserve for piping the tops of the cupcakes.
Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set cupcakes aside.
For the frosting: Heat the heavy cream in a small saucepan until steaming. Add finely chopped chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting.
Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting.
Yields: 12 cupcakes
Source: Adapted from Food & Wine, as seen on Annie’s Eats