I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Valentine’s Day is quickly approaching and Mom has been in the mood to cook up sweet treats for the whole family. This week she made one of my all-time favorite treats – Copycat Hostess Cupcakes! I so miss these snacks – ever since they closed down the Hostess factory I have been pining away for these. But no more! I’ve got more than my fair share, and now you can make some too 🙂 Check out this week’s recipe for Copycat Hostess Cupcakes!
Ingredients For The Cupcakes:
- Paper cupcake liners (18 to 24 liners)
- 1 box devil’s food cake mix (will need eggs, oil, etc to prepare these as the box indicates)
Ingredients For The Filling:
- 4 tbsp. unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 2 tsps. vanilla extract
- 3 tbsp. heavy cream
- 1 cup marshmallow crème
Ingredients For The Ganache & Icing:
- 6 ounces bittersweet chocolate, chopped
- ½ cup heavy cream
- 1 stick plus 1 tbsp. unsalted butter
- 2 ¼ tsps. Vanilla extract
- 1 tbsp. milk
- 2 cups confectioners’ sugar
Prepare the devil’s food cake mix according to the box instructions for cupcakes. You should have between 18 and 24 cupcakes. Once the cupcakes are baked, let them cool completely.
While they are cooling, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in ½ cup confectioners’ sugar. Add the vanilla and 1 tbsp. heavy cream; beat until smooth. Beat in the remaining ½ cup confectioners’ sugar and 2 tbsp. heavy cream in batches, alternating after each addition. Beat in the marshmallow crème. Set aside.
Next, you’ll want to prepare the ganache: Place the chocolate in a stainless-steel or pyrex bowl. In a separate dish heat the cream and 1 tbsp. butter until just boiling; then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla and stir. Let stand until cool, but still glossy and liquid.
Now to fill the cupcakes: spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier, but be careful to not overfill. Dip each cupcake top into the ganache. Set rightside up and chill cupcakes for at least 15 minutes before the next step.
While the cupcakes are chilling, prepare the icing. Using a mixer, beat the remaining 1 stick of butter, ¼ teaspoon vanilla, the milk and confectioners’ sugar until smooth. Spoon into a pastry bag with a small tip and pipe onto the cupcakes to decorate.
Enjoy!