Faux Chocolate Hostess Cupcakes

Faux Chocolate Hostess Cupcakes – a homemade copycat of the Hostess Cupcake with a chocolate twist; moist chocolate cupcakes, creamy chocolate buttercream, and fudgy chocolate ganache frosting, topped with Hostess’ signature swirl.

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If that’s not a lot of chocolate then I don’t know what is. I’d call it a Death by Chocolate Cupcake, except I already have one of those {coming soon} and it will knock your socks off. Let's just say, it's CHOCOLATY!!

Lately, I've been swimming in a sea of chocolaty goodness; Chocolate 3 Musketeers Cupcakes, Chocolate American Buttercream, and now Faux Chocolate Hostess Cupcakes. The chocolate isn’t going to stop there either. I have more chocolate sweet treat recipes up my sleeve this month. Chocoholics unite!

For the Faux Chocolate Hostess Cupcakes, you’ll need chocolate cupcakes, chocolate buttercream, and chocolate ganache. To keep this recipe simple I chose a delicious Pillsbury Dark Chocolate boxed cake mix. If you'd prefer to bake your favorite from-scratch chocolate cake recipe, have at it! 🙂

While your chocolate cupcakes are baking, make your Chocolate American Buttercream. You will have leftover chocolate buttercream with this recipe. Luckily, Chocolate American Buttercream can be stored in the fridge for 2 weeks, which means you’ll have plenty to use on my next chocolate frosted cupcake recipe.

Coring + Filling Cupcakes

Once your chocolate cupcakes have cooled completely you're going to core a circular hole into the center of each cupcake; about a ½ inch deep - making sure you don't cut through to the bottom of the cupcake. Once the cupcake is filled you will be topping the cupcake with the piece you cut out {see photo below}.

The easiest way to carve/core your cupcake is to get yourself a Cupcake Corer. I have one and I LOVE it! You could also use a large decorating tip or a sharp knife. I strongly suggest the Cupcake Corer though. It is easier and quicker than the alternatives.

Next, you’re going to be filling your cupcakes with Chocolate American Buttercream. To do this I used a decorating pastry bag fitted with a coupler and a #16 decorating tip. If you do not have these decorating materials you can use a plastic sandwich bag and snip the corner off.

Fill each cupcake crevasse about ⅔ full with Chocolate American Buttercream. You don’t want to overfill; you’ll need room to return the piece you cut out {see photos above} – topping the cupcake with the piece you cut out will prevent the filling from showing through the chocolate ganache. Now pop your cupcakes into the freezer for a few minutes while you make the chocolate ganache.

Chocolate Ganache

Chocolate Ganache is a delicious, fudgy, and oh-so-chocolate way to frost cupcakes. To make Chocolate Ganache you’ll need two parts semisweet chocolate chips and one part heavy whipping cream. I used Ghirardelli Dark Chocolate Chips because I LOVE-LOVE Ghirardelli.

Using a double boiler, heat the chocolate and heavy cream on low-medium heat. If you don't have a double boiler sit a medium-sized heatproof bowl on top of a medium saucepan; making your own double boiler. This method may seem intimidating, but I promise you it is easy-peasy and your Chocolate Ganache will be positively beautiful and delicious.

Remove the bowl of Chocolate Ganache from the heat and let cool slightly for 2-3 minutes. Remove your cupcakes from the freezer. Working with one cupcake at a time, completely coat the top of the cupcakes by carefully dipping each cupcake top into the Chocolate Ganache.

“To prevent drips, quickly turn the cupcake right side up and place on parchment paper.

If your Chocolate Ganache gets too cool, you may run into difficulty with keeping your cake together. Just reheat the ganache on your double boiler and then proceed. Allow the Chocolate Ganache to set for at least 15 minutes before proceeding to Hostess’ signature swirl.

Signature Swirl

Once your Chocolate Ganache has set you can add the signature swirl to your Faux Chocolate Hostess Cupcakes. Using your decorating pastry bag, a #3 decorating tip, and your chocolate buttercream, pipe a swirl across the center of your cupcake.

And there you have it, Faux Chocolate Hostess Cupcakes.

Faux Chocolate Hostess Cupcakes

A homemade copycat of the Hostess Cupcake with a chocolate twist; moist chocolate cupcakes, creamy chocolate buttercream, and fudgy chocolate ganache frosting, topped with Hostess’ signature swirl.

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Course Dessert

Cuisine American

Ingredients

  

For Chocolate Cupcakes

• 1 chocolate boxed cake mix *
• 1 and ¼ cups water
• ½ cup vegetable oil
• 3 large eggs

For Chocolate Buttercream

• ½ cup unsalted butter softened
• ½ cup vegetable shortening
• ¼ cup unsweetened cocoa powder
• ¾ tablespoons vanilla extract
• ¼ teaspoon salt
• 1 lb powdered sugar
• 3-4 tablespoons milk

For Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream

Instructions

 

For Chocolate Cupcakes

• Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
• Make chocolate cake batter per boxed cake mix instructions.*
• Scoop batter into cupcake liners, no more than ⅔ full. Bake cupcakes as directed on boxed cake mix. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before filling/frosting.

For Chocolate Buttercream

• In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add cocoa powder, vanilla extract, and salt; mix until combined.
• Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary.
• Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.

For Filling the Cupcakes

• Using a Cupcake Corer, a large decorating tip or a sharp knife, core a circle hole into the center of each cupcake; about a ½ inch deep.
• Use a decorating pastry bag and a #16 decorating tip or a plastic sandwich bag with the corner snipped off, and fill each cupcake ⅔ full with Chocolate American Buttercream; top with piece of cupcake you previously removed to seal {see photos above}.
• Place filled cupcakes in freezer for 5-10 minutes while you make Chocolate Ganache.

For Chocolate Ganache

• Place a large piece of parchment paper on your counter.
• Combine the chocolate chips and heavy whipping cream in a medium heatproof bowl. Fill a medium saucepan with about two inches of water and place over low-medium heat. Place the bowl over the saucepan and let the mixture melt, stirring continuously until it is shiny and smooth.
• Remove the bowl of Chocolate Ganache from the saucepan, and let cool slightly for 2-3 minutes.
• Remove filled cupcakes from freezer. Working with one cupcake at a time, completely coat the top of the cupcakes by carefully dipping each cupcake top into the Chocolate Ganache. To prevent drips, quickly turn the cupcake right side up and place on parchment paper.
• Allow Chocolate Ganache to set for at least 15 minutes before adding the signature swirl.

For Chocolate Signature Swirl

• Use a decorating pastry bag and a #3 decorating tip or a plastic sandwich bag with the corner snipped off and pipe chocolate buttercream in a swirl across the middle of cupcakes. Eat & Enjoy!

Notes

* Follow cupcake ingredients and baking instructions per boxed cake mix.

Store Faux Chocolate Hostess Cupcakes in an airtight container. Cupcakes will keep for 4+ days.

Store Chocolate Buttercream in airtight container in refrigerator for 1-2 weeks. When you are ready to use, bring to room temperature and re-whip.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!