Copycat Hostess Cupcakes

Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!

Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!

Every once in awhile, life throws a curve ball and you’re reminded that our life here on earth is truly precious and sometimes too short.

This past week, the food blogging community lost a friend. Joan from Chocolate, Chocolate, and more was a pillar of our food community. While I had never personally met her, I knew her, loved her, and called her my friend.

That’s the strange thing about these online friendships. Unless you have them, they are hard to explain to others. As food bloggers we have a tight knit community. There aren’t many of us who go at this alone. We rely on each other for many reasons. Knowledge. Understanding. Growth.

Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!

Joan was the queen of facebook. Her page was crazy insane with love coming from around the world. When she shared one of your recipes on facebook, she sometimes broke the internet. Okay, maybe not the internet, but I know for a fact many bloggers websites crashed because of the amount of visitors Joan sent their way!

I’ve known her for many years and in a couple weeks we were finally going to meet for the first time. Our lives were to cross several times in the past, but for family reasons (once on my end, and once on hers) we cancelled those trips. I’m sad that I never got to hear her laugh, or share some chocolate in real life with her. But, I know her legacy will live on! And while I can’t physically be with her family during this time, I do know the one thing we all can continue to do to help and support them is to share her recipes on her blog.

That’s the great thing about blogs…the income stream continues every time someone visits your page. So please, before you scroll down and print out the recipe…stop over at Joan’s blog and click around. Bookmark her page for later.

Now…to share one of Joan’s favorite things. Chocolate desserts.

Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!

When I was deciding what recipe to make to honor Joan, I went with a copycat of a favorite childhood treat. I knew she would approve as this Ding Dong Cake recipe of hers is wildly popular on her blog.

I know it’s so much easier to go the grocery store and spend $2.79 on a box of Hostess Cupcakes. I get that. And sometimes I do that. But sometimes, I like to surprise my family with a rich, chocolate treat. And today, as I indulge in some chocolate cupcakes, I’m going to hug my loved ones a little tighter. Laugh a little louder. And love a little longer. I encourage you to do the same!

Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!

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Yield: about 30 cupcakes

Copycat Hostess Cupcakes

Prep Time 30 minutes
Cook Time 25 minutes

Ingredients

For the cupcakes:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder 
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the filling:

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 2 Tbsp water
  • 1 1/2 tsp vanilla extract

For the ganache:

  • 1/4 cup heavy cream
  • 8 oz bittersweet chocolate, chopped
  • 1 Tbsp unsalted butter

Instructions

For the cupcakes:

  1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
  2. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add in eggs, milk, oil and vanilla and beat for about 2 minutes.
  3. Slow add in the boiling water and beat for 2 minutes, scraping down the sides of the bowl as necessary. Cupcake batter will be very thin, it's okay!
  4. Fill prepared cupcake tins, about 2/3 full (I use this metal scoop) and bake for 22-25 minutes. Remove and cool completely on wire rack.

For the filling:

  1. Combine filling ingredients in a metal bowl set over a saucepan of boiling water. Using a handheld electric mixer, beat on high speed until frosting is thick and fluffy, about 6 or 7 minutes.
  2. Remove bowl from heat and beat an additional 2 minutes. Reserve about 1/2 cup of filling to use for the swirls on top.
  3. Once cupcakes are completely cooled, add the filling in one of two ways. Fill a piping bag and add an open tip to the end of the bag. Press the tip into the top of the cupcake and squeeze to add filling. You will see the cupcake expand. Pull out and repeat for remaining cupcakes. OR, cut the top of the cupcake using the cone method.

For the ganache:

  1. In a small saucepan (or double boiler), heat cream and butter until warm (do not boil). Remove from heat and add chocolate. Stir until smooth.
  2. Spread over the top of each cupcake in a thin layer. For the final touch, add the reserved filling to a piping bag with a small tip. Pipe on small swirls. ENJOY.

Love today’s copycat Hostess cupcake recipe? You may also like some of my other copycat recipes:

copycat-reeses-bars-1

Copycat Reese’s Bars: Tastes just like Reese’s candy, but easy to make bars!

Homemade Peppermint Patties: why buy from the store when you can make these minty treats at home! #copycat #peppermintpatty

Copycat Peppermint Patties: these are so delicious, and taste better than the original!

copycat-panera-mac-and-cheese-2

Copycat Panera Mac and Cheese: so good, you’re just going to have to try it!

Decadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!

**This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy for more info**

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 28, 2015

Comments & Reviews

  1. I didn’t know Joan well, but I have been touched my her story and all the lovely tributes to her by so many bloggers.

    These cupcakes look amazing! Way better than the original.

  2. It is still so hard to believe that Joan is gone.  It definitely puts life in perspective when something tragic happens so suddenly! I am so thankful that blogging led me to you.  I appreciate the friendship that we have developed over the past few years.  

  3. You are so right about the curveballs that life throws you.  It is so crazy.  It makes us put things in perspective.  This post is beautiful, and I know Joan would have loved one of these fantastic cupcakes.

    1. Curveballs definitely put things in perspective. Make us remember our priorities and what’s important in life 🙂

  4. I bet she would have adored these. I checked out her Ding Dong cake and it looks so good! I love that you posted a homemade version of a childhood favorite. I know I’d much rather have these than the store-bought ones! 🙂

  5. I found this relatively easy to make, especially for someone who is not into baking a lot.  My son loved the cup cakes and ate an entire cupcake without the filling. It turned out really yummy! Thanks a lot for sharing this recipe. 🙂

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