Marshmallow Cupcakes Hostess Cupcakes Recipes

MARSHMALLOW CUPCAKES | HOSTESS CUPCAKES

Steps:

• Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
• Using a fine-mesh sieve, sift flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized mixing bowl. Set aside until ready to use.
• Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
• Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened.
• Add the oil and vanilla and mix until evenly incorporated.
• Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again.
• Add the remaining dry ingredients, mix on low, and add the remaining mill. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
• Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process.
• Remove from the oven and allow to cool on a wire rack. Once the cupcakes have completely cooled, cut a small cone shape out of the center of each cupcake, remove the liners and place on a large sheet of wax paper.
• Fill a piping bag fitted with a round tip (e.g. Wilton #12), and fill with marshmallow creme. Pipe creme into the cavity of the cupcakes.
• Heat the melting wafer according to package directions. Add a generous spoonful of chocolate to the top of each cupcake and smooth over with the back of the spoon, and place 3 miniature marshmallows in the center of each cupcake.
• Set cupcakes aside for about 45 minutes to 1 hour, and allow the chocolate to set. Serve and enjoy!

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.

HOSTESS CUPCAKES (COPYCAT)

Steps:

• Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
• To a stand mixer add the flour, sugar, cocoa powder, espresso powder, baking soda, salt, melted butter, canola oil, and water and turn on the beater until just combined.
• Add in the eggs until just combined, then add in the milk and vanilla, beating until smooth.
• Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
• Cool completely.
• Put marshmallow creme in piping bag with a small circular tip.
• Poke tip into cupcake and add about 2 tablespoons of filling.
• Add chocolate chips and heavy cream to a microwave-safe bowl.
• Microwave on 50% power for 1 minute.
• Let sit for 2 minutes untouched then stir until smooth and glossy.
• Dip cupcakes upside down into glaze then let harden.
• Whisk powdered sugar and milk together to form a thick glaze.
• Pour into a piping bag with skinny tip and pipe in connected circles across the middle of the cupcake.
• Let harden.