Hostess Chocolate Cupcakes (Printable Version)
Chocolate cupcakes filled with marshmallow cream and topped with smooth ganache frosting for a decadent bite.
# What You'll Need:
→ Cupcakes
01 -
1 box chocolate cake mix
02 -
1 cup whole milk
03 -
3 large eggs
04 -
½ cup unsalted butter, melted and slightly cooled
→ Filling
05 -
½ cup unsalted butter, room temperature
06 -
1 cup powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 tub (7 oz) marshmallow cream
→ Ganache Frosting
09 -
½ cup chocolate chips
10 -
½ cup heavy cream
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Line muffin pans with 20 to 24 cupcake liners.
02 -
Combine cake mix, eggs, milk, and melted butter in a bowl and mix until uniform. Divide evenly among liners.
03 -
Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool completely, about 30 minutes.
04 -
Beat the room temperature butter on medium speed for 1 minute. Gradually add powdered sugar and beat until creamy. Fold in marshmallow cream and vanilla on low speed until combined.
05 -
Transfer 2 oz of filling into a small pastry or zip-top bag with a small round tip. Place the remaining filling into a second pastry bag fitted with a star tip. Insert the star tip into the center of each cupcake and pipe the filling gently to create a slight rise, stopping before reaching the top.
06 -
Heat heavy cream in a small saucepan over medium-low heat until steaming (2 to 3 minutes), avoiding boiling. Pour over chocolate chips in a heatproof bowl, cover with plastic wrap, and let sit for 5 minutes. Whisk gently until smooth.
07 -
While ganache is warm and pliable, dip the top of each cupcake into the ganache, allowing excess to drip off.
08 -
Pipe the remaining marshmallow filling onto the dipped tops using gentle pressure, swirling back and forth 6 to 7 times to create decorative patterns. End by lifting the bag gently.
09 -
Refrigerate cupcakes uncovered for at least 30 minutes to allow the ganache to firm.
# Additional Notes:
01 -
Do not allow the cream to boil when heating for ganache to avoid separation.
02 -
Use gentle, controlled piping pressure to achieve desired filling swirls.