Hostess Cupcakes

So this recipe is adapted by one of my very own Co-Hosts!! Serena over at Serena Bakes Simply from Scratch! She’s a doll and I can’t wait to reveal her recipe that I made tomorrow!! I changed things a bit but please do give credit for the actual Cup Cake to Serena!!
I’m not sure what inspired me to jump up and make these babies yesterday afternoon at 4:30 when I should have been making dinner!! I just saw them and said I have to try them!! It didn’t dawn on me that I would have 2 dozen cupcakes knowing we were taking off the next day for our summer camp for the weekend!! Whoopsy! So my daughters daycare got a dozen 🙂 My hubby will get the other dozen LOL…..I tried a bite just to taste it and well take that awesome picture below of the middle!!
Makes: About 24 Cupcakes
Preparation Time: 10 minutes
Bake Time: 20 minutes Or Until a Toothpick Inserted In The Center Comes Out Clean (A few Crumbs Are OK)
Assembly: 30 minutes
For  Chocolate Cupcakes
  • 2 cups Whole Wheat Pastry Flour or All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 cup Cocoa Powder
  • 1 1/2 cups Granulated Sugar
  • 1 cup Greek Yogurt
  • 1 cup Canola Oil or Cooking Oil
  • 4 whole Eggs, Beaten
  • 1 teaspoon Vanilla
  • 1 cup Hot Coffee

For Filling

This is what I ended up using, most recipes were way too complicated or I didn’t have the ingredients so I decided to give this a shot, the middle of a Hostess Cupcake is by far the best part, I may just try using the cool whip next time honestly. I know it’s supposed to be marshmellowy but I love cool whip and it comes as reduced fat. Or I may try incorporating fluff instead next time.

  • 1/2 Cup of Mini Marshmellows
  • 1/2 Cup of Reduced fat cool whip
For Glaze
  • 1 cup Chocolate  (Good Quality) (I used 1 1/2 big bars of Gherradelli Chocolate)
  • 4 tablespoons Butter, Softened
Preparation Instructions:
For Chocolate Cupcakes:
Preheat oven to 325 degrees. Line a 12 cup standard size muffin tin with cupcake liners.
In a bowl mix together the flour, baking soda, baking powder, cocoa powder and sugar. Mix until incorporated.
Add all wet ingredients to the dry ingredients and mix on medium low until batter is nice and smooth.  Fill lined muffin tins 2/3 of the way full.

Bake for 20 minutes or until a tooth pick inserted into the middle comes out clean. ( A few crumbs are ok.) Allow to cool until room temperature.  Repeat until all batter has been used.
For Filling 
I microwaved the marshmallows and the cool whip together with a tablespoon of butter, which I would not do next time because it discolored it and made it a little too liquidy. Hey the color in the middle of a hostess cupcake is supposed to be white!! I want it white LOL!!
For Glaze
Place chocolate (Cut up) and butter into a  microwave safe container. Microwave at 30 second intervals, stirring between heating, until smooth. (I used the new Land O Lakes Olive Oil and Sea Salt butter!!)
Cut a cone-shaped piece out of the center of the cupcake. Cut the cone-shaped piece off leaving just the top and set aside. Repeat with remaining cupcakes.
Fill each cup cake with Filling. Using either a spoon or a large gallon size Ziploc bag fitted with a large cake tip. (I used the zip lock bag which worked perfect) Cover the filling with the remaining cupcake top. (Push down, who cares if a little filling comes out!! The glaze will hide it!
Repeat with remaining cupcakes.
Use glaze and frost each cupcake.

I let them sit in my fridge over night. I also ran out of the center filling to make the cute little squiggly marks on the top 🙁 So instead I used a little frosting I had left over. Since I had decided to bring some to my daughters daycare I thought it was convenient that I had blue and pink!
Yeah next time I’ll plump these puppies up! It sounds like a lot of work but it really wasn’t. I did it in steps. I even made dinner and ate in the middle of everything! I made the cupcakes and while they were baking I melted the chocolate and made dinner. I made the filling and cut out the middles while dinner was warming up. I filled the cupcakes and glazed them after dinner. Then I frosted them this morning 🙂 Wala!! SUPER MOM! I just don’t want to have that kid that tells their mother the day before that she needs 3 dozen cupcakes the next day for the bake sale! Did you read that Maddie….don’t do that someday! Or maybe by then I’ll be a pro!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *