{recipe: hostess with the mostest cupcakes}

Today’s post is on some delicious cupcakes I made for a BBQ we hosted a few weeks ago. Have you ever had a hostess cupcake; those yummy cream filled delights with the little white icing curls on top? They were one of my favorite childhood treats! I had a major craving for one so I thought it might be fun to try and make them myself. I searched throughout the net until I came across this well reviewed recipe. The cake came out very moist and just as I remembered, however the ganache topping and center filling are so much better (sorry hostess). I skipped the frosting curls as I ran out of time (my guests were arriving!) and instead left a cute little filling dot on top. Try them out and let me know what you think. My guests were impressed...hopefully yours will be too!

hostess with the mostest cupcakes:

Servings: 10 – 15 (less if you keep them to yourself…ha!)

Source: Bake at 350

Cake Ingredients:

1 & 1/4 cups unbleached, all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon coarse salt

1 & 1/4 cups granulated sugar

4 ounces unsweetened chocolate, chopped

1 stick unsalted butter, cut into pieces

2 teaspoons pure vanilla extract

2 large eggs, lightly beaten

How To:

Step 1: Position a rack in the center of the oven and preheat to 350.

Step 2: Place paper liners in a muffin tin for about 24 cupcakes. We ended up with a little less as my hubs couldn’t keep his spoon out of the batter.

Step 3: Bring the sugar and 1 cup of water to a boil in a saucepan, stirring until the sugar dissolves.

Step 4: Pour the sugar water into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly.

Step 5: Stir in the vanilla.

Step 6: Sift together the flour, baking soda, baking powder, and salt in a bowl.

Step 7: Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Step 8: Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes.

Step 9: Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

marshmallow filling:

Servings: 24 cupcakes

Source: Bake at 350

Ingredients:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
1 cup marshmallow crème

How To:

Step 1: Using a mixer, cream the butter until light and fluffy.

Step 2: Beat in 1/2 cup confectioners’ sugar.

Step 3: Add the vanilla and 1 tablespoon heavy cream; beat until smooth.

Step 4: Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons of heavy cream in batches, alternating after each addition.

Step 5: Beat in the marshmallow crème; set aside or refrigerate.

Step 6: Once your cupcakes have cooled, use the back of a filling tip to cut out the center of each cupcake.

Step 7: Spoon some filling into each hole; don’t worry about the filling showing, the ganache will cover it.

ganache topping:

Servings: 24 cupcakes

Source: Bake at 350

Ganache Ingredients:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

How To:

Step 1: Place the chocolate in a stainless-steel bowl.

Step 2: Heat the cream and 1 tablespoon of butter until just boiling, then pour over the chocolate; let stand for 5 minutes.

Step 3: Whisk until smooth.

Step 4: Add 2 teaspoons of vanilla; let stand until cool but still glossy and liquid. **Don’t let it cool too much as it will be harder to spoon over your cupcakes.

Step 5: Spoon the ganache carefully over each filled cupcake.

decorating icing:

Servings: 24 cupcakes

Source: Bake at 350

Icing Ingredients:

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar

1/4 tsp vanilla

 How To:

Step 1: Using a mixer, beat the butter, 1/4 teaspoon vanilla, milk, and confectioners sugar until smooth, adding more milk if needed.

Step 2: Spoon icing into a pastry bag with the smallest tip you have and pipe onto the cupcakes to decorate. Check out Bake at 350 for a very cute decorating idea.

Make sure you give yourself plenty of time to make these as they can be a little time consuming. They are definitely worth the trouble!

That’s all folks! Enjoy!

Mrs. E