Homemade Hostess Cupcakes

Growing up, getting a Hostess Cupcake was a treat. I still have one or two a year. But once you make these at home, I promise you will never want the store bought ones again. 

BP's boss is leaving and he asked me to bake something for her last day. I had total free reign and this came to mind right away - mainly because I was craving one. Once he approved them, off I went. 

Oh how I couldn't wait for these to be ready to try. Time seemed to inch by, it was like torture. But man was it worth the wait. 

I took some to my ladies night dinner with me and they were a huge hit. BP also couldn't wait to get home from work and try one as well. Of course he loved them. A beloved cupcake by all. 

Homemade Hostess Cupcakes 

Makes 18

Cupcakes:

1 1/2 cups all purpose flour

3/4 cup cocoa powder

1 1/2 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

3/4 cup milk

3 tbsp vegetable oil 

1 tsp vanilla extract

3/4 cup warm water

1. Preheat oven to 350 degrees. Line cupcake trays with paper liners. Set aside.

2. In large bowl add all dry ingredients and mix until combined. Add all wet ingredients and mix, until smooth and combined. 

3. Divide batter into cupcakes evenly. Bake, rotating halfway through, about 20 minutes. Let cool completely. 

Make icing:

8 oz semisweet chocolate chips

2/3 cup heavy cream

1 tbsp light corn syrup

In a small heatproof bowl place chocolate chips and set aside. In a small saucepan combine heavy cream and corn syrup and heat over medium heat until just boiling. Pour mixture over chocolate chips and let sit for 5 minutes. Stir mixture together until smooth.

While chocolate mixture is melting - make filling. 

Filling: 

3/4 cup shortening

1/3 cup butter

1 cup marshmallow fluff

1 1/4 cup confectioners sugar

1 tsp vanilla extract

1. Beat butter and shortening together until smooth and creamy. Add marshmallow fluff, confectioners sugar and vanilla extract and mix until combined. Mix on high for 10 seconds to make light and fluffy. 

2. Cut a slit on the too of each cupcake. Fill pastry bag with filling and pipe mixture into each cupcake. Save remaining filling for topping.

3. Dunk the tops of filled cupcakes into ready chocolate ganache and let set for at least 30 minutes. 

4. Decorate tops of cupcakes with swirls or writing.