I tried this new recipe today. A homemade version of the Hostess Cup Cake. I’m sold. The cake was oh so moist and the filling is probably my favorite part. I topped it off with a chocolate glaze and swirls.
Ean is a huge fan of these too. As I was working on this post, the little guy miraculously pulled the cupcake container off of the counter after continually saying ‘cup ca.’ Got to love that little guy.
I’ll make this part short. You can use your favorite chocolate cake recipe or a cake mix. Whatever your preference. Bake cupcakes and let cool completely. You will need 2 dozen cupcakes.
1/2 cup butter
1/2 cup shortening
4 cups confectioners’ sugar
1 pinch salt
6 tablespoons milk
2 teaspoon clear vanilla extract
Beat butter and shortening together until smooth. Blend in confectioners’ sugar and pinch of salt. Gradually beat in milk and vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through top of cupcake and fill. You should have plenty left over to make the swirls on the tops of cupcakes…or if you just want to eat some. 🙂
1 12 oz package semisweet chocolate chips
1 cup whipping cream
1/3 cup unsalted butter
1/4 cup light corn syrup
1/4 cup sugar
Melt semisweet chocolate. I like to do so over the stove. In another sauce pan warm cream, butter, syrup and sugar. Stir until butter melts, then continue to heat just before the boiling point. Slowly pour the liquid over the melted chocolate, whisking constantly until smooth. Strain through. Once the icing has cooled a bit, frost your cupcakes. After the frosting has had a few minutes to set, you can add your swirlies. 🙂 Glaze can be stored in the refrigerator for up to 2 weeks.