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
Directions:
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.
