My "Hostess" Cupcake Recipe

When I was little, my mom baked all the time. EVERYTHING was homemade. Our Easter baskets were filled with homemade chocolate Easter eggs filled with a variety of homemade fillings. Birthday cakes, cookies, brownies, even ice cream.

Of course I didn't appreciate this gift as a child. I longed for a Reese Cup or a Snickers like my friends got. My siblings and I actually got all excited when we got something from Hostess or another prepackaged, 10-year-shelf-life, dessert. In a house where sharing is all you know, there was something magical about getting your own individually wrapped treat.

Since I (and I assume most parents) love nothing more than to share experiences I loved as a child with my own children (who are typically never impressed, yet I keep trying) I purchased a box of these memories. I looked forward to having one myself. Just as I remember. 

the plastic wrap
the little white cardboard
the little bit of chocolate cake left on the cardboard when you peel the treat off

Then I took a bite and surely I must have taken a bite of the cardboard by mistake. It was total crap. These surely could not be the same delicacy from my childhood. Did I buy the generic ones by mistake?

It was at that moment, I discovered the appreciation for all my mom's baking and decided I needed to come up with an at home version of a Hostess Cupcake. Consider this more along the lines of Sandra Lee Semi-Homemade.

  • Take a box of chocolate cake mix. I prefer Duncan Hines Chocolate Fudge
  • Bake according to the package. I like to bake theses without a cupcake liner to more closely resemble a Hostess cupcake.
  • Once cooled, fill a piping bag with a cream filling. I like using Duncan Hines Whipped White Icing but you could make something too.
  • Put tip right in the top center of the cupcake an insert 1/2 way in. Squeeze filling until it starts to come out of the top (watch for sides, sometimes it will split someplace else)
  • For the topping, melt 1/2 stick butter over low heat. Add 1 cup whipping cream and 3 cups chocolate chips. Stir until melted. Remove from heat. Stir in 2-3 cups (depending on how sweet you like it) sifted powder sugar. Allow to cool until a somewhat thicker consistency that won't run off the cakes.
  • Either dip the cupcake or spread ganache on with a knife and decorate

Per my standard disclaimer, I have not been paid for any of the brand references in this post. I am simply sharing my personal preferences.


Jackie said…
Looks AMAZING!! I'm trying to learn how to cook (pathetic, I know). In fact, I just posted about my baking experience. It turned out rather well. My mother didn't cook growing up so I don't have those fond memories you do, but I'm trying to figure out how on my own. ;)

Jackie @
Rose Sterling said…
Impressing story! How much we try not to become our parents the more we grow up we do things like they've done them!Thank you for the recipe!
Tabby Toys said…
Awesome recipe and blog. I love your cupcakes so much. I will surely give this a try.
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