Homemade Hostess Cupcakes

These Homemade cupcakes Reduce me directly in childhood. They are deeply chocolate and so fun to eat!

Think of damp chocolate cupcakes filled with soft marshmallow cream garnished with a silky ganache. And yes, I even added the frosting to the curved signature picking.

They are everything I like in the classic snack cake – only much better. The rich and fudgy cake and the dreamy garnish are pure decadence with each bite.

Honestly, I can’t trust them. But as they say, sharing is attentive, so I had to transmit this copy recipe.

Ingredients for homemade hostess cupcakes

• Undless cocoa powder: The secret of the flavor of deep and rich chocolate. I recommend using a quality brand like Hershey or Ghirardelli.
• Versatile flour and baking soda: Flour provides a structure. Soda bicarbonate helps cupcakes to increase.
• Powdered sugar: Essential to softness, sugar contributes to humidity and texture of the cake.
• Egg and vegetable oil: The eggs link the ingredients together. Vegetable oil keeps damp cupcakes. Founded coconut oil can also operate in a link.
• Milk: Add humidity and sensitivity to the cupcake dough, ensuring a soft crumb. I use whole milk for a richer flavor.
• Vanilla extract: Improves the filling and frosting of a hot and aromatic note.
• Hot coffee: My little secret! The infused coffee intensifies the chocolate flavor and makes the cupcakes additional. Regular coffee or decaffed both.
• Powdered sugar: Ideal for creating a soft and silky frosting and a soft marshmallow trim.
• Marshmallow cream: The key to the emblematic creamy center. This gives cupcakes their distinctive and sticky surprise. The marshmallows also work.
• Semi-suckled chocolate figure and thick cream: Together, they create a luscious ganache to finish the cupcakes.

How to make homemate cupcakes homemade

These classic cupcakes will take you on a trip in the past! Rich, humid and chocolate, they are the real deal – only better. Once you’ve tried them, you will never go back to the box version!

1. Prepare the dry ingredients. Preheat the oven to 350 ° F. Line a 12 cup muffin box with cupcake connections. In a large bowl, whisk the flour, granulated sugar, cocoa powder, baking soda and salt until combined.

2. Mix the wet ingredients. In an average bowl, whisk together the egg, milk, vegetable oil and vanilla extract.

3. Mix the ingredients. Gradually add the wet ingredients to the dry ingredients, mixing until it is just combined. Stir in hot coffee (or hot water) until the dough is smooth and well mixed.

4. Cook the cupcakes. Divide the dough evenly between the cupcake coverings, each filling around two thirds. Cook in the oven from 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a rack to cool completely.

5. Fill. In a medium -sized bowl, beat the softened butter with an electric mixer until it is creamy. Gradually add the powdered sugar, beat until light and fluffy. Incorporate the marshmallow cream and the vanilla extract until they are completely combined. Transfer the garnish to a pipe bag equipped with a small round point.

6. Make the ganache. Place the semi-succured chocolate chocolate chips in a heat resistant bowl. Heat the heavy whipped cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chocolate and let stand for 2 minutes. Stir until the chocolate mixture is smooth and shiny. Cool slightly.

7. Fill the cupcakes. Using an office knife or a corser in cupcakes, cut a cone -shaped piece from the center of each cooled cupcake (keep the cut rooms to snack or throw away). Pipe the marshmallow garniche in the cavity of each cupcake at the top.

8. Add the ganache. Dip the top of the cupcakes filled in the chocolate ganache. Place the cupcakes on a wire cooling rack and let the ganache adjust to room temperature.

9. Make the frosting. In a small bowl, whisk the ingredients of the frosting until it is smooth and thick. Transfer the vanilla frosting to a piping bag equipped with a small round point.

10. Decorate the cupcakes. Pip the vanilla frosting in the form of a curly line design on the top of each cupcake. Leave the frosting slightly before serving.

Tips for the best hostess cupcakes house

Do you want your chocolate cupcakes to taste like the hostess? Follow my best cooking tips for the ultimate house version!

• The ambient temperature is essential. I always bring the egg, milk and butter at room temperature before starting. This ensures a smoother mixture and a better texture.
• Don’t overmix! During the combination of wet and dry ingredients, stir until the dough is smooth. This simple step helps to avoid dense cupcakes.
• Use an ice cream scoop. It is a little tip that I learned to fill uniformly the cupcake coverings for coherent sizes and even cooking.
• Fresh cupcakes completely. I always make sure that cupcakes are completely fresh before filling or garnishing. This will prevent filling and ganache from melting.
• Simmer, don’t boil. You want the cream to simmer, but not boil. This will help prevent burns or separation.
• Adjust the consistency of the frosting. If it is too thick, add more milk. If it is too thin, add more powdered sugar. Add a little to both the desired consistency.
• DIY The piping bag. No piping pocket? No problem! Fill a ziplock bag with the chocolate ganache garnish and cut a corner for easy piping.
• Try fun variations. Try a peppermint mint garnish, cupcakes in red velvet with a cream cheese garnish or a peanut buttercream garnish for unique twists and turns on the classic.

How to store Remaining cupcakes

I love to do these classic chocolate cupcakes for the holidays, the potlucks, or simply because! They store well, so that you can do them in advance or hide them for later.

To store: Place the frosted cupcakes in an airtight container. Keep at room temperature up to 3 days. For longer storage, refrigerate up to 1 week. Bring them to room temperature before serving for the best flavor and the best texture.

To freeze: Place the cupcakes without being in disorder in a container in terms of freezer. Alternatively, wrap individually in a plastic film, then place it in a freezing bag. Freeze up to 3 months. For frosted cupcakes, pregele them uncovered for 1 hour until the frosting hardens. Envelop individually in a plastic film and freeze in an airtight container.