Homemade Hostess Cupcakes

Homemade hostess cupcakes

The chocolate cupcakes with cream filling and chocolate topping is rich and delicious.


Cupcake Batter

½ cup (50g) all-purpose flour, sifted
tsp (1g) baking powder
¼ tsp (1g) salt
cup (20g) cocoa powder
½ cup (100g) sugar
½ tsp (1g) vanilla extract
3 tbsps (43g) water
3 (150g) egg, room-temperature

Filling and Topping

½ cup (120g) cream
4 tbsps (60g) confectioner's sugar
12 tbsps (168g) chocolate, chips, sweetened
4 tbsps (56g) white chocolate, chips, sweetened


  1. Preheat the oven for 350F. Separate the yolks and egg whites.
  2. Using a paddle attachment with your electric mixer, cream the egg yolks and two-thirds of the sugar until it is pale yellow.
  3. While mixing on low speed, gradually sift the flour, cocoa powder, baking powder, and salt into the beaten egg yolks.
  4. Add the vanilla extract and water and mix until the batter has a ribbon consistency. You may have to scrape the bottom of your mixer bowl.
  5. Pour the batter into a glass bowl and set aside.
  6. Using a whisk attachment with your electric mixer, whip the egg whites until forthy and foamy. Be sure you have sufficiently cleaned your mixer bowl of cake batter. You do not want any fats interfering while beating the proteins in egg whites.
  7. While mixing on low speed, gradually add the remaining one-third of sugar in.
  8. Whip at high speed until the egg whites form stiff peaks. Add some cream of tartar if you worry about overbeating the egg whites.
  9. Fold the egg whites into the cake batter in a third at a time.
  10. Pour or pipe the batter into a cupcake pan.
  11. Bake the cakes for about 10-15 minutes or until a toothpick comes out clean from the center.
  12. While the cakes are baking, make whipped cream using your electric mixer and the whisk attachement.
  13. When the whipped cream has soft peaks, add the confectioner's sugar. Continue whipping until stiff peaks.
  14. Remove the cakes when ready and allow it to cool until room temperature.
  15. With a frosting injector or simple pastry bag with decorating tip, fill the center of each cupcake from the top with whipped cream.
  16. In a two separate glass bowl, microwave the chocolate chips for 30 seconds (or until they have melted depending on your microwave).
  17. Spoon the melted dark chocolate on top of each cupcake, allowing it to spill over the edges.
  18. Transfer the melted white chocolate to a pastry bag with a small decorating tip.
  19. Pipe the signature Hostess spirals horizontally across each cupcake.
  20. All the chocolate to set before serving.
Homemade hostess cupcakes ndata