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Hostess Cupcakes

recipe at a glance
Rating: 3/5 3 stars
3 reviews
1 comment

ready in: 2-5 hrs
serves/makes:   18
  

recipe id: 17264
cook method: oven, stovetop
Hostess Cupcakes Recipe
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ingredients


PASTRY CREAM

1/2 cup sugar, divided
1/4 cup cornstarch
4 egg yolks
2 cups milk, divided
1/2 teaspoon vanilla extract

CUPCAKES

5 ounces unsweetened chocolate, chopped
1 cup brown sugar, firmly packed
1 cup milk, divided
4 egg yolks, divided
1/2 cup butter, softened
1 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup whipping cream
1 teaspoon vanilla extract
3 egg whites

GANACHE

6 ounces semisweet chocolate, chopped
3/4 cup whipping cream

PURE WHITE FROSTING

1 cup powdered sugar
1 tablespoon milk

directions

To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.

Combine remaining 1 1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back into pan.

Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.

To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin.

Melt chocolate in the top of a double boiler or in a bowl over simmering water. In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks. Whisk until combined. Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes. Set aside to cool.

In a clean bowl, cream butter and sugar until light. Add remaining 2 egg yolks, 1 at a time, beating well after each addition. In another bowl, mix together, flour, salt and baking soda.

Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve.

Pour cooled chocolate mixture into creamed butter and sugar. Whisk until smooth. Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid. Beat egg whites until soft peaks form. Gently fold, all at once, into batter. Spoon batter into muffin cups, about 2/3 full.

Bake in a preheated 325 degrees F oven for 20-25 minutes, until a toothpick inserted in center comes out clean. Set aside to cool, in pan on rack, about 10 minutes. Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour.

To prepare ganache, place chocolate in a medium bowl. In a small saucepan bring 3/4 cup whipping cream to a boil. Pour into chocolate and stir until chocolate is completely melted. Let cool until mixture is less than body temperature.

To make pure white frosting, mix powdered sugar and milk in a small bowl until smooth.

Using the tip of a small paring knife, cut a small cone from bottom of each cupcake. Reserve cones. Scoop out about 2 teaspoons cake from center of each cupcake ( A grapefruit spoon works well for this step) Fill a pastry bag fitted with a plain tip with pastry cream. Pipe cream into cupcakes, then replace reserved cones. Place bottom-side down on the lined sheet pan and chill.

When ganache is room temperature, dip cupcakes in to coat tops. Chill for a few minutes to firm chocolate. Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake. Store in refrigerator until serving time.

added by

supersalad

nutrition

411 calories, 21 grams fat, 54 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
The cupcake part of this is dead on. The filling, not so much. It's custardy like others have said. I decided to use a shortening filling like for Twinkies in the cupcakes and they came out pretty close to the Hostess Cupcakes then.


Guest at CDKitchen.com

Rosie

COMMENT:
If you don't care for the filling recipe, I recommend looking for a recipe for Boiled Flour Icing. My mom uses this for cakes and IMO it tastes just like Hostess filling cream. The recipe looks odd, as it calls for granulated sugar where most call for powdered, but I do think the result will meet with most people's approval.


Guest at CDKitchen.com




REVIEW: recipe rating
I regret not reading the only other review before making these! The "cream filling" is a joke. Nothing like a cream filling, but completely a custard! I looked at a number of recipes (almost all called for heavy cream and white choc), but opted for this as I live overseas and don't have access to traditional heavy cream. I'll be using the 'custard' cream for my apple crumble and doing something different for my hostess cream filling!
Otherwise the rest of recipe is good, but a bit labor intensive for the final result. (I also made holes/used cone cut out in top of cupcakes which worked better)


Guest at CDKitchen.com




REVIEW: recipe rating
The cupcakes themselves are really good. My son and I wanted to eat all the batter. I was disappointed that the cream filling didn't taste at all like Hostess' filling though. It was basically a custard. I was hoping for the consistency of the real filling but should've known with the pastry cream ingredients that it wasn't going to be the same. And I don't know if milk chocolate chips might help the chocolate top coating to taste more like the original since the original does not have a semi-sweet taste. It's a lot of trouble to make this recipe as its level 4 difficulty indicates. I'm glad I at least tried it though.