Homemade Hostess Cupcakes
Description
These copycat Hostess cupcakes are a treat for all chocolate lovers and easy to make at home. Chocolate cupcakes filled with cream and topped with chocolate frosting.
Ingredients
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3 cups flour
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3 cups white sugar
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1 cup unsweetened cocoa powder
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2 teaspoons baking soda
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1 teaspoon salt
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2 large eggs
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1 cup milk
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1 cup vegetable oil
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1 cup water
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1 teaspoon vanilla extract
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2 cups powdered sugar
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1/4 cup butter, softened
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1/4 cup shortening
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3 tablespoons milk
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1 teaspoon vanilla extract
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1 pinch salt
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1 cup chocolate frosting
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3/4 cup vanilla frosting
Directions
1
Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
2
Whisk together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Add eggs, milk, oil, water, and vanilla extract. Mix with an electric mixer at low speed until smooth, about 2 minutes. Fill prepared muffin cups a little over half full (use a #20 or 3-tablespoon scoop).
3
Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
4
Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch salt in another large bowl. Using clean beaters, mix with an electric mixer at high speed until fluffy, about 5 minutes. Insert a large round tip into a pastry bag; fill with filling. Push tip through top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.
5
Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill with vanilla frosting. Pipe frosting across tops of cupcakes in loops. Transfer cupcakes to an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.