July 31, 2020
Written By: Adriana
Hostess Cupcakes are a popular American snack cake that is typically chocolate cake that is filled with a sweet cream and topped with a hard chocolate coating. It has that telltale squiggly line across the top. The cake is surprising moist, but it does lack a bit in the flavor department in terms of chocolate intensity. The cream filling also tends to be overly sweet and has no flavor.
As delicious as the pre-made version is, I decided to make my own Hostess-inspired cupcakes using my favorite chocolate cake recipe and fresh marshmallow filling. Instead of the hard chocolate that tops the commercial cakes, I decided on a thick, fudge-y chocolate ganache.
* You can use coffee in place of water, which intensifies the chocolate without adding a coffee flavor. I primarily bake for children, however, and like to limit the amount of caffeine where I can. You can also use decaf, but I never seem to have that on hand.
** Pick whatever chocolate you have on hand/suits your fancy. I LOVE Trader Joe's Pound Plus Dark Chocolate bars. The quality is pretty amazing for baking (and straight up eating). And let's be honest. Chocolate can get expensive. You get more than a pound for, what, $5?
*I make my ganache using weights so I've tried my best to approximate volume amounts if you need them. Measure the volume of chocolate after chopping.
*Also, you can use any chocolate you like! I prefer a dark variety, since it is diluted with cream, which will lessen the bitterness of dark chocolates. I've even used leftover Halloween candy for ganache.
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