Homemade Hostess Cupcakes
A couple of months ago, it was announced that Hostess would be going out of business and shutting down or selling off its popular snack brands. At the time, I plunged head-first into a batch of homemade Twinkies after not being able to find a single package in any grocery store within 24 hours of the announcement. I was admittedly never a huge Hostess groupie growing up. First of all, I just flat-out wasn’t allowed to eat stuff like that most of the time; myy mom never kept it in our house. Second, if we were allowed the occasional treat while at the grocery store, I always navigated to the Little Debbie snacks instead (hello, Swiss Cake Rolls!). However, I did manage to get my mitts on Hostess cupcakes now and again while at birthday parties or sleepovers, and I was mesmerized by that dreamy, creamy filling, and what kid doesn’t love chocolate?! Now, after seeing multiple renditions of the homemade version online, I finally created my own. Better late than never, for sure!
Needless to say, these homemade cupcakes are approximately a bazillion times better than I can ever remember those packaged cupcakes tasting. Moist, luscious chocolate cupcakes, filled with a fluffy marshmallow cream frosting, topped with chocolate ganache and garnished with the nostalgic finishing touch: white curly-cued icing.
Bottom line, even if you were never a Hostess cupcake fan, you owe it to yourself to make some crazy-good cupcakes. You can even eat them for breakfast if you want and I won’t tell a soul… I’m totally on board the “eat cake for breakfast” band wagon. Anyone else want to join?!
One year ago: Minestrone Soup and Chubby Hubby Rice Krispies Treats
Two years ago:Â Maple-Bacon Kettle Popcorn
Homemade Hostess Cupcakes
Ingredients
For the Cupcakes:
- 3 ounces (85.05 g) bittersweet chocolate, chopped fine
- â…“ cup (28.67 g) Dutch-processed cocoa powder
- ¾ cup (177.75 ml) brewed coffee, still hot
- ¾ cup (93.75 g) bread flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup (127 g) marshmallow creme
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ½ cup (60 g) powdered sugar
For the Ganache Frosting:
- 2½ ounces (70.87 g) bittersweet chocolate, finely chopped
- ¼ cup (59.5 ml) heavy cream
For the White Icing:
- 1 cup (120 g) powdered sugar
- ¼ cup (56.75 g) unsalted butter, at room temperature
- 1 tablespoon whole milk
- Splash vanilla extract
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper or foil liners.
- Place the chocolate and cocoa in a medium bowl. Pour the coffee over the mixture and let sit, covered, for 5 minutes. Whisk the mixture gently until smooth, then transfer to the refrigerator to cool completely, about 20 minutes.
- Whisk together the flour, sugar, baking soda and salt in a medium bowl.
- Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture to the chocolate mixture and whisk until smooth.
- Divide the batter evenly among the muffin cups. Bake cupcakes until set and just firm to the touch, 15 to 20 minutes. Let the cupcakes cool in the tin on a wire rack until cool enough to handle, about 10 minutes. Remove each cupcake from the tin, set on the wire rack, and let cool completely before filling and frosting, about 1 hour. (Unfrosted cupcakes can be stored at room temperature for up to 1 day.)
- Make the Filling: Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar. Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy. Transfer the filling to a pastry bag fitted with a large, round tip (I used an Ateco #804) and refrigerate until ready to use.
- Make the Ganache Frosting: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the stove, and immediately pour over the chopped chocolate. Let stand for 2 minutes, then gently whisk together until a smooth ganache forms. Set aside to thicken for 5 to 10 minutes.
- Make the White Icing: Beat together the powdered sugar, butter, milk and vanilla on medium speed until completely blended and smooth. Transfer the icing to a pastry bag fitted with a small, round tip (I used a Wilton #3) and refrigerate until ready to use.
- Assemble the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down (just like I did in these cupcakes). Using the prepared pastry bag, pipe filling into the holes of each cupcake. If any filling spills over the top, just scrape it off so the top stays smooth.
- Once all of the cupcakes have been filled, take them one at a time and dip them, top-side-down, into the ganache. Dip them down to where the liners starts, so that the entire top is covered. Allow any excess to drip off, then place back on the cooling rack, right-side up. Once all of the cupcakes have been topped with ganache, transfer the cooling rack to the refrigerator for 20 to 30 minutes to allow the ganache to firm up and set.
- Once the ganache is firm, take your pastry bag with the white icing and pipe the decorative curls across the top of each cupcake. Allow to set for about 15 minutes before serving. Any leftover cupcakes should be stored in an airtight container in the refrigerator.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Made these today. Delicious. Thanks for the recipeÂ
Unbelievable. Made them for a superbowl party. Blown away by how good this recipe is! (Used the filling for the squiggles on top and cake flour instead of bread flour but otherwise followed recipe v closely.) thank you!!
