Description
Classic Hostess Cupcakes bring nostalgia to dessert lovers with rich chocolate cake and creamy white filling. Cream-filled chocolate cupcakes topped with signature swirl promise sweet memories that connect generations of dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup milk
Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Liquid and Binding Ingredients:
- ¼ cup (60 milliliters) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) boiling water
Cream Filling Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons (30 milliliters) heavy cream
Chocolate Ganache Ingredients:
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy cream
- 2 tablespoons (28 grams) unsalted butter
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- Sift together all dry ingredients in a large mixing bowl, creating a uniform chocolate base.
- Incorporate wet ingredients into the dry mixture, using an electric mixer to blend for approximately 2 minutes until smooth.
- Gently fold in boiling water, creating a thin, silky batter with consistent texture.
- Distribute batter evenly, filling each cupcake liner about two-thirds full to ensure proper rising.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Prepare cream filling by whipping softened butter until smooth and creamy.
- Gradually blend powdered sugar and vanilla extract into the butter, creating a light, airy mixture.
- Incorporate heavy cream, beating on medium-high speed until the filling becomes exceptionally fluffy and spreadable.
- Using a piping bag with a round tip, carefully inject cream filling into the center of each cooled cupcake.
- Create chocolate ganache by placing chocolate chips in a heat-resistant bowl.
- Simultaneously heat heavy cream and butter in a small saucepan until it reaches a gentle simmer.
- Pour hot cream mixture over chocolate chips and allow to rest for 2-3 minutes to facilitate melting.
- Whisk ingredients until achieving a glossy, smooth chocolate coating.
- Allow ganache to cool slightly, then generously coat the filled cupcakes.
- Let ganache set completely before serving these decadent homemade treats.
Notes
- Prep these cupcakes ahead of time by baking the cake base a day early and storing in an airtight container at room temperature.
- Use room temperature ingredients to ensure smoother batter and more consistent cupcake texture.
- The boiling water trick helps create an incredibly moist and tender chocolate cake that melts in your mouth.
- A piping bag with a round tip works best for creating perfectly even cream filling inside each cupcake.
- Chill the ganache for 10-15 minutes before spreading to achieve a thicker, more controllable consistency.
- Store finished cupcakes in the refrigerator for up to 3 days, allowing them to come to room temperature before serving for optimal flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg