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Homemade Hostess Cupcakes – Chocolate Cupcakes with Cream Filling

Servings: 12 Cupcakes

Ingredients

Cupcakes:

  • ½ cup hot brewed coffee
  • 2 ounces semisweet chocolate chopped
  • 1 egg
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • ¼ cup canola oil
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar

Vanilla Buttercream Filling

  • ½ cup one stick unsalted butter, softened
  • 3 cups confectioner's sugar
  • 3 to 4 tablespoons heavy cream
  • ½ teaspoons vanilla extract

Chocolate Glaze

  • ¾ cup heavy cream
  • ¼ cup light corn syrup
  • 8 ounces bittersweet chocolate chopped

Instructions

  • Make the cupcakes: Preheat your oven to 325°F. In a medium bowl, pour the hot coffee over the chopped coffee. Let stand for a minute, then stir until the chocolate has melted completely and the mixture is smooth.
  • In a stand mixer, or using a hand-held electric mixer, beat your egg until frothy, about 30 seconds. Add the sour cream, oil, and vanilla. Mix.
  • Add your chocolate and beat until all ingredients are well combined.
  • In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and cocoa powder. Add it to your wet ingredients and mix just until combined.
  • Divide the batter evenly among a paper-lined muffin tin. Bake until a toothpick inserted in the center of one comes out clean, 18 to 20 minutes. Let them cool in the pan set on top of a wire rack for 15 minutes before removing to cool completely.
  • Make the cream filling: In a stand mixer, beat the butter until it is creamy and smooth. Slowly add the confectioner's sugar, one cup at a time, and beat on medium-high until fluffy. Add the cream and vanilla and continue to beat until the mixture is light and fluffy. Add more cream, one tablespoon at a time, if necessary to achieve a creamy, light consistency.
  • Make the chocolate glaze: In a small saucepan, combine all ingredients and heat over medium until smooth and well-combined. Remove from heat and let the mixture cool for 30 minutes before spreading on top of the cupcakes.
  • Assemble the cupcakes:
  • When the cupcakes have completely cooled, use a sharp knife to carefully remove the centers of each cupcake, being careful not to cut through to the bottom of the cupcake.
  • Now it's time to fit your pastry bag, or a gallon-size resealable plastic bag with the bottom corner snipped, with a medium-sized round opening tip (any one will do- the design does not matter. This will allow us to pipe the buttercream easily into the center of each cupcake.
  • To fill the bag with buttercream, fold over the top edges outwardly, then use a spatula to scoop the buttercream inside. Unfold the edges of the bag and squeeze the buttercream downwards with your hands to reach the tip.
  • Twist the bag tightly around the bulge of buttercream so that no buttercream squeezes out the top of the bag while you’re piping.
  • Squeeze the buttercream into the hollow center of each cupcake, filling each with about 2 tablespoons of buttercream.
  • Make the ganache (the shiny chocolate glaze for the cupcakes). Microwave your heavy cream in a microwave safe measuring cup or bowl for 1 minute, or until it begins to bubble. Pour it over your chopped chocolate in a small bowl. Let it stand for a minute and then stir until smooth and shiny. Let it cool to room temperature before spreading on the cupcakes.
  • When you're ready, spoon a tablespoon of ganache onto the top of each cupcake and smooth to the edges using a butter knife. Don't worry if the ganache falls over the sides.
  • Change the tip on your pastry bag to a small round opening (the smallest you have) in order to create that signature squiggle that Hostess pipes along each of their cupcakes. You could also use a plastic bag and snip the corner - but note that the squiggly line might be a little more “flat” than one made with a pastry bag. No one minds.) Practice piping the squiggly line on a plate a few times until you get the hang of it. Refill your bag with more buttercream if necessary.
  • Be confident and use even, gentle pressure when piping. Repeat on remaining cupcakes.