HOSTESS CUPCAKES

By stepjo7269

Ingredients

• CAKES:
• 1/2c1/2 c Plus 2 tbsp Flour
• 1/2tbsp.1/2 tbsp. Cocoa powder
• 3/4tsp.3/4 tsp. Baking soda
• 1/4tsp.1/4 tsp. Salt
• 1/2c1/2 c Sugar
• 1/2c1/2 c Water
• 3tbsp.3 tbsp. Vegetable oil
• 1 1/2tsp.1 1/2 tsp. Distilled white vinegar
• 1tsp.1 tsp. Vanilla extract
• FILLING:
• 1c1 c Heavy whipping cream
• 6oz6 oz Finely chopped white chocolate
• GLAZE:
• 3oz3 oz Finely chopped bittersweet chocolate
• 3tbsp.3 tbsp. Boiling water
• ICING:
• 1tbsp.1 tbsp. Egg white, at room temperature
• 1pinch1 pinch cream of tartar
• 1/2c1/2 c Plus 2 to 3 tbsp confectioner's sugar
• ●Make the cupcakes:
• 11. Position a rack in the center and preheat oven to 325F. Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
• 22. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)
• ●Make the filling:
• 22. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
• ●Make the glaze:
• ●Make the icing:
• ●Serve at room temperature.

Details

Adapted from massrecipes.com

Preparation

Step 1

●The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks. Makes 22 to 24 miniature cupcakes.