Something good happened in the kitchen yesterday.
Potluck’s theme was to replicate a restaurant recipe. This was the perfect opportunity for me to whip up a batch of something that I’ve been staring at for the past few months. Since I bought Doug a Cook’s Country magazine with homemade Hostess cupcakes on the cover, I’ve been dying to make them. Then, the second omen came when that recipe was on the episode of America’s Test Kitchen this weekend. Clearly, my destiny was calling.
Destiny tastes so sweet.
Homemade Hostess Cupcake Recipe
adapted from Cook’s Country.
Makes 12 cupcakes
1cup all purpose flour
1/2tsp baking soda
1/2cup boiling water
1/3cup cocoa powder
1/3cup semisweet chocolate chips
1 tbsp instant espresso (or 2 tblsp finely ground coffee)
1/2cup sour cream
1/2cup vegetable oil
1tsp vanilla extract
4tbsp (1/2 stick) unsalted butter, softened
1tsp vanilla extract
1 1/4cups marshmallow creme (Be sure to use marshmallow creme, not marshmallow sauce! Otherwise the filling won’t set up correctly.)
1/2cup semisweet chocolate chips
3tbsp unsalted butter
Adjust oven rack to middle position and heat oven to 325 degrees.
Grease and flour 12-cup muffin tin. (or use muffin liners)
Combine flour, baking soda, and salt in bowl, set aside.
Whisk water, cocoa, chocolate chips, and coffee in large bowl until smooth.
Add sugar, sour cream, oil, eggs, and vanilla and mix until combined.
Whisk in flour mixture until incorporated.
Divide batter evenly among muffin cups.
Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes.
Cool cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely, about one hour.
At the 30 minute mark on the cupcake cooling cycle, make the filling, and then the glaze.
Stir softened butter, vanilla, and salt until combined.
Whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes.
Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds.
Cool glaze to room temperature, about 10 minutes.
Cut a cone out from the topside center of each cupcake. Cut the point off each cone to leave a cupcake “lid.” (Be careful you keep each lid with it’s proper cupcake, otherwise you’ll have lumpy lids that don’t fit right!)
Fill cupcakes with 1 tablespoon filling each. Replace tops.
Frost with 2 teaspoons cooled glaze, and let sit 10 minutes.
Using pastry bag and reserved filling, pipe curlicues across glazed cupcakes.