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Copy Cat "Hostess" Cupcakes
This is a filled cupcake that you can decorate to look just like the ones in the grocery aisle. Not only are they fun to make but are delicious.
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Ingredients
For The Cake
¼
Cup
Flour
sifted
¾
Cup
Unsweetened Cocoa Powder
½
Cup
Dark Brown Sugar
½
Cup
Sugar
2
Eggs
3
Tablespoons
Butter
softened
1
Cup
Milk
2 % or whole
⅛
Teaspoon
Salt
1
Teaspoon
Vanilla extract
¾
Teaspoon
Baking Powder
For The Filling
⅔
Cup
Shortening
2
Teaspoon
Vanilla
¼
Teaspoon
Salt
5
Tablespoons
Milk
4
Cups
Confectioners’ Sugar
For The Ganache Topping
8
Oz.
Bittersweet Chocolate
½
Cup
Cream or Half/Half
2 ½
Tablespoons
Butter
For The Swirl Decoration
1
Tube
White Piping Gel
Instructions
Cake Instructions
Combine flour, cocoa, baking powder, baking soda and salt in a bowl, set aside.
Cream butter and both sugars (white/brown) together until creamy.
Add 1 egg in at a time, mix in the vanilla and milk until all are incorporated.
Add ¼ cup of the flour/cocoa mixture at a time and mix, scraping down sides each time.
Fill baking cups ¾ full (not anymore more) with the mixture.
Bake at 365 for 15 minutes.
Filling Instructions
Make sure your cupcake is completely cooled.
Beat all together on high for 2 minutes and put in a piping bag with a round tip, or you can use a freezer ziplock bag with corner cut).
Cut a quarter-sized hole out of the top of each cupcake (saving the top).
Squeeze a bit of the frosting into each cupcake, and put the top back on the cupcake.
Chocolate Ganache Topping Instructions:
Melt all together in a double boiler (a medium saucepan with 2 cups water/metal bowl sitting on top).
Pour 1 tablespoon of the Hot Chocolate Ganache over the top of each cupcake and let it cool.
Once the ganache is cooled, pipe small continuous circles over the top creating the design.
Notes
I had no white piping gel so I simply took some of the leftover filling and added enough sugar to thicken it and it easily piped onto the ganache
Tried this recipe?
Let us know
how it was!