Copycat Hostess Cupcakes

I was never actually into the Hostess cupcakes that much as a kid. I was definitely more of a Nutty Buddy type. Wafers plus peanut butter plus fake chocolate tasted fabulous!

Now I prefer to bake stuff from scratch when I can, mainly because I like to know what’s in the food I’m eating and it’s weird that something can last for years on a shelf. Time for a copycat version that’s homemade!

This week’s Reddit bake challenge was childhood favorites. Hostess Cupcakes have been around quite a while and look really monochromatic and cool. My husband fondly remembers eating the rubbery chocolate layer off them first as a kid, so I’m going to assume these count as a childhood favorite 🙂

The Basics

Your cupcake base is a FABULOUS chocolate cake recipe simply in cupcake form. I actually use this particular recipe for all my chocolate cakes because it’s so good. Don’t be afraid of the instant espresso; you won’t taste it and it just intensifies the chocolate flavor.

Each little cake is filled with a simple 7-minute frosting, cooked over the stove and whipped. The recipe for that is here. Save your leftovers after filling them, cuz you’ll need it to pipe the little swirly on the top to decorate. They aren’t the real deal without the swirl 😉

They are all topped off with a 2-ingredient ganache. I used bittersweet chocolate chips, but I bet you’ll get an even more “authentic” flavor if you use semi-sweet or milk chocolate chips instead. Let them sit in the fridge for about 10 minutes to firm up the ganache, and pipe your curly-cues on top for the finishing touch with the leftover frosting.

(Weird measurements in the recipe are from scaling it for exactly 12 cupcakes; we definitely didn’t need 24 of these sitting around 🙂

The finished product really does taste amazing, and we had exactly none leftover from the dozen we made. There’s something SO satisfying about whipping up something that’s typically made in a factory 🙂

Enjoy!

 

 

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Copycat Hostess Cupcakes
A homemade twist on the classic childhood favorite!
copycat hostess chocolate cupcakes
Course Desserts
Servings
cupcakes
Ingredients
Chocolate Cupcakes
Ganache Topping
Course Desserts
Servings
cupcakes
Ingredients
Chocolate Cupcakes
Ganache Topping
copycat hostess chocolate cupcakes
Instructions
Chocolate Cupcake Recipe
  1. Preheat oven to 350 and line a muffin tin with 12 cupcake liners.
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3. In a large measuring cup, combine the milk, vegetable oil, vanilla, and 1 egg.
  4. Using a mixer, slowly add the wet ingredients to the dry and mix until combined.
  5. Bring the 1/2 cup water to boil and add the espresso to it. Immediately add this to the batter and mix until combined. It will be thin and watery.
  6. Fill each cupcake liner with about 1/4 cup of batter.
  7. Bake about 18 minutes, until toothpick stuck in the center is mostly clean. Let cool in tin for 5 minutes, then remove and cool completely on a rack.
  8. When your cupcakes are cooled, get started on the 7-minute frosting. Recipe I used is up above in instructions, but any basic 7-minute frosting would be fine.
  9. If your cupcakes have a dome, use a serrated knife to shave a bit of the top off and level them. Now core out each cupcake for the filling. I just use a small metal veggie peeler and carve out of a little rough circle shape from the center of the cupcake. Fill with frosting.
Ganache Topping
  1. Place your chocolate in a small bowl and set aside.
  2. Bring your heavy cream just barely to a simmer and take off the heat.
  3. Pour heavy cream over chocolate and cover the small bowl with a lid. Set aside for 3 minutes to soften the chocolate.
  4. Using a whisk, gently mix the cream and chocolate together in one direction, not vigorously. It will eventually come together in a smooth, glossy, beautiful ganache.
  5. Let cool for a few minutes until firmed up just a bit for spreading over cupcakes. I used an offset spatula to spread it just to the edges; dunking the whole cupcake upside down in the ganache resulted in a mess, so I would avoid that way with this recipe 🙂
  6. Put the ganache-covered cupcakes in the fridge for 10 minutes to firm up the ganache. Make the swirl on top using the leftover white frosting.
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Peanut Blossom Cookies

Peanut Blossoms need no introduction, right? The match made in Heaven that is chocolate and peanut butter. The horrifying thing is I actually lived a large portion of my life not knowing these existed. My world was forever changed when my cousin made some for Christmas and my eyes were opened 😉

Now I have to make up for lost time by baking these babies periodically. I feel like I have it down to a science now, which means I’m either a genius or bake too much. I especially love this recipe here because it uses all butter for those who aren’t a fan of shortening.

Another epiphany (the only word I know that rhymes with Tiffany!) I had about these: bake time is everything. Really just a minute or 2 longer than needed and they’ll get hard and crispy, and my peanut blossoms must be soft!

You will notice in my pic that I used three mini Hershey Kisses instead of one big one. I found those on sale (hence using them instead) but have made them before with regular sized Hershey Kisses, and you know what? The tiny ones are better! You get THREE bites of chocolate in your cookie instead of one, which sounds like a no-brainer to me.

Enjoy!

Print Recipe
Peanut Blossom Cookies
A soft peanut butter cookie topped with miniature Hershey Kisses.
peanut butter blossom cookies
Course Desserts
Servings
cookies
Ingredients
Course Desserts
Servings
cookies
Ingredients
peanut butter blossom cookies
Instructions
  1. Preheat oven to 375 F and place parchment paper on your cookie sheets.
  2. In a large bowl, cream together your butter, both sugars, and peanut butter.
  3. When smooth, beat in your egg and add the milk and vanilla.
  4. Sift your flour, baking soda, and salt directly over your bowl of batter.
  5. Use your mixer to blend it all together, making a nice soft dough.
  6. Using a cookie scoop or small spoon, shape the dough roughly a little smaller than a golf ball and roll each one in the 1/3 cup white sugar. Place cookies about 2 inches apart on the baking sheet.
  7. I bake these for exactly 10 minutes in my oven. You want a nice puffed up and crackly surface that is lightly browned.
  8. Take them out and immediately press 3 mini Hershey Kisses on top; if you wait too long, your kisses won't stick very well in the cookie.
  9. Remove from cookie sheet and set aside to cool on a wire rack. Attempt to avoid eating right away and most likely fail.
Recipe Notes

You could also use regular sized Hershey Kisses or even a few chocolate chips clustered together on top if that is what you have available.

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Spiced Gingerbread and Chocolate Bundt Cake

Chocolate + gingerbread = deliciousness. This recipe screams HOLIDAY to me!

Are you a gingerbread fan? There seems to be a love/hate relationship with gingery things out there. I can say I’m now a bigger fan of the combo of chocolate and gingerbread than just plain gingerbread. Speaking of gingerbread, I love to browse cookbooks for the food photography recipes and I came across a fabulous one – American Cake: From Colonial Gingerbread to Classic Layer.  Apparently gingerbread has been around a long time, like 13th century long time.

(Also – am I the only one who won’t bother with a cookbook unless it has BEAUTIFUL pictures? I have literally flipped through a book, saw it had little/no pictures, and placed it back on the shelf. Who sells a cookbook filled with only WORDS?? Ok, rant over 🙂

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