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 🙂
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 🙂
Copycat Hostess Cupcakes
A homemade twist on the classic childhood favorite!
Chocolate Cupcake Recipe
Preheat oven to 350 and line a muffin tin with 12 cupcake liners.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
In a large measuring cup, combine the milk, vegetable oil, vanilla, and 1 egg.
Using a mixer, slowly add the wet ingredients to the dry and mix until combined.
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.
Fill each cupcake liner with about 1/4 cup of batter.
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.
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.
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.
Place your chocolate in a small bowl and set aside.
Bring your heavy cream just barely to a simmer and take off the heat.
Pour heavy cream over chocolate and cover the small bowl with a lid. Set aside for 3 minutes to soften the chocolate.
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.
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 🙂
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.
Week 5 of the Reddit 52-week baking challenge was trifles. I have never made one of these before, but have drooled many a time at pictures of them. Mint isn’t generally a winter favorite of mine (cool and refreshing are for summer!), but my son is a huge fan of mint so I threw him a bone this week 😉
The dark chocolate layer you see is a fabulous Taste of Home chocolate chiffon cake – http://www.tasteofhome.com/recipes/chocolate-chiffon-cake – The icing was left off since I was just going to cut it up into chunks anyway. This cake was so light and airy, and my daughter actually (almost) requested this specific cake for her birthday. A winner!
The white layer is just a standard homemade whipped cream, i.e. heavy cream tossed with a bit of sugar and whipped up.
Finally, the Leprechaun-green color is a mint pudding. I had to “wing it” for this, as the only recipes I found online were for chocolate mint pudding, and that wouldn’t get me a cool green color 🙂 Layers are alternated, and a few crushed Andes candies are on top for good measure.
An easy and versatile recipe! Just cake, pudding, and whipped cream in alternating layers.
In a medium saucepan off the heat, whisk together your sugar, cornstarch, and salt. Slowly add in milk while whisking. Add your food coloring now; I used about 3 drops of green leaf gel coloring.
Cook on medium heat while whisking. It will thicken and start to boil. Boil for 1 minute more while stirring.
Take about 1/4 cup of the hot pudding and mix with your egg yolks in a separate small bowl. You are "tempering" them so you don't get scrambled eggs! Now add your yolks back into your saucepan of boiling pudding. Keep whisking and boil for 1 more minute.
Stir in the cut up butter and peppermint extract.
Strain your hot pudding into a separate bowl to get rid of lumps. Pour into dessert cups, Pyrex container, another bowl, etc. Let cool for 2 or 3 minutes and place plastic wrap on top to prevent a skin from forming.
Refrigerate for at least an hour to firm up and get cold.
Recipe adapted from Betty Crocker's vanilla pudding.
Something about winter makes me crave lemon/lime/orange stuff. Maybe my body trying to avoid scurvy during these cold and gray Pennsylvania days? I’m not entirely sure, but it will be my excuse for making these lovely little lemon pudding cakes!
You may be asking, “Wait…is this PUDDING or CAKE? Make up your mind, woman!” They are in fact both – light springy cake on top and creamy lemon pudding hiding underneath. Perfect for 35 degree weather and pretending it’s another season entirely!
You will find exactly zero lemon zest in this recipe because I truly hate zesting anything. Maybe I have the wrong tools,
maybe probably I’m too lazy to scrape my knuckles against my grater for a teaspoon of fruit peel, but I’ll pass on that nonsense. I have, however, found a close second to zesting…CITRUS OILS. Think extracts but stronger and much less is needed. They give fabulous flavor without the hassle 🙂
Little Lemon Pudding Cakes
Easy to bake lemon pudding cakes in individual portion sizes.
Grease 6 ramekins and lightly dust with a bit of sugar. Set aside.
Using a hand mixer, gently blend together egg yolks, milk, bottled lemon juice, and lemon flavoring oil. You want a smooth consistency.
Sift your flour, sugar, and salt into the egg/milk mixture and blend the batter briefly.
In another small bowl, mix your egg whites until the soft peak stage. Fold the whites into your lemon batter.
Ladle your batter into your ramekins and place them into a large pan. I just used a glass 13 x 9, but you could use something smaller as long as the ramekins fit inside with room around them.
Pour water into the pan around and halfway up the sides of the ramekins; you are making a water bath to gently bake your cakes.
Bake 20 to 30 minutes, or until your cakes are lightly browned and springy to the touch. Lightly dust powdered sugar on top. Enjoy warm or room temp!
Adapted from Savory magazine, Light Lemon Pudding Cakes, January 2017 issue