This Cupcake Recipe Has Been Taking The Internet By Storm

How many of you remember coming to school with the quintessential lunchbox snack the Hostess Cupcake?? These homemade Copy Cat Hostess Cupcakes look just as sweet and taste even more delicious! Rich and dark chocolate cupcakes (perfect all on their own) are made even better with a sweet vanilla marshmallow filling and silky chocolate ganache.

One bite of these will send you straight back in time—and have you reaching for a second. They are the perfect treat for after school or for a birthday party. Be prepared to watch them disappear—and to share the recipe!

Ingredients

For the cupcakes:

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp kosher salt

2 large eggs

1 cup milk

1/2 cup canola oil

2 tsp vanilla extract

1 cup boiling water

For the filling:

2 large egg whites

1/2 cup granulated sugar

1/4 cup light corn syrup

2 Tbsp water

1 1/2 tsp vanilla extract

For the ganache:

1/4 cup heavy cream

8 oz bittersweet chocolate, chopped

1 Tbsp unsalted butter

Directions

For the cupcakes:

Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.

In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add in eggs, milk, oil and vanilla and beat for about 2 minutes.

Slow add in the boiling water and beat for 2 minutes, scraping down the sides of the bowl as necessary. Cupcake batter will be very thin, it’s okay!

Fill prepared cupcake tins, about 2/3 full and bake for 22-25 minutes. Remove and cool completely on wire rack.

For the filling:

Combine filling ingredients in a metal bowl set over a saucepan of boiling water. Using a handheld electric mixer, beat on high speed until frosting is thick and fluffy, about 6 or 7 minutes.

Remove bowl from heat and beat an additional 2 minutes. Reserve about 1/2 cup of filling to use for the swirls on top.

Once cupcakes are completely cooled, add the filling in one of two ways. Fill a piping bag and add an open tip to the end of the bag. Press the tip into the top of the cupcake and squeeze to add filling. You will see the cupcake expand. Pull out and repeat for remaining cupcakes. OR, cut the top of the cupcake using the cone method.

For the ganache:

In a small saucepan (or double boiler), heat cream and butter until warm (do not boil). Remove from heat and add chocolate. Stir until smooth.

Spread over the top of each cupcake in a thin layer. For the final touch, add the reserved filling to a piping bag with a small tip. Pipe on small swirls. ENJOY.