Homemade Hostess Cupcakes

Preheat the oven to 350 degrees and line a muffin tin with paper liners. Set aside for later.

Place the bittersweet chocolate and cocoa powder in a medium heat safe bowl. Carefully pour the hot coffee over the chocolate and let sit for 5 minutes. After 5 minutes gently whisk the chocolate and coffee mixture until smooth. Carefully place the bowl of chocolate in the refrigerator to cool completely, about 20 minutes.

In medium bowl whisk together the flour, granulated sugar, baking soda, and salt. Set aside for later.

Whisk the oil, eggs, vinegar and vanilla into the cooled chocolate mixture until incorporated and smooth. Add the flour mixture and whisk until just combined and smooth. Do not over mix.

Evenly divide the batter into the prepared muffin cups. Bake the cupcakes for 15 -20 minutes rotating halfway through. The cupcakes should be set and slightly firm to the touch. Let the cupcakes cool in the muffin pan for about 10 minutes. Once the muffins are cool to the touch transfer them to a cooling rack to cool completely.

While the cupcakes cool you can start on the filling.

• 1 cup of marshmallow cream
• 1/4 cup of unsalted butter, room temperature
• 1/2 cup of confectioners sugar

In the bowl of the mixer with the paddle attachment beat the marshmallow and butter on medium until combined and smooth. Turn off the mixer and add the confectioners sugar. Beat on low for 1 minute. Turn the mixer on medium-high and beat for 2-3 minutes until light and fluffy. Transfer the filling to a pastry bag and refrigerate until ready to use.

Ganache:

• 2 and 1/2 ounces of bittersweet chocolate, finely chopped
• 1/4 cup of heavy cream

Place chocolate in a small heat safe bowl. In a small saucepan add the heavy cream and bring to a simmer on medium heat. Carefully remove from the heat and pour over the chocolate, let sit for 2 minutes. Whisk until smooth. Let stand until cool yet still liquid and glossy.

To assemble: 

Using a pairing knife, carefully cut out a small round in the center of each cupcake about 2/3 of the way down.

Cut off the end of the piping bag with the filling and discard the cut off plastic. Pipe the filling into the cutout of each cupcake and gently replace the top round of each cupcake. Do not overfill.

Spoon a little ganache onto the top of each filled cupcake, and using an offset spatula or the back of the spoon spread it out over the top of the cupcake. Chill the cupcakes for 20-30 minutes so the ganache can set up and firm.

While the cupcakes set up you can start on the icing.

Icing:

• 1 cup of confectioners sugar
• 1/4 cup of unsalted butter, room temperature
• 1 tablespoon of whole milk
• splash of vanilla extract

In the bowl of the mixer beat together the confectioners sugar, butter, milk, and vanilla until combined and smooth. Transfer the icing to a piping bag fitted with a small, round tip.

Once the ganache has set begin piping the signature curls onto the tops of each cupcake. The cupcakes should be stored in the refrigerator in an airtight container.