On a recent visit to My Baking Addiction I saw a faux Hostess cupcake. Like Jamie, I keep seeing these cupcakes over and over again and have tried to keep from baking them myself. I thought that there were way too many out there already, and they looked just a little time-consuming. But Jamie’s version was the very last straw for me, they looked so absolutely irresistible!
So, at the very next opportunity I had, I made my own version.
I used Martha Stewart’s devil’s food cupcake recipe for the cake. I really like this particular recipe. It makes a beautiful smooth batter and a very nice firm, yet moist and tender, chocolately cake. I divided the original recipe in half and ended up with 17 cupcakes!
For the cream filling, I used Annie’s Eat’s marshmallow filling recipe that she used in her faux Hostess cupcakes. I chose this because I didn’t want to take the time to make the 7-minute frosting that I have mainly seen used for filling in these cupcakes (next time I will use it though). I have to agree with Annie that the filling isn’t as light as in the commercial version, but it is definitely suitable, and yummy, to use in these cupcakes. As per Annie’s recipe, I also used the filling to pipe the swirls on top of the cupcakes (with added cream).
For the chocolate glaze I also used the same one that Annie used in her faux Hostess cupcakes. I used the full recipe and ended up with exactly enough glaze to double-dip all of the 17 cupcakes.
They are reminiscent of the real Hostess cupcakes, but no, they are definitely not an exact replica! However, they are extremely delicious! I preferred the taste of these the day after baking. I stored them in the refrigerator and also preferred them at room temperature.
They are a little time-consuming, but they are oh so worth it!