Description
A homemade version of the classic Hostess chocolate cupcakes with creamy vanilla filling and chocolate ganache topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp milk
- 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until smooth.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the filling, beat butter, powdered sugar, milk, and vanilla until light and fluffy.
- Transfer filling to a piping bag fitted with a small round tip. Insert tip into the center of each cupcake and pipe in filling until slightly expanded.
- For the ganache, heat heavy cream until simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Dip the top of each cupcake into the ganache, letting excess drip off. Let set before serving.
Notes
You can customize the seasonings to taste.