Homemade Hostess Cupcakes

The perfect nostalgic treat to bake all year long! These Homemade Hostess Cupcakes are extra chocolate-y, easy to make, and oh so delicious.

Course: Desserts

Cuisine: American

Prep Time: 45

Cook Time: 30

Servings: cupcakes

Calories: 340kcal

Heat oven to 325℉/163℃.
Line a cupcake pan with cupcake papers, or spray with baking spray. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat shortening and sugar until light and fluffy, 2-3 minutes.
Add eggs and yolk, one at a time, beating well after each addition.
Beat in vanilla.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Fill muffin cups ¾ full.
Bake for 18-20 minutes, or until done.

With an electric mixer, beat egg whites to stiff peaks. Set aside.
In a small saucepan, heat sugar and water to 246°F-250°F/119℃-121℃, stirring only until sugar melts.
Brush down the sides of the pan with a pastry brush dipped in water, if necessary.
With mixer running, pour sugar mixture over egg whites.
Beat until cool.

Place chocolate chips and milk in a medium heatproof bowl.
Microwave in 15 second increments, stirring after each, until chocolate is melted and mixture is smooth.

Substitutions:

If you don't want to fill the cupcakes with meringue, you can use Chantilly Cream! Just keep in mind they will not last as long and the flavor will be slightly different.
Milk chocolate can be used to make the ganache.

Expert Tips:

Make sure you're baking soda and baking powder are in-date!
Do not over-mix the batter.
To ensure each cupcake is the same size, use a large cookie scoop (3 Tablespoons)!
If you're unsure the cupcakes are done baking, poke the middles with a toothpick or cake tester. If it comes clean, then they're done! If there's still batter on it, the cupcakes may need 2-3 minutes more baking.
When you’re making the meringue, make sure egg whites are at room temperature. If not, the eggs won’t whip. Also, be sure that the mixer bowl is free of any dust!
Use a digital thermometer to make sure your candy is the right temperature before adding it to the egg whites.
When adding the candy, be sure to stream it in slowly! Do not add it too fast.
You can use a fork/spoon to dig out the middles of the cake. Just be careful to not dig out TOO much of the cake.
After filling each cupcake, use a piece of the core from each cupcake to cover the top of the meringue.
If you don't have a microwave, you can make the ganache by placing the chocolate chips in a bowl, heating the cream in a small saucepan until it starts to steam, pouring the cream over the chips, and letting it stand for a few minutes before stirring together until smooth.
The ganache needs to be warm for dipping the cupcakes! If the ganache starts to set/get too cool, it will not coat the top of the cupcakes and may cause them to tear.
Let the ganache set completely on top of each cupcake before piping the frosting!