After seven months of waiting, Tiny Food Party!: Bite-Size Recipes for Miniature Meals finally came in for me at the library. I was planning on doing the miniature cheesecake bites first, but after looking through the book again, I changed my mind and decided to do Homemade Hostess Cupcakes instead. I used to love hostess cupcakes when I was younger so when I saw this recipe I wanted to make them asap.
Okay, Tiny Food Party is a great cookbook, but they do not put prep time in the recipes. If they had, I wouldn’t of started after six in the evening. This recipe makes 48 delicious miniature cupcakes, which means 48 cupcakes need to be scooped, filled, dipped, and drawn on (which I didn’t think about until I had already started) So, when you make these, leave yourself an ample amount of time.
I was very happy with the way these cupcakes turned out! These cupcakes are great for any party, and I can’t wait for the next so I have an excuse to make these decadent cupcakes again!
Homemade Hostess Cupcakes
- CUPCAKE BATTER
- 1 cup all purpose flour
- 2/3 cup cake flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 1/4 cups low fat buttermilk
- 1/2 cup canola oil (book recipe calls for vegetable)
- 1/2 cup strong brewed coffee (I used choc-full-nuts Arabic blend)
- 2/3 cup semisweet chocolate (melted)
- 1 1/2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup marshmallow fluff
- CHOCOLATE GANACHE
- 1/2 cup heavy cream
- 1/2 cup semisweet choclate chips
- ROYAL ICING
- 1 egg white
- 3/4 powdered sugar (sifted)
- 1/2 tsp vanilla extract
- up to an extra 1/2 cup of powdered sugar (*see directions)
- Preheat oven 350 degrees.
- Place all of the ingredients for the cupcake batter into a large mixing bowl. Dry ingredients spooned in and leveled. Whisk together until fully combines. Line a mini cupcake tin with liners and fill each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean., Let cupcakes cool completely in the pan. Carefully remove cupcakes and cool completely in the pan. Carefully remove cupcakes from liners and discard if desired.
- Scoop Marshmallow Fluff into a piping bag fitted with a small round tip. Pierce bottoms of cupcakes with the piping tip and fill each with about 1 tsp of Fluff.
- To make the ganache, pour cream into a small saucepan and bring to a simmer over medium-low heat. Place chocolate chips in a medium heatproof bowl. Pour cream over top and let sit for 2 minutes. Gently stir melted chocolate and cream together with a wooden spoon until fully incorporated. Let cool for 3-5 minutes. Dip tops of each cupcake in ganahce, shaking off excess. Let the ganache set, about 30 minutes.
- ROYAL ICING
- In a medium mixing bowl, beat egg white on medium-high speed for 2 min, or until lightly frothy. Add powdered sugar 1/4 cup at a time, until mixture until mixture is thick and smooth. Add vanilla and beat for 1 minute more.
- *as you mix the icing, add up to an extra 1/2 cup of powdered sugar to stiffen it and make it easy to pipe in decorative loops.