Before I bake these, I have a few questions. 1. Why bread flour? Just curious. 2. If I need to make a big batch of these, would they free better as just the cake or could I freeze completely decorated?
Thank you!
Loved these!  Just one comment, please don’t downgrade a recipe because it didn’t come out due to your mistakes (not waiting until it’s cool before adding butter, cooking too long, etc.).  Blaming the recipe for the baker’s lack of skill is just wrong.
These were the best chocolate cupcakes ever. I used Guittard red Dutch powder and it was heavenly. The mallow filling came out perfect as well. The ganache was a tad thick so I spread it on as I was in a rush. Definitely going to make again.Â
This was, by far, the best cupcake I’ve ever made. Granted my decorating skills could use some work but the taste was oh-so good!
delicious! moist and rich, not too dry (but i was careful to watch the bake time). I would make this again. next time i’ll try to get more cream in. also had to spread (rather than dip) the ganache, but it was fun.
Thank you for this recipe. The cupcake was soft and moist and close to the real deal. But I like this better because it is more natural tasting. I used some left-over holland cream for filling and left-over ganache. This recipe is definitely a keeper. My family loves hostess cupcake.
My husband doesn’t like dark chocolate, so he wasn’t into them… but everyone else loves them (including me). We made a video of us baking the recipe… :) https://youtu.be/fHmXd7D9P0I
The cupcake recipe was perfectly moist and chocolatey flavor. I used a different filling ( Holland cream) but it still worked out great. This recipe is keeper!
Thank you!
Hi! My filling was looking perfect until I added the butter and sugar (the marshmallow cream was perfection). It collapsed into a flat soup that no amount of whipping has been able to revive. I make Italian meringue buttercream regularly (which is essentially the same thing) and have never had this problem. Do you know if this is salvageable? Any ideas what may have caused it?Â
I chilled it and then rewhipped- Â seems to be ok now! Maybe it was warmer than I thought when I added the butter.Â
My guests loved them! Not giving five stars for a few reasons. 1. It’s a lot of work to make the three different frostings. You need to clean your stand mixer in between, which is a lot of work, and I found the “squiggle” frosting to be runny. I had a lot left over so I froze it. Figure I can decorate cookies or something with it since it’s just basic buttercream. 2. Cupcakes were a little dry. I may have left it in the oven just a minute too long. I understand the cupcake probably needs to be a bit dry to hold the cream but I’d probably bake it no longer than 15-16 minutes next time!
These are great! a few notes –
*MUST let cupcakes completely cool before filling
*and then let chocolate ganache cool completely before making the squiggle on top
*i used an apple corer to make the holes
*Don’t need to make a separate icing for the squiggle – can just use the marshmallow filling
* used cake flower instead of bread flower – and worked well
so quick and easy and I like them better than the recipe on New York times :)
I just started making these and everyone is addicted!  I have found by freezing the cupcake when I cut the tone off to fill it stays in one piece and goes back on easily and doesn’t crumble as much – plus I can pull them out and  make them at the spur of the moment!  How long can I keep the filling in the refrigerator? Â
Hi Cathy, What a great idea! The filling could stay in the refrigerator for up to 4 days or so.
Sry do u have Twinkie receipe also? Â Love those too
Tkx
Haha yes, I do! >> https://www.browneyedbaker.com/homemade-hostess-twinkies-recipe/
Haven’t made yet but recently bought a box as used Love when kid. I gave my 3 1/2 old granddaughter one omg she loved  them needless to say prob absolutely nothing good in them so looked for receipt came cross urs it is absolutely best receipt out there!! So tkx can’t wait make them. Think my granddaughter will love helpin of course with no patience of waiting have see how goes or make when she’s not here say or Sunday.  Let knw how we like
Just wanted thank you for receipe, Â Carrie
Las Vegas, NV
These were really fantastic. I actually made a mistake that I think worked out really well – I got confused between bittersweet and unsweetened chocolate and used the former in the cake mix. Oops, but it was perfect! They were super chocolatey, and I wouldn’t have wanted them to be any sweeter. Would definitely recommend this mistake to anyone who likes slightly less sweet sweets.
So delicious! I should point out that I bought some actual Hostess cupcakes afterwards and HOLY COW are they sweet! Not in a good way!
