Hostess Cupcakes

This post contains some seriously good cupcakes, people!

Faux Hostess Cupcakes

Recipe from Frosted!

1 box chocolate cake mix of your choice.

Creme Filling (recipe below)

Chocolate Ganache (recipe below)

Prepare cake mix according to package directions and bake cupcakes.

Set on wire racks to cool completely.

While cupcakes are cooling, prepare chocolate ganache.

Chocolate Ganache

for 24 cupcakes

1 c. semi-sweet chocolate chips

1/2 c. heavy whipping cream

1 Tbsp. butter

In a small saucepan, over low heat, combine chocolate and cream.

Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.

Remove saucepan from heat and stir in butter.

Let cool at least 20 minutes until it is warm to the touch.

Meanwhile, prepare creme filling

Creme Filling

for 24 cupcakes

1/2 c. butter

1/2 c. shortening 

1 c. sugar

3 Tbsp. flour

2/3 c. milk

1 tsp. vanilla

Cream butter and shortening until light and fluffy.

Add sugar, flour, milk, and then vanilla.

Whip until sugar is all dissolved (very important).

While filling is mixing, use a knife (or a cupcake corer) to remove the center of each cupcake (reserving the cut out pieces).

Put whipped filling in a pastry bag (or a ziplock with a cut corner) and pipe into center of cupcakes.

Replace center of cupcake that was removed, pressing down so it is flush with the top again.

Take stuffed cupcakes, and individually dip them into the Ganache, up to the top of their liners.

Pull cupcake out of Ganache and let any excess drip back into the saucepan.

Place dipped cupcakes on a wire rack to let Ganache dry.

Once tops have dried, you can add the signature 'swirl' to the tops using the extra Creme Filling.