Today I am bringing you my take on a hostess cupcakes. I may be biased, but I've been told these are even better! ;)
I tried several decorating options, but I think Hostess got it right with the squiggle! (See some of my other designs below)
For the fudge cupcake I used Alton Brown's Fudge cake recipe. (My favorite fudge cake yet!)
If you don't have the Alton Brown recipe make sure you make a fudgey chocolate cake!
And now for the secret to a successful Hostess cupcake the cream cheese filling!
(I could just sit down and eat it with a spoon....ok, I have eaten it with a spoon)
Cream Cheese filling:
4 oz (1/2 bar) Cream Cheese
1/2 cup (1 stick) unsalted butter
16 oz (1 box) Confectioner's sugar
3 tbsps Milk
To fill the cupcakes I used my Cupcake Plunger...sounds scary doesn't it? Don't worry it is easy to use and allows for maximum cupcake filling in the cupcake!
Insert the plunger gently into the top of the cupcake, twist and remove the plunger. Push the handle down to release the cupcake "hole". Then spoon, or pipe the cream cheese into the cupcake. Then I place the cupcake "hole" back in place (I cut some of the cupcake away first to add room for more filling!).
Now for the tricky part, the frosting! For the frosting I used Betty Crocker Rich&Creamy Chocolate frosting (you could use any chocolate frosting except for "whipped" frosting).
To frost these cupcakes I put the frosting in a microwavable 2 cup glass measuring cup. Microwave for 30-45s, 10 seconds at a time stirring in between. You want to make sure the frosting is thin so you can 'dip' the cupcakes. To dip the cupcakes without loosing the tops you better be quick! I suggest having a frosting knife near by to smooth out the tops of the cupcakes as you go.
For the finishing touch I used the remaining cream cheese filling to draw the squiggle on my cupcake.
I hope you enjoy these cupcakes as much as I do!!
I also hope you all had a great long-weekend! :)
