This Homemade Hostess Cupcakes recipe is one of the best chocolate cupcakes ever.Additionally, I added a little sugar to the ganache, although instead you could use a slightly sweeter chocolate. I hope you like it. Enjoy:)
Ingredients:
For the cupcakes:
- 1 1/4 C sugar
- 4 oz unsweetened chocolate, roughly chopped
- 1 stick unsalted butter, sliced
- 2 t vanilla extract
- 2 large eggs
- 1 1/4 C unbleached all-purpose flour
- 2 t baking soda
- 2 t baking powder
- 1/4 t salt
For the filling:
- 2 T unsalted butter, at room temperature
- 1/2 C powdered sugar
- 1 t pure vanilla exrtact
- 1-2 T heavy cream
- 2 C marshmallow creme
For the ganache:
- 6 oz bittersweet chocolate, chopped
- 1/2 C heavy cream
- 1 T unsalted butter
- 1 oz sugar
- 2 t vanilla extract
For the icing:
- 1/2 stick unsalted butter
- 1-2 T milk
- 1 C powdered sugar
- 1/8 t vanilla
Directions:
To make the cupcakes:
- Preheat oven to 350° F. Line muffin tin with paper liners. In a small saucepan, bring sugar and 1 cup of water to a boil, stirring until sugar dissolves. Pour into a large bow and add chocolate and butter. Let sit, stirring occasionally, until chocolate is melted and the mixture has cooled a bit. Using an electric mixer, beat in the vanilla and eggs.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt. Add to chocolate mixture and mix to combine.
- Place 1/4 cup of batter in each cupcake liner. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.
To make the filling:
- Cream butter with a mixer until light and fluffy. Beat in powdered sugar, then add vanilla and 1 tablespoon of heavy cream. Beat until smooth. Mix in the marshmallow creme. Add more cream, powdered sugar or marshmallow creme until you reach your desired consistency and flavor. Set aside (or refrigerate if you are making this ahead).
To make the ganache:
- Place the chocolate in a glass or stainless steel bowl. In a small saucepan, heat the cream and butter until just boiling, then pour over the chocolate. Let stand for 5 minutes, then whisk until smooth. Add vanilla and let stand until cool but still glossy and liquid.
To assemble:
- Using a small paring knife, a large pastry tip or a small melon baller, cut out a small hole in the middle of the cupcake. Spoon some filling inside. If desired, place some cake back on top (I tried with and without adding a little cake to seal the hole, and it was fine both ways.) Spoon a little ganache on top and spread with a knife or offset spatula. Chill in refrigerator for 15 mintues or until ganache is set.
