Desserts

Hostess Cupcake Copycat

209

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

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV