Hostess Cupcakes Copycat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE CUPCAKES WITH CREAM FILLING



Chocolate Cupcakes With Cream Filling image

Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h

Yield 1 dozen.

Number Of Ingredients 16

Nonstick vegetable oil spray
80 grams (1/2 cup plus 2 tablespoons) cake flour
30 grams (1/3 cup) Dutch process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 large eggs, separated
3/4 cup canola oil
110 grams (1/2 cup) plus 2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
165 grams (1 1/2 cups) confectioners' sugar
3/4 cup Marshmallow Fluff
2 tablespoons heavy cream
1/4 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, at room temperature.

Steps:

  • For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
  • In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
  • In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
  • For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
  • For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
  • With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams

HOMEMADE HOSTESS CUPCAKES



Homemade Hostess Cupcakes image

These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!

Provided by Lindsay

Categories     Dessert

Time 1h50m

Yield 15

Number Of Ingredients 19

1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) milk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) hot water
1/4 cup (56g) unsalted butter, room temperature
1/2 cup (58g) powdered sugar
5 oz marshmallow creme
4 oz (113g) semi sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
2 tbsp unsalted butter, room temperature
1/2 cup powdered sugar
1 tbsp milk
Splash of vanilla extract

Steps:

  • Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
  • Add the dry ingredients to a large bowl and whisk together to combine. Set aside.
  • Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.
  • Add the wet ingredients to the dry ingredients and mix until well combined.
  • Add the water to the batter and mix until well combined. The batter will be very thin.
  • Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
  • Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.
  • When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.
  • Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.
  • Add the remaining powdered sugar and mix until well combined and smooth.
  • Add the marshmallow creme and stir until well combined.
  • To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
  • Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there's a filling there now and you don't need all of that cake core.
  • To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.
  • Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  • Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.
  • To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.
  • Add the powdered sugar and mix until evenly combined. It'll be lumpy and dry.
  • Add the milk and vanilla extract and mix until everything comes together and smooths out.
  • Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.
  • Refrigerate the cupcakes until ready to serve. Serve cool but not cold.

Nutrition Facts : Calories 309 calories, Sugar 30.6 g, Sodium 180.2 mg, Fat 15.8 g, SaturatedFat 11.1 g, TransFat 0 g, Carbohydrate 41.9 g, Fiber 1.4 g, Protein 2.7 g, Cholesterol 28.2 mg

HOSTESS CUPCAKES COPYCAT



Hostess Cupcakes Copycat image

Found this on a food blog. The original recipe came from Food Network Magazine Feb/Mar 09 issue -- called Lu Lu's Cupcakes. Looks delish!

Provided by Cake Baker

Categories     Low Protein

Time 1h25m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 21

1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten
4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/2 cup unsalted butter
1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

Steps:

  • Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
  • Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
  • Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
  • Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
  • Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
  • Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
  • Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

Nutrition Facts : Calories 298.8, Fat 15.6, SaturatedFat 9.6, Cholesterol 51.6, Sodium 178.9, Carbohydrate 39.7, Fiber 1, Sugar 29.7, Protein 2.1

HOSTESS CUPCAKES (COPYCAT)



Hostess Cupcakes (Copycat) image

Hostess Cupcakes (Copycat) is the perfect moist chocolate cupcake with marshmallow cream filling, fudgy chocolate glaze, and piped white glaze on top.

Provided by Sabrina Snyder

Categories     Dessert

Time 30m

Number Of Ingredients 17

1 cup flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
3/4 teaspoons baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (, melted)
1/4 cup canola oil
1/2 cup water
1 large egg
1/4 cup whole milk
1 teaspoon vanilla extract
7 ounces marshmallow creme
1 cup semisweet chocolate chips
1 cup heavy cream
2 cups powdered sugar
2 tablespoons whole milk

Steps:

  • Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
  • To a stand mixer add the flour, sugar, cocoa powder, espresso powder, baking soda, salt, melted butter, canola oil, and water and turn on the beater until just combined.
  • Add in the eggs until just combined, then add in the milk and vanilla, beating until smooth.
  • Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
  • Cool completely.
  • Put marshmallow creme in piping bag with a small circular tip.
  • Poke tip into cupcake and add about 2 tablespoons of filling.
  • Add chocolate chips and heavy cream to a microwave-safe bowl.
  • Microwave on 50% power for 1 minute.
  • Let sit for 2 minutes untouched then stir until smooth and glossy.
  • Dip cupcakes upside down into glaze then let harden.
  • Whisk powdered sugar and milk together to form a thick glaze.
  • Pour into a piping bag with skinny tip and pipe in connected circles across the middle of the cupcake.
  • Let harden.

Nutrition Facts : Calories 480 kcal, Carbohydrate 68 g, Protein 4 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 54 mg, Sodium 151 mg, Fiber 2 g, Sugar 52 g, ServingSize 1 serving

DING DONG CAKE RECIPE



Ding Dong Cake recipe image

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Provided by Aimee Shugarman

Categories     Cake

Time 1h25m

Number Of Ingredients 17

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup strong brewed coffee, cooled
1/2 cup milk
5 Tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar
1 bag (12 ounce) semi-sweet chocolate morsels
1 1/4 cup heavy whipping cream

Steps:

  • Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
  • In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
  • In a measuring cup, combine cooled coffee with milk*. Set aside.
  • In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
  • Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
  • Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
  • In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
  • Remove from heat and stir in vanilla. Cool completely.
  • In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
  • In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
  • Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
  • Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

Nutrition Facts : Calories 462 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice, Sodium 198 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HOMEMADE HOSTESS CUPCAKES



Homemade Hostess Cupcakes image

These homemade Hostess cupcakes taste just like the classic childhood snack! Moist chocolate cupcakes are filled with a vanilla, marshmallow creme filling and topped with chocolate ganache with the famous icing swirl on top!

Provided by Jennifer Fishkind

Categories     Dessert

Time 40m

Number Of Ingredients 18

¾ cup all-purpose flour
5 tbsp unsweetened cocoa powder
¾ tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup whole milk
⅓ cup vegetable oil
1½ tsp pure vanilla extract
2 large eggs (room temperature)
2 cup marshmallow fluff
4 tbsp (¼ cup) salted sweet cream butter (softened)
¼ cup powdered sugar
1 cup semi-sweet chocolate chips
7 tbsp heavy cream
4 tbsp (¼ cup) salted sweet cream butter (softened)
1 tbsp heavy cream
¼ tsp pure vanilla extract
¾ cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set it aside.
  • In a small mixing bowl, whisk the flour, cocoa powder, baking soda and salt. Set it aside
  • Using a medium size mixing bowl whisk together the sugar, vegetable oil, vanilla and eggs until well incorporated.
  • Slowly add the flour mixture. Mix just until the ingredients are combined.
  • Fill the prepared liners between ½ - ⅔ full.
  • Bake for 15 - 18 minutes, or until the tops of the cupcakes spring back. Remove the cupcakes and allow them to completely cool.
  • Using a small mixing bowl and a handheld mixer set on medium, cream the butter until smooth, about 1 minutes.
  • Lower the mixer speed to low and add ½ of the powdered sugar, beat well, then add the remaining powdered sugar. Increase the mixer speed to medium and beat for an additional 1 minute, or until the butter mixture is smooth.
  • Lower the mixer speed to low and add the marshmallow cream. Keeping the mixer speed on low, beat just until the mixture is combined.
  • Using a quart size ziploc bag, add the filling. Be sure to squeeze out any excess air, and seal the bag.
  • Once the cupcakes have completely cooled, use a sharp knife or a cupcake corer, and cut a circle about the size of a quarter in the top center of the cupcake. You can trim away the excess cupcake from the circle.
  • Snip a small corner of the filling bag. Insert the snipped corner into the cupcake and fill the hollowed cupcake just almost to the top. Replace the cupcake cap and repeat the process until all the cupcakes are filled.
  • Pour the heavy cream into a heat safe measuring cup and microwave for 30 - 40 seconds.
  • Add the chocolate chips to a small heat safe bowl. Pour the heated heavy cream over the chocolate chips and allow it to sit for 1 - 1 ½ minutes. Stir well until all the chocolate chips are melted and the mixture is smooth and shiny.
  • Evenly spoon and spread ½ - ¾ teaspoon of the mixture on top of the filled cupcakes. Allow the frosted cupcakes to sit and allow the chocolate to sit.
  • Using a small mixing bowl and a handheld mixer on medium speed, cream the butter for about 1 minute, or until smooth.
  • Add the vanilla and continue mixing for another 10 - 15 seconds.
  • Add the powdered sugar and mix for 30 seconds. It will resemble white sand.
  • Add the milk and increase the mixer speed to medium. Mix for 1 minute, or until the mixture is smooth.
  • Using either a ziploc bag with a small corner snipped off, or a decorators bag fitted with a #5 decorators tip, fill with the icing.
  • Hold the tip of the bag ¼ to ½ inch above the cupcake, and using even steady pressure, pipe a swirling loop pattern down the center of the cupcake. Repeat the process until all cupcakes are topped.

