Hostess Cupcakes - 9am Chef

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Hostess Cupcakes

Course Dessert

Prep Time 15

Cook Time 25

Servings 19

Ingredients

For the cupcakes:

¾ cup melted butter salted or unsalted
1 ½ cups granulated sugar
1 ½ tsp vanilla extract
2 eggs room temperature
2 cups all-purpose flour
¼ cup cocoa powder
1 cup coffee or water
1 tsp baking soda
½ tsp salt

For the filling:

¾ cup butter room temperature, salted or unsalted
7 oz marshmallow fluff
1 ½ tsp vanilla extract
2 ½ cups powdered sugar
½ tsp salt
4-5 tbsp milk or heavy cream room temperature

For the ganache frosting:

8 oz semi-sweet chocolate chips or baking bars
¾ cup heavy cream

Instructions

For the cupcakes:

Line muffin tins with liners and preheat the oven to 350°F.
In a stand mixer or large bowl, combine melted butter, sugar, and vanilla. Add eggs and mix well.
Incorporate flour, cocoa powder, coffee (or water), baking soda, and salt. Mix until fully combined.
Fill each muffin tin 2/3 full and bake for 25-28 minutes. Allow to cool completely.

For the ganache frosting:

Chop chocolate (if using bars) and place it in a bowl.
Warm heavy cream in the microwave until it starts to bubble, then pour over the chocolate.
Let it sit for 3-4 minutes, then whisk until fully mixed. Microwave if needed, in 10-second intervals.
Cool the mixture for 15 minutes to reach a spreadable consistency.

For the frosting:

Beat butter, marshmallow fluff, and vanilla until combined.
Add powdered sugar, salt, and 4 tbsp of milk or heavy cream. Mix until smooth.

For assembly:

Cut out cupcake centers and trim the core before placing it back on top.
Spoon frosting into the center, leaving a ¼-inch space at the top.
Frost the cupcakes with ganache, then pipe a loop design on top.
Refrigerate until ready to serve! Enjoy!