Oh My Goodness! I have just found the best recipe for Hostess Cupcake Knock-offs and I just had to let you know! I saw it in last month’s Family Circle magazine. You must try them. I made my first batch today for a chili cook-off we have been invited to tomorrow (GO BEARS!) and they turned out perfect!!!! They actually look like the real thing (which doesn’t always happen unfortunately) and taste ‘da-wish-ish’ (as I have been told by Noah…if you remember, he is our self-appointed family taste tester, edging the hubby out by the smallest of margins).
Here are some pictures of all the gooey yummy-ness that is in our house right now. Cream filling, you are evil! And, just so you know, the ingredient list is a bit long but if you can look past that you will be SO happy with the results, promise!
**Oh, and if you don’t have any buttermilk on hand, cause who ever does, just place one tbsp of lemon juice or vinegar in a liquid measuring cup and then add enough milk to bring the liquid up to the one cup measuring line!
See, they end up looking just like the real thing!!
Chocolate Creme Filled Cupcakes
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- For the Cupcakes:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 tsp vanilla
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- Filling and Swirl:
- 4 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
- Glaze:
- 1/2 cup heavy cream
- 1 tbsp light corn syrup
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Line 24 muffing cups with paper liners.
- For Cupcakes: Combine flour, cocoa, baking soda and salt in a medium bowl, whisk to blend.
- Combine buttermilk and vanilla as well.
- Beat butter and sugar with an electric mixer on medium-high speed until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add the flour mixture alternating with the buttermilk mixture, starting and ending with the flour mixture.
- Divide batter among prepared muffin pans and bake until toothpick inserted comes out clean, about 18-20 minutes.
- Let cool for 10 minutes and then take cupcakes out of pans to cool completely.
- For Filling and Swirl: Beat butter with an electric mixer until light and fluffy.
- Gradually add powdered sugar.
- Add 2 Tbsp of milk and beat for 5 minutes, until almost white and light and fluffy.
- Add additional milk if mixture is too thick.
- Spoon frosting into a pastry bag with a medium-sized round tip.
- Place tip into center tops of cupcakes about 1/2 inch deep and squeeze to fill!
- For Glaze: Heat corn syrup and cream in a small saucepan over medium heat until it just comes to a boil.
- Remove from heat and stir in chocolate chips.
- Cover and let stand 5 minutes. Whisk until smooth.
- Dip tops of filled cupcakes into the chocolate glaze and place on a cooling rack to set for 10 minutes. Then, using a smaller round tip in your pastry bag, pipe decorative swirls on top of your glazed cupcakes.
Ahhh, the close-up
Wanna bite? Ok then, get to making these freakin’ good cupcakes STAT!
Those look DELICIOUS!!!!