Archive | 10:34 am

Day 127 – Hostess Inspired Chocolate Cupcakes

5 Dec

This cupcake needs very little introduction.  Other than this.

I have been desperately hoping to find a version of the Hostess cupcake that is a “gourmet” version of this childhood treat.  Some have come close, but, so far, none have amazed me.  So, will these Hostess Inspired Chocolate Cupcakes (recipe below from My Baking Addiction) rise to the challenge?  Check out today’s tip and then see how they do!

And the challenge begins!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are very sticky and moist.  They have a taste very similar to Devil’s Food cake. Very chocolate-y but not dark or light.

Filled-Cupcake     Cream-Filling

The filling is thick and fluffy, but not as sticky as an egg-white frosting.  It tastes a lot like egg-white frosting, that simple, sweet vanilla flavor.


The ganache is smooth and creamy.  It has a very even semisweet chocolate taste.

Hostess-Cupcake     Mini-Hostess-Cupcake

This is yummy! It is accurately named “Hostess inspired” because that is what it tastes like. But a gourmet, homemade version.  So a Hostess cupcake, but way tastier.

Hostess-Cupcake-top     Mini-Hostess-top

The filling brings out all the sweetness, without being too much, and the chocolates complement each other extremely well. Overall I’m really excited about this….and worried….cause I ate a lot of them…


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4.5 (between the filling and ganache)
  • Overall Taste: 4.5
  • Appearance: 5 (even though my piping isn’t the most amazing, there’s no doubt about what it’s supposed to be)
  • Ease of Making: 2.5
  • TOTAL: 20.5


Hostess Inspired Chocolate Cupcakes (recipe from My Baking Addiction)

For the Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Filling

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

For the Ganache Frosting

1/4 cup cream
4 ounces bittersweet chocolate, finely chopped (I used semi-sweet)
1 tablespoon unsalted butter, softened

For directions visit My Baking Addiction.

*Tomorrow: Coffee Toffee Cupcakes*

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