Boozy Homemade Hostess Cupcakes

makes 24 chocolate cupcakes filled with marshmallow cream and topped with chocolate ganache.
Adapted from WithSprinklesOnTop
2 cups all-purpose flour
1 cup cocoa powder
1 ½ teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk
1 teaspoon vanilla
½ cup unsalted butter, softened
1 ½ cups granulated sugar
1. Preheat oven to 350 degrees F, line cupcake tins with paper liners
2. Whisk together flour, cocoa, baking soda, and salt
3. In a measuring cup combine buttermilk and vanilla
4. In the bowl of a stand mixer beat butter and sugar together until fluffy
5. Add eggs one at a time, beat in between each
6. Alternate adding flour mixture and buttermilk, starting and ending with flour mixture
7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean
8. Allow to cool completely, then using a cupcake corer (or a paring knife) hollow out a cavity in the middle of each cupcake, set the tops to the side
9. Fill with boozy filling (recipe below), then put the tops back on
10. Spoon Boozy Chocolate Ganache (recipe below) over the tops of the cupcakes
11. Let it set for a few minutes, then make the white icing loops
Boozy Filling
4 tablespoons unsalted butter, softened
1 cup powdered sugar
2 teaspoons vanilla
2 tablespoons Marshmallow flavored vodka
1 cup Fluff (marshmallow crème)
1. Cream butter until fluffy
2. Beat in ½ cup powdered sugar, add vanilla & 1 tablespoon vodka, beat until combined
3. Add remaining powdered sugar, beat, then add remaining vodka, beat until combined
4. Beat in fluff
Boozy Chocolate Ganache
2 tablespoons unsalted butter
½ cup heavy cream
8 oz semi-sweet chocolate, chopped
½ Bailey’s Irish Cream (or more Marshmallow Vodka)
+/- store-bought icing (for the swirl on top)
1. Simmer butter and cream until butter is melted
2. Pour over chopped chocolate, stir until smooth
3. Stir in Bailey’s until smooth
4. Allow to come down to room temp before frosting cupcakes
5. Allow to set before making the swirls on top
posted 4/29/13
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