Hostesscreamyfilling Recipes

HOMEMADE HOSTESS CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set it aside.
• In a small mixing bowl, whisk the flour, cocoa powder, baking soda and salt. Set it aside
• Using a medium size mixing bowl whisk together the sugar, vegetable oil, vanilla and eggs until well incorporated.
• Slowly add the flour mixture. Mix just until the ingredients are combined.
• Fill the prepared liners between ½ - ⅔ full.
• Bake for 15 - 18 minutes, or until the tops of the cupcakes spring back. Remove the cupcakes and allow them to completely cool.
• Using a small mixing bowl and a handheld mixer set on medium, cream the butter until smooth, about 1 minutes.
• Lower the mixer speed to low and add ½ of the powdered sugar, beat well, then add the remaining powdered sugar. Increase the mixer speed to medium and beat for an additional 1 minute, or until the butter mixture is smooth.
• Lower the mixer speed to low and add the marshmallow cream. Keeping the mixer speed on low, beat just until the mixture is combined.
• Using a quart size ziploc bag, add the filling. Be sure to squeeze out any excess air, and seal the bag.
• Once the cupcakes have completely cooled, use a sharp knife or a cupcake corer, and cut a circle about the size of a quarter in the top center of the cupcake. You can trim away the excess cupcake from the circle.
• Snip a small corner of the filling bag. Insert the snipped corner into the cupcake and fill the hollowed cupcake just almost to the top. Replace the cupcake cap and repeat the process until all the cupcakes are filled.
• Pour the heavy cream into a heat safe measuring cup and microwave for 30 - 40 seconds.
• Add the chocolate chips to a small heat safe bowl. Pour the heated heavy cream over the chocolate chips and allow it to sit for 1 - 1 ½ minutes. Stir well until all the chocolate chips are melted and the mixture is smooth and shiny.
• Evenly spoon and spread ½ - ¾ teaspoon of the mixture on top of the filled cupcakes. Allow the frosted cupcakes to sit and allow the chocolate to sit.
• Using a small mixing bowl and a handheld mixer on medium speed, cream the butter for about 1 minute, or until smooth.
• Add the vanilla and continue mixing for another 10 - 15 seconds.
• Add the powdered sugar and mix for 30 seconds. It will resemble white sand.
• Add the milk and increase the mixer speed to medium. Mix for 1 minute, or until the mixture is smooth.
• Using either a ziploc bag with a small corner snipped off, or a decorators bag fitted with a #5 decorators tip, fill with the icing.
• Hold the tip of the bag ¼ to ½ inch above the cupcake, and using even steady pressure, pipe a swirling loop pattern down the center of the cupcake. Repeat the process until all cupcakes are topped.

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.

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!

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.