Wednesday, May 6, 2015

Sassy Sweets: Copycat Hostess Cupcakes

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Sometimes the stars align and everything you want to do happens so seamlessly you have to admit there is something bigger at work.  That's the story of my faux-stess cupcakes.  You see, I've had my eye on them for a while.  I almost made them for Valentine's Day but thought that I could make them for an even better occasion - sister M's birthday!

Now as you all know, sister M is a major chocolate lover.  So the weekend after I got back from my European tour, it was time to celebrate sister M's birthday and I needed to make these cupcakes ASAP!  Or risk losing out on making them for an entire year, which my brain could not let myself comprehend.

Coincidentally, a woman in the office who is a special favorite of mine had her birthday the same weekend.  And, she loves two things - lemon and chocolate (not together, mind you).  Since I only had chocolate things in the house, I figured, why not double the recipe and make enough of these cupcakes for everyone.  And so, like a dream, I was able to fulfill birthday celebrations for two women in my life who I love.  And might I say, the birthday celebrations were delicious!
Copycat Hostess Cupcakes (adapted from Brown Eyed Baker)
Serves:  24 (24 cupcakes)
Cupcake:
4 ounces dark chocolate chips
1/3 cup cocoa powder
3/4 cup brewed coffee
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons vinegar
1 teaspoon vanilla extract

Filling:
1/2 cup milk
2 tablespoons flour
1/2 cup butter
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup powdered sugar

Frosting:
1/4 cup heavy cream
1/2 cup dark chocolate chips


Cupcakes:  Preheat oven to 350 degrees F.  Line two 12-cup muffin tins with paper liners.

In a large bowl, combine chocolate chips and cocoa powder.  Pour hot coffee over the mixture and let sit for 2 minutes.  Whisk until smooth.  Transfer to the refrigerator to cool completely.

Meanwhile, whisk together the flour, sugar, and baking soda in a medium bowl.

Whisk oil, eggs, vinegar, and vanilla extract into the chocolate mixture.  Slowly add the flour mixture into the chocolate and whisk until smooth.  Divide the batter evenly into the prepared tins.  Bake 15-20 minutes, until cupcakes are set and a toothpick inserted into the center come out clean.  Let cupcake cool completely.

Filling:  In a small saucepan, combine milk and flour.  Bring to a boil until mixture is thickened.  Remove from heat and let cool completely.  Meanwhile, in a medium bowl, beat together butter and sugar until fluffy.  Add cooled milk mixture and beat well.  Lastly, beat in vanilla and powdered sugar.  Mixture should be very white and fluffy.

Frosting: In a small saucepan, heat cream until bubbles form on the sides of the pan.  Pour over the chocolate chips and let sit.  Whisk until smooth.

Assembly:  Using a small paring knife, cut a hole into each cupcake.  Fill each cupcake evenly with filling, reserving 1/2 cup of filling for the top decorations.  Dip each cupcake into the frosting.  Set on a large platter.  Once frosting is slightly hardened (5-10 minutes), garnish the tops by piping leftover icing over the tops in a curlicue.  Store cupcakes in an airtight container in the fridge or freezer until ready to serve (up to 5 days).



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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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