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Homemade Hostess Cupcakes! Homemade Really Is Better!
Food & Drink
Sure, these have a lot of ingredients and a long list of directions, but don’t let that scare you off. Each of the steps are really easy and can be done while you are watching reruns. I guarantee you will not regret it.
1 1/3 cup all purpose flour
1/2 cup dutch process cocoa powder (or really dark cocoa powder)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon milk
1 cup marshmallow creme (the jar of marshmallow fluff)
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. Set aside.
In a large bowl whisk egg, sugar, oil and vanilla; stirring till there are no lumps. Then add flour mixture,
alternating with milk, until you have a smooth batter.
Fill cups 2/3 full with batter. Bake 20 to 22 minutes. Remove from oven and allow to cool completely.
Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. Beat in the marshmallow creme.
Transfer filling into a pastry bag with a long filling tip. Insert the tip into the center of each
cupcake and fill until the cupcake is slightly heavier. It's OK if some of the filling peeks out a little, it will be covered by the chocolate icing layer.
In a small saucepan over medium heat, melt butter. Add milk, corn syrup and chopped chocolate, stirring slowly to allow chocolate to melt completely.
Once melted, remove from heat and whisk in sifted powdered sugar. Immediately dip the top of each cupcake into the icing and
transfer to a wire rack. Let icing set (about 10 minutes), before moving on to the next step.
Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. If the icing is too stiff, add in a little more milk.
Transfer icing into a pastry bag with a small tip. Pipe in a swirl
decoration on top of the cupcakes.
Store cupcakes in the fridge and allow 15 minutes to warm up before serving.