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    "Hostess" Cupcakes

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    Guest
    Guest


    "Hostess" Cupcakes Empty "Hostess" Cupcakes

    Post by Guest Sat Nov 24, 2012 12:11 pm

    Chocolate Cupcakes:
    1 1/4 cups unbleached, all-purpose flour
    2 tsp. baking soda
    2 tsp. baking powder
    1/4 tsp. salt
    1 1/4 cups granulated sugar
    1 cup water
    4 ounces unsweetened chocolate, chopped
    1 stick (8 Tbsp.) unsalted butter, cut into pieces
    2 tsp. pure vanilla extract
    2 large eggs, lightly beaten

    Filling:
    4 Tbsp. unsalted butter, room temperature
    1 cup powdered sugar
    1 tsp. pure vanilla extract
    3 Tbsp. heavy cream
    1 cup marshmallow creme

    Chocolate Ganache:
    6 ounces bittersweet chocolate, chopped
    1/2 cup heavy cream
    1 Tbsp. unsalted butter
    1 tsp. pure vanilla extract

    Icing:
    4 Tbsp. butter, softened
    1 Tbsp. milk
    1 cup powdered sugar
    1/4 tsp. vanilla

    Preheat the oven to 350 degrees F with the rack in the center
    position.

    Spray muffin tins with non-stick cooking spray.

    Start by preparing the cupcakes. Place sugar and 1 cup of water in
    a medium saucepan. Bring to a boil, stirring frequently until the
    sugar dissolves. Transfer to a large bowl. Add the chocolate and
    butter and let sit, stirring occasionally, until the chocolate is
    melted and the mixture has cooled slightly. Stir in the vanilla.

    In a separate bowl, sift together the flour, baking soda, baking
    powder and salt.

    Using an electric mixer add the eggs to the chocolate mixture,
    beating on medium speed until well combined. Next, slowly mix in
    the dry ingredients on low speed until the batter becomes smooth.

    Pour the batter evenly between the prepared muffin tins. Fill each
    muffin half way and bake for 18-20 minutes or until a toothpick
    inserted in the center comes out clean. Cool in the pans for 25
    minutes, then transfer to a rack and let cool completely.

    To prepare the filling, Use a mixer to cream the butter until light
    and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla
    and 1 Tbsp. heavy cream and beat until smooth. Alternating between
    batches, beat in the remaining 1/2 cup confectioners' sugar and 2
    Tbsp. heavy cream. Beat in the marshmallow creme. Cover and
    refrigerate until ready to use.

    Next, make the chocolate ganache that goes on top of the cupcake.
    Place the chocolate in a stainless-steel bowl. Use a medium
    saucepan to heat the cream and 1 tablespoon butter until it just
    begins to boil, then pour over the chocolate. Let stand for 5
    minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let
    stand until cool.

    Put the cream filling into a pastry bag fitted with a medium star
    tip. Insert the tip into the center of each cupcake top; then
    squeeze some of the cream filling into it.

    Spoon a tablespoon of the chocolate ganache onto each cupcake and
    lightly spread with a spatula or a knife. Chill for at least 10
    minutes.

    Meanwhile, use an electric mixer to beat the remaining 4 Tbsp.
    butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until
    smooth, adding more milk if needed. Spoon into a pastry bag with a
    small tip. Pipe the trademark curly-q design across the top of each
    cupcake.

    Serves 18

      Current date/time is Thu Mar 28, 2024 5:10 pm