Homemade Hostess Cupcake Recipe is creamy in the middle, an extra moist cake with a nice fudge ganache and the classic crisp vanilla swirl on the top. This isn’t one of my easiest recipes, considering there are many delicious components that make this delicious masterpiece. However, with a couple of shortcuts, this cake is easy to create.

Prepare Ahead Options For Hostess Cupcake Recipe:

• Create the swirl icing and cream filling and store them in an airtight container for up to five days ahead of time.
• Store the chopped chocolate in a sealed ziplock bag.
• Mix all dry ingredients (not the espresso) for the cake and store in an airtight container.

If you haven’t stuffed a cupcake before, it’s straightforward, no worries. There are a couple of ways you can do it. You can stick the piping bag ( with a metal tip) directly into the whole cake. Or, you could take away the tops of cupcakes by creating a cone shape, and add the filling, then replace the tops with some of the cake removed from the top.

Hostess Cupcake Recipe

For the Chocolate Cake

• 2 cups of flour, all-purpose
• 2 cups of sugar, granulated
• 1 cup of cocoa powder
• 2 tsp of baking powder
• 1 tsp of baking soda
• 1 tsp of salt
• 2 heaped tsp of espresso powder
• 1 cup of milk
• 1/2 cup of vegetable oil
• 2 whole eggs
• 2 tsp of vanilla
• 1 cup boiling water, filtered

For the Cream Filling

• 2 cups of marshmallow creme
• 1/2 cup of stick butter
• 1 cup of sugar, powdered
• splash heavy cream

For the Chocolate Glaze

• 5 ounces of chopped Bittersweet chocolate
• 1/2 cups of heavy cream

For the Swirl Icing

• 1/4 cup of room-temperature butter
• 1 cup of sugar, powdered
• 1 Tbsp of heavy cream
• 1/2 tsp of vanilla extract

Instructions

1. Preheat Oven & Prep Pans:

   • Heat your oven to 325º F (163º C).
   • Line a muffin tin with cake liners.

2. Mix Dry Ingredients:

   • In a large bowl of a stand mixer, combine the following:
     • Flour
     • Cocoa powder
     • Sugar
     • Baking powder
     • Baking soda
     • Salt
   • Use the paddle attachment to mix until well combined.

3. Add Wet Ingredients:

   • To the dry mixture, add:
     • Milk
     • Egg
     • Vegetable oil
     • Vanilla extract
   • Blend on medium speed until the mixture is well combined.

4. Prepare Espresso Water:

   • Boil water in a microwave-safe glass.
   • Remove from the microwave and stir in espresso powder until dissolved.

5. Combine Espresso Water with Batter:

   • With the mixer on low speed, slowly add the boiling espresso water to the batter.
   • Increase the speed and mix for about one minute to aerate the batter.

6. Bake:

   • Fill each cupcake liner about 3/4 full with batter.
   • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
   • Remove from the oven and allow the cupcakes to cool completely.

Creme Filling:

1. Mix Ingredients:

   • In a mixing bowl, beat together butter and marshmallow creme on medium speed until fluffy.
   • Reduce speed to low and gradually add powdered sugar.
   • Once combined, increase the speed to medium-high and beat for 1-2 minutes until light and airy.

2. Prepare for Piping:

   • Transfer the filling to a piping bag fitted with a large, round tip.
   • Refrigerate until ready to use.

Chocolate Glaze:

1. Prepare Chocolate:

   • Place chopped chocolate in a round bowl.

2. Heat Cream:

   • Microwave heavy cream until it simmers.
   • Pour the hot cream over the chopped chocolate and let it sit for a moment.

3. Create Ganache:

   • Whisk the cream and chocolate until smooth.
   • Let it sit for about 5 minutes to thicken.

Swirl Icing:

1. Mix Icing:
   • Beat all icing ingredients on medium speed until well combined and creamy.
   • Transfer to a piping bag with a small writing tip and set aside.

Assemble the Cupcakes:

1. Fill Cupcakes:

   • Cut a cone-shaped piece out of the top of each cupcake.
   • Pipe the creme filling into the holes.
   • Replace the cone top and press down to seal.

2. Add Chocolate Glaze:

   • Stir the ganache to ensure smoothness. Heat for 5 seconds if needed.
   • Dip the top of each cupcake into the ganache.
   • Allow excess to drip off and place on a cooling rack.

