Chocolate Cupcakes PT60M https://img2.recipesrun.com/201907/2019/0731/3a/e/113164/300x200x90.jpg Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make but are well worth it. (Don’t skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake’s top. But these are decidedly not the original. Whatever you do, make sure they’re stored in something airtight. They will dry out quickly. 12 servings Ingredients: 1 tablespoon Unsalted butter, at room temperature 4 ounces Bittersweet chocolate, chopped 1/4 cup Heavy cream 2 tablespoons Heavy cream 3/4 cup Marshmallow Fluff 1 1/2 cups Confectioners’ sugar 6 tablespoons Unsalted butter, at room temperature 110 g Sugar 3/4 cup Canola oil 2 Large eggs, separated Salt 1/4 teaspoon Baking soda 1/2 teaspoon Baking powder 1/3 cup Dutch process cocoa 80 g Cake flour Nonstick vegetable oil spray

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Chocolate Cupcakes

Chocolate Cupcakes
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make but are well worth it. (Don’t skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake’s top. But these are decidedly not the original. Whatever you do, make sure they’re stored in something airtight. They will dry out quickly.
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