Homemade Hostess Cupcakes



For the Chocolate Cupcakes:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup milk

• 1/4 cup vegetable oil

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup boiling water

For the Cream Filling:

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 1/2 teaspoon vanilla extract

• 2 tablespoons heavy cream

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter


1. First off, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a big bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add in the milk, vegetable oil, egg, and vanilla extract to the dry mix, then beat it all up for about 2 minutes.

4. Now, stir in that boiling water until everything’s all mixed up. The batter might be a bit runny, but that’s all good.

5. Pour the batter into your cupcake liners, filling them up about two-thirds of the way.

6. Pop ’em in the oven and bake for 18-20 minutes, or until a toothpick stuck in the middle comes out clean.

7. Once they’re baked, let ’em cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Now, for the filling: 8. Beat that softened butter in a bowl until it’s nice and smooth.

9. Gradually add in the powdered sugar and vanilla extract, keep beating until it’s all creamy.

10. Toss in the heavy cream and beat it on medium-high for about 2 minutes until it’s light and fluffy.

11. Fill up a piping bag fitted with a round tip with this cream filling.

12. When your cupcakes are cool, poke the tip of the piping bag into each one and give ’em a little squeeze to fill ’em up.

Lastly, the ganache: 13. Chuck those chocolate chips into a heatproof bowl.

14. In a saucepan, heat up the heavy cream and butter until it starts to simmer, then pour it over the chocolate chips.

15. Let it sit for a couple of minutes, then whisk it all together until it’s smooth and shiny.

16. Give it a bit to cool down, then spoon it over your filled cupcakes.

17. Let the ganache set, and then you’re ready to dig in!

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes Calories: 280 kcal | Servings: 12 cupcakes

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