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.

Pin the image below if you like these Homemade Hostess Cupcakes!