Homemade Hostess Cupcakes

Homemade Hostess Cupcakes

Yield: 16 Cupcakes

ingredients:

Cupcakes:
1 1/3 cup all purpose flour
1/2 cup dutch process cocoa powder (or really dark cocoa powder)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon milk
1 cup marshmallow creme (the jar of marshmallow fluff)

Chocolate Icing:
2 tablespoons butter
1 tablespoon milk
2 teaspoons light corn syrup
2 ounces 70% bittersweet chocolate, chopped
1/2 cup powdered sugar, sifted

Vanilla Icing:
8 tablespoons unsalted butter, room temperature
1-2 tablespoons milk
2 cups powdered sugar
1 tsp vanilla

directions:

Cupcakes:

Preheat oven to 350°F. Line a muffin tin with cupcake liners.

Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. Set aside.

In a large bowl whisk eggs, oil and vanilla; stirring till there are no lumps. Then add flour mixture, alternating with milk, until you have a smooth batter.

Fill cups 2/3 full with batter. Bake 20 to 22 minutes. Remove from oven and allow to cool completely.

Filling:

Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. Beat in the marshmallow creme.

Transfer filling into a pastry bag with a long filling tip. Insert the tip into the center of each cupcake and fill until the cupcake is slightly heavier. It's OK if some of the filling peeks out a little, it will be covered by the chocolate icing layer.

Chocolate Icing:

In a small saucepan over medium heat, melt butter. Add milk, corn syrup and chopped chocolate, stirring slowly to allow chocolate to melt completely.

Once melted, remove from heat and whisk in sifted powdered sugar. Immediately dip the top of each cupcake into the icing and transfer to a wire rack. Let icing set (about 10 minutes), before moving on to the next step.

Vanilla Icing:

Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. If the icing is too stiff, add in a little more milk.

Transfer icing into a pastry bag with a small tip. Pipe in a swirl decoration on top of the cupcakes.

Store cupcakes in the fridge and allow 15 minutes to warm up before serving. I used Watkins cocoa and vanilla they came so amazing!!   www.watkinsonline.com  ID code 39630    

Cupcakes, Chocolate Icing & Vanilla Icing: TNCB Originals  
Filling: Food Network Magazine