Description
These Hostess Chocolate Cupcakes are a delightful way to indulge your sweet side, combining nostalgia with the joys of homemade baking.
Ingredients
Scale
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) hot water
- 1/4 cup (56g) unsalted butter (room temperature, for filling)
- 1/2 cup (58g) powdered sugar (for filling)
- 5 oz marshmallow creme
- 4 oz (113g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 2 tbsp unsalted butter (room temperature, for icing)
- 1/2 cup powdered sugar (for icing)
- 1 tbsp milk
- Splash of vanilla extract
Instructions
- Start by preheating your oven to 300°F (148°C). While the oven is warming up, take your cupcake pan and line it with paper liners. This helps keep your cupcakes from sticking and ensures they come out with a beautiful shape.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they are well combined. This step is crucial as it incorporates the leavening agents evenly throughout the flour mixture to help your cupcakes rise perfectly.
- In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until thoroughly mixed. The vegetable oil is essential for keeping the cupcakes moist. Once mixed, combine the wet ingredients with the dry mixture, gradually adding the hot water. Stir until the mixture is smooth and thin, ensuring that everything is well incorporated.
- Carefully fill each cupcake liner slightly more than halfway full with the batter. This allows enough space for the cupcakes to rise without overflowing. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 2 minutes. After that, gently transfer them to a wire rack to cool completely. Allowing them to cool fully is crucial before adding the filling and ganache.
- In a mixing bowl, beat the room-temperature butter until smooth and creamy. Gradually add the powdered sugar and beat until combined. Once incorporated, mix in the marshmallow creme, beating until the filling is light and fluffy. This marshmallow filling will provide a delightful surprise in the heart of each cupcake.
- After the cupcakes have cooled, carefully core each one using a small knife or a cupcake corer to remove the center. Fill each cavity with the prepared marshmallow filling generously, then replace the trimmed tops of the cupcakes to close them up.
- In a heatproof bowl, add the semi-sweet chocolate chips. In a small saucepan, heat the heavy whipping cream until just simmering, then pour it over the chocolate. Let it sit for about 2 minutes to melt the chocolate, then whisk until smooth and glossy. This ganache adds a rich chocolate layer on top of your cupcakes.
- For the icing, beat the butter in a bowl until smooth and creamy. Gradually add in the powdered sugar, followed by the milk and vanilla extract. Mix until smooth and fluffy. Using a piping bag with a small round tip, pipe swirls of icing onto each cooled cupcake to finish them off beautifully.
- Once decorated, refrigerate the cupcakes until it’s time to serve. These cupcakes are best enjoyed slightly chilled, allowing the flavors to meld together deliciously.
Notes
Ensure your butter and eggs are at room temperature for smoother mixing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per cupcake
- Sodium: 150 mg
- Protein: 3 g