BAKERS TABLE

Hostess Cupcakes

Decadent, sweet, and better than store-bought Hostess Cupcakes. We're going back to childhood today with these delicious chocolate-y cupcakes! They're so much fun to make and SO. GOOD. Every bite light and fluffy, while being soft and full of chocolate flavor. 

4 Quick Tips For These Hostess Cupcakes

01 Do not over-mix the cupcake batter.

02 Make sure the cupcakes are cooled completely before filling.

03 The egg whites for the filling need to be room temperature.

04 The ganache needs to be warm when dipping the cupcakes.

White Line

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

01

Beat sugar and shortening together with an electric mixer until light and fluffy, about 2-3 minutes.

02

Add eggs one at a time, beating well after each addition. Stir in vanilla.

03

Add flour mixture alternately with milk, beginning and ending with flour mixture.

04

Portion batter into prepared pans, filling each cup about 3/4 full. Bake for 20 minutes, or until done.

05

With an electric mixer, beat egg whites to stiff peaks.

06

Heat sugar and water. Cook over medium heat to 246°- 250° F. Stream sugar mixture into egg whites.

07

Continue beating until cooled, about 5-10 minutes.

08

Heat chocolate chips and cream in the microwave at 15 second increments until melted.

09

Core cooled cupcakes. Use a piping bag to pipe filling into each cupcake. Place tops from cored cupcake.

10

Dip each cupcake into warm ganache. Set aside.

11

Beat shortening and powdered sugar together. Beat in milk until piping consistency is achieved.

12

Spoon into piping bag fitted with #4 tip. Pipe 8 small swirls horizontally across each cupcake.

13

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