3. Chill:

   • Refrigerate the cupcakes for 15-16 minutes to set the ganache.

4. Decorate with Swirl Icing:

   • Pipe swirls across each cupcake with the prepared swirl icing.

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Discover the irresistible taste of this Crunchy Burgerville Fried Asparagus with Garlic Aioli. This deliciously addicting dish from Burgerville has a crunch that will keep you coming back for more and a flavor that stays with you long after the last bite. It tastes so good that it will win over even the pickiest eaters.

Just like In-N-Out Burger has a cult following, so does the fast food sensation from the Northwest, Burgerville. What’s their claim to fame? A commitment to using locally-sourced ingredients that give their food authentic touch.

Let the different flavors of their seasonal menu take you away, from the tangy sweetness of the Marionberry Shake to the crisp satisfaction of the Walla Walla Onion Rings and the comfort of the Yukon Gold Waffle Fries, and more. The best part is that this symphony of flavors can be enjoyed from the convenience of a drive-thru.

The asparagus at Burgerville is an irresistible treat. It is delicately deep-fried to get that dreamy golden crispness while staying light and airy on the inside. The magic doesn’t end there, though. Each piece is then lovingly covered in a velvety homemade garlic aioli.

You can eat them with a burger, as an appetizer, or, as I freely admit, as a main dish. Yes, they are that addictive. You might think you’ll regret eating them as a full meal, but believe me; the taste is worth every bite.

The best part regarding this recipe is that it’s low-cost and simple. You’ll whip it up in no time with little effort. And while you’ve got your oil hot and you’re in a deep-frying mode, take a glance at these delicious copycat recipes:

Longhorn Steakhouse Crispy Brussel Sprouts

Popeyes chicken sandwich recipe

KFC Chicken Littles recipe (Copycat)

McDonald’s Chicken McGriddles (Copycat)

Chick-Fil-A Chicken Minis

Tap the “pin” button and share the image below if you like this Burgerville Fried Asparagus Recipe. Remember, a pin a day keeps food cravings away. 🙂

Burgerville Fried Asparagus with Garlic Aioli Recipe

Ingredients

For Crispy Fried Asparagus Spears

• 2 bundles of trimmed asparagus spears
• 1/2 cup of self-rising flour
• 1/2 cup of cornstarch
• 1 cup of water, filtered
• 1/2 tsp of sugar, granulated
• 1/2 tsp of salt
• deep frying oil

For Garlic Aioli

• 3/4 cup of good quality mayonnaise
• 3 grated garlic cloves
• 2.5 tbsp of squeezed lemon juice, fresh
• 3/4 tsp of salt
• 1/2 tsp of black pepper, ground

Instructions

For the Fried Asparagus:

• Begin by warming up your stove, aiming for an oil temperature of 375 F. Keep an eye on your thermometer to ensure consistent heat.
• Set up a baking sheet or cooling rack lined with paper towels next to your hot pan as a place for the soon-to-be-crispy goodness to land.
• Make the batter by combining together all dry ingredients in a bowl.
• As you add water, keep whisking to avoid any pesky clumps forming in the mix.
• Dip the asparagus spears in the batter, ensuring they are fully covered, then place them into the heated oil.
• Work fast so spears are cooked equally, and don’t overcrowd your pan.
• Fry asparagus for about 4-5 minutes to get even browning.
• I like to use a spider/skimmer to move and flip the asparagus around, preventing them from sticking together while they cook.
• Skim off the excess floating batter bits to stop them from burning.

For Garlic aioli:

• Combine mayonnaise, lemon juice, garlic, pepper, and salt in a bowl. Cover and refrigerate for a minimum of half-hour before serving.

Important Tips for the Best Results

How to Pick Asparagus: When buying asparagus, look for spears that are firm, bright green, and have tips that are tightly closed. This will help you make sure you start with the freshest ingredients.

Trimming the Ends: Before you start, be sure to cut off the tough, woody ends of the asparagus. You don’t want your food to have any unpleasant crunches.

Oil Temperature: When frying, keeping the oil at the right temperature is essential. If it’s too cold, the asparagus will soak up too much oil and get greasy. If it’s too hot, it might burn. That’s why keeping an eye on things with a thermometer is essential.

