Hostess Cupcakes

So this is a fun one to bake, especially if you have fond memories of Hostess cupcakes like I do! I actually saw this recipe in the Food Network Magazine, but I chickened out and changed it a little bit. Here is what I did:

Cake: {Because I am leery of making cakes from scratch!}

1 devils food chocolate cake mix

1 cup milk

4 eggs

1 small pkg instant chocolate pudding

1/2 cup sour cream

So mix the ingredients together and place into cupcake liners. This is a really thick batter, so don't be alarmed! Bake according to the box- careful not to overcook. Remove from oven and let cool completely

Filling:
4 tbs unsalted butter {room temp}

1 cup powdered sugar

2 tsp vanilla extract

3 tbs heavy cream

1 cup marshmallow creme

Using a mixer, cream the butter until fluffy, beat in confectioners sugar. Add the vanilla and 1 tbs heavy cream, beat until smooth. Add remaining 1/2 cup powdered sugar and 2 Tbs heavy cream in batches, alternating after each addition. Bean in the marshmallow creme and set aside.

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top. Fill the cupcake until it is heavier {this is tricky to know how much you put in, you may want to play with it a little bit}.

Ganache and Icing:

6 oz bittersweet or semisweet chocolate chopped

1/2 cup heavy cream

1 stick plus 1 tbs unsalted butter

2 1/4 tsp vanilla extract

2 cups powdered sugar

For the ganache:

Place chocolate in a stainless steel bowl. Heat the cream and 1 tbs butter until just boiling, then pour over the chocolate and let stand for 5 minutes. Whisk until smooth. Add 2 tsp vanilla and let stand until cool but still glossy and liquid. {note: this will firm up the longer it sits, you don't want it to be too runny, so wait until it has a little bit of thickness}. Take the filled cupcakes and dip the top of the cupcake into the ganache. Chill for at least 15 minutes.

For the Icing:
With a mixer beat the remaining 1 stick butter, 1/4 tsp vanilla, milk and powdered sugar until smooth. Spoon into a pasty bag and with a small tip, pipe onto the cupcakes to decorate.