In the future I’ll stick to making these cupcakes instead of buying the somewhat horrible “real” thing. The ganache was such a good idea. I made Swiss meringue buttercream for the filling, which I thought was amazing, but might be a bit too buttery for some.
the marshmallow creme does not get fluffy, just heavy thick and sticky. Â I used a kitchen aid stand mixer. Â then tried my handheld mixer in a small bowl and it just got heavier and heavier no fluff. Â it like once the air is killed in the marshmallow fluff it’s not coming back again. Â would love to know what went wrong or how to rectify. Â
Thank you for this recipe! I appreciate it
this was a wonderful recipe, just the right balance of chocolate and sweetness without being too overwhelming. i will be adopting it for Gfree since I have many Gfree folks in my family and will let you know how it goes…..
My cake is delightful but my cream filling is sour.
Is it okay to use all-purpose flower and chocolate chips?
The cupcake part of the recipe is is IDENTICAL Â to the one in America’s Test Kitchen essential recipes magazine. Â Should they be credited on your website?Â
She likes to use ATK recipes as her own. Just changes on little amount of ingredient and rewords it a bit and calls it her own. Check out her Morning Buns recipe. Another one copied directly from ATK.Â
Would you recommend the Hershey’s Special Dark Cocoa (a blend of natural and Dutch cocoa) or Guittard red Dutch cocoa? Have you used either one of these?
Hi Shae, I’ve never used the Guittard cocoa, but I have used the Hershey’s Special Dark a long time ago. Either would be fine for this recipe.
Hi, can I substitute the Dutch cocoa for natural Hershey’s cocoa powder? What is the difference?
Hi Shae, You should use Dutch process, as it reacts specifically with the baking soda and vinegar in the recipe.
I love these! Would this recipe work to make a full size cake?
Hi Amy, I haven’t tried it! You’d want to double the recipe for a full size cake… let me know how it goes!
I was weirded out that this recipe called so for little flour.. Thought I couldn’t see a number or something but did it anyways. OMG!!! This is my to go chocolate cupcake recipe from now and forever!!!!!! Love love love it!!!!
Hi there,
Can I use all purpose flour in place of bread flour in these cupcakes?
Thanks!
Bria
Hi Bria, You can, but the cupcakes may turn out a little bit crumblier.
You can pipe the filling into the cupcakes-I just used a large, round, serrated tip. It went super quick this way! On the other hand, I had to spread the ganache on each one. We took them 3 different places yesterday and they were a big hit everywhere!
These are awesome. They are so similar to the real thing but so much better and fluffier because the are fresh. I’ve had trouble dipping the into ganache so spoon it on top and because of that have had to double the ganache recipe. I’ve made them three times and feel like I’ve finally perfected them. People LOVE them.
Can these stay at room temperature?
If so, how long do they keep?
You could keep them at room temperature for up to 12 hours or so (say if you’re serving them for a party, you could take them out earlier in the day and leave them out), but for longer storage (i.e. days), I would keep them in the refrigerator so the topping doesn’t get too soft.
I made these just for fun this past week and … wow. It was a character-building experience. Epic. But the end result was fantastic. I loved the chocolate cupcake and the ganache so much that I used them for improvised Black Forest cupcakes that I threw together for a World Cup final party this weekend. I was worried that the cherry compote might leak out but the chocolate cupcake sealed it in beautifully!
Is this the same filling for the Susie Q’s? My wife misses them terribly, and would like to try a recipe for them
Hi Rick, I’ve actually never had a Susie Q! I guess I need to do some research :)
I made these for Valentine’s Day for my son’s fourth grade class. I didn’t use the ganache, because I was afraid the kids’s palates wouldn’t take to the depth of the bittersweet chocolate in both the cake and the frosting. Instead I used a vanilla butter cream frosting. The kids loved them! And the parents were over the moon for them. Thanks for sharing the recipe!
Apologies for the double post; I just wanted to add that I adore coffee in chocolate (whenever my mom makes chocolate sauce she always uses it) and to ask if powdered sugar is necessary in the frosting squiggles (I was thinking of using granulated instead)?
Hi Anna, No problem! :) You do need to use the powdered sugar in the icing, as granulated sugar will not dissolve and it will be a gritty texture.
Dear Michelle,
I loved loved loved Hostess cupcakes when I was younger! My mom and I used to point at the squiggly icing and joke, ” Look, that cupcake has your name on it!” However, since becoming diabetic, I find they are too sweet. Thank you thank you thank you for this homemade version! One question (at least for this post): I don’t like marshmallows so is there another type of cream I might use for the filling?
Thank you once again for this recipe (as well as all your others) and thank you for taking the time to read this post.
Sincerely,
Anna
Hmm…saw bread flour being used. Thought that would produce chewier and denser cake? Wouldn’t cake flour be better since this is a cake?
Hi Frances, Often times cupcakes that are being filled use bread flour, since they provide a sturdier structure.
Just wondering if the flour you use – is it Self Raising Flour or just plain flour?? Thanks
Hi Melanie, Plain flour, I don’t use self-raising flour in any of my recipes.
thanks
Hi can I just place a minimarshmallow in the center and then cover with ganache, instead of making the cream filling and piping them in?
If you’re looking for a shortcut, I would recommend using marshmallow creme instead of an actual marshmallow; you’ll get closer to what the finished product should taste like.
I made these last night with a couple of changes….primarily because I was in a crunch for time. They were AMAZING! I used BETTY CROCKER Chocolate Fudge cake mix and then the box instructions call for 1 1/4 cup water….I used 1 cup of water and 1/4 cup brewed coffee, I then added about a teaspoon of vanilla. They cake was so moist and yummy. I wanted to stay kinda close to this recipe and noticed that it called for coffee….so I gave it a whirl with the packaged mix and it was great! I then made the ganache as the recipe stated but then I tasted it and it was just a little too bitter for my taste, so I added about 1/4 cup of powdered sugar…..it sweetened it up nicely. The recipe only yields about 12 cupcakes, if you use the box mix, you will probably get about 22-24, so double the filling, ganache and frosting recipe. My family went absolutely gaga over these cupcakes last night. They said they were their favorite cupcakes that I have ever made! Thanks so much for recreating the old Hostess favorite! They taste just like them!
Planning on making these after my test tomorrow… what would happen if I substituted this cake recipe with a standard chocolate cupcake and kept everything else the same?? After watching an episode of Cupcake Wars who isn’t tempted to go bake!!!
Hi Cori, You could definitely do that! Enjoy!
I just made these, they are so delicious! And cute. I used all-purpose flour but otherwise followed the recipe and I’m so glad I did. You can’t taste the coffee, it just enhances the chocolate flavor. I just used a ziplock bag,much a very tiny corner off, and piped in the filling that way. For the decorative curlicue, I used a small round icing tip in a sandwich bag (couldn’t find my pastry bag). I’ll make these again, probably double the ganache as others did to make sure there is plenty. Thanks for sharing!
I made 4 dozens of these for my daughters 4th bday and they were a HIT!!! So moist and delicious people took some home for later with coffee or milk. Thank you so much! A lot of prep work but so worth every bite!
Just made a gluten free version (with pink filling) for valentine’s day. Turned out great! Thank you.
Wanting to make these for someone on valentines day. If i make them 2 days in advance will they still be fresh and good ?
Yes, just be sure to store them in an airtight container so they don’t get stale!
Thanks MIchelle. I finally got to make these. They’re delicious1 I cut the sugar in half in the cake and marshmallow cream part but otherwise tried to stick to the recipe. I don’t really remember what Hostess cupcakes tasted like (I was never a fan of packaged desserts), but these are a hit!
I love these. So cute. I actually tried to make them once and failed. I’m going to give it another try.
So I decided to make these cupcakes yesterday. I didn’t make the filling or the white icing just the ganache. OMG. They were amazing! And I even forgot to put in the vanilla (don’t know how I could have forgotten) but they were still so good! Thanks for sharing the recipe :)
I made these for a friend for his birthday (huge sweet tooth). He just emailed back that the last one was eaten and I am to save this recipe as this was the best cupcake he has every had in his life (and he is 60+ years old so that is quite a compliment!). I followed the recipe to the letter. The only glitch I had was I used an old ratcheted type manual gadget to pipe in the filling. The filling was very loose when I loaded but quite stiff when I went to pipe it about 30 minutes later (after being in the fridge) and ended up breaking the gadget. So…use a piping bag or beware that the filling can harden up a bit too much for old worn out gadgets. It wasn’t a loss, I just pressed the contents out manually and that worked just fine. Many thanks for the step by step plus pictures, it really made a difference, and the process was pretty easy. I did it all in one evening.
I don’t have a pastry bag and therefore no tip to hollow out the cupcake. Do you think I could bake the filling or would that change the whole recipe? You know, fill half with the batter then put a dollop of filling in and top it off with the remaining batter? Thanks!
Hi Rebecca, You definitely do not want to bake the filling into the cupcake. You can use a lot of things to hollow out the middle of the cupcake, I just use a pastry tip because it’s easy. You can use a paring knife to cut out the middle.
Hello, yesterday I made these cupcakes, they look beautiful, but I have not grown out and then crushed, you might miss, maybe more flour? and its taste was very simple, tasteless … I can provide a solution to improve … Thanks keep your desserts from ECUADOR.
