Homemade Hostess Cupcakes

Name: Homemade Hostess Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Cuisine: American
Ingredients: 1 cup of Flour; 1 teaspoon of Baking Soda; 7 tablespoons of Cocoa Powder; 1/4 a teaspoon of Salt; 1/2 a cup of Buttermilk; 1 cup of Sugar; 2 Eggs; 1/3 a cup of Vegetable Oil; 1 teaspoon of Vanilla; 