Do kids still eat Hostess Cupcakes or Twinkies as an after school kind of snack?  Isn’t that what being a kid is all about? Where I grew up, Tastycakes were king but it’s the same idea.

This recipe from Your Cup of Cake modifies the original Hostess Cupcake by using a cream cheese filling (which we love, by the way!) but the end result is YUM!

Hostess Cupcakes

Chocolate Cake:

3 eggs
½ cup oil
¾ cup buttermilk
1 cup sour cream
1 teaspoon vanilla extract
Devil’s Food Cake mix


Cream Filling:

8 oz cream cheese
¼ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract


Chocolate Glaze:

½ cup chocolate chips
2 T heavy cream
Melted White Chocolate for decoration



1.     Preheat oven to 350 degrees and line pans with 20 cupcake liners.
2.    In a large bowl, mix eggs, oil, buttermilk, sour cream and vanilla extract.
3.    Mix in (or sift in for easy mixing) cake mix and stir well.
4.    Fill cupcake liners ¾ full and bake for 16-20 minutes, or until an inserted knife comes out clean.
5.    Cream Filling: Beat all ingredients for 5 minutes until light and fluffy.  Fill a piping bag with cream filling.
6.   When cupcakes are cooled, use a small knife to cut a cone shaped piece out of the top of each cupcake.  Cut the point part off of each “cone” so that you can use the top as a “lid.”
7.    Fill the cupcake with filling and place the “lid” on top.
8.   Ganache: Using a double boiler or the microwave, heat cream and chocolate chips and stir until smooth.  Let cool for a few minutes, then spoon over cupcakes and spread evenly over cakes.  Let set for 10 minutes.
9.   Melt white chocolate (be careful, white chocolate burns easily) and drizzle over cakes.