Copycat Hostess Cucpakes Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Have you ever made Copycat Hostess Cupcakes at home? SO GOOD! Chocolate cupcakes filled with homemade vanilla cream and topped with a rich chocolate ganache. Check out my favorite copycat recipes right here. Main Ingredients Needed for Copycat Hostess Cupcakes my Best Chocolate Cake recipe marshmallow cream butter powdered sugar semi-sweet chocolate heavy cream Recipe Tips & Notes There are a few ways you can fill the cupcakes with cream. I used a melon baller to scoop out the middle, piped the cream inside, and topped with the piece of cake removed with the melon baller. You could also use a cupcake corer, a pastry filling tip, or simply use a knife to carve out a hole in the center (similar to the way I used the melon baller). If you use a pastry filling tip, you’ll be able to simply dip the cupcakes in the ganache. Otherwise, spoon the ganache on top and gently spread using the bottom of the spoon. Continue to Content Copycat Hostess Cupcakes Yield: 2 dozen Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Have you ever made Hostess Cupcakes at home? SO GOOD! Chocolate cupcakes filled with homemade vanilla cream and topped with a rich chocolate ganache. Print Ingredients Cupcakes & Ganache 1 recipe of the Best Doctored Up Chocolate Cake Mix, baked as cupcakes and cooled 1 recipe Perfect Chocolate Ganache Cream Filling 2 cups confectioners’ sugar 6 Tbsp unsalted butter, room temperature 7 oz jar marshmallow crème 1 tsp vanilla 4 Tbsp heavy cream Instructions Mix the batter for the cupcakes according to the directions in the linked recipe. Fill each cupcake tin with 1/4 cup of batter and bake at 350ºF for 20 minutes. Let cool completely. See the notes in the post to decide your best method for coring and filling the cupcakes. Prepare accordingly. Use an electric mixer to whisk together the butter and marshmallow cream on high speed. Mix in the vanilla and heavy cream. Mix the powdered sugar into the mixture 1 cup at a time, scraping down the sides of the bowl as needed. Fill each cupcake with cream (once again, see the notes to determine your preferred method for filling). Depending on how you filled your cupcake, you may need to press the "tops" of the cupcakes back on top of the cream. Flatten gently with your fingers. Reserve remaining cream for piping on top. Make the chocolate ganache according the the directions in the linked recipe. Let it cool slightly, and then spoon it over each cupcake. Use a small round frosting tip to pipe cream swirls over the tops. Ready for Back to School? Check out my favorite Back to School recipes! Oatmeal Cream Pie Bars 5 Super Lunchbox Ideas Hostess Cupcake Cake 25 Lunchbox Treats Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. She co-founded an online blog conference for new bloggers called Online BlogCon. She also spoke at the Build Your Own Blog Conference in SLC in 2013 on DIY blog design. Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Ashton has worked on creative campaigns with big brands for more than 3 years, most notably: Hidden Valley Ranch, Land O’ Lakes, Betty Crocker, Safeway, and eBay. Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Ashton
