[hostess] Chocolate Cupcakes

*so I realize I missed the boat on the whole giant-food-holiday-called-thanksgiving and failed to post anything remotely holiday-like. So to make up for it, here are these:

I don’t have much to say about these. They’re just so dang good, you really just have to make them. Like, right now. It’s a Hostess Cupcake. One million times better. It’s chocolate and marshmellowy-frosting-goodness and thick loads of more chocolate and oh man. I think I’ll go have another.



Hostess Chocolate Cupcakes

For the Cupcakes (from bake! By Nick Malgieri)

  • 4 ounces unsweetened chocolate, chopped
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 eggs at room temperature
  • 1 1/2 tsp vanilla extract
  1. Preheat oven to 350 degrees F and line two cupcake pans with paper liners. (This recipe will make about 18 cupcakes)
  2. Put the chopped chocolate into a large mixing bowl and pour the boiling water over the top. Shake bowl to submerge all the chocolate, and let sit for a few minutes to melt.
  3. Meanwhile, in a smaller bowl, stir together the (granulated) sugar, flour, salt, and baking soda. Set aside.
  4. Whisk the chocolate mixture smooth and then whisk in the brown sugar, oil, sour cream, eggs and vanilla, one at a time, whisking smooth after each addition.
  5. Whisk the flour mixture in 1/3 at a time. (This batter is extremely liquidy.. don’t worry it’s supposed to be.)
  6. scoop the batter into the prepared cupcake pans and bake for 15-20 minutes or until a knife inserted in the center comes out clean.
  7. cool completely on a rack before moving on.
For the Filling (adapted from bake! by Nick Maligeri)
  • 2 large egg whites
  • pinch of salt (oops.. I forgot this..)
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
In the bowl of an electric mixer, whisk together (by hand) all the ingredients. Set the bowl over a saucepan filled with a few inches of boiling water, and whisk the ingredients together over the boiling water for about 2-4 minutes until the temperature is about 140 degrees and the mixture feels smooth and free of grit when you rub a bit between your fingers.
Take the bowl off the heat and place it on the mixer fitted with a whisk attachment. (Or, use a hand mixer, but don’t break yours like I did mine.)
Whip at high speed until peaks begin to form. Mine refused to get all the way  to stiff peaks, and I think this might be due to the high amount of sugar. So just whip until it is thick and glossy and sticky as all get-out.
Put filling into a pastry bag fitted with a long round tip or a filling tip. Alternatively, you can fill a ziploc bag with the filling and cut off the tip. Here’s a video if you have no idea what I’m talking about.
For the ganache (adapted from bake! by Nick Maligeri)
  • 4 oz bittersweet chocolate , chopped. (or 2 oz each of semi-sweet and bittersweet, or all semi sweet if you don’t want it too dark.. but I say go dark.)
  • 1/2 cup heavy cream
  • 1 tbsp corn syrup
Heat cream and corn syrup in a small saucepan over medium heat until it simmers. Put chocolate in a medium bowl and pour cream mixture over. Let sit for 2-3 minutes and then whisk smooth. Make this right before you are ready to frost, ie. at the very end.
Once cupcakes are  completely cool, use a small cookie cutter or the back end of a large pastry piping tip to cut out a hole in the center of the cupcakes. Set the cores aside but do not discard.
Pipe the filling into the holes in the cupcakes. Fill as full as the amount of filling you have allows. Cap the tops with a little bit of the leftover cores to make the top surface smooth.
At this point, make the ganache. While the ganache is still warm, dip the tops of each cupcake into the ganache, letting excess drip off.
To make the swirls, you can either use leftover filling if you have it, or if you’re me and ran out, make royal icing (a lot of powdered sugar and a tiny bit of milk; mix with a fork until smooth. use as little milk as possible and only add more if necessary. I used about 2 heaping tbsp of powdered sugar and probably less than a tsp of milk). Put the icing into a ziploc bag, squeeze it into a corner, cut of the tip, and squeeze out a design.

3 responses to “[hostess] Chocolate Cupcakes

  1. OMG Erin these look incredible!!! I have to try to make these, but I will probably end up eating them all myself! Great job 🙂

  2. Pingback: chocolate peanut butter cupcakes | tiny street. tiny kitchen. big flavor.

  3. Pingback: Peach and Nectarine Crumble | tiny street. tiny kitchen. big flavor.

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