I made a double batch of these cupcakes and they were INCREDIBLE. I don’t like chocolate cake, and I was never a big hostess snack eater, but I loved these. The only note I would make is, while I made a double batch and thus doubled the recipe and the amount of ganache I made, I still had to make another single batch of the ganache to be able to dip all the cupcakes in them. Maybe I just went a little thick with it, but luckily I had extra chocolate and cream so it was fine. And again, these were SO SO good.
I made these today, and did not use bread flour. I can see where it would make a difference in the texture – would be have been good. Also, I agree that the ganache recipe should be doubled so that you don’t need to scrimp when dipping the cupcakes in. I also had to add a bit of cream to the filling, as it was quite dry for me. Very good recipe!. Thanks.
Oh mah gah!
I made these tonight. They were fantastic!
I am a huge hostess cupcake fan – I very rarely ever indulged in them, but they were a REQUIREMENT during my pregnancies!! Having just found out I’m pregnant again, I have been wondering what I will do when the chocolate cupcake craving strikes, and now I know! :D
To make the cupcakes look like the commercial snack cakes, use a pastry bag to inject the filling. They are available in most cookware, cake supply, craft stores, and even some supermarkets. Tips for the pastry bags come in a number of shapes and sizes, but a plain round tip is all that is needed here. Snip off the point of your bag, slide the tip inside, and push it down to the point.
I did this too and it worked beautifully-it was also very quick!
I honestly never was a Twinkie fan (and also was in the camp of those whose moms didn’t let them eat a whole lot of Hostess treats anyway). But the cupcakes–those are a different story. And I’m not even a chocolate cake fan. I’ve had these on my to-make list for so long, it’s ridiculous, and this post is just reminding me that it’s about time I went ahead and did it already!
Great pictures Michelle! Can’t wait to try these! For coring cupcakes, I highly recommend the Cuisipro Cupcake Corer, $5 at Williams-Sonoma and Sur La Table. I can’t live without mine. Keep up the great work!!
As my mom always says, “Eating a brownie for breakfast is no different than eating a chocolate donut!” Ergo, I am TOTALLY on board with cake for breakfast, especially these yummy little treats. :)
My favorite is the Hostess fruit pies. I like the chocolate Hostess pie. Do you have a recipe for that?
I don’t have recipes for them yet, but I will definitely add them to my list!
I love Hostess cupcakes. I was never a big twinkie fan. These look so perfect…
I have been craving a Twinkie but know it would taste disappointing. All those Hostess products taste so processed. The homemade ones are always better. I still think someone will start making the products again. Have you ever tried homemade marshmallow frosting? It is literally my favorite thing on earth and I make it all the time.
Oooh I have, on my s’mores cupcakes (https://www.browneyedbaker.com/2011/07/13/smores-cupcakes-recipe/). I agree, it’s totally heavenly! I could eat it by the spoonful!
Michelle, what would you substitute for if I didn’t want to use coffee in the recipe?
Hi Kelly, I really do recommend using the coffee, as it’s a great enhancement to the chocolate flavor and it doesn’t taste like coffee in the finished product. If you can’t use coffee for whatever reason, you can substitute hot water.
Hi Michelle, if you’re worried about the cupcake tasting of coffee, you needn’t be. The coffee really enhances the flavor of the chocolate and is not noticealbe. For a long time I put off using recipes that had coffee in them because I’m the only one in the family that likes it. However I finally braved a recipe and no one noticed the flavor of the coffee. Hope that helps!
Kelly – I made with decaf coffee (in case caffeine intake is your concern) and they turned out great. I didn’t want my little ones having too much caffeine…
Just made these, while they don’t taste all the much like the real thing, they are very good
These look beautiful! And I’m sure they’re so much better than the storebought version :)
I’m totally for the eating cupcakes for breakfast thing. There’s a National Eat Ice Cream for Breakfast Day, too. Did you know that? I might have to participate in that as well…
These look yummy!! :)
I always wanted to know how to make this cupcake, I saw all the time on pictures but never a recipe. I’m with problems because we don’t have marshmallow creme on the markets, so maybe I can replace with meringue.
In reference to beckys comment… Ummmm I looked at the Annie’s Eats recipe, it’s VERY different! Also, the pictures… HELLO it’s a chocolate cupcake the white background and plate will of course set it off. Why would you be so negative? Cupcakes should make you smile… you are a muffin… muffins are just ugly cupcakes!
Angie- awesome comeback. I am going to steal that and use it every single day! You are NOT a muffin- classy response!
These look fANtAstiC! Very much a Hostess fan here. Yours look very moist, can’t wait to try! Also, I received the Vitamix today! YAY! Thanks so much!!