Nutrition Facts : Calories 381 kcal, Carbohydrate 48 g, Protein 3 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 54 mg, Sodium 217 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

More about "hostess cupcakes copycat recipes"

CHOCOLATE HOSTESS CUPCAKE RECIPE - BROWN SUGAR …
chocolate-hostess-cupcake-recipe-brown-sugar image
2018-06-18 With this Chocolate Hostess Cupcake Recipe (another copycat recipe) there is nothing really fancy about making these chocolate cupcakes. …
From bsugarmama.com
Servings 24
Total Time 1 hr 25 mins
Category Dessert
  • In a large bowl, whisk together the flour, unsweetened cocoa powder, baking powder and soda, and salt. In a separate medium bowl mix together the sugar, eggs, milk, and vegetable oil and mix together. Add to the dry ingredients. Add the vanilla extract and slowly add the boiling water while mixing slowly. Fill each cupcake tin ⅔rds with cupcake filling. Bake on middle rack for 20-25 minutes. Toothpick can be inserted and come out clean. Once finished baking allow to cool completely.
  • Meanwhile, while the cupcakes are baking, let’s make the chocolate ganache. Add the semi-sweet chocolate chip in a medium mixing bowl. Pour the cream in a small saucepan and bring to s slight bowl. Pour the hot cream over the chocolate chips and use a rubber spatula to stir until smooth and creamy. Add the butter and stir until the butter has dissolved. Stir in the vanilla extract. Place in the refrigerator to allow the ganache to thicken, about 20 minutes.
  • NOTE: The ganache should get thick to the point where you can still dip the chocolate cupcakes with a thick coating.


COPYCAT HOSTESS CUPCAKES - SHUGARY SWEETS
copycat-hostess-cupcakes-shugary-sweets image
2019-01-15 Easy Instructions. Copycat Hostess Cupcakes only take a tad more effort than regular frosted cupcakes. STEP 1. Bake the cupcakes. Mix …
From shugarysweets.com
4.6/5 (8)
Total Time 55 mins
Category Cupcake
Calories 210 per serving
  • In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add in eggs, milk, oil and vanilla and beat for about 2 minutes.
  • Slow add in the boiling water and beat for 2 minutes, scraping down the sides of the bowl as necessary. Cupcake batter will be very thin, it's okay!
  • Fill prepared cupcake tins, about 2/3 full (I use this metal scoop) and bake for 22-25 minutes. Remove and cool completely on wire rack.


