How To Make Homemade Hostess Cream-Filled Chocolate Cupcakes // Lindsay Ann Bakes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Combine the dry ingredients in a bowl and sift to remove lumps: 1 cup white sugar, 3/4 cup plus 2 tablespoons all-purpose flour, 1/2 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

Mix the dry ingredients together.

In a separate bowl, combine the wet ingredients: 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 2 tablespoons vanilla extract; whisk together.

Pour the wet ingredients over the dry ingredients and whisk until combined.

Stir in 1/2 cup boiling water until the batter is thin and runny.

Pour the batter into a measuring cup for easier pouring, then spray a cupcake pan with non-stick spray.

Pour about 3 to 4 tablespoons of batter into each well of the cupcake pan.

Bake in a preheated 350°F (175°C) oven for 16 to 18 minutes until done.

While the cupcakes bake, prepare the marshmallow filling by beating 1/2 cup shortening until creamy, then add 1 teaspoon vanilla extract.

Reduce speed to low and beat in 2 cups powdered sugar gradually until incorporated.

Beat in 1 to 2 tablespoons cream until soft and creamy, then set aside half a cup for piping later.

Beat in 1 cup marshmallow cream until smooth and creamy, then transfer to a plastic bag for filling the cupcakes.

Remove the cupcakes from the oven and let them cool.

Prepare the chocolate glaze by heating 1/4 cup cream in the microwave until it bubbles, then pour it over 4 oz of chocolate and 1 tablespoon butter in a bowl and let sit.

Stir the chocolate mixture until thick and smooth, then let it cool slightly.

Create a well in the center of each cooled cupcake using an apple corer or by cutting a cone shape out of the top.

Fill each cupcake with the marshmallow filling using the plastic bag.

Dunk the top of each cupcake into the chocolate glaze and flick the wrist to coat evenly.

Chill the glazed cupcakes in the fridge for about 15 minutes to set the glaze.

Pipe the reserved filling in squiggles on top of the cupcakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens