Lil’ Homemade Hostess Cupcakes
We’re in love with the miniature-food trend that is currently all the rage, and the fabulous new book Tiny Food Party! by Teri Lyn Fisher and Jenny Park has recipes galore that are perfect for entertaining. The book’s teeny take on Hostess Cupcakes is one of our favorites, and we are thrilled to share the recipe below!
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 11/4 cups buttermilk
- 1/2 cup vegetable oil
- 1/2 cup strong brewed coffee
- 2/3 cup semisweet chocolate, melted
- 11/2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup Marshmallow Fluff
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/2 recipe Royal Icing*
1. Preheat oven to 350°F. Place all the ingredients for the cupcake batter into a large mixing bowl and whisk together until fully combined. Line a mini cupcake tin with liners and fill each about two-thirds full.
2. Bake for 15 to 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 from liners and discard, if desired.
3. 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 teaspoon of Fluff.
4. 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 full incorporated. Let cool for 3 to 5 minutes. Dip tops of each cupcake in ganache, shaking off excess. Let the ganache set, about 30 minutes.
5. Load Royal Icing into a piping bag fitted with a small round tip (about 1 cm wide) and pipe a small row of loops across each cupcake. Let set 5 to 10 minutes before serving.
* Full Royal Icing Recipe: Beat one egg white on medium-high speed for 2 minutes or until light and frothy. Add 1¼cups sifted powdered sugar, ¼ cup at a time, until mixture is thick and smooth. Add 1 tsp. vanilla extract and beat for one minute more. You may add up to an extra ½ cup of powdered sugar to stiffen and make it easy to pipe decorative loops.