Can I please just reach in and grab one? I’m think I’m going to try using espresso in the cupcake since it’s got such a robust coffee flavor. Thanks for yet another great recipe.
I just want to reach through the screen and grab one for my afternoon snack today! These look better than the original, and I’m sure they taste way better too :)
I love how you claim these are “your rendition,” when the filling and glaze are almost directly from Annie’s Eats, just halved. Your photos and styling are also pretty close to hers (though not as good, of course). You’re not fooling anyone.
I don’t understand the rationale for this comment, and the accusation. A ganache “glaze” recipe is so standard, all good bakers use the same ingredients. Recipes for homemade hostess cupcakes have been around for a few years, google it and you will see tons of variations on the filling. I have read this blog and Annie’s Eats for a very long time, both are outstanding and unique in their own ways. Drawing comparisons and making false accusations is simply unfair, and undermines the hard work both women put into their respective blogs.
She copies a lot of recipes from other sites. She used America’s Test Kitchen too. Check out her Morning Buns. Also the cake recipe for the cupcakes is identical to ATK.Â
These look amazing Michelle! Can’t wait to try it! :)
I was always more of a Little Debbie girl myself too. Hostess cupcakes were always dry to me – but I can bet these are nothing like that! They look perfect!
You just convinced me to make these. I have quite a few family members who would love a homemade version of Hostess Cupcakes!
You never disappoint with your outstanding recipes! Is there an acceptable sub for the bread flour?
Hi Betty, In this case, I would recommend using the bread flour, as it helps to create a sturdy cupcake that won’t crumble apart given the amount of chocolate that is used in the recipe.
I do not have bread flour, will reg all-purpose work?
The bread flour has more protein which makes for a sturdier cupcake. Here I think the purpose of using bread flour is to support the amount of chocolate in the recipe as well as to support the cupcake filling.
Hi Tracy, As Marla mentioned, the bread flour has more protein and is used to keep the cupcakes sturdy, which allows more chocolate to be added without the cupcakes falling apart.
Aha, thank you! My ganache layer was quite thin, so this should fix it for the next batch!
I rarely touched these as a kid. Homemade Hostess cupcakes will make up for my deprived childhood ;)
WOW!!! Nice job!! Now…. the twinkie… ready…. GO!! :D I did see some crazy, “tested” recipes for the twinkie out there. I don’t personally enjoy twinkies, but I think it would be a cool thing to try:D I am very curious to see if they taste the same, as I don’t really think twinkies are real food cuz they last a lifetime LOL
Hi Angela, I forgot the link to the homemade Twinkies above, here it is! https://www.browneyedbaker.com/2012/11/26/homemade-hostess-twinkies-recipe/
LOOK AT YOU on the ball:D GREAT!!! THANKS!!!
What about a homemade Ding Dong recipe? THAT was always my favorite :)
Hi Michelle,
I live in London (U.K) and i am using a Convectional ZANUSSI Fan assisted Oven (electric).
I am new to baking, i don’t bake Cakes or Cupcakes regularly and there’s a reason behind it. I love cupcakes. My Cupcakes/Cakes over-brown from the top and they remain uncooked/rubbery in texture from the middle. I follow the same recipes/measurements always but still i always fail. I really don’t know where i fail or go wrong??? pls advice . . .
I place the cupcake tin/ cake tin 9” on the 2nd shelf (2nd shelf from the bottom). There are four shelves in my oven. And the fan is at the left corner of the oven. I am using a PYREX cupcake tin. Also i tried to keep the cupcake tin on the 3rd shelf( which is 3rd shelf from bottom & 2nd from top) but still the cupcakes remain uncooked from the centre :-S.
Baking at 180C (18-20mins) over brown alot from the top and rubbery/uncooked from the middle of the cupcake.
Baking at 160C (20-25mins) dark brown from the top and still uncooked from the middle of cupcakes :-(
The thing that concerns me a lot is why they r uncooked/rubbery from the middle. I also tried once not to open the oven door at all. It didn’t made any difference.
I use James Martin Electric hand Mixer to beat the batter.
Pls help me, i am really very disappointed.
I’ve emailed you as well but no reply so far :(.
Take Care. Your reply will b highly appreciated!
Thanks !!
It could be the pyrex (glass, right?) cupcake tins that are the problem. It might take longer to heat than the usual metal tins. I always use metal moulds, as silicon tends to taste funnny, and baking in glass dishes often require different cooking time. Good luck!
Hi Korl, Thank you so much for your reply :) . I don’t use glass.
I have got a usual pyrex metal cupcake tin which makes 6 Cupcakes.
