Last weekend, a friend of mine boldly went where many many men have gone before. He turned 30. I suppose it gets us all at some point. As I await my birthday, I know there's no point in hiding, but it's not easy to accept that it may be time to act like a grown-up. So, instead, let's eat cupcakes reminiscent of childhood! At a bar!
Copycat Hostess Cupcakes
From Cinnamon Spice and Everything Nice
- 1 cup flour
- 6 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 113 grams / 8 Tablespoons butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1 egg yolk, room temperature (use the white for the cream filling)
- 1/2 teaspoon vanilla
- 1/2 cup boiling water
Whisk together flour, cocoa, baking soda, baking powder and salt. In a separate bowl, beat butter until smooth and creamy - about 2 minutes. On medium speed, gradually add sugar, beating until light and smooth - about 5 minutes. On low speed, beat in eggs and yolk one at a time, add vanilla. Beat in flour mixture in 4 additions, beating well after each one. Then drizzle in hot water, 2 Tablespoons at a time, until batter is smooth and shiny. Fill cupcake liners no more than half-full. For mini cupcakes, a rounded teaspoon of batter was enough. For regular cupcakes, use 1/4 cup of batter. Bake at 350F / 180 C until a toothpick comes out clean - about 15-20 minutes. I ended up with 36 mini cupcakes and 2 big ones.
For the cream filling, I used my recipe for meringue frosting and added butter.
- 2.5 Tablespoons water
- 1/8 teaspoon cream of tarter
- 1/2 cup + 1 Tablespoon sugar
- 1 large egg white at room temperature
- 1/2 Tablespoon light corn syrup
- 1/2 teaspoon vanilla
- 1.5 Tablespoons butter, softened
After filling cupcakes, spread a thin layer of chocolate ganache over the top.
- 100 grams semi-sweet chocolate, chopped
- Scant 1/4 cup heavy cream
Warm cream for about 10 seconds in microwave. Stir in chocolate and let sit 2 minutes. Stir to combine. If necessary, briefly warm in microwave. Spread a thin layer on cupcakes. Actually, I thought the ganache tasted too much like real chocolate for a copycat Hostess cupcake, so I suppose if you're going for authenticity, you should use a ganache recipe that includes butter and vanilla, too.