Hostess Cupcakes

By Kbird

Ingredients

• Filling:
• 1 1/4 c. flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 c. sugar
• 4 oz. unsweetened chocolate, chopped
• 1 stick butter, cut in pieces
• 2 tsp. vanilla
• 2 large eggs, lightly beaten
• 4 Tbs. butter, at room temperature
• 1 c. confectioners' sugar
• 2 tsp. vanilla
• 3 Tbs. cream
• 1 c. marshmallow cream
• Ganache:
• 6 oz. bittersweet chocolate, chopped
• 1/2 c. heavy cream
• 1 stick plus 1 Tbs. butter
• 2 1/4 tsp. vanilla
• 1 Tbs. milk
• 2 c. confectioners' sugar

Details

Servings 24

Preparation

Step 1

Preheat oven to 350. Place liners in muffin pans.

Sift together the flour, baking soda, baking powder and salt. Bring sugar and 1 c. water to boil in saucepan, stirring until the sugar dissolves. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs; then mix in the dry ingredients.

Divide the batter evenly between the pans. Bake about 25 minutes or until tests done. Cool in the pans about 25 minutes, then transfer to rack to cool completely.

Filling: Cream the butter until light and fluffy. Beat in 1/2 c. conf. sugar. Add the vanilla and 1 Tbs. ceam; beat until smooth. Beat in remaining 1/2 c. sugar and 2 Tbs. cream in batches. Add the marshmallow creme.

Ganache: Place the chocolate in owl. Heat cream and 1 Tbs. butter until just boiling. Pour over chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla. Let stand until cool but glossing and liquid.

Spoon filling into pastry bag. Insert into each top; fill until the cupcake is heavier. Dip into the ganache. Chill 15 minutes. Decorate in squiggles with icing.