Going Old School with Hostess Cupcakes

Hostess Cupcakes, these words take you back to your childhood when you could enjoy more than one cupcake and not worry one bit about your waistline.  My husbands 6th grade class was planning a surprise party for him and I brought these along.  They loved them! One little kid asked me for the recipe, LOL.

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.

You will need:
Box of Chocolate Cake mix
1cp of sour cream

For Chocolate Ganache frosting
-4 oz of chocolate chopped
- 1/4 cp of heavy cream

Filling:
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.

3. Start piping in your filling into each cupcake. My piping was a disaster because my bag busted in the middle of it all.  So I tried making one using a ziploc bag and it was super messy. I don't think its supposed to be this complicated.           

4. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow the cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes.  Whisk it until its smooth like a glaze. 

5. Smooth the Chocolate Ganache over the cupcakes and let them cool and then add the squiggly lines, 7 to be exact as shown on the first picture. Use the filling for the squiggly lines or white writing icing.

 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.