I hope everyone had a lovely Father’s Day yesterday; I know we did in my house. While Mom and Dad went to visit the stables to check on my dad’s horse, Daisy, I quickly got to work making a Father’s Day gift I was sure would bring a smile to his face.
For as long as I can remember, my dad has had a huge soft spot for Hostess Cupcakes. I could make him a million chocolate cupcakes from scratch but none could take the place of those little cakes with the infamous vanilla squiggle…
Thank goodness I discovered you could make these from scratch now that Hostess is facing bankruptcy (again). It does take up a good chunk of your morning I’ll give you that, but it is so so worth it.
Worth it how, you may ask? How about for a delectably decadent deep dark chocolate cake, moist and fluffy and filled with ooey, gooey vanilla filling? Oh and covered in a smooth, silky, dark chocolate ganache then finished off with the characteristic vanilla squiggle we’ve all come to know and love. Between seeing the look of utter delight on my Dad’s face when I presented it to him when he got home, watching him savor every bite, and hearing him tell me it was the best thing I’ve ever baked, I’d say it was worth it and then some.
And so, my fragile foodie ego is soothed for the moment and I can sit and enjoy one of these little cakes all to myself.
Life is good.
Hostess Cupcakes Via 52KitchenAdventures
1 1/4 cup sugar
1 cup water
4 oz unsweetened chocolate, chopped
1/2 cup buter, sliced
2 tsp vanilla
1 1/4 cup flour
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup powdered sugar
1-2 tbsp heavy cream
1 tsp vanilla
2 cups marshmallow fluff
1/2 cup heavy cream
1 tbsp butter
6 oz bittersweet chocolate chips
2 tsp vanilla
1/4 cup butter, softened
1 cup powdered sugar
1-2 tbsp milk
1. Make the cupcakes: Preheat oven to 350 degrees and line cupcake pans with liners. Place butter and chocolate in medium bowl. Place sugar and water in small saucepan and bring to boil, stirring until sugar dissolves.
2. Remove from heat and pour over chocolate and butter. Let sit, stirring occassionally until butter and chocolate melt and the mixture is no longer hot. While mixture is cooling, sift together flour, baking powder, baking soda, and salt into a medium bowl.
3. Once mixture has cooled somewhat, whisk in eggs and vanilla. Then whisk in dry ingredient mixture. Pour 1/4 cup of batter into muffin cups and bake at 350 for 20-25 minutes until toothpick comes out clean. Let cool while you prepare other parts of the recipe.
4. Make the filling: beat butter until fluffy. Beat in heavy cream and vanilla, then beat in marshmallow fluff. Add additional cream as needed to adjust consistency. Set aside in refrigerator until ready to assemble.
5. Make the ganache: Place bittersweet chocolate in stainless steel or glass bowl. Heat butter and cream in small saucepan until just boiling, then pour over chocolate. Let sit for 5 minutes, then whisk until smooth. Whisk in vanilla. Let sit until cooled but still glossy and smooth.
6. Assemble: Cut small hole in center of cupcake. Spoon filling into center of each, then cover with small piece of cupcake. Using knife or offset spatula, spread thin layer of ganache on top of cupcakes. Place in refrigerator to set up while you make the icing.
7. Make the icing: Beat together all ingredients until uniform consistency is reached. Place in piping bag and pipe squiggle across cupcake.