Hostess chocolate cupcake has been around since 1919, it wasn’t until 1950 that they added the cream filling and signature squiggle. I forgot to make the signature squiggle on mine, notice below.
Box of Chocolate Cake mix
1cp of sour cream
-4 oz of chocolate chopped
- 1/4 cp of heavy cream
6 Tbsp. butter, softened
1 1/2 cups confectioners’ sugar
3/4 cup Marshmallow Fluff (see below for instructions if you live in a part of the world where you can't find this)
1 1/2 -2Tbsp. heavy cream
1. Follow all the cake directions on box and add 1 cup of sour cream for extra moist cupcakes and bake.
2. In a bowl mix all of the filling ingredients, start with 1.5 tbsp of cream. If the consistency of the filling is not smooth enough add all of the 2tbsp of heavy cream.
For those who can't buy this in a jar Marshmallow Fluff: Grease a microwave safe bowl with shortening. Pour 1 cup marshmallows in bowl. Pour 1 tablespoon water and 1 teaspoon extract over marshmallows. Heat in microwave until marshmallows puff a bit, about 20 to 30 seconds. Stir well until fully melted and smooth and runny. The extract is OPTIONAL.
TIP: My cupcakes were pretty puffy on top so I cut the tops off and I will use it for cake pops later. I will also add to that mix frosting, freeze them for 5min and then shape them into balls and pop them back into the freezer until you need them. Once your ready to use them dip them in chocolate.