Homemade Hostess Cupcakes
Wednesday, 6 April 2011
Congrats to Liz for winning the cupcake decorating kit recipe giveaway!
A few weeks ago I offered to make cupcakes for a staff lunch. I was met with a challenge: make an adult version of Hostess cupcakes. I didn’t have much time, so I made s’mores cupcakes then but kept the challenge in the back of my mind. At the end of spring break I tackled it, with a few bumps along the way. The results were worth the trial and error: a rich chocolate cupcake with a fluffy white filling, topped with a layer of decadent chocolate ganache and the classic white curlicues. I was told that the ganache in particular was a perfect replica, and all in all the cupcakes were met with rave reviews. In fact, the woman who originally requested them (someone who is in love with the store bought Hostess cupcake) was so happy that it made her day. Which, in turn, made my day!
The recipes I found online all called for a filling that was basically a buttercream with some store bought marshmallow creme (AKA marshmallow fluff) mixed in. Initially, I wanted to make it all the way from scratch, but with already having to make 4 recipes for 1 cupcake, I decided to just go with it and buy marshamllow creme. The marshmallow creme alone was fine – it was close to the texture of the original Hostess filling, but a little too fluffy. However, mixing it together with buttercream was pretty awful; I ended up with a sickeningly sweet and thick buttercream filling. That’s not even close to a Hostess cupcake filling!
I ran back to the store and bought another jar of marshmallow creme. I tried adding more to the buttercream mixture, but it was just too heavy from the butter and too sweet from the powdered sugar. Instead, I ended up taking a lot of marshmallow creme and mixing in just a little buttercream. Because I figured it out on the fly, I can’t promise that the filling reicpe is perfect, but I will try it again soon and edit it if needed. If you try it, please let me know what you think!
I also found that cutting out a hole in the middle of the cupcake with a paring knife (like I did with the limoncello and meyer lemon cupcakes – I used those pictures here because I didn’t take step by step pictures with the homemade Hostess cupcakes) and spooning some filling inside was a much better method than using a piping bag to fill them. Plus, you won’t have to dirty a piping back and tip. Additionally, I added a little sugar to the ganache, although instead you could use a slightly sweeter chocolate.
Recipe:
Homemade Hostess Cupcakes
Adapted from Food Network Magazine
Makes around 20 cupcakes
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
- 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
- 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
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.
Beat the butter for a minute. Add vanilla, milk and powdered sugar and beat utnil smooth. Add more milk if needed. Place in a pastry bag with a small round tip and pipe onto cupcakes.
Store finished cupcakes in the refrigerator.
No. 1 — April 6th, 2011 at 12:23 pm
This looks SO good! Wow! Such a great idea! I wish I could pop a few of those into my mouth right now…
No. 2 — April 6th, 2011 at 3:41 pm
I’ve never had Hostess cupcakes, but these look great! Maybe I will have to try a Hostess cupcake when we are in the US on our holiday next month.
Jennifer (Delicieux) recently posted Honey Roasted Butternut Pumpkin Soup
No. 3 — April 7th, 2011 at 4:24 am
I have had my eyes one these for months now and keep dreaming about making them! Yours look perfect!!
Katrina @ In Katrina’s Kitchen recently posted Funky Monkey Review and Giveaway
No. 4 — April 7th, 2011 at 7:34 am
PICTURE PERFECT! I’ve never had marshmallow creme, but it sounds heavenly!
Tiffany recently posted Jamaican Pattie Canapes with Bok Choy- Carrot- and Mushroom Slaw
No. 5 — April 7th, 2011 at 1:41 pm
Well don’t they look devilishly good. I imagine them to be amazingly chocolatey. Wish you worked where I did!
All That I’m Eating recently posted Farmers Market Smoked Trout and Potato Salad
No. 6 — April 7th, 2011 at 5:01 pm
Whoa I just had a flash back to elementary school complete with crimped hair and side ponytail. These were such a coveted treat growing up. Can’t wait to surprise my sister with a homemade version. Thanks for sharing!!
Sarah Schiffman recently posted Time Flies
No. 7 — April 7th, 2011 at 5:12 pm
SEEMS she loved the creme in her filling frosting but maybe you could try her version?
http://www.mybakingdom.com/2010/08/back-to-school-hostess-cupcakes.html
No. 8 — April 7th, 2011 at 5:17 pm
these look like the real thing, but I’m sure that htey taste much better.
Becky recently posted 1st Online Bake Sale Update and Lemon Strawberry Bread Shortcake!
No. 9 — April 7th, 2011 at 5:19 pm
these look like the real thing, but I\’m sure that THey taste much better.
Becky recently posted 1st Online Bake Sale Update and Lemon Strawberry Bread Shortcake!
No. 10 — April 7th, 2011 at 6:10 pm
These are getting bookmarked! Mmmmmm, delicious!
Megan recently posted Creamy green chile and avocado sauce
No. 11 — April 7th, 2011 at 6:19 pm
so cute. what an adorable child hood classic
No. 12 — April 7th, 2011 at 6:51 pm
Looks like the original to me Steph. I admire your tenacity.
Sandra recently posted Blueberry Cream Cheese Pound Cake
No. 13 — April 7th, 2011 at 7:28 pm
Oh, me, me, me!! These are GORGEOUS!!! I want one – I’ll share, I promise (NOT!)
