Copycat Hostess Cupcakes
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
30 cupcakes
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Calories
210 kcal
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Course
Baked Goods
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Cuisine
American
Copycat Hostess Cupcakes
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Decadent and delicious, these Copycat Hostess Cupcakes taste just like the original--only better! Fudgy cupcakes with a creamy filling and classic squiggle on top make everyone feel like a kid again.
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Ingredients
For the cupcakes:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the filling:
- 2 large egg whites
- ½ cup granulated sugar
- ¼ cup light corn syrup
- 2 Tablespoons water
- 1 ½ teaspoon vanilla extract
For the ganache:
- ¼ cup heavy cream
- 8 ounce bittersweet chocolate chopped
- 1 Tablespoon unsalted butter
Instructions
For the cupcakes:
- Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
- In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add in eggs, milk, oil and vanilla and beat for about 2 minutes.
- Slow add in the boiling water and beat for 2 minutes, scraping down the sides of the bowl as necessary. Cupcake batter will be very thin, it's okay!
- Fill prepared cupcake tins, about 2/3 full (I use this metal scoop) and bake for 22-25 minutes. Remove and cool completely on wire rack.
For the filling:
- Combine filling ingredients in a metal bowl set over a saucepan of boiling water. Using a handheld electric mixer, beat on high speed until frosting is thick and fluffy, about 6 or 7 minutes.
- Remove bowl from heat and beat an additional 2 minutes. Reserve about 1/2 cup of filling to use for the swirls on top.
- Once cupcakes are completely cooled, add the filling in one of two ways. Fill a piping bag and add an open tip to the end of the bag. Press the tip into the top of the cupcake and squeeze to add filling. You will see the cupcake expand. Pull out and repeat for remaining cupcakes. OR, cut the top of the cupcake using the cone method described below in notes.
For the ganache:
- In a small saucepan (or double boiler), heat cream and butter until warm (do not boil). Remove from heat and add chocolate. Stir until smooth.
- Spread over the top of each cupcake in a thin layer. For the final touch, add the reserved filling to a piping bag with a small tip. Pipe on small swirls. ENJOY.
Notes
- Filling cupcakes without a frosting bag. No bag? No problem. Cut a small cone shape out of the top of each cooled cupcake. Spoon some filling into the cavity, then place the cone over it to reconstruct the cupcake.
- Use boiling water. The water should be at a full rolling boil before adding to the batter. This helps create a smooth batter with no lumps.
- Want a richer chocolate flavor? Use hot coffee! Add hot brewed coffee instead of boiling water to the cupcake recipe. It gives the copycat Hostess cupcakes a stronger cocoa taste.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1cupcake
Calories
210kcal
(11%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Cholesterol
16mg
(5%)
Sodium
146mg
(6%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 30cupcakes
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 210kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 16mg | 5% |
| Sodium | 146mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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