Five months ago, I baked a batch of celebratory hostess cupcakes to bring to the hospital for the birth of my nephew. It was a morning visit, but it’s never too early for chocolate, right? Since then, he’s been an adorable addition to our sister dates throughout the city, from a night at the Botanical Garden for the Chinese lanterns to the Mont Royal belvedere, and bakeries of course.
I didn’t grow up eating Hostess brand snacks, but a homemade version of these vintage-style cupcakes caught my eye when they started making the baking blog rounds. Hostess cupcakes have a marshmallow filling and are topped with a chocolate glaze and decorative swirl. I’ve posted a couple other chocolate cupcake recipes already, but they each have their unique twists. This one boasts chocolate chips in every bite.
Yields 12 cupcakes
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder, sifted
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
1/2 cup semisweet chocolate chips
1/2 cup semisweet chocolate chips
1/3 cup whipping cream (35%)
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
Pinch of salt
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1 cup marshmallow fluff
1/4 cup unsalted butter, at room temperature
1/2 cup powdered sugar
1) Preheat the oven to 350F and line a cupcake pan with 12 paper liners.
2) Combine the flour, cocoa powder, baking soda and salt in a small bowl. Set aside.
3) Whisk the sugar, oil, egg and vanilla together in a large bowl.
4) Alternatively whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk. Beat until the batter is smooth.
5) Stir in the chocolate chips.
6) Scoop the batter into the prepared pan.
7) Bake the cupcakes for 22 to 27 minutes.
8) Transfer pan to wire rack and let cool for 10 minutes.
9) Remove the cupcakes from pan and let cool completely.
1) Combine the chocolate chips and cream in a microwave-safe bowl and heat on high for 30 to 60 seconds, until the cream is hot and the chocolate melts.
2) Stir until the chocolate is melted. The mixture will be thick and smooth.
3) Let the glaze set for a few minutes. It will thicken slightly.
1) Pour the sugar, corn syrup, water and salt into a small saucepan and boil over medium-high heat, stirring occasionally, until the mixture reaches 240F on a candy thermometer.
2) While the sugar mixture is boiling, whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium-high speed until soft peaks form.
3) Once the sugar mixture reaches 240F, turn the mixer speed to low and very slowly drizzle all of the syrup down the side of the mixer bowl.
4) Increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes.
5) Add the vanilla extract during the last minute of beating.
Store in an airtight container in the refrigerator for up to 2 weeks.
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the marshmallow fluff and butter on medium speed until soft and light, about 2 minutes.
2) Reduce the speed to low and slowly add the powdered sugar. Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy.
1) Use a cupcake corer (or a small spoon) to remove the centre of the cupcakes.
2) Spoon the filling into the centres.
3) Either use an offset spatula to spread the chocolate glaze on the cupcakes or dip the cupcakes into the glaze.
4) Transfer some of the leftover filling into a squeeze bottle. Pipe a decorative swirl onto the cupcakes once the glaze has set.