Friday, April 12, 2013

Copycat Hostess Cupcakes

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To tell you the truth, I didn't even blink when I heard Hostess was going bankrupt. That's not to say I'm such a snob that I haven't enjoyed a Twinkie or twelve in my time, but why would I ever buy an ALREADY MADE dessert? Making it is the fun part.

Okay, eating it is a pretty fun part too.

So when I made these, I thought they were called Ding Dongs. After some Googling though, I discovered they're just called Hostess Cupcakes. WHAT. That is so boring. Apparently Ding Dongs are those little hockey puck ones. Er... I mean were. I guess I shouldn't speak disrespectfully of the dead.

So anywho, these really aren't that hard to make. First you just make your chocolate cupcakes. Then you can shoot 'em up with some fluffy frosting. I used a really long skinny cake tip to pipe it in.

 Then you dunk it in the chocolate glaze.

Use some of the extra filling to make the swirls on top and then you'll be ready to roll.

RIP Hostess. Looks like we won't be needing you anymore anyway.

Hostess Cupcake Copycat

For the Cupcakes:
2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark cocoa powder (I used Hershey's Special Dark)
1 3/4 cup granulated sugar
1/2 cup soft butter (or lard, my sister swears it makes it way more moist)
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup milk
1/2 cup brewed, cooled coffee or water
4 large eggs

Preheat oven to 350ºF. Line muffin tin with cupcake liners. Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar. Add the butter or lard and mix for about a minute. Add the oil and continue mixing until the mixture looks like wet sand. Combine the milk, coffee or water, and vanilla and add all at once. Beat for about 30 seconds. Add the eggs, one at a time, beating well between additions. Fill tins 1/2 full. Bake about 15 minutes or until toothpick comes out clean. Makes about 2 1/2 dozen (I think).

For the Filling:
1/2 cup butter
1/2 cup shortening
6  cups powdered sugar
3/4 cup heavy cream

Beat together the butter and shortening until smooth. Alternately add powdered sugar and cream. Beat until fluffy.

For the Chocolate Glaze:
1/2 cup butter (1 stick)
1/4 cup milk
1 tablespoon light corn syrup
2 teaspoons vanilla
1/2 cup chocolate chips
3 cups powdered sugar

Melt together the butter, milk, corn syrup, and vanilla in a small saucepan. Remove from heat and add chocolate chips. Stir until melted. Stir in the powdered sugar a little at a time and mix until smooth.

Assembly: Cool cupcakes completely. Pipe the filling into the cupcakes with a long skinny cake tip (mine is a Wilton 230). Fill just until the top looks like it's about to crack. Peel off the cupcake liners and dip each cupcake into the glaze. Pipe the a swirl of the filling onto each cupcake using the same tip.
(Cupcakes based on King Arthur Flour)

P.S.  You can also make these gluten free!!

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