Small-batch Homemade Hostess Cupcakes
User Reviews
5
Small-batch Homemade Hostess Cupcakes
Description
This recipe makes a small batch of chocolate cupcakes combining melted butter and chocolate with sugar, egg yolk, cocoa powder, and a touch of coffee or hot water to deepen the chocolate flavor. After baking, the cupcakes cool before being filled with a marshmallow filling made from melted marshmallows and corn syrup. The finishing touches are a chocolate glaze made with chocolate chips, butter, corn syrup, and powdered sugar, along with a simple powdered sugar icing. This layered approach recreates the familiar taste of Hostess cupcakes in a homemade, smaller quantity.
The cupcakes have a tender crumb with a slight moistness from the chocolate base. The marshmallow filling adds a soft, gooey center, while the glaze and icing give a sweet and glossy finish. Baking in small batches helps ensure freshness and control over quality.
These cupcakes work well as a special treat or dessert for smaller groups. They offer a nostalgic flavor reminiscent of store-bought Hostess cupcakes but with a homemade touch.
Storing them at room temperature in an airtight container for up to 24 hours preserves their texture. Making extra glaze than needed helps achieve a smooth finish. Nutritional information approximates the batch size actually consumed.
Ingredients
Small-batch Chocolate Cupcakes
- 2 tablespoons butter unsalted, 1 oz
- 2 tablespoons semi-sweet chocolate high-quality chips are fine, chopped, 21g
- 1 1/2 teaspoons vegetable oil
- 1/4 cup all-purpose flour 30g
- 2 tablespoons cocoa powder sifted if lumpy, 11g
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup granulated sugar 50g
- 1 egg room temperature, large, yolk
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk any percentage
- 2 tablespoons coffee or water, hot
Marshmallow Filling
- 8 marshmallows large
- 1 teaspoon corn syrup
Chocolate Glaze
- 1 tablespoon milk
- 1 tablespoon butter 1/2 oz
- 1 teaspoon corn syrup
- 1/4 cup semi-sweet chocolate high-quality chips are fine, 1.5 oz, chopped
- 1/2 cup powdered sugar sifted, 60g
Icing
- 1/4 cup powdered sugar 30g
- 1/2 teaspoon milk up to 1/2 tablespoon
Instructions
Small-batch Chocolate Cupcakes
- Preheat your oven to 350°F. Line a cupcake pan with 4 cupcake liners.
- In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 30 seconds, and stir until smooth, microwaving for an additional 15 seconds if necessary. Set aside to cool slightly.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, egg yolk, and vanilla. Whisk in slightly cooled chocolate mixture until smooth.
- Whisk in flour mixture until just combined. Add the milk and coffee and whisk until smooth. The batter will look thin.
- Spoon or pour batter into prepared cupcake cups, filling 2/3 of the way full. Bake for 16 to 19 minutes, until a toothpick inserted in the center comes out clean or with only a few dry crumbs.
- Cool cupcakes in pan for 5 minutes before transferring to a cooling rack to cool completely, 15 to 20 minutes.
Marshmallow Filling
- Use a serrated knife to cut a cone-shaped piece out of the center of each cupcake. Cut the base of the cone/center of the cupcake off and discard (or eat!) and save the cupcake top.
- Spray two spoons with cooking spray and set next to your hollowed out cupcakes. In a medium, microwave-safe bowl, combine marshmallows and corn syrup. Microwave for 20 to 30 seconds until marshmallows are bloated and melty. Stir until smooth. Mixture will be sticky! Use greased spoons to fill hollows of cupcakes and place the cupcake tops back on.
Chocolate Glaze
- Once your cupcakes are filled, in a small saucepan, combine milk, butter, corn syrup, and chocolate. Heat over medium, stirring occasionally, until melted and combined. Turn heat off, but leave the pot on the burner and whisk in sifted powdered sugar until glaze is smooth.
- Transfer glaze into a small bowl wide enough for dipping and dip each cupcake down to the paper wrapper. Allow glaze to set for 5 minutes.
Icing
- In a small bowl, whisk together powdered sugar and 1/2 teaspoon of milk. Add milk by the 1/4 teaspoon until icing is smooth and when you run a knife down the center of the bowl it takes 20 seconds for the icing to completely fill back in. (You can add more powdered sugar if necessary to reach the right consistency.)
- Transfer icing to a small plastic bag and snip off a very small piece of the tip. Practice writing a line or two on a plate before adding swirls to the top of the cupcakes. Let sit for 5 minutes and enjoy!
Notes
- Store cupcakes at room temperature in an airtight container; consume within 24 hours for best freshness.
- Prepare extra chocolate glaze than the amount needed to ensure a smooth, glossy finish on cupcakes.
- Recipe yields approximate nutritional values based on the usable portion of baked cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cupcakes
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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