THIS EASY HOSTESS CUPCAKE RECIPE IS PERFECT TO MAKE WITH …
this-easy-hostess-cupcake-recipe-is-perfect-to-make-with image

From tasteofhome.com
Estimated Reading Time 7 mins
  • Mix cupcake batter. Prepare the cake mix according to the package’s directions for cupcakes. Let your kids practice scooping and measuring the ingredients.
  • Bake cupcakes. Line a standard muffin pan with cupcake liners. This is a great activity for toddlers! Ask them to count and practice their numbers as they place each liner in the muffin tray.
  • Prepare creme filling. While the cupcakes cool, prepare the filling. Begin by dissolving the salt in two teaspoons of hot water. Then in a large bowl, fold together the marshmallow creme, shortening, confectioners’ sugar and vanilla until light and fluffy.
  • Make chocolate ganache. In a small saucepan over medium heat, bring the heavy cream to a light boil. Pour the hot cream over the chocolate chips in a medium bowl and whisk until chocolate is melted, smooth and glossy.
  • Fill cupcakes. Snip the corner of a gallon-size plastic bag and insert a round pastry tip. Fill the bag with the creme filling and then gently press the tip into the center of each cupcake.
  • Dip in ganache. Once filled, carefully dip the top of each cupcake in the partially cooled ganache. Gently shake and twirl the cupcakes upside down after dipping to let excess chocolate drip away.
  • Add the Hostess swirl. While the chocolate ganache sets, whisk together the vanilla icing ingredients. The icing should be thick enough that it holds its shape once piped.


COPYCAT HOSTESS CUPCAKE RECIPE - BOSTON GIRL BAKES
copycat-hostess-cupcake-recipe-boston-girl-bakes image
2020-06-11 This homemade Hostess cupcake recipe is way better. Perfect chocolate cupcake, filled with homemade marshmallow crème, dipped in …
From bostongirlbakes.com
5/5 (11)
Total Time 1 hr 5 mins
Category Dessert
Calories 364 per serving
  • Add dry ingredients to wet ingredients, mixing just until combined. Fill each cupcake well with 2/3 batter.


HOSTESS CHOCOLATE CUPCAKES - MY BAKING ADDICTION
hostess-chocolate-cupcakes-my-baking-addiction image
2009-07-11 1. Heat oven to 350°F. Line cupcake tins with paper baking cups. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large …
From mybakingaddiction.com
Reviews 33
Estimated Reading Time 3 mins


HOSTESS CUPCAKE RECIPE - SECRET COPYCAT RESTAURANT …
hostess-cupcake-recipe-secret-copycat-restaurant image
2012-11-21 Prepare the Cupcakes. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a …
From secretcopycatrestaurantrecipes.com
Category Bread, Dessert, Kid Favorite, Party Recipe
Total Time 2 hrs 30 mins
Estimated Reading Time 4 mins


HOSTESS TWINKIE RECIPE | HOW TO MAKE ... - TOP SECRET …
hostess-twinkie-recipe-how-to-make-top-secret image
2008-05-18 For this Hostess Twinkie recipe, you will need a spice bottle, approximately the size of a Twinkie, ten 12x14 -inch pieces of aluminum foil, a …
From topsecretrecipes.com
4.4/5 (26)
Total Time 45 mins
Category Snack
Calories 150 per serving


COPYCAT HOSTESS CUPCAKES RECIPE | CDKITCHEN.COM
copycat-hostess-cupcakes-recipe-cdkitchencom image
Whisk until combined. Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes. Set …
From cdkitchen.com
4/5 (3)
Total Time 3 hrs
Servings 18
Calories 411 per serving


24 BEST HOSTESS COPYCAT RECIPES IDEAS | CUPCAKE CAKES ...
24-best-hostess-copycat-recipes-ideas-cupcake-cakes image
Jun 23, 2017 - Explore Tammy Reyes's board "Hostess copycat recipes ", followed by 339 people on Pinterest. See more ideas about cupcake cakes, just desserts, sweet treats.
From pinterest.com


