I’ve been in the mood for icy treats lately. The warm weather and not wanting to heat up the house probably has a lot to do with that. I have some awesome ice pop recipes coming to the blog shortly. I just have to take the time to take some photos before we eat them. They are just so tempting to eat them before they melt.
Come on, some are made with…
C.H.O.C.O.L.A.T.E.
Okay, this post is not about ice pops, or ice cream.
I promise I will post at least one cool summer treat by this week.
Am I off the hook now?
Pleeaaaaase?
Well, just in case you are still angry with me, I’ve got to tell you that you won’t be much longer. Because, I am going to take you back to when you were a kid and your mom put a Hostess cupcake in your lunch box. Remember the moist cake? The creamy filling? The best little cake snack ever?
Yum.
My stepmom and dad came over awhile back and she brought cupcakes. Not just any cupcakes. These tasted just like Hostess cupcakes! I had to get the recipe and my dad finally sent me an email with the secret recipe. It was actually an easy recipe to make.
Luckily, I grabbed some photos before we ate all of them.
See? I’m not all that bad.
Hostess Copycat Cupcakes
Cake Ingredients
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup water
Preheat oven to 350° F. Grease and flour two 9-inch-round baking pans or one 13 x 9-inch
baking pan.
COMBINE dry ingredients in medium bowl. Beat butter, sugar and vanilla extract in larger bowl until creamy. Add eggs and beat well. Add flour mixture and slowly add water. Spread into prepared pan(s).
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 15 minutes and then transfer to wire rack.
For the filling:
- 4 tablespoons butter
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 1 cup marshmallow creme
In a medium bowl, beat together all filling ingredients. Fill a large piping bag. When cupcakes are cool, press tip into the center and squeeze 2 tablespoons of the cream filling into the center. Save half for topping. Repeat for all cupcakes.
(ganache) Whipped Frosting
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
Instructions
Place chocolate pieces in a bowl. Heat heavy cream on medium high until a boil. Remove from heat and immediately pour over chocolate and stir until completely melted. Allow ganache to cool until it gets thick. Whip until frosting form.
Print Recipe/Shopping list here…
