Desserts

Hostess Cupcake Copycat

373

If you love the moist and creamy taste of a Hostess cupcake, you will love this version!

24
Cake Ingredients

2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 cup water
Filling
4 tablespoons butter
1 cup powdered sugar
2 teaspoons vanilla
1 cup marshmallow creme

Whipped Frosting
12 ounces chocolate, chopped into small pieces
1 cup heavy cream
Cake: COMBINE dry ingredients in medium bowl. Beat butter, sugar and vanilla extract in larger bowl until creamy. Add eggs and beat well. Add flour mixture and slowly add water. Spread into prepared pan(s). BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 15 minutes and then transfer to wire rack. Filling: In a medium bowl, beat together all filling ingredients. Fill a large piping bag. When cupcakes are cool, press tip into the center and squeeze 2 tablespoons of the cream filling into the center. Save half for topping. Repeat for all cupcakes. Frosting: Place chocolate pieces in a bowl. Heat heavy cream on medium high until a boil. Remove from heat and immediately pour over chocolate and stir until completely melted. Allow ganache to cool until it gets thick. Whip until frosting form.
Nutritions

Calories
396

Sodium
189mg
7% DV

Fat
18g
28% DV

Protein
6g
13% DV

Carbs
47g
16% DV

Fiber
2g
11% DV

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Enjoy this delicious sheet pan zucchini cake recipe with frosting on top! During the summer my garden always produces so much zucchini, so being able to use some in a decadant way is a nice change.  This zucchini recipe is a nice summer dessert recipe that doesn’t have to break your diet too much. Don’t ...

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