Homemade Hostess Cupcakes

Directions

1. Place oven rack in the center of the oven and preheat oven to 350 degrees.
2. Spray muffin tins (18-20 tins) with non stick bakers spray (or line with paper liners.
3. Make the cupcakes. Place the sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes.
4. Pour the sugar into the bowl of an electric mixer and add the chocolate and butter. Let the mixture sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
5. Sift together the flour, baking soda, baking powder and salt. Set aside.
6. Add the eggs, one at a time, to the chocolate mixture, blending on medium speed until well combined.
7. Gradually add the flour mixture to the chocolate mixture, on low speed, until the batter is smooth.
8. Divide the batter evenly between the prepared muffin tins. Fill each muffin about 1/2 way up (about 1/4 cup batter per cupcake). Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. The cupcakes will sink in the middle slightly. That is okay.
9. Cool cupcakes in the pans for 25 minutes, then transfer to a rack to cool completely.
10. Make the filling. While the cupcakes are cooling, use an electric mixer to cream 4 Tbsp. of butter until it is light and fluffy. Beat in 1/2 cup confectioners sugar, then add 1 tsp. of vanilla and 1 Tbsp. of heavy cream. Beat until smooth. Slowly add the remaining 1/2 cup confectioner's sugar and the 2 Tbsp. of heaving cream, alternating between the two ingredients. Beat in the marshmallow cream. Scrape the filling into a small bowl, cover with plastic, and refrigerate until ready to use.
11. Make the Ganache. Place the 6 ounces of bittersweet chocolate in a stainless steel bowl. Heat the heavy cream and 1 Tbsp. butter in a sauce pan just until boiling. Pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add the 2 tsp. vanilla. Let stand until cool, but still glossy and liquid.
12. Fill the cupcakes. Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top. Fill until the cupcake feels "heavier" but don't overfill. It is okay if some of the filling peaks out the top - it will be covered by the ganache.
13. Frost the cupcakes. When the ganache has cooled enough to work with, spoon 1 tbsp. onto each cupcake and spread lightly with an offset spatula or knife. Chill for at least 15 minutes.
14. Prepare the curly-q icing. Using a mixer, beat the remaining 4 Tbsp. butter with 1/4 tsp. vanilla, 1 Tbsp. milk and 1 cup of confectioner's sugar until smooth. Add more milk if needed. Spoon the icing into a pastry bag fitted with a small tip and pipe on the trademark curly-q's. Store cupcakes in the refrigerator.