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Published on 11 Feb 2015 | about 1 year ago

These Homemade Hostess cupcakes are perfect for Valentine’s Day, but would also make a nice classic dessert if you did the signature curly-q’s! Enjoy, and make sure you share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!

Also, be sure to check out my NEW SERIES on ISAtv! :D Super excited about this one, click the link below to see the first episode!

www.youtube.com/watch

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Chocolate Cupcake Recipe
Makes 1 dozen cupcakes

Ingredients
½ cup butter
2 oz. semisweet chocolate (chocolate chips or bar chocolate are both fine)
¾ cups flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¾ tsp baking powder
¼ tsp salt
1 tsp instant espresso powder (optional)
2 large eggs
½ cup white sugar
¼ cup brown sugar
1 tsp vanilla extract
½ cup buttermilk (or mix ½ cup milk with 1 ½ tsp white vinegar and let stand for 5 min)

Directions
1. Preheat oven to 350F
2. Melt together butter and chocolate in microwave. Set aside to cool.
3. Whisk together cocoa powder, flour, baking soda, baking powder, salt, and instant espresso powder (if using). Set aside.
4. Whisk together eggs, white sugar, brown sugar, and vanilla. Mix in cooled chocolate.
5. Mix in ½ dry mixture to eggs mixture, then mix in all of the buttermilk. Mix in remaining dry mixture and scoop into 12 cupcake liners.
6. Bake for 18 min.

Filling Recipe

Ingredients
6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners’ sugar
3/4 teaspoon vanilla
7 oz (1 jar) marshmallow spread (if not using standard size jar, 1 cup of marshmallow spread works as well)

Directions
In a medium bowl, cream the butter and sugar together. Stir in the vanilla. Mix in the marshmallow spread and whisk until light and fluffy. Load into a piping bag or a Ziploc bag, preferably fitted with a large round pastry tip.
Glaze
6 tablespoons unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
Directions
Melt the butter, chips, and corn syrup in the microwave at 30 sec intervals until smooth and glossy.

Assembly
Cut out small hole in cupcakes with cupcake corer or knife. Trim core so only a thin cupcake “lid” remains. Fill with about 1-1 ½ T marshmallow frosting, and cover with lid. Dip in glaze and let set for 15 min. or until glaze has firmed. Pipe on designs with leftover marshmallow fluff (may need to thicken with powdered sugar) or buttercream frosting.

Music courtesy of Audio Network “Best Foot Forward” and “Clap Happy”

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