As you may or may not know, the bakery giant Hostess has filed for bankruptcy. Who here hasn’t had a Hostess product at some point in time? Exactly! A very sad day indeed. Do I eat them everyday, gosh no. But I do remember growing up with them. In the summer I was at the Orange County Fair in Southern California where I had fried Twinkies. Just one more Hostess fav.
In their honor, I have made a Hostess cupcake of my own (better tasting BTW, sorry Hostess). For an added touch you can double dip the top in the ganache. Never enough chocolate for this chocolate hound :)
9 tablespoons cocoa powder
1 1/2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 oz. (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup whole milk
- Preheat oven to 350 degrees.
- Prepare cupcake pans with papers.
- Sift together the cocoa, flour, salt, baking soda, baking powder into one bowl.
- Beat the butter and sugar together for about 5 minutes until smooth and creamy into a second large bowl then add the eggs one at a time until fully incorporated.
- Stir half of the dry ingredients into the butter mixture, then add the milk.. Finish by stirring in the other half of the dry ingredients.
- Scoop batter into the baking cups filling about 3/4 full. Bake for about 12 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Make the filling below and fill the cooled cupcakes.
- Have the cupcakes ready to go and be dipped. You will need to work quickly once you get the ganache melted.
- Make the chocolate ganache below. While it is still warm dip the cupcakes in the bowl of ganche and wait until it cools.
- Put the remaining vanilla buttercream filling a pastry bag with a small round tip and pipe on swirls.
Makes about 21 cupcakes.
VANILLA BUTTERCREAM FILLING
Makes enough for about 2 dozen
1/2 lb. soft butter unsalted (2 sticks)
1/2 teaspoon vanilla extract
1/2 lb powdered sugar sifted
Blend the butter and vanilla in a mixer at medium speed until soft and blended well, about 3 minutes. Slowly add powdered sugar a little at a time on low-speed. Once it is all in and mixed beat at high-speed until light and fluffy for about 4 minutes. You can store the unused frosting in an airtight container in the frig about a week.
11 oz of semi-sweet chocolate chips
1/2 cup heavy whipping cream
Heat the heavy whipping cream until boiling. Pour over the chocolate that is in a small bowl and stir until melted and completely blended.