Glazed Hostess Cupcakes

Written by on in Mini Cakes & Cupcakes

Glazed Hostess Cupcakes Recipe

I assure you, your special someone will appreciate this treat. This is going to turn an ordinary day into a special one!

Please scroll down below to see the full printable recipe for this delicious dessert recipe!




Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




 

Glazed Hostess Cupcakes Recipe

Chocolate Cupcake Ingredients

  • ½ cup butter
  • semisweet chocolate ((chocolate chips or bar chocolate are both fine))
  • ¾ cups flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 tsp instant espresso powder ((optional))
  • 2 large eggs
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup buttermilk ((or mix ½ cup milk with 1 ½ tsp white vinegar and let stand for 5 min))

Filling Ingredients

  • 6 tablespoons unsalted butter, (softened)
  • 1/2 cup plus 2 tablespoons confectioners’ sugar
  • 3/4 teaspoon vanilla
  • 7 oz (1 jar) marshmallow spread ((if not using standard size jar, 1 cup of marshmallow spread works as well))

Glaze

  • 6 tablespoons unsalted butter, (softened)
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons light corn syrup

  1. Preheat oven to 350F

  2. Melt together butter and chocolate in microwave. Set aside to cool.

  3. Whisk together cocoa powder, flour, baking soda, baking powder, salt, and instant espresso powder (if using). Set aside.

  4. Whisk together eggs, white sugar, brown sugar, and vanilla. Mix in cooled chocolate.

  5. Min ½ dry mixture to eggs mixture, then mix in all of the buttermilk. Mix in remaining dry mixture and scoop into 12 cupcake liners.

  6. Bake for 18 min.

Filling

  1. In a medium bowl, cream the butter and sugar together. Stir in the vanilla. Mix in the marshmallow spread and whisk until light and fluffy. Load into a piping bag or a Ziploc bag, preferably fitted with a large round pastry tip.

Glaze

  1. Melt the butter, chips, and corn syrup in the microwave at 30 sec intervals until smooth and glossy.

Assembly

  1. Cut out small hole in cupcakes with cupcake corer or knife. Trim core so only a thin cupcake “lid” remains. Fill with about 1-1 ½ T marshmallow frosting, and cover with lid. Dip in glaze and let set for 15 min. or until glaze has firmed. Pipe on designs with leftover marshmallow fluff (may need to thicken with powdered sugar) or buttercream frosting.

Recipe from: youtube.com