Hopefully you took my advice and whipped up a batch of homemade marshmallow creme or at least bought a jar, because you’re going to need it for these cupcakes =). There are a few recipes that I make over and over again, but I’m always looking for new cupcake recipes to try. I was messing around on the internet and stumbled across a picture of Fauxstess Cupcakes on Pinterest. I knew this was the perfect recipe for friend-time because we love chocolate cupcakes =). I’m not sure if I’ve ever had a Hostess Cupcake or not, but if they taste anything like my homemade version I’m sure I would love them! I mean, really, who doesn’t love moist chocolate cake with a creamy, marshmallow filling, and chocolate ganache?!?  I rushed the ganache, or they would have turned out much prettier…oh well. Guess I’ll just have to make them again ;). Enjoy!

Fauxstess (Homemade Hostess) Cupcakes 
For the cake:
3/4 cup plus 3 tablespoons cake flour
1/2 cup Dutch-process cocoa powder
3/4 tsp baking powder
1/4 tsp plus 1/8 tsp. baking soda
1/4 tsp salt
3 large eggs at room temperature, separated
1/2 cup canola oil
3/4 cup plus 3 tbsp sugar, divided
3 tbsp water

For the filling and frosting swirl:
1-1/2 cups marshmallow creme (homemade or store-bought)
6 tbsp butter, at room temperature
2/3 cup powdered sugar, sifted
Pinch of salt
1/2 tsp cream or milk

For the chocolate glaze:
3 oz. semi-sweet or bittersweet chocolate, finely chopped
3 tbsp milk or heavy cream

1. To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. In a large bowl, combine the egg yolks, canola oil, 3/4 cup of the sugar and the water.  Whisk to blend well.  Stir the dry ingredients into the wet ingredients, mixing just until incorporated.
3. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Continue beating, gradually adding in the remaining 3 tablespoons of sugar, until stiff, glossy peaks form.  Add a quarter of the egg white mixture to the bowl with the batter to lighten.  Gently fold in the remaining egg whites until the batter is smooth and no streaks remain.
4. Divide the batter between the prepared cupcake liners, filling each about three-quarters full.  Bake until the cupcakes spring back when lightly pressed, about 16-18 minutes, rotating the pans halfway through baking.  Allow to cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.
5. To make the filling, combine the marshmallow creme and butter in a mixing bowl and beat on medium-high speed until smooth.  Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more.  Transfer the majority of the filling mixture to a pastry bag fitted with a medium round tip, reserving 1/4 cup in the mixing bowl.
6. Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake.  Transfer this to another pastry bag fitted with a small round tip (I used Wilton #4). Chill until ready to use. Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in a dollop of the marshmallow mixture.  (An injector tip will not work for this recipe because the filling is too thick.)  If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is essentially smooth.
7.  Make the chocolate glaze by placing the chopped chocolate and milk in a small bowl.  Microwave for 30 seconds. Whisk until chocolate is melted and smooth ganache forms, microwaving 30 seconds more at a time if necessary.  Let cool briefly, about 15 minutes.  Take the cupcakes one at a time and invert them, dipping the top into the chocolate glaze.  Transfer them to a wire rack or baking sheet and let the glaze set.  (You can speed this process up by chilling in the refrigerator.)  Once the glaze is set, use the reserved portion of marshmallow frosting to pipe a uniform swirl across the top of each cupcake.  Store in an airtight container until ready to serve.
*adapted from Annie’s Eats

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Categories: Cupcakes

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