Friday, May 14, 2010

Cupcake a Week: Hostess Chocolate

This weeks cupcake takes me back to my childhood! I don't know about you but when I was growing up I used to love eating the Hostess chocolate cupcakes filled with the vanilla cream center and chocolate frosting. And lets not forget about those signature white curls on top!

I remember my mom would take us to the bread store every week and I would walk up and down the isles looking at all the sweet treats...twinkies, ho ho's, ding dongs, and sno balls but would always grab a pack of the Hostess cupcakes as my special treat! I just couldn't resist these chocolate cupcakes calling my name! I think it's their signature squiggle on top that really catches your eye and draws you in!

I thought it would be fun to try and re-create this popular cake! I turned to Martha Stewart's Baking Handbook and discovered recipes that would work for the cake, filling and icing. I must admit these tasted pretty close to the real thing!

Just look at that cream filled center...don't you just want to sink your teeth into one of these?

Hostess Chocolate Cupcakes (my version of the cake using recipes from Martha Stewart)

One Bowl Chocolate Cupcakes (makes 2 dozen)

-2 1/2 cups all-purpose flour
-1 1/4 cups Dutch-process cocoa powder
-2 1/2 cups sugar
-2 1/2 teaspoons baking soda
-1 1/4 teaspoons baking powder
-1 1/4 teaspoons salt
-2 large whole eggs, plus 1 large egg yolk
-1 1/4 cups milk
-1/2 cup plus 2 tablespoons vegetable oil
-1 1/4 teaspoons pure vanilla extract
-1 1/4 cups warm water

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
  • Divide batter evenly among the muffin cups, filling each about two-thirds full. Bake rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.
Seven-Minute Frosting (used for cream filling and squiggles on top of cupcake)
Recipe makes about 8 cups (I cut the recipe in half and still had extra left over)

-1 1/2 cups sugar
-2 tablespoons light corn syrup
-6 large egg whites
-1 teaspoon pure vanilla extract

  • In the heatproof bowl of an electric mixer, set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and the egg whites. Cook over medium heat, stirring frequently, until the mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
  • Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 5 minutes. Beat in the vanilla. Use immediately.
Chocolate Ganache (used for chocolate cupcake frosting)
Makes about 3 cups (I cut the recipe in half and still had extra left over)

Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.

-2 cups heavy cream
-1 pound best-quality semisweet chocolate, finely chopped

  • In a small saucepan over medium-high heat bring cream to a full boil; tun off heat. Add the chocolate, and swirl pan to completely cover it with cream. Let stand about 5 minutes. Slowly whisk mixture until smooth. Transfer to a clean bowl. Let cool, stirring frequently.

To assemble the cupcakes follow these steps:
1.Place seven-minute frosting in a piping bag fitted with Wilton tip 230.
2.Place tip straight up and down inside the cupcake about mid way down, squeeze and release. The inside of the cupcake will be filled with the frosting.
3.Continue to repeat this step until all cupcake centers have been filled.
4.Dip tops of cupcakes into ganache mixture and repeat until all cupcakes are covered.
5.Place chocolate covered cupcakes in the refrigerator for about 10 minutes to set up.
6.Fill another piping bag with remaining seven-minute frosting fitted with a small round tip (Wilton # 2 or #3 will work). Pipe on the squiggles on top of the cupcake!
7.Take a bite!



  1. Oh wow these look so good, cravings for cupcakes now hehe!!!

  2. My FAVORITE! We used to put them in the freezer. Even better frozen. They look AWESOME Lauren!


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