Sunday, March 24, 2013

Mini Hostess Cupcakes

Are you missing those moist chocolate cupcakes with the white cream filling and the oh-so-cute white curly-que swirl on top? Well, crave no longer... You can make your own! These miniature versions are bite sized and super moist. The filling is a marshmallow buttercream and the entire thing is topped off with homemade chocolate ganache and a white buttercream design. Now, it is a bit time consuming but the end result is worth every moment!

Disclaimer: I did try to make the first batch without the liners but found out that the cake itself is wayyy too moist and sticky. Even though I used a nonstick pan with nonstick spray, I had to scrape the cupcakes out, destroying them in the process. Yes, sad moment. So I guess the lesson here is to save yourself the hassle and just use the paper liners!

Disclaimer #2: You should also probably know that they are better room temperature. When they are cold, the ganache tends to break into tiny, uncontrollable pieces when you bite into it. And let's face it, it just tastes better room temperature!

Recipe adapted from here.

You can see what/who we needed these cupcakes for here.

Mini Hostess Cupcakes

by Lindsey
Keywords: bake dessert chocolate marshmallow

Ingredients (54 mini cupcakes)
    Cupcake Ingredients:
    • 1 1/4 c sugar
    • 4 oz unsweetened chocolate, roughly chopped
    • 1 stick unsalted butter, sliced
    • 2 tsp vanilla
    • 2 large eggs
    • 1 1/4 c flour
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1/4 tsp salt
    Filling Ingredients:
    • 2 tbs unsalted butter, softened
    • 1 1/4 c powdered sugar
    • 1 tsp vanilla
    • 2 tbs heavy cream
    • 1 7.5 oz container marshmallow fluff
    Ganache Ingredients:
    • 2 tbs sugar
    • 6 oz bittersweet chocolate, roughly chopped
    • 1/2 c heavy cream
    • 1 tbs unsalted butter
    • 2 tsp vanilla
    Frosting Ingredients:
    • 1/2 stick unsalted butter, softened
    • 2 tbs milk
    • 1 c powdered sugar
    • 1/8 tsp vanilla
    Preheat the oven to 350* and line a mini muffin tin with paper liners.
    In a small saucepan, bring the sugar and 1 c of water to a boil, constantly stirring until the sugar dissolves.
    Pour the sugar water into a large bowl and stir in the chocolate and butter.
    Continue stirring until the chocolate and butter are melted together.
    After letting the chocolate mixture cool for a few minutes, beat in the eggs and vanilla with an electric mixer.
    In a separate bowl, whisk the flour, baking soda, baking powder and salt together.
    Add the dry mixture to the chocolate mixture and mix to combine.
    Use a medium scoop and place one scoop of batter into each liner. Each liner should be 2/3 full.
    Bake for 10 minutes or until a toothpick inserted into a center cupcake comes out clean.
    Cool on a wire rack.
    While the cupcakes are cooling, prepare the filling by creaming the butter and marshmallow cream together.
    Beat in the powdered sugar, vanilla and heavy cream until smooth.
    When the cupcakes are cool, cut out a small inverted cone from the center of each cupcake using a small paring knife or a teaspoon used for measuring.
    Eat or discard the centers.
    Pipe in the filling, using a small knife to level the top of the filling with the tops of the cupcakes.
    Prepare the ganache by placing the chocolate in a glass bowl.
    In a small saucepan, heat the heavy cream and butter until just boiling.
    Pour the heavy cream mixture over the chocolate and let sit for five minutes.
    Whisk the chocolate mixture until smooth.
    Whisk in the vanilla.
    Let sit until room temperature or slightly warm.
    Drop a teaspoon or so of ganache onto the center of each cupcake. Carefully spread to the edges of the cupcakes, making sure not to get any on the liners. Work quickly because the ganache hardens fast!
    Chill in the fridge until the ganache is set.
    For the frosting, cream the butter with an electric mixer.
    Add in the vanilla, milk and powdered sugar and beat until smooth.
    Using a small tip, pipe the design on top.
    Store in an airtight container in the fridge. Eat at room temperature.

    Like this recipe? Try this one too!

    Twinkie Cupcakes
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    1. Sounds delicious! I like how you made a mini version. :)

    2. You got me!! These look even better than the hostess kind! Great work!!

    3. Hi! You were the link before me on Sumo's Sweet Stuff link party so I wanted to swing by to say hi! I love the cupcakes and that they are mini. I wasn't a fan of the actual Hostess cupcakes because I didn't like the ratio of cupcake to marshmallow filling, but I just might have to try these since they are mini! I am going to pin it and remember it the next time I am craving chocolate!

      I am also a huge fan of fonts and logos, so I instantly fell in love with your header image! :-)

      It's Always Ruetten

    4. Those are beautiful gourmet Hostess cupcakes. Almost seems wrong to call them Hostess. What a lot of work but as you said well worth it. You did an amazing job and I love it they are mini though I tend to scarf large numbers of treats that have been downsized. You know like "take two they are small". ;0) Visiting from Give Me the Goods. Have a wonderful week! Love, Wanda

    5. Oh my yummy! These look sooo delish! I would love for you to share these recipes at my weekly linky party Blog Stalking Thursday. Thanks for the inspiration!

    6. Good heavens these look fabulous! Thanks for sharing at Project Inspire{d} ~ pinning to the party board.

      Hugs, Mary Beth

    7. Oh man, now I want these too! Thanks for linking this up to Give Me The Goods Monday!
      Jamie @

    8. Hostess' cupcakes were my favorite ... now whenever I miss them I won't fret I'll return to your awesome recipe!! Thanks so much for sharing ;)

    9. These look yummy and I love anything in mini form!

    10. You did such a great job on these! I'd like to invite you to link up at my party, Manic Monday.

      Hope you have a wonderful week!

    11. I am missing the Hostess Cupcakes! I am so glad you shared this recipe! I might have to make them in the non-mini version!

      Thank you for linking up to the In and Out of the Kitchen link party. Can't wait to see you next week!

      Cynthia at

    12. Wow. These look amazing! Thanks so much for sharing at Project Inspired this week!

    13. They do look delicious and I like that you added the disclaimers. :)

      I'm your latest follower, visiting today from Freedom Friday.

    14. OMGoodness these look good! Twinkies even! Yum! Thanks for sharing it at the Rock N Share! Blessings, D

    15. I featured your yummy cupcake recipe today! Shared it on facebook, google plus, twitter and pinned it! Love your blog - following you via GFC, facebook and google plus too! Have a fabulous week!


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