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Grown Up, Elegant Hostess Cup Cake Recipe!

So, the arbitration between Hostess and the Labor Union failed.
Hostess is proceeding with selling itself. It’s a very viable business, just the Union and labor cost that is sticky. So if the next owner can work that out, they have themselves an established business that is profitable.
In the meanwhile, we’ll all have to make our own Hostess Cup cakes…
I posted a previous version with the original marshmallow creme filling.

If you want to cut down the work, I was in the grocery store and saw pre-made Kraft Marshmallow Creme!
You can try to find something similar in your grocery store. Although I do like to make everything fresh when I actually get to baking!

Kraft Marshmallow Creme Filling!

Here is a more elegant, grown up version of the Hostess cup cakes with White Chocolate Filling!
How adult like! You can also try improvements using dark chocolate and adding orange zest or alcohol to the cupcake mix 😉 I did say it was an adult cupcake =)

Try it!

Chocolate Cupcake with White Chocolate Mousse Filling

ELEGANT HOSTESS CUPCAKE

Ingredients
White Chocolate Mousse:

2 large egg yolks

1 large egg

1 tablespoon granulated sugar

7 ounces white chocolate, melted

½ cup heavy cream

Devils Food Cake:

3 cups granulated sugar

2¼ cups all-purpose flour

1 tablespoon baking soda

1½ teaspoons baking powder

½ teaspoon kosher salt

1½ cups cocoa powder

4 large eggs

2 large egg yolks

1½ cups buttermilk

1½ cups strong brewed coffee, warm

½ teaspoon vanilla extract

1½ tablespoons butter, melted

Chocolate Glaze:

½ cup heavy cream

7 ounces bittersweet chocolate, chopped

1½ teaspoons butter

Pinch salt

3 tablespoons white chocolate, melted

Directions:

1. Make mousse: Place yolks, eggs and sugar in a bowl over a double boiler and whisk until warm to the touch, about 2 minutes. Remove from double boiler and whisk until thick, about 2 minutes. Drizzle melted chocolate into egg mixture, whisking vigorously until incorporated. In a separate bowl whisk cream to stiff peaks. Fold into egg-chocolate mixture and place in a piping bag fitted with a large tip. Refrigerate until needed.

2. Make cupcakes: Preheat oven to 325 degrees. Sift sugar, flour, baking soda, baking powder, salt and cocoa into a bowl. In another bowl whisk together eggs, yolks, buttermilk, coffee and vanilla. Slowly add wet ingredients to dry ingredients, whisking. Add butter and stir until just combined.

3. Spray a 12-cup nonstick cupcake pan with cooking spray. Fill each cup halfway with batter. Bake until cooked through, 18-20 minutes. Remove from oven and allow to cool to room temperature before filling and glazing.

4. Make glaze: In a small pot, bring cream to a simmer. Place bittersweet chocolate, butter and salt in a bowl. Pour simmering cream into the bowl and let sit 1 minute. Whisk until smooth.

5. Assemble cupcakes: Working with one at a time, remove cupcakes from pan. Insert the piping tip into the top center of each cupcake and pipe in white chocolate until full. Wipe any excess off top of cupcake.

6. Dip tops of cupcakes in glaze. Shake upside down to remove excess. Allow glaze to set 10 minutes. Place warm white chocolate in a piping bag with a narrow tip and pipe a line of loops across top of each cupcake.

As made by pastry chef Tiffany MacIsaac  of Washington, D.C., restaurant Birch & Barley.

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HOSTESS CUPCAKE 2.0

White Chocolate Mousse:

2 large egg yolks

1 large egg

1 tablespoon granulated sugar

7 ounces white chocolate, melted

½ cup heavy cream

Devils Food Cake:

3 cups granulated sugar

2¼ cups all-purpose flour

1 tablespoon baking soda

1½ teaspoons baking powder

½ teaspoon kosher salt

1½ cups cocoa powder

4 large eggs

2 large egg yolks

1½ cups buttermilk

1½ cups strong brewed coffee, warm

½ teaspoon vanilla extract

1½ tablespoons butter, melted

Chocolate Glaze:

½ cup heavy cream

7 ounces bittersweet chocolate, chopped

1½ teaspoons butter

Pinch salt

3 tablespoons white chocolate, melted

WHAT TO DO:

1. Make mousse: Place yolks, eggs and sugar in a bowl over a double boiler and whisk until warm to the touch, about 2 minutes. Remove from double boiler and whisk until thick, about 2 minutes. Drizzle melted chocolate into egg mixture, whisking vigorously until incorporated. In a separate bowl whisk cream to stiff peaks. Fold into egg-chocolate mixture and place in a piping bag fitted with a large tip. Refrigerate until needed.

2. Make cupcakes: Preheat oven to 325 degrees. Sift sugar, flour, baking soda, baking powder, salt and cocoa into a bowl. In another bowl whisk together eggs, yolks, buttermilk, coffee and vanilla. Slowly add wet ingredients to dry ingredients, whisking. Add butter and stir until just combined.

3. Spray a 12-cup nonstick cupcake pan with cooking spray. Fill each cup halfway with batter. Bake until cooked through, 18-20 minutes. Remove from oven and allow to cool to room temperature before filling and glazing.

4. Make glaze: In a small pot, bring cream to a simmer. Place bittersweet chocolate, butter and salt in a bowl. Pour simmering cream into the bowl and let sit 1 minute. Whisk until smooth.

5. Assemble cupcakes: Working with one at a time, remove cupcakes from pan. Insert the piping tip into the top center of each cupcake and pipe in white chocolate until full. Wipe any excess off top of cupcake.

6. Dip tops of cupcakes in glaze. Shake upside down to remove excess. Allow glaze to set 10 minutes. Place warm white chocolate in a piping bag with a narrow tip and pipe a line of loops across top of each cupcake.

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Discussion

One thought on “Grown Up, Elegant Hostess Cup Cake Recipe!

  1. We tried a Twinkie recipe, which you can see in our post today. Your cupcake recipe looks much, much tastier. Thanks for posting!

    Like

    Posted by Molly B and Me | November 28, 2012, 8:53 am

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