Li’l Homemade Hostess Devil’s Food Cupcakes

From “Tiny Food Party” by Teri Lyn Fisher and Jenny Park.

The recent news that Hostess would be closing it’s bakery caused a run on the iconic Twinkies and Hostess cupcakes. Never fear, here’s a fun take on that beloved American dessert. These pint-size cupcakes are filled with Marshmallow Fluff instead of the traditional vanilla cream, adding a light, fluffy center to an already decadent dessert!

• 1 cup all-purpose flour
• 2/3 cup cake flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 11/4 cups buttermilk (regular or low fat)
• 1/2 cup vegetable oil
• 1/2cup strong brewed coffee
• 2/3 cup semisweet chocolate, melted
• 1 1/2 teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract

Filling:

• 1 cup Marshmallow Fluff
• Chocolate ganache
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/2 recipe Royal Icing

Preheat oven to 350 degrees. Place all the ingredients for the cupcake batter into a large mixing bowl and whisk together until fully combined. Line a mini cupcake tin with liners and fill each about two-thirds full.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool completely in the pan. Carefully remove cupcakes from liners and discard, if desired.

Scoop Marshmallow Fluff into a piping bag fitted with a small round tip. Pierce bottoms of cupcakes with the piping tip and fill each with about 1 teaspoon of Fluff.

To make the ganache, pour cream into a small saucepan and bring to a simmer over medium-low heat. Place chocolate chips in a medium heatproof bowl. Pour cream over top and let sit for 2 minutes. Gently stir melted chocolate and cream together with a wooden spoon until full incorporated. Let cool for 3 to 5 minutes. Dip tops of each cupcake in ganache, shaking off excess. Let the ganache set, about 30 minutes.

Load royal icing into a piping bag fitted with a small round tip (about 1 centimeter wide) and pipe a small row of loops across each cupcake. Let set 5 to 10 minutes before serving.

Makes 48.

Royal Icing:

• 1 egg white

• 11/4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

In a medium mixing bowl or the bowl of a stand mixer, beat egg white on medium-high speed for 2 minutes, or until light and frothy. Add powdered sugar, 1/4 cup at a time, until mixture is thick and smooth. Add vanilla and beat for 1 minute more. Spread icing with an offset spatula or your fingers.

Tip: As you mix the icing, add up to an extra 1/2 cup of powdered sugar to stiffen it and make it easy to pipe in decorative loops.

Per serving: 100 calories; 5 g fat (2 g saturated fat; 45 percent calories from fat); 14 g carbohydrates; 4 mg cholesterol; 74 mg sodium; 1 g protein; 0.5 g fiber