Cream Filled Hostess Style Cupcakes Recipes

HOMEMADE HOSTESS CUPCAKES

Steps:

• Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
• Add the dry ingredients to a large bowl and whisk together to combine. Set aside.
• Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• Add the water to the batter and mix until well combined. The batter will be very thin.
• Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
• Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.
• When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.
• Add the remaining powdered sugar and mix until well combined and smooth.
• Add the marshmallow creme and stir until well combined.
• To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
• Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there's a filling there now and you don't need all of that cake core.
• To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.
• Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
• Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.
• To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.
• Add the powdered sugar and mix until evenly combined. It'll be lumpy and dry.
• Add the milk and vanilla extract and mix until everything comes together and smooths out.
• Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.
• Refrigerate the cupcakes until ready to serve. Serve cool but not cold.

CREAM-FILLED HOSTESS STYLE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 1 cupcake pan with liners, set aside.
• In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
• In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.
• Divide batter evenly among cups, filling 2/3 of the way full. Place in oven and bake for 20-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!
• Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer to a wire rack to cool.

HOMEMADE HOSTESS CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
• Whisk together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Add eggs, milk, oil, water, and vanilla extract. Mix with an electric mixer at low speed until smooth, about 2 minutes. Fill prepared muffin cups a little over half full (use a #20 or 3-tablespoon scoop).
• Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
• Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch salt in another large bowl. Using clean beaters, mix with an electric mixer at high speed until fluffy, about 5 minutes. Insert a large round tip into a pastry bag; fill with filling. Push tip through top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.
• Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill with vanilla frosting. Pipe frosting across tops of cupcakes in loops. Transfer cupcakes to an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

CREME FILLED "HOSTESS" CUPCAKES

Steps:

• 1. Preheat oven to 350. Line 3 cupcake pans with liners. If using the foil liners, remove the paper insert so you're just using the foil part. Beat together all cupcake ingredients (besides chocolate chips) until smooth. Beat in chocolate chips on low until well incorporated. Batter will be thick.
• 2. Divide batter evenly between the 36 cups. (You're dividing the batter between 36 instead of 24 cups because you don't want domed cupcakes for these) Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. You'll have to bake them in 2 batches to cook them all. Cool completely.
• 3. Using a knife (or a cupcake corer, if you have one) cut a circle into the top of the cupcake, removing part of the center, but not to the bottom of the cupcake. Save removed sections.
• 4. FOR THE CREME FILLING: In a large bowl, beat together the marshmallow creme and shortening until smooth. Add in powdered sugar, 1/3 C at a time, beating after each addition. Add in vanilla and salt and beat again. Add milk, a tablespoon at a time, beating after each addition, until the filling is smooth and fluffy.
• 5. Using a piping bag, or a ziploc bag with a corner clipped, pipe the filling into the centers of the cupcakes. Replace removed cupcake sections on top of the creme, pressing gently to flatten. (You may have to remove a bit from the bottom of the saved sections to fit on top of the creme)
• 6. FOR THE GANACHE: Place chocolate chips in a large glass bowl. Heat heavy cream on the stove over medium low heat until it just starts to boil, whisking occasionally to prevent scorching. Remove from heat and add in butter, whisking until melted. Pour hot cream over chocolate chips in the bowl. Whisk continually as chocolate is melting. It will go from white, to medium brown, then to dark shiny brown when all the chocolate is melted. It will be very runny. Put in the fridge for about 30 minutes, whisking occasionally, until it thickens up slightly.
• 7. Spoon over each cupcake. Let cool for about an hour before piping on decoration.
• 8. FOR DECORATION: Simply stir up frosting in jar, spoon frosting into a piping bag or ziploc bag, and pipe desired design on top of the cupcakes.
• 9. Enjoy!

CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

HOSTESS CUPCAKES COPYCAT

Steps:

• Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
• Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour 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. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
• 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. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
• Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
• Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
• Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
• Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.