Saturday, March 12, 2011

Hostess with the Mostess - Chocolate Cream Cupcakes

You can keep your Ho Ho's, Ding Dongs and Ring Dings - we want real Chocolate Cream Cupcakes but still have the taste we remember.


  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup boiling water
  • 1/3 cup cocoa powder
  • 1/3 cup semisweet chocolate chips
  • 1 Tbsp. instant coffee
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 Tbsp. water
  • 3/4 tsp. unflavored gelatin
  • 4 Tbsp. unsalted butter, softened
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1-1/4 cups marshmallow creme
  • 1/2 cup semisweet chocolate chips
  • 3 Tbsp. unsalted butter
Make batter:  Heat oven to 325 degrees F.  Spray 12-cup muffin tin with non-stick spray.  Combine flour, baking soda, and salt in bowl.  Whisk water, cocoa, chocolate chips, and coffee in large bowl until smooth.  Add sugar, sour cream, oil, eggs, and vanilla and mix until combined.  Whisk in flour mixture until incorporated.  Divide batter evenly among muffin cups.  Bake until toothpick comes out with a few dry crumbs attached, 18 to 22 minutes.  Cool cupcakes in tins 10 minutes, then turn out onto wire rack and cool completely.

Prepare filling:  Combine water and gelatin a large bowl and let sit until gelatin softens, about 5 minutes.  Microwave until mixture in bubbling around edges and gelatin dissolves, about 30 seconds.  Stir in butter, vanilla and salt until combined.  Let mixture cool until just warm, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes.  Transfer 1/3 cup marshmallow mixture to pastry bag and reserve remaining mixture for filling cupcakes.

Assemble cupcakes:  Microwave chocolate and butter in small bowl, stirring until smooth, about 1 minute.  Cool glaze to room temperature.  Cut cone from top of each cupcake.  Insert the tip of a knife at at 45-degree angle about 1/4 inch from the edge of the cupcake.  Cut out and remove the cake cone.  Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake.  Eat the bottom of the cone.
Fill cupcakes with 1 tablespoon filling each and replace tops.
Frost with 2 teaspoons cooled glaze, and let set 10 minutes.  Using pastry bag, pipe curly cues across glazed cupcakes.  Can be stored at room temperature 2 days.
This is the moistest cupcake I have ever made - skip the filling even.  Think of the possibilities that you can fill these with!  Peanut Butter Cream, Raspberry Jam.....they are the bestess!
~Cook's Country


  1. YUM! I want one. or two. or three!

  2. They look great and I can actually pronounce all of the ingredients! Happy Weekend:@)

  3. These look INSANELY good. I might have to make these for my husband. He is a hostess cupcake lover!

  4. Umm, Im pregnant and practically drooling. You should probably have a giveaway of these, and I should win ;)

  5. Oh my gosh Patti these are fabulous! My father would be in heaven. My mother in law once won a blue ribbon for her home made devil dogs and I'd be you could do the same with these. I'm going to try this recipe before the summer heats get here. I'll let you know how it goes. Have a great week.

  6. hi. my name is Sara. Im your silent reader, from Asia. This choc cake looks very yummyyy!!! I wanna try it! But i think its a bit hard to find marshmallow creme here. So can i just use ball-like marshmallow and how to put that kind of marshmallow into the recipe?? I hope u wouldn't mind to answer my question bcz I really wanna do it! Thank you!

  7. Hi Sara! I'm sure you could use marshmallows, but the filling might not be as solid. Tell me how it turns out!


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