COPYCAT HOSTESS CUCPAKES RECIPE - SOMETHING SWANKY DESSERT ...
2020-02-17 Instructions. Mix the batter for the cupcakes according to the directions in the linked recipe. Fill each cupcake tin with 1/4 cup of batter and bake at 350ºF for 20 minutes. Let cool …
From somethingswanky.com
4.4/5 (5)
Category All Recipes
Servings 2
Total Time 50 mins
  • Mix the batter for the cupcakes according to the directions in the linked recipe. Fill each cupcake tin with 1/4 cup of batter and bake at 350ºF for 20 minutes. Let cool completely.
  • See the notes in the post to decide your best method for coring and filling the cupcakes. Prepare accordingly.
  • Use an electric mixer to whisk together the butter and marshmallow cream on high speed. Mix in the vanilla and heavy cream.
  • Mix the powdered sugar into the mixture 1 cup at a time, scraping down the sides of the bowl as needed.


COPYCAT HOSTESS CUPCAKES - ONE SWEET APPETITE
2019-11-07 For the cake: Preheat your oven to 350 degrees. Line 2 muffin pans with paper liners. Combine the ingredients in the bowl of an electric mixer. Stir until smooth and fully …
From onesweetappetite.com
Reviews 2
Estimated Reading Time 3 mins
  • Combine the ingredients in the bowl of an electric mixer. Stir until smooth and fully combined with the paddle attachment.
  • Whisk the butter with the marshmallow until fully combined. Add the vanilla and powder sugar and mix until incorporated. Place in a plastic sandwich bag, seal, and snip the edge. Push down into the cooled cupcake and lightly squeeze until full.


EASY COPYCAT HOSTESS CUPCAKES RECIPE (VIDEO ...
2021-01-13 Copycat Hostess Chocolate Cupcakes Recipe. The Easiest Hostess Cupcake Recipe. The easiest Hostess cupcakes recipe! Cake mix, marshmallow cream filling and …
From gluesticksblog.com
4.2/5 (9)
Calories 318 per serving
Category Dessert
  • Beat butter, powdered sugar and vanilla together until whipped and creamy. Stir in marshmallow creme by hand.
  • Place chocolate chips, butter, honey and milk in a microwave safe bowl. Heat for 30 seconds. Stir. Heat an additional 10 seconds if necessary. Stir.
  • Mix powdered sugar and water together. Start with 3 teaspoons of water and add more, 1/2 teaspoon at a time until desired consisteny is achieved. 5 tespoons works well for me.Fill a pastry bag with icing and a round tip (#5) or simply cut the corner off of the bag to create a small hole for piping the icing.


COPYCAT HOSTESS CUPCAKE RECIPE - MASHED.COM
2021-03-10 Molly Allen/Mashed. To get started on baking these copycat Hostess cupcakes, first preheat the oven to 350 degrees Fahrenheit. To make the chocolate cupcake batter, start …
From mashed.com
Ratings 42
Category Dessert, Snack
Author Molly Allen
Calories 378 per serving
  • In a large mixing bowl, add the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Mix the dry ingredients together with a hand mixer until the mixture is free of any clumps.
  • With your mixer running, beat in the egg, and then add in the oil. Then, mix in the milk until fully incorporated.
  • Once the batter comes together, mix in the ¼ cup of hot water. The water should be very hot to the touch but not boiling.


KETO HOSTESS CUPCAKES RECIPE - KETOFOCUS
It is a keto version of the childhood classic a copycat Hostess Cupcake. The dessert is a low carb chocolate cake with a marshmallow cream frosting inside. Topping it are a sugar free …
From ketofocus.com
5/5 (1)
Servings 2
Cuisine American
Category Dessert
  • Preheat oven to 325 degrees. Spray two cavities of a muffin tin with cooking spray and set aside.
  • In a small bowl, combine almond flour, sweetener, cocoa powder, baking powder, salt, butter, heavy cream and egg. Mix until combined and smooth.
  • Evenly pour batter into the two prepared cavities of the muffin pan. Bake at 325 degrees for 15 to 17 minutes or until set. Remove from oven, loose the edges with a knife and let sit in the muffin tin for 2-3 minutes before removing. Let cool completely before adding in the filling. Option to bake in the microwave: Pour batter into a silicone muffin liner and microwave for 2-3 minutes or until set.
  • In a small bowl, microwave sugar free marshmallows for 10 seconds. Stir in butter and whipped cream until smooth.


