Hostess Cupcakes Copycat

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 4 ounces unsweetened chocolate, chopped
• 1/2 cup unsalted butter, cut into pieces
• 2 teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 4 tablespoons unsalted butter, at room temperature
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 3 tablespoons heavy cream
• 1 cup marshmallow creme
• 6 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1 tablespoon unsalted butter
• 2 1/4 teaspoons vanilla extract
• 1 tablespoon milk
• 2 cups confectioners' sugar

Recipe

• 1 position a rack in the center of the oven and preheat to 350. place paper liners in two 12-cup muffin pans.
• 2 prepare the cupcakes: sift together the flour, baking soda, baking powder and salt in a bowl. bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. pour into 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. using a mixer, beat in the eggs, then mix in the dry ingredients.
• 3 divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
• 4 meanwhile, prepare the filling: using a mixer, cream the butter until light and fluffy. beat in 1/2 cup confectioners’ sugar. add the vanilla and 1 tablespoon heavy cream; beat until smooth. beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. beat in the marshmallow creme; set aside.
• 5 prepare the ganache: place the chocolate in a stainless-steel bowl. heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. whisk until smooth. add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
• 6 spoon the filling into a pastry bag with a medium tip. insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). dip the cupcake tops in the ganache. chill for at least 15 minutes.
• 7 meanwhile, prepare the icing: using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth. spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.