Belinda @zomppa recently posted Advanced Superfood- Vanilla Chia Pet Pudding Recipe
No. 14 — April 7th, 2011 at 7:28 pm
Oh WOW! These are perfect…childhood memories are flooding in
You did an amazing job with these, incredible!
No. 15 — April 7th, 2011 at 7:33 pm
I like everything about them, but I guess I wouldnt bea ble to stop eating them one after one..
No. 16 — April 7th, 2011 at 8:32 pm
These look perfect and they look delish!
Lindsey@Lindselicious recently posted Momofuku- Made Skinny
No. 17 — April 8th, 2011 at 4:01 am
They sound delicious
filling especially
No. 18 — April 8th, 2011 at 6:15 am
I don’t buy hostess cupcakes for the reason you say you didn’t like the butter cream and marshmallow fluff mixture, too sickeningly sweet!
But!!
A recipe like this can be worked with to make it not so sweet but taste great
The cupcake itself looks so moist, I think I could eat that with out all the other stuff 
Rochelle recently posted Roasted Squash and Chickpea Soup
No. 19 — April 8th, 2011 at 9:30 am
Wow, these do look so much better than the originals!
Lauren at Keep It Sweet recently posted Spiked Cookies and a Winner
No. 20 — April 8th, 2011 at 9:46 am
my spam word was MILK, how funny..I’ll take two with a glass of cold milk!!
sweetlife
sweetlife recently posted Lime Ice Cream with Guayaba Cream and Pepita Brittle
No. 21 — April 9th, 2011 at 2:58 pm
Yummy! I tried these once, the filling is addicting! the piping looks perfect
No. 22 — April 9th, 2011 at 5:08 pm
Wow, these are picture perfect! And SO much better than the name brand…yum. My family would go nuts for these. Hmmmmmm…maybe I will use some of my new cupcake loot and make these
Thanks again for the fabulous blog give away!
Liz recently posted Garlicky Crumb-Coated Broccoli
No. 23 — April 11th, 2011 at 4:58 pm
Ive been itching to try these at home so Im glad for your review of how the inside creme turned out. Im not much for the real thing but once in a blue moon the craving pops to mind.
No. 24 — April 12th, 2011 at 10:48 am
These look awesome!!! Brings me back to childhood! They are perfect
Maris (In Good Taste) recently posted Easy Bread Recipe That Anyone Can Make- No-Knead Refrigerator Bread
No. 25 — April 12th, 2011 at 3:31 pm
I just made these for a coworker’s birthday. They turned out great. I got the recipe from Americas Test Kitchen. They chose to use the marshmallow fluff as well for the filling but added a little bit of gelatine and that worked perfectly! Just thought I’d share.
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoon (1/2 stick) unsalted butter , softened
Pinch salt
1 teaspoon vanilla extract
1 1/4 cups marshmallow créme
No. 26 — April 13th, 2011 at 3:32 pm
Oh my god, Steph. You are Teh Genius. I know I say that all the time. Wait, I’m your sister, I should be saying it all the time. YOU ARE A GENIUS THERE I SAID IT.
What was my point going to be?
Oh yeah: I was reading through this going “scoop it out how? That is a great idea! I always overstuff the baked goods when I pipe things into them! But how?!? I hope she describes it. I don’t know if that will be clear enough though!” And then you totally put in an adorable little four-part picture! And now I understand perfectly.
No. 27 — June 22nd, 2011 at 7:59 am
Omgosh!!! I want one of those! Yum.
No. 28 — July 13th, 2011 at 2:24 pm
[...] Homemade Hostess Cupcakes from 52 Kitchen Adventures {Okay, I know Hostess and Little Debbie are not the same. But these are classic, too!} [...]
No. 29 — April 14th, 2012 at 2:22 pm
Great recipe! I made the same type of cupcakes for a Superbowl party a couple years ago and used a swiss meringue as the filling- it was EXACTLY like the Hostess filling. Use 2:1 ratio sugar to egg white (by weight), whisk in a mixing bowl over simmering water until warm and sugar is dissolved completely, then attach to the mixer and whip at medium speed until cooled and fluffy. Its so easy and so cheap, and you don’t have any of the preservatives that marshmallow creme has.
No. 30 — April 26th, 2012 at 5:38 pm
I want some of those cupcakes.Great recipe.
No. 31 — May 7th, 2012 at 5:03 pm
These are too darn cute. I would love for you to share them on my Fantastic Cupcake linky list in the left hand column of http://www.igottatrythat.com
Thanks, Marcie
No. 32 — May 10th, 2012 at 6:27 am
[...] Marshmallow Cream Filling recipe from 52 Kitchen adventures [...]
No. 33 — May 10th, 2012 at 7:48 am
[...] Homemade Hostess Cupcakes from 52 Kitchen Adventures. [...]
No. 34 — March 24th, 2013 at 4:21 pm
These were so good! Made them for a friend’s birthday party. We made miniature ones instead.
Totally cute!
http://www.toddlindsey.com/2013/03/mini-hostess-cupcakes.html
No. 35 — April 23rd, 2013 at 2:44 pm
Haven’t had a hostess cupcake in a long time. I have however made this frosting recently and wonder if it would be close for the filling. Even if it isn’t I don’t think you will be disappointed about trying it. Just fyi … i am not affiliated with this website, they are just the only ones that had this recipe i had been looking for from my childhood. http://tastykitchen.com/blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/