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.