COPYCAT HOSTESS CUPCAKES (GLUTEN FREE & VEGAN) - MOM LOVES ...
2020-03-25 How to make Copycat Hostess Cupcakes. 1) Make gluten free vegan chocolate cupcakes and let them cool (recipe follows).. 2) Meanwhile, make the vanilla filling and place …
From momlovesbaking.com
5/5 (2)
Total Time 40 mins
Category Dessert
Calories 384 per serving
  • Place the margarine and shortening in a large bowl. Beat with an electric mixer on medium until smooth and creamy. With mixer on low, gradually add powdered sugar, vanilla and salt. Once added, turn mixer up to medium and beat for a minute.
  • Place chocolate chips in a small microwave safe bowl. Microwave on high for 30 seconds. Stir. Repeat and stir again until completely smooth. Add oil and stir to combine. Dip chilled cupcakes into melted chocolate mixture. Refrigerate for 20 minutes. For the squiggles on top: Change pastry tip to a #5 round tip. Squeeze about 7 loops onto the top middle of the chilled, chocolate covered cupcake. Serve and enjoy. Store leftover cupcakes in the refrigerator.


COPYCAT HOSTESS CUPCAKES - MAMA'S ON A BUDGET
2020-02-01 Preheat oven to 350 degrees and line a cupcake pan with cupcake liners. Using a large bowl, whisk together the dry ingredients. Beat in buttermilk, coffee, oil, eggs and vanilla until combined. Scoop batter into cupcake liners and bake in …
From mamasonabudget.com
Reviews 1
Category Dessert


BEST COPYCAT HOSTESS CUPCAKES RECIPE - PARADE.COM
2022-02-08 Preheat the oven to 300 degrees and line a cupcake pan with paper liners or liners of choice. In a large mixing bowl, add the dry ingredients. …
From parade.com
5/5 (3)
Category Dessert
Cuisine American
Total Time 1 hr 30 mins


COPYCAT HOSTESS CUPCAKES - PAMS DAILY DISH
2022-02-09 Keyword chocolate cupcakes, Copycat Recipes, cupcakes, Hostess, Hostess Cupcakes Author Pam. Ingredients. 1 cup all purpose flour; 1 cup granulated sugar; 6 tbsp Dutch Processed Unsweetened Cocoa Powder; 1 tsp baking soda; 1/4 tsp baking powder; 1/2 tsp fine sea or kosher salt; 1 large egg; 1/2 cup whole milk; 1/2 cup vegetable oil, canola or avocado …
From pamsdailydish.com
Cuisine American
Category Dessert, Snack


HOMEMADE COPYCAT HOSTESS CUPCAKES | THE DOMESTIC REBEL
2022-03-11 First, make the cupcakes. Preheat your oven to 350° degrees F. Line 2 muffin tins with approximately 14-16 cupcake liners. This recipe makes approximately 14-16 cupcakes. In the bowl of a stand mixer, beat together the oil, milk, vanilla extract, and …
From thedomesticrebel.com
Cuisine Dessert
Category Cakes/Cupcakes, Dessert
Servings 16
Total Time 2 hrs 20 mins


COPYCAT RECIPE HOSTESS CUPCAKES - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Copycat Recipe Hostess Cupcakes are provided here for you to discover and enjoy Copycat Recipe Hostess Cupcakes - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


FORK TO SPOON - AIR FRYER COPYCAT HOSTESS CUPCAKES
Recipe: https://forktospoon.com/air-fryer-copycat-hostess-cupcakes/ This is such an easy and fun recipe to make with the family. Everyone loves...
From facebook.com


