Cream-filled Hostess Style Cupcakes (2024)

5 from 1 vote

Course: Cupcakes

Cuisine: American

Prep Time: 25 minutes mins

Cook Time: 20 minutes mins

Cool Time: 20 minutes mins

Author: Andrea

For the Cupcakes

• ▢ 3/4 cup unsweetened cocoa powder
• ▢ 1 1/2 cup all purpose flour
• ▢ 1 1/2 cup granulated sugar
• ▢ 1 1/2 tsp baking soda
• ▢ 3/4 tsp baking powder
• ▢ 3/4 tsp salt
• ▢ 2 large eggs
• ▢ 3/4 cup water - warmed
• ▢ 1/8 tsp expresso powder
• ▢ 3/4 cup buttermilk - or ¾ c. whole milk + 1 tbsp. lemon juice, let stand for 5 min
• ▢ 3 tbsp canola oil
• ▢ 1 tsp vanilla

For the Cream Filling

• ▢ 3 tbsp flour
• ▢ 1/2 cup whole milk
• ▢ 1/2 cup butter - room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1 tsp vanilla
• ▢ 1/8 tsp salt

For the Chocolate Ganache

• ▢ 1 cup heavy cream
• ▢ 6 oz bittersweet chocolate - chips or chopped
• ▢ 1 1/2 tbsp corn syrup
• ▢ 1/8 tsp vanilla

For the White Icing

• ▢ 1/4 cup butter - room temperature
• ▢ 1 tbsp whole milk
• ▢ 1 cup powdered sugar
• ▢ 1/8 tsp vanilla
• ▢ pinch salt

• Preheat oven to 350 degrees. Line 1 cupcake pan with liners, set aside.

• In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

• In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.

• Divide batter evenly among cups, filling 2/3 of the way full. Place in oven and bake for 20-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!

• Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer to a wire rack to cool.

To Make the Cream Filling

• Whisk together the flour and milk in a small saucepan. Place over medium heat. Whisk continuously until it begins to thicken... really watch it. Let it cook for a couple of minutes, until the mixture has the consistency of pudding. Remove from heat, whisk out all clumps, and place in refrigerator to cool completely. The mixture must be chilled all of the way thorough before adding it to the butter, or it will melt it.

• In the bowl of a stand mixer, beat the butter, sugar, vanilla and salt for 2 minutes on medium-high speed, using the whisk attachment. Add flour and milk mixture. Beat on high for 6-8 minutes until the mixture is light and fluffy (and slightly resembles whipped cream). Chill in refrigerator.

• When cupcakes are completely cooled, remove a dime sized section from the top, and using a sharp knife (cut out a circle, keeping the "top" intact...you will use it as a plug), then make a hole for the filling (or if you have a cupcake corer, use that, but just make sure you have lots of room for filling- the more, the merrier). Pipe the filling into each hole and place the top back on, making sure it is flush with the rest of the cupcake.

To Make the Ganache

• Heat cream in a small saucepan over medium heat. In a separate bowl, combine chocolate, corn syrup and vanilla. Once the cream is heated through, pour over chocolate and whisk until smooth. Let cool for 10 minutes or so before using it.

• Once ganache is cooled, turn cupcakes over and dip, making sure to cover the top completely and remove excess by swirling it circles and allowing it to drip. Continue the process with each cupcake, then go back and re-dip each cupcake 2 more times (this will build up a thick coating and will help hide the hole).

• Place cupcakes in refrigerator for 10 minutes so the ganache can solidify. Meanwhile, to make the icing, in the bowl of a stand mixer, beat butter until creamy. Add salt and vanilla. Combine. With speed on low, slowly add powdered sugar, then milk. Beat until smooth and fluffy. Then pipe away!

  See Also

  Vanilla Cupcakes (that actually stay moist)

Note: cupcakes should keep for 3 days.