This week I attempted to make my own Hostess cream filled cupcakes. We have four kids, two of which take a sack lunch several days a week and my husband takes one just about every day. We can spend a lot on snack cakes to go in those lunches.
I have about 6 boxes of cake mixes in the pantry. Every time it goes on sale for less than a dollar I buy some. I know, I know, I should be baking from scratch, but cake mixes are really great in a pinch when you don’t have time to bake from scratch.
I baked up a batch of Devil’s Food cupcakes and let them cool. I don’t have a pastry bag with that lovely attachment for injecting cream, so I poked holes in the cakes with the end of a wooden spoon. I should have poked deeper, and next time I will, as I didn’t get as much cream in the cupcakes as I wanted, but was afraid of going through the bottom.
Next I made the cream filling (below) and spooned it into a zipper sandwich bag. I snipped off a corner and piped the creamy goodness into the holes of my cupcakes. Then I made the glaze (below) and dipped each filled cupcake in the glaze. Lastly I took the reserved cream for piping and added those fun swirls to the top :)
These were delicious, I mean REALLY yummy! However, the frosting didn’t stay firm for the school lunch trip it made, it was all stuck to the bag. UGH. So next time I will just fill the cupcakes and send them unfrosted. I loved the filling and the frosting in the recipes below, but Dorie Greenspan has one on the Chocolate Armagnac Cake that hardened very nicely, I may just try that next time. Though I am wondering if it’s because of the bittersweet chocolate that it sets up and stays that way?
I also found a recipe at Baking Bites that I may try for the cream filling. Marshmallow Fluff, while convenient, does have preservatives etc, so I’d like to try the from scratch cream filling recipe. :)
Cream Filling and Frosting
Found on Food and Wine
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon heavy cream
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
MAKE THE FILLING: In a medium bowl, beat the butter with the confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer all but 1/2 cup of the filling to a pastry bag fitted with a 1/4-inch plain round tip. Beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of filling and reserve.
Line a large baking sheet with wax paper. Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set the cupcakes on the sheet.
MAKE THE FROSTING: Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting.
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