I really don’t know what’s wrong with my baking. Is it ME or my OVEN :'(. I have just ordered an OVEN THERMOMETER and a Kitchen Scale online (just to be more accurate with what i do and what my oven does :P ). As soon as i get my items delivered, i’m gona give it a go again but i’ll try michelle’s vanilla cupcakes recipe. Let’s see what happens. I am really upset with my cupcakes baking mission lolz. For Sure i’ll give you the update.
@Michelle:- I am desperately waiting for your response :-( Pls Help !!!
I am not familiar with convection ovens (mine is a traditional), but it sounds like you are getting too much heat on the top before the body of the cupcake is baked through. Are you making sure to convert the time and temperature to account for baking in a convection oven?
Yes, you are right. The top almost over brown & the center of the cupcake remain uncooked. Yes, i have read the Zanussi Oven User Manual and it says the cakes should be baked at 160C for about 45-55mins, also the cake tin should be placed on the 2nd shelf ( 2nd shelf from the bottom). And if baking two cakes then one should be placed on the 1st shelf (from bottom) and another one on the 3rd Shelf (from bottom), That means one shelf level in between should be kept empty. I’ve never tried to bake two cakes at a time. It also says:- “The appliance has a special system which circulates the air and constantly recycles steam. With this system you can cook in a steamy environment and keep the food soft inside and crusty outside. It decreases the cooking time and energy consumption to a minimum – the best temperature for baking cakes is between 150C – 200 C”. I’ve followed that temperature and time too.
As i mentioned earlier, i did try to bake at 160C and also 180C but that still results in over brown/dark brown from top and rubbery/uncooked from the center of the cupcake. I have emailed you my oven pics and the cupcake tin i use, may be this can help ! Pls do advice. I’ve also tried to cover the cupcake tin with aluminium foil so that the top doesn’t over brown and the cupcakes get cooked through all the way from inside but even failed.
Should i try to bake cupcakes at 150C and check if that helps? I am really very confused :-S. I don’t know what to do :-(.
If anyone else using a fan assisted oven (electric). Your comments will be highly appreciated. Thanks Michelle and everyone else too .
One more suggestion: make sure both the top and bottom heating element is on. Dont know if you have a setting for just top or bottom heat, but my oven does. If it dosnt come on, or the heat only comes from the top of the oven, i would call the repair guy to see if the bottom heating element works or needs replaceing. ( i also use electric ovens with a fan option, and with the convection fan on, it generally takes less time to cook cakes than with it off). Good luck!
Hi Korl, Hope you are doing good. It’s not that type of oven which has a top & bottom heating element (i know exactly how that one is as my mum had the same). It just has a single fan which is located at the left corner of the oven and when i place the cupcake tin or cake tin in the middle of the oven, the air comes directly onto the cupcakes. I guess if i send you a picture then only you’ll understand clearly what i mean hehe :p. Can i have your email address if that’s ok to email you a picture?
Thanks for posting ur suggestion Korl :)
Have you cooked anything else in this oven? ie. steak,
potatoes or other meats
You should probably call the store where you bought it. If they don’t know maybe they can give you a number to help. If you still have the manual maybe there’s an 800 number. Good luck. I tried googling the manual but I’m not sure what to look for. Sorry
Yes lafleur, i have baked whole chicken, potatoes, chicken fajita pizza, cinnamon rolls, Biscuits etc etc. All these things turned out amazing. Even i was thinking the same today. If it can bake everything else good then why not cakes.
Only Cupcakes & Cakes are a problem. Believe i have baked vanilla cupcakes ten times this week but unfortunately i failed every time and i don’t know why?
How come all the time it results in an uncooked center. Today i tried to bake Vanilla cupcakes again at 150C for 30mins but still the same result :-(
This is a rented furnished apartment. I did not buy this oven :-S .
I am doubt’g on the Plain Flour i’m using but not sure really.
Hi Michelle, Korl & Lafleur,
I bought a basic Cupcake Mix today for testing, just added the required ingredients into it i.e. 1Medium Egg & 2tbsp of cold water, i did beat the mixture for 2-3 minutes with an electric whisk and baked at 160C for 18minutes and the cupcakes were really soft and cooked nicely all the way through inside. Also, i had to turn the side of the cupcake tin b’coz the cupcake top colour wasn’t even on it. Now this shows the OVEN is working properly.
There must be something else wrong, which is making the cupcakes uncooked from the center.
Is it a mistake in the measurement being a new baker as i don’t have a digital measuring scale yet. Or it’s the cheapest Basic Plain Flour i am using? Wondering if Flour does make any difference in baking? Or may be some air got into my Flour container which i used?
PLS ADVICE . . . . :-( :'( Thanks in advance!
maybe since your cupcake tins are bigger they cook
less evenly….I’m not really sure….
I was TOTALLY a Little Debbie person too. I mean, those Oatmeal Cream Pie were the best!
Wow! I am definitely drooling at my computer right now (and I was always more of an oatmeal cream pie girl). These look awesome!
Incredibly adorable…in love with how authentic they look! A MUST on my list to make!
These are ridiculously cute! Fantastic recreation :)
Do you know if we can use Fluff instead of marshmallow creme? (I’m not even sure that we have the creme stuff here…I live in the city where Fluff was created ;-) But I do know that Fluff and the creme stuff are different.)
Hi Char, I think you could go ahead and substitute fluff in this particular recipe. They aren’t always interchangeable, but I’ve seen a number of fillings for this particular cupcake use fluff as well as creme.
Thanks, Michelle!
I’m having difficulty with the filling being too gooey and not fluffy. I use fluff and room temp butter and follow instructions. I have a kitchenaid and have tried both the paddle and whisk without improvement. Funny thing is the first 3-4 times I’ve made these I had no problems. Can’t figure out what’s goin on
I had my share of Little Debbie treats and preferred them over anything else. But this is a hostess cupcake I could get behind. Looks awesome!
I ate a cupcake for breakfast this morning. It wasn’t frosted, so that’s pretty much the same as a chocolate muffin. I figured I needed something to make my morning go well since my lil’ dude was up at 4:45 this morning, making that the start of my day.
OMG — I can’t wait to make these! They were my favorite.
OMG! I love Hostess Cupcakes, well I did! I can’t wait to make these!!!!!!!!! They are so cute!!
OMG you have really out done yourself this time. Can’t wait to make a batch.
Wow, these look and sound wonderful! I wasn’t allowed to eat stuff like that either growing up, nor do I believe that we should eat stuff like this all the time. But once in a while we should, right? :) I’ll try to make them, maybe for Super Bowl. Thanks again.
I hope you snagged one of the Kate Spade bags B4 they sold out, you might still be able to find one on e-Bay though, my DH got me one for CHRISTmas…YES! “Eat Cake for Breakfast” http://www.ebay.com/itm/Kate-Spade-Orange-Canvas-Eat-Cake-Breakfast-Shopper-Tote-Bag-Handbag-/300846221081?_trksid=p3284.m263&_trkparms=algo%3DSIC%26its%3DI%26itu%3DMRU-11450%252BUCI%252BIA%252BUA%252BFICS%252BUFI%26otn%3D21%26pmod%3D230912371521%26ps%3D54
I’m not advocating buy from this person I just found a cheap one, I would ask if it is authentic though, there are a lot of knock-offs on e-Bay…the bag is really big and cute and the cupcakes look amazing…I love the cream in the middle! YUM…m
Wow, my mouth is actually watering :P
It´s lunch time here in Sweden
Have a nice day!
You outdid yourself on these, Michelle! Pinning!
I adore Hostess anything…Twinkies, Ho-Ho’s, DingDongs, the whole lineup. Can’t go wrong.
Your photography is looking extra spiffy in this post…so pretty!
better late then never!!! These look so great! Perfect actually! mmmm! That filling looks too yummy!
Two questions: Coffees vary so much. Does it matter? What do you use? Same question for the chocolate. What is your favorite brand of bittersweet/milk/dark etc.? Thank you. I can’t wait to try this recipe!
Hi Kathy, I’m not a coffee drinker myself, so for recipes like this I just use a regular roast such as Folgers. As for chocolate, my favorite brand for baking is Ghiradelli – it’s available at most grocery stores.
Step 9 is incomplete!
Hi Christen, That’s so weird, in my back-end, the recipe is completely written, I’m not sure why it’s not showing up. I am working on it right now! Thanks for the heads-up!
Got it! One silly little quotation mark in the code was off. So sorry for that inconvenience!
No problem! I just can’t wait to try these out. My husband LOVES Hostess Cupcakes, but I hate buying all of that processed junk food. Hoping these will be a great substitution!
when I open the window to print the recipe out, only the portion that was online yesterday shows up in my print preview. Can you fix this also? I print out all your recipes that I want to try, and this in one of them.Thanks.
Cyber space!! Now the whole recipe is there, and I was able to print it out. Sorry about that. I love your recipes, by the way!! Every one I have tried has turned out great.
I made these but the ganache was too soft, and didn’t set. I liked the filling though, very nice, nice like the hostess ones only better. like you i’d rather cut some of the sugar a bit, but it was nice and fluffy. thanks for the recipe!
I put them in the fridge to set the ganache-mine did not harden on its own either.