Homemade Hostess Cupcakes

By • December 13, 2011 2 Comments

Author Notes: This recipe is for Jenny, who is testing out recipes for her daughter's upcoming bat mitzvah. Let's get something straight right away: this isn't a cupcake designed for the adult tastebud. This cupcake is for kids. It tastes like a hostess cupcake, but better. This was one of my favorite recipes, growing up (and since my tastebuds haven't totally matured, I would still totally eat one of these today.)Phoenix Helix


Makes 12 cupcakes

Cupcake Batter

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 cup hot water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup butter (room temperature)
  • 1 cup sugar
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla
  • 1/2 cup sour cream

Cupcake Filling

  • 1/2 cup butter (room temperature)
  • 1/2 cup fluff (marshmallow creme)
  • 1 cup powdered sugar (sifted)
  1. Preheat oven to 350 degrees & place cupcake liners in a 12-cup muffin pan
  2. In a separate bowl, whisk the flour & baking soda together and set aside.
  3. In a glass measuring cup, blend the hot water & unsweetened cocoa powder and set aside.
  4. In large mixing bowl, cream butter and sugar together until light & fluffy. Add egg and blend well. Add vanilla & sour cream and blend well. Turn mixer down to low speed & blend in the flour/baking soda mixture. Use a spatula to scrape down the sides of the bowl & slowly add the hot water cocoa mixture, blending until combined (about 1 more minute)
  5. Pour into cupcake liners and bake for 20 minutes, until toothpick inserted in center comes out clean.
  6. Allow to cool on cooling rack & prepare your filling: In large mixing bowl, cream together the butter, fluff & powdered sugar.
  7. Cut holes in the top of each cupcake, setting the little “caps” aside. Spoon filling into each hole & replace the caps.
  8. Set cupcakes out and watch the kids devour them. Be sure and set one aside for your own inner child.

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