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.

For Chocolate Cupcakes
  • 1 chocolate boxed cake mix *
  • 1 and 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
For Chocolate Buttercream
  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable shortening
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tablespoons vanilla extract
  • 1/4 teaspoon salt
  • 1 lb pure cane powdered sugar
  • 3-4 tablespoons milk
For Chocolate Ganache
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
For Chocolate Cupcakes
  1. Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
  2. Make chocolate cake batter per boxed cake mix instructions.*
  3. Scoop batter into cupcake liners, no more than 2/3 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
  1. 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.
  2. Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary.
  3. 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
  1. Using a Cupcake Corer, a large decorating tip or a sharp knife, core a circle hole into the center of each cupcake; about a 1/2 inch deep.
  2. Use a decorating pastry bag and a #16 decorating tip or a plastic sandwich bag with the corner snipped off, and fill each cupcake 2/3 full with Chocolate American Buttercream; top with piece of cupcake you previously removed to seal {see photos above}.
  3. Place filled cupcakes in freezer for 5-10 minutes while you make Chocolate Ganache.
For Chocolate Ganache
  1. Place a large piece of parchment paper on your counter.
  2. 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.
  3. Remove the bowl of Chocolate Ganache from the saucepan, and let cool slightly for 2-3 minutes.
  4. 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.
  5. Allow Chocolate Ganache to set for at least 15 minutes before adding the signature swirl.
For Chocolate Signature Swirl
  1. 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!

* 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.