Creme Filled Hostess Cupcakes Recipes

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CREAM FILLED CUPCAKES



Cream Filled Cupcakes image

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Provided by Grace W.

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 50m

Yield 36

Number Of Ingredients 16

3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup butter
¼ cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g

CREAM-FILLED HOSTESS STYLE CUPCAKES



Cream-filled Hostess Style Cupcakes image

Provided by LifeMadeSimpleTeam

Categories     Cupcakes

Number Of Ingredients 27

3/4 cup unsweetened cocoa powder
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup water (warmed)
1/8 tsp expresso powder
3/4 cup buttermilk (or 3/4 c. whole milk + 1 tbsp. lemon juice, let stand for 5 min)
3 tbsp canola oil
1 tsp vanilla
3 tbsp flour
1/2 cup whole milk
1/2 cup butter (room temperature)
1/2 cup granulated sugar
1 tsp vanilla
1/8 tsp salt
1 cup heavy cream
6 oz bittersweet chocolate (chips or chopped)
1 1/2 tbsp corn syrup
1/8 tsp vanilla
1/4 cup butter (room temperature)
1 tbsp whole milk
1 cup powdered sugar
1/8 tsp vanilla
pinch salt

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.

Nutrition Facts : ServingSize 12 serving, Calories 566 kcal, Carbohydrate 71 g, Protein 6 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 92 mg, Sodium 474 mg, Fiber 3 g, Sugar 52 g

HOMEMADE HOSTESS CUPCAKES



Homemade Hostess Cupcakes image

These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!

Provided by Lindsay

Categories     Dessert

Time 1h50m

Yield 15

Number Of Ingredients 19

1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) milk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) hot water
1/4 cup (56g) unsalted butter, room temperature
1/2 cup (58g) powdered sugar
5 oz marshmallow creme
4 oz (113g) semi sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
2 tbsp unsalted butter, room temperature
1/2 cup powdered sugar
1 tbsp milk
Splash of vanilla extract

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.

Nutrition Facts : Calories 309 calories, Sugar 30.6 g, Sodium 180.2 mg, Fat 15.8 g, SaturatedFat 11.1 g, TransFat 0 g, Carbohydrate 41.9 g, Fiber 1.4 g, Protein 2.7 g, Cholesterol 28.2 mg

HEAVENLY CREME FILLED CUPCAKES



Heavenly Creme Filled Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 18 cupcakes

Number Of Ingredients 21

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract
1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
  • To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
  • In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
  • In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
  • Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
  • Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
  • For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
  • For the creme filling: Whip together the butter and shortening until light and fluffy.
  • Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
  • When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
  • Let them set before serving.

CHOCOLATE CUPCAKES WITH CREAM FILLING



Chocolate Cupcakes With Cream Filling image

Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h

Yield 1 dozen.

Number Of Ingredients 16

Nonstick vegetable oil spray
80 grams (1/2 cup plus 2 tablespoons) cake flour
30 grams (1/3 cup) Dutch process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 large eggs, separated
3/4 cup canola oil
110 grams (1/2 cup) plus 2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
165 grams (1 1/2 cups) confectioners' sugar
3/4 cup Marshmallow Fluff
2 tablespoons heavy cream
1/4 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, at room temperature.

Steps:

  • For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
  • In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
  • In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
  • For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
  • For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
  • With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams

CREAM-FILLED CHOCOLATE CUPCAKES



Cream-Filled Chocolate Cupcakes image

These cupcakes will bring back fond memories of sweets Mom used to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h45m

Yield Makes 12

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
3/4 cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 1/2 cups marshmallow creme (7.5-ounce jar)
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
  • Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
  • Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
  • Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
  • Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

CREAM FILLED CHOCOLATE CUPCAKES



Cream Filled Chocolate Cupcakes image

A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.

Provided by Dr. Brenda

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 24

Number Of Ingredients 18

2 ½ cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 cup hot water
⅔ cup shortening
½ cup white sugar
⅓ cup milk
1 tablespoon water
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  • Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
  • Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
  • Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g

HOSTESS CUPCAKES COPYCAT



Hostess Cupcakes Copycat image

Found this on a food blog. The original recipe came from Food Network Magazine Feb/Mar 09 issue -- called Lu Lu's Cupcakes. Looks delish!

Provided by Cake Baker

Categories     Low Protein

Time 1h25m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 21

1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten
4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/2 cup unsalted butter
1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 298.8, Fat 15.6, SaturatedFat 9.6, Cholesterol 51.6, Sodium 178.9, Carbohydrate 39.7, Fiber 1, Sugar 29.7, Protein 2.1

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  • Mix cupcake batter. Prepare the cake mix according to the package’s directions for cupcakes. Let your kids practice scooping and measuring the ingredients.
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From browneyedbaker.com


HOSTESS/LITTLE DEBBIE CUPCAKES – @SOFLOFOOODIE
2021-06-25 2. In a large mixing bowl, combine the milk, vegetable oil, egg, sugar, vanilla, and hot water. 3. Sift in the two types of flours, salt, baking soda and cocoa powder. Mix until smooth. 4. Fill your cupcake tins about halfway. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow to cool down.
From soflofooodie.com


CREME FILLED "HOSTESS" CUPCAKES | RECIPE | HOSTESS CUPCAKES, …
If you didn't want to do the whole creme filling, just the chocolate cupcakes are amazing. I will neve. Sep 20, 2019 - These are so delicious and impressive without being overly difficult. If you didn't want to do the whole creme filling, just the chocolate cupcakes are amazing. I will neve. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


COPYCAT HOSTESS CUPCAKES - PAMS DAILY DISH
Cake Directions - Preheat the oven to 300 degrees and line a cupcake pan with paper liners or liners of choice. In a large mixing bowl, add the dry ingredients. Mix with a whisk until combined and set aside.In a medium mixing bowl, whisk together the egg, milk, vegetable oil, and water.
From pamsdailydish.com


COPYCAT HOSTESS CUPCAKE RECIPE - MASHED.COM
2021-09-17 Directions. Preheat the oven to 350 degrees. In a large mixing bowl, add the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Mix the dry ingredients together with a hand mixer until the mixture is free of any clumps.
From mashed.com


COPYCAT HOSTESS CUPCAKES - MAMA'S ON A BUDGET
2020-02-01 Preheat oven to 350 degrees and line a cupcake pan with cupcake liners. Using a large bowl, whisk together the dry ingredients. Beat in buttermilk, coffee, oil, eggs and vanilla until combined. Scoop batter into cupcake liners and bake in …
From mamasonabudget.com


CUPCAKE RECIPE WITH FILLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


EASY COPYCAT HOSTESS CUPCAKES RECIPE (VIDEO) - GLUESTICKS BLOG
2021-01-13 Line a muffin pan (s) with 20 cupcake liners. Mix cake mix, oil, eggs and water on low for 30 seconds. Mix on medium speed for 2 minutes. Divide batter amongst cupcake liners. Bake for 15-18 minutes or until toothpick inserted comes …
From gluesticksblog.com


HOSTESS CAKE FILLING RECIPE - CREATE THE MOST AMAZING DISHES
1. Combine the salt with the hot water in a small bowl and stir until the salt is dissolved. Let this mixture cool. 2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. 3. Add the salt solution to the filling mixture and combine.
From recipeshappy.com


HOMEMADE HOSTESS CUPCAKES - A BAJILLIAN RECIPES
2014-05-05 The creme filling, the chocolate ganache, and the white icing are all rather simple as well since they each don’t require very many ingredients or advanced skill. The only somewhat difficult part would be filling and dipping the cupcakes. In which case, I have provided a few step-by-step photos! You’re welcome.
From abajillianrecipes.com


HOSTESS CUPCAKES (COPYCAT) RECIPE - DINNER, THEN DESSERT
2021-07-06 Microwave the ingredients for 1 minute at 50% power. Let the mixture sit for 2 minutes, then stir it until it’s smooth and glossy. Dip the top of each cupcake into the chocolate ganache, and set them back on a cooling rack to harden. White icing: Add the milk and powdered sugar to a medium bowl.
From dinnerthendessert.com


HOSTESS CREAM FILLED CUPCAKE RECIPE - ALL INFORMATION ABOUT …
This Easy Hostess Cupcake Recipe Is Perfect to Make with Kids best www.tasteofhome.com. Snip the corner of a gallon-size plastic bag and insert a round pastry tip. Fill the bag with the creme filling and then gently press the tip into the center of each cupcake. Squeeze the bag to fill each cupcake with filling. The squishy bags full of filling ...
From therecipes.info


HOMEMADE HOSTESS CUPCAKES (COPYCAT RECIPE) - PRINCESS PINKY GIRL
2021-05-13 Fill the cupcake tins with cake batter and bake for 15-18 minutes at 350 degrees. Cream the butter until smooth, add powdered sugar and mix again until smooth. Add marshmallow cream and mix again. Cut a small circle out of the middle of each cupcake. Add the marsmallow filling to a Ziploc bag and snip the corner.
From princesspinkygirl.com


HOMEMADE VEGAN HOSTESS CUPCAKES (GLUTEN FREE OPTION)
2021-01-13 Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pan with 14 cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together coffee, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
From allergylicious.com


THE BEST HOSTESS CUPCAKE YOU'LL EVER EAT - BAD BATCH BAKING
2018-07-24 Each cupcake liner should be about 3/4 full. Bake in the oven until a toothpick inserted in the center comes out clean, about 12-15 minutes. Remove from the oven and allow the cupcakes to cool completely. Creme Filling Add marshmallow creme and butter in a mixing bow and beat with hand mixer on medium speed until super soft and airy. Reduce the ...
From badbatchbaking.com


FAUX HOSTESS CHOCOLATE CUPCAKES — RECIPE - THE NEW YORK TIMES
2012-03-06 1. For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray. 2. In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and ...
From nytimes.com


BEST COPYCAT HOSTESS CUPCAKES RECIPE - PARADE.COM
2022-02-08 Preheat the oven to 300 degrees and line a cupcake pan with paper liners or liners of choice. In a large mixing bowl, add the dry ingredients. …
From parade.com


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