Consistency of the Batter: You want a batter that coats the back of a spoon well and runs off slowly. It shouldn’t be too thick or too thin.

Post-Fry Seasoning: After frying, try a quick sprinkle of sea salt or a squeeze of lemon. This can bring out the flavors and cut the richness of the fried batter.

Serving Right Away: Fried asparagus tastes best when it is served right away. It loses its crispiness as it sits, so eat it as soon as it comes out of the fryer.

Can I make it in an Air-Fryer?

Yes, you can use an air fryer to make this recipe. The most important difference between deep frying and air frying is how much oil is used and how the food turns out.

For deep frying, food is completely submerged in hot oil, giving it a crispy, evenly browned exterior. However, it has more calories because it is fried in oil.

On the other hand, air frying uses a hot air flow to cook the food. It needs much less oil, usually just a light spritz, making it a healthier alternative. Even though it’s not as crispy as deep-frying, you can still get a satisfying crunch and tasty result.

To make asparagus in an air fryer:

Follow the same steps to prep and batter your asparagus.

• Heat your air fryer to 375 F.
• Place the battered asparagus in the air fryer basket in a single layer, ensuring they aren’t touching or overlapping. Depending on your air fryer’s size, this may mean cooking in more than one batch at a time.
• Air fry for about 8–10 minutes, or until golden brown and crispy, turning them halfway through the cooking time.
• Serve immediately with the garlic aioli.

Olive Garden Five Cheese Fonduta is so delicious that I’ve decided to make a copycat recipe for this heavenly appetizer. If melted cheese isn’t one of the most delicious and sinful foods worth each calorie you take, well, then I really don’t know what is!

Olive Garden Five Cheese Fonduta

My husband and I recently visited Olive Garden and got the “Dip Duo,” and we got really stuffed with cheese. He begged me to re-create a homemade version of the Olive Garden 5 Cheese Italian Fonduta on Saturday when he watches soccer games.

I am not 100% certain of each cheese they use in their dip; however, I was sure I might taste mozzarella and Parmesan. Anyway, the version I created at home, you’re going to love it!

It blows their version away. Primarily cause the cheeses you can purchase at your market are simply higher quality than most chain restaurants. I always use fresh mozzarella balls. Another secret is not to get any grated cheese that comes in the bag. You can; however, it simply doesn’t have identical melt-ability and efficiency that freshly cheese off the block provides.

Next, you have got to look for fresh baguette bread (or low-carb bread with almond flour if you’re on a low-carb diet) from your store and broil it with lots and plenty of butter and freshly chopped garlic. It’ll be really crunchy and chewy – simply the right texture to dip into your stretchable gooey cheese.

Other fantastic recipes from Olive Garden are Alfredo sauce and Zuppa Toscana!

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Ingredients

• 8 oz block of softened Philadelphia cream cheese
• 8 oz of freshly grated/chopped mozzarella
• 1/2 cup of Parmesan, freshly grated
• 4 oz of provolone, freshly grated
• 4 oz of fontina, freshly grated
• 2 teaspoons of red pepper flakes
• 1 diced Roma tomato
• 1/4 cup of melted butter
• 3 cloves of minced garlic
• 1 loaf of sliced French baguette (or a low-carb bread with almond flour if you’re on a low-carb diet)
• freshly ground black pepper to your liking

Instructions

• Heat the oven to 450 F. Grease a glass Pyrex dish (I use a pie dish) with non-stick spray or a bit of butter.
• Take a medium-sized bowl and mix the softened cream cheese with all of the other cheeses. Mix well with a rubber spatula to combine completely till it’s smooth.
• Add in the pepper flakes and freshly ground pepper and mix.
• Pour the mixture into a previously greased dish and level the mixture using a spatula.
• Place it in the oven and cook for about 15 minutes. In the meantime, prepare the baguette bread. (Look below for how to prepare the bread)
• Flip the oven on Broil and add tomatoes ( diced ) in the middle of the cheese mixture. Combine and cook for an extra 3-4 minutes until the top is golden brown.
• Slice the French baguette and lay it on a baking sheet while the cheese is cooking.
• Take a microwave-safe bowl and Add 1/4 cup of butter, add the minced garlic, and microwave together for 20-30 seconds.
• Brush garlic butter onto every slice of French bread.
• Broil until golden brown, 5-6 minutes, rotating the pan halfway through.