Name: Homemade Hostess Cupcakes
Yield: 12
Ingredients: c. cocoa powder; 1 c. all-purpose flour; 3/4 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1 stick salted butter; 3/4 c. sugar; 2 eggs; 1 tsp. vanilla extract; 3/4 c. milk; 1 egg white; tsp. cream of tartar; c. water; c. sugar; 1/4 c. light corn syrup; pinch salt; 1 tsp. vanilla extract; 1/2 c. heavy cream; 1/2 c. semisweet chocolate chips; 1 tbsp. salted butter

Step 1To make cake: Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners. In a medium-size bowl, sift cocoa powder, flour, baking powder, baking soda, and salt, then whisk ingredients until well combined. Set aside.

Step 2In bowl of stand mixer fitted with whisk attachment, beat butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until thoroughly mixed, then add vanilla extract. Reduce speed to medium and alternate between beating in milk and flour mixture in 1/3 increments. Divide batter equally between cupcake liners. Bake for 15 to 20 minutes or until toothpick test comes out clean. Let cupcakes sit in tin for 5 minutes, then transfer to cooling rack.

Step 3To make marshmallow filling: Thoroughly wash and dry stand mixer bowl and whisk and return them to stand mixer. In bowl of an electric mixer fitted with whisk attachment, beat egg white and cream of tartar over medium speed until soft peaks form. Meanwhile, in a small saucepan, combine water, sugar, corn syrup, and salt. Cook over medium heat, stirring often, until a candy thermometer reads 240 degrees F. Immediately remove from heat.

Step 4Turn stand mixer speed to low, and slowly drizzle hot syrup over the soft-peaked egg white. Try to avoid pouring it directly onto the whisk; instead aim for the side of the bowl. Then increase mixer speed to medium-high and beat for 5 to 6 minutes, or until mixture looks thick, fluffy, and glossy. Add vanilla and beat about 1 to 2 minutes. Transfer 2/3 of marshmallow cream to a pastry bag fitted with a star tip. Transfer remaining 1/3 of marshmallow fluff to a separate pastry bag fitted with a small round tip. Set both pastry bags aside.

Step 5To make ganache: Place heavy cream in a small saucepan over low heat and cook until small bubbles form on the side. Immediately remove from heat. Place chocolate in a small bowl. Pour warm cream over chocolate and wait 2 minutes, then whisk mixture until smooth and emulsified. Whisk for another 2 minutes, to cool ganache slightly, then whisk in butter until butter melts completely. Refrigerate ganache until ready to assemble cupcakes.

Step 6To assemble: When cupcakes are completely cool, hold star tip of pastry bag full of marshmallow filling and push it into the center of each cupcake. Squeeze bag to fill each cupcake until it swells but does not crack or overflow. Wipe off any extra cream off the top if necessary using an offset spatula (or a butter knife). Once ganache becomes cool and thick, remove from refrigerator and spoon about 1 tablespoon over each cupcake. Use an offset spatula (or a butter knife) to carefully spread icing over cupcake tops. Use a pastry bag fitted with a round tip to pipe a squiggly curlicue pattern of marshmallow cream across tops of cupcakes.

Homemade Hostess Cupcakes

Ingredients

Cake

Marshmallow Filling

Ganache

Directions

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