You can keep your Ho Hos, Ding Dongs, and Ring Dings-our heart belongs to Chocolate Cream Cupcakes!Cream-filled Hostess cupcakes conjure memories of lunch box envy and beloved after-school snacks. But fond reminiscing aside, we knew America's most iconic cupcake could stand some improvement-starting with the weak chocolate flavor. We prefer stiffer marshmallow crème in this filling; do not use marshmallow sauce. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.For the cake, we found that blooming cocoa powder in boiling water was an easy way to intensify the chocolate flavor, and the addition of semisweet chips and espresso powder added further complexity. Moving on to the filling, we wanted it to be substantial enough that it wouldn't dribble out, and we wanted rich, creamy flavor. Combining marshmallow crème-as well as some butter for richness-with a small amount of gelatin gave us a perfectly creamy filling that stayed put. Injecting the filling into the cupcakes caused them to crumble and tear, so we cut inverted cones from the tops of the cupcakes instead.
Notes
- We prefer stiffer marshmallow crème in this filling; do not use marshmallow sauce.
- For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
- The cupcakes can be stored in an airtight container at room temperature for 2 days.
Ingredients
CUPCAKES
- 142 grams all-purpose flour - (1 cup / 5 ounces)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup boiling water
- 28 grams unsweetened cocoa powder - (⅓ cup / 1 ounce)
- 57 grams semisweet chocolate chips - (⅓ cup / 2 ounces)
- 1 tablespoon instant espresso powder
- 149 grams sugar - (¾ cup / 5¼ ounces)
- ½ cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
FILLING
- 3 tablespoons water
- ¾ teaspoon unflavored gelatin
- ½ stick unsalted butter - softened, (4 tablespoon)
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1¼ cups marshmallow crème
GLAZE
- 85 grams semisweet chocolate chips - (½ cup / 3 ounces)
- 3 tablespoons unsalted butter
Instructions
Make the batter:
- Adjust an oven rack to the middle position and heat the oven to 325 degrees.
- Grease and flour a 12-cup muffin tin.
- Combine the flour, baking soda, and salt in a bowl.
- Whisk the water, cocoa, chocolate chips, and espresso in a large bowl until smooth.
- Add the sugar, sour cream, oil, eggs, and vanilla and mix until combined.
- Whisk in the flour mixture until incorporated.
- Divide the batter evenly among the muffin cups.
- Bake until a toothpick inserted into a cupcake comes out with few dry crumbs attached, 18 to 22 minutes.
- Let the cupcakes in the tin for 10 minutes, then turn them out onto a wire rack and cool completely.
Prepare the filling:
- Combine the water and gelatin in a large bowl and let sit until the gelatin softens, about 5 minutes.
- Microwave until the mixture is bubbling around the edges and the gelatin dissolves, about 30 seconds.
- Stir in the butter, vanilla, and salt until combined.
- Let the mixture cool until just warm to touch, about 5 minutes.
- Whisk in the marshmallow creme until smooth.
- Refrigerate until set, about 30 minutes.
- Transfer 1/3 cup of the marshmallow mixture to a pastry bag fitted with a small plain tip; reserve the remaining mixture for filling the cupcakes.
Assemble the cupcakes:
- Microwave the chocolate and butter in a small bowl, stirring occasionally, until smooth, about 30 seconds.
- Cool the glaze to room temperature, about 10 minutes.
- Cut a cone from the top of each cupcake.
- Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. Discard -better yet, eat! —the bottom of the cone.
- Fill each cupcake with 1 tablespoon filling.
- Replace the tops,
- Frost each cupcake with 2 teaspoons cooled glaze, and let sit for 10 minutes.
- Using a pastry bag, pipe curlicues across the glazed cupcakes.
- Serve.