COPYCAT HOSTESS RECIPES - TWINKIES, CUPCAKES & MORE
Recently, Hostess released a new “limited-edition” mint chocolate version of the brand’s famous CupCakes, with mint creamy filling and mint frosting on top. I had already hacked the well-known chocolate CupCakes from Hostess for Step-by-Step, so the cake recipe and the white icing on top was already done. I reworked the filling and the ...
From topsecretrecipes.com


EASTER CUPCAKES - MYINCREDIBLERECIPES.COM
1 day ago These Hostess copycat Cupcakes taste amazing! They’re loaded with flavor from the cocoa powder, espresso, coconut, and other tasty ingredients used to prepare the cake and topping. These cupcakes look great. Kids will love them, but adults can enjoy them as much as children! They’re the perfect treat to serve as a dessert on Easter while spending time with …
From myincrediblerecipes.com


HOSTESS CUPCAKE FILLING RECIPE COPYCAT - ALL INFORMATION ...
Hostess Cupcakes Copycat Recipe - Food.com great www.food.com. Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes.Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.Meanwhile, prepare the filling: Using a …
From therecipes.info


COPYCAT HOSTESS CHOCOLATE CUPCAKES | RECIPELION.COM
Not all chocolate cupcake recipes are created equal. If you have a soft spot for the famous Hostess cupcakes, then these Copycat Hostess Chocolate Cupcakes are for you. You'll find the classic filling inside which makes these cupcakes stand out from the rest. They also have that great chocolate ganache that we all know and love. Make sure you have an icing bag on hand …
From recipelion.com


COPYCAT HOSTESS CUPCAKES RECIPE - MASHED.COM
2021-05-14 Copycat Hostess Cupcakes Recipe. RECIPES NEWS EXCLUSIVES RESTAURANTS GROCERY HOW TO FACTS TIPS TV INSPIRATION FEATURES. Copycat Hostess Cupcakes Recipe. Molly Allen/Mashed . By Kristin Danley-Greiner / Updated: May 14, 2021 11:39 am EST. Everybody loves cupcakes. Kids can be picky eaters, but you can be …
From mashed.com


COPYCAT HOSTESS CUPCAKE RECIPE - SALESJOBINFO
Copycat Hostess Cupcake Recipe Molly Allen/Mashed By Molly Allen/Updated: Sept. 17, 2021 8:31 am EST There's plenty of nostalgia that comes with Hostess chocolate cupcakes. Think back to the good ol' days when you were eating lunch in the school cafeteria. Exchanging items from your lunchbox was the norm, and if you had a Hostess cupcake
From salesjobinfo.com


HOSTESS CUPCAKE COPYCAT - MY RECIPE MAGIC
Add eggs and beat well. Add flour mixture and slowly add water. Spread into prepared pan (s). BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan (s) for 15 minutes and then transfer to wire rack. Filling: In a medium bowl, beat together all filling ingredients. Fill a large piping bag.
From myrecipemagic.com


HOSTESS COPYCAT RECIPES - INSTRUCTABLES
Hostess Copycat Recipes: Sad news, everyone. Hostess is no more. All those delicious and not-quite-nutritious snacks are soon to be gone, replaced on gas station shelves by granola bars and energy drinks and those horrible off-brand fruit pies that will survive the nuclear …
From instructables.com


HOSTESS BANANA FLIP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Hostess Banana Flips Snack Cakes Recipes tip www.tfrecipes.com. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans. In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans. Bake in preheated oven for 15 to 17 minutes, or until a wooden …
From therecipes.info


HOSTESS COPYCAT RECIPES TO MAKE AT HOME - BROWNIE BITES BLOG
2016-02-19 Copycat recipes are so much fun! I love experimenting with making homemade versions of popular packaged snacks. Sure it's a little less convenient, but if you love being in the kitchen you no doubt get a kick out of recreating your favorite treats right at home. I've put together a round-up of some awesome copycat versions of Hostess snack cakes. All photo …
From browniebites.net


Related Search