Copy Cat Hostess Cupcake Recipe

November 18, 2012


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What You Need

CUPCAKES:
3 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
2 cups sugar
3/4 cups applesauce
1 cup milk
1 cup water
1 teaspoon vanilla
FILLING:
6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners’ sugar
3/4 teaspoon vanilla
pinch salt
1 1/4 cups marshmallow spread
FROSTING:
6 tablespoons unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
1/2 teaspoon vanilla

What to Do

CUPCAKES:
Preheat oven to 375 degrees.
Line muffin pan with cupcake liners.
In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
In a large bowl combine oil and sugar.  Mix well.
Stir in the apple sauce and vanilla.
Add half of the flour mixture and mix until just combined.
Slowly pour in the water, mixing on low.
Beat in the remaining flour mixture.
Slowly add the milk and beat on low until thoroughly mixed.
Fill each cupcake liner with 2 tablespoons of batter.
Bake for 15-18 minutes.
Allow to cool completely before filling or frosting.
FILLING:
In a medium bowl, cream the butter and sugar together.
Stir in the vanilla and pinch of salt.
Mix in the marshmallow spread and whisk until light and fluffy.
Cover and chill until slightly thickened.
FROSTING:
In microwave-safe bowl, melt the butter, chips, and corn syrup until smooth and glossy.
Stir in the vanilla.
Cover and chill until thickened slightly.
ASSEMBLY:
Fill a disposable decorator bag, fitted with a cupcake filling tip, with the chilled filling.
Insert the tip into the center of the cupcake and squeeze to fill.
Turn the cupcakes upside down and dip them in the chocolate frosting to coat the tops completely.
Chill for 15 to 20 minutes before decorating.
Use the remaining filling and pipe it on top of the cupcakes in a swirled design.
Chill for 30 to 45 minutes.

ENJOY!

Copy Cat Hostess Cupcakes
 
:
: Copy Cat
: Makes 30 Cupcakes
 
Copy Cat Hostess Cupcakes
Ingredients
  • CUPCAKES:
  • 3 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup canola oil
  • 2 cups sugar
  • ¾ cups applesauce
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon vanilla
  • FILLING:
  • 6 tablespoons unsalted butter, softened
  • ½ cup, plus 2 tablespoons confectioners’ sugar
  • ¾ teaspoon vanilla
  • pinch salt
  • 1¼ cups marshmallow spread
  • FROSTING:
  • 6 tablespoons unsalted butter, softened
  • 1½ cups semi-sweet chocolate chips
  • 2 tablespoons light corn syrup
  • ½ teaspoon vanilla
Instructions
  1. CUPCAKES:
  2. Preheat oven to 375 degrees.
  3. Line muffin pan with cupcake liners.
  4. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
  5. In a large bowl, or the bowl of a standing mixer, combine oil and sugar. Mix well.
  6. Stir in the apple sauce and vanilla.
  7. Add half of the flour mixture and mix.
  8. Slowly pour in the water, mixing on low.
  9. Beat in the remaining flour mixture.
  10. Slowly add the milk and beat on low until thoroughly mixed.
  11. Fill each cupcake liner with 2 tablespoons of batter.
  12. Bake for 15-18 minutes.
  13. Allow to cool completely before filling or frosting.
  14. FILLING:
  15. In a medium bowl, cream the butter and sugar together.
  16. Stir in the vanilla and pinch of salt.
  17. Mix in the marshmallow spread and whisk until light and fluffy.
  18. Cover and chill until slightly thickened.
  19. FROSTING:
  20. In microwave-safe bowl, melt the butter, chips, and corn syrup until smooth and glossy.
  21. Stir in the vanilla.
  22. Cover and chill until thickened slightly.
  23. ASSEMBLY:
  24. Fill a disposable decorator bag, fitted with a cupcake filling tip, with the chilled filling.
  25. Insert the tip into the center of the cupcake and squeeze to fill.
  26. Turn the cupcakes upside down and dip them in the chocolate frosting to coat the tops completely.
  27. Chill for 15 to 20 minutes before decorating.
  28. Use the remaining filling and pipe it on top of the cupcakes in a swirled design.
  29. Chill for 30 to 45 minutes.

Recipe adapted from HERE.

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