Description
Indulge in these homemade Cream-filled Hostess Style Cupcakes that are reminiscent of the classic childhood treat. Rich chocolate cupcakes filled with a creamy marshmallow filling and topped with a decadent chocolate ganache.
Ingredients
Scale
Cupcake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 cup marshmallow creme
- 1/2 teaspoon vanilla extract
Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, egg, and vanilla extract. Mix in hot water until smooth. Fill cupcake liners and bake.
- Make the filling: Beat butter and powdered sugar until fluffy. Add marshmallow creme and vanilla extract, mix until smooth.
- Fill the cupcakes: Cut a hole in each cupcake and fill with the cream filling.
- Prepare the ganache: Heat cream, pour over chocolate chips, let sit, then stir until smooth. Dip cupcake tops in ganache.
- Decorate: Use leftover filling to pipe a design on top of each cupcake.
Notes
- Store cupcakes in the refrigerator for up to 3 days.
- Bring to room temperature before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
