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This Chocolate Hostess Cupcake recipe will satisfy the chocolate lover in you!
With this Chocolate Hostess Cupcake Recipe, you will never have to search the stores for these Hostess Cupcakes again!
I am becoming a child again!
Okay, so I’ve been making all types of childhood favorites! The last post I made a Chocolate Swiss Roll Cake and that awakened a part of me that I completely forgot about! Now, I’m tapping into another fun childhood snack that I loved and that was Chocolate Hostess Cupcakes! The reason I love these Chocolate Hostess Cupcakes is not that of the obvious. The obvious, to me, is the delicious cream in the middle. You would think that would be the reason, but it isn’t for me. I really enjoy eating these chocolate cupcakes cold with a glass of milk. This is particularly odd for me because I don’t like cold cake, but I like cold Chocolate Hostess Cupcakes.
Weird huh?
I think the reason I enjoy these cupcakes hard is the icing is more enjoyable to me once it is firm. Don’t get me wrong, I will enjoy this chocolate dessert at room temperature as well. I guess we all have our “thing” when it comes to some of the dishes and treats we enjoy. For instance, my husband only likes to eat the tops to muffins. Does that make sense to you? I hope so because it makes no sense to me. I would imagine the entire muffin is delicious and tasty, but what do I know!
Now, this Copycat Chocolate Hostess Cupcake Recipe.
It’s a lot of chocolate…
It has a delicious creamy filling…
AND OF COURSE
It has that cute little swirl on top!
There are recipe ideas that come across my mind that seem to be more of a challenge to me. I have to make them just to see if I can. Do you know how many recipes I have made that has never hit this blog?! Many. Lots. A bunch. That is because I am very competitive when it comes to myself and I have to know that I can rise to the occasion before publishing any of my work. With this Chocolate Hostess Cupcake Recipe (another copycat recipe) there is nothing really fancy about making these chocolate cupcakes. In fact, they are quite simple.
To make these cupcakes, I used one of my favorite chocolate cake recipes that make for an incredibly moist and decadent chocolate cupcake. Second, I make a simple cupcake filling where I use a little soft butter, shortening, powdered sugar, and vanilla. Finally, I dip the tops of the cupcakes in chocolate ganache, let it set, and add that awesome and cute swirl on top of the cupcakes.
It was really that simple!
I guess the true challenge for me was not see if I knew how to make these cupcakes, but if I can get them to taste almost close to the true Chocolate Hostess Cupcake. Unfortunately, those cupcakes are an anomaly in my area these days. I still see Twinkies, Ho-Ho’s, Ding Dongs, and Snowballs, which are all made by Hostess Brands. There are hardly any chocolate cupcakes left. That is okay because, with my Copycat Chocolate Hostess Cupcake Recipe, I can satisfy that cupcake craving anytime!
Copycat Chocolate Hostess Cupcake Recipe
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- Author: Nicole Nared-Washington from Brown Sugar Food Blog
- Total Time: 1 hour 25 mins
- Yield: 24 1x
Ingredients
Scale
- 1 ¾ c. flour
- ¾ c. unsweetened cocoa powder
- 1 ½ tsp. Baking powder
- 1 ½ tsp. Baking soda
- 1 tsp. Salt
- 2 c. sugar
- 2 eggs
- 1 c. milk, room temperature
- ½ c. vegetable oil
- 2 tsp. Vanilla extract
- 1 c. boiling water
- TOPPING
- 2 c. semi-sweet chocolate chips
- 1 c. heavy cream, warmed
- 1 tsp. Vanilla extract
- 2 tbsp. Butter
- FILLING
- ½ c. unsalted butter, room temperature
- ½ c. shortening
- 2 c. powdered sugar
- ¼ tsp. Salt
- 1 tsp. Vanilla extract
Instructions
- Preheat oven to 350 Degrees and line 2 cupcake liners with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, unsweetened cocoa powder, baking powder and soda, and salt. In a separate medium bowl mix together the sugar, eggs, milk, and vegetable oil and mix together. Add to the dry ingredients. Add the vanilla extract and slowly add the boiling water while mixing slowly. Fill each cupcake tin ⅔rds with cupcake filling. Bake on middle rack for 20-25 minutes. Toothpick can be inserted and come out clean. Once finished baking allow to cool completely.
- Meanwhile, while the cupcakes are baking, let’s make the chocolate ganache. Add the semi-sweet chocolate chip in a medium mixing bowl. Pour the cream in a small saucepan and bring to s slight bowl. Pour the hot cream over the chocolate chips and use a rubber spatula to stir until smooth and creamy. Add the butter and stir until the butter has dissolved. Stir in the vanilla extract. Place in the refrigerator to allow the ganache to thicken, about 20 minutes.
- NOTE: The ganache should get thick to the point where you can still dip the chocolate cupcakes with a thick coating.
- Make the filling by combining the butter and shortening with a mixer. Slowly add the powdered sugar and mix until creamy. Add the salt and vanilla extract. Reserve ¼ cup of the topping for the swirls.
- Use the round end of a wooden spoon to make a hole in the middle of the cupcakes. Spoon the remaining filling into a piping bag or plastic bag. Cut a medium hole at the end of the piping bag and begin to pipe the filling into the cupcakes up to the top. Brush away any cupcake crumbs making for a clean cupcake surface.
- Dip the tops of the cupcakes into the ganache. Turn to a cooling rack and allow to set, about 15 minutes. Dip the tops again and allow to completely set.
- Use a small hole tip in a separate piping bag and spoon the remaining cream filling into the bag. Begin to make 3 loop swirls on top of the SET cupcakes. Keep in cool place or in the refrigerator until ready to serve.
- Prep Time: 60 mins
- Cook Time: 25 mins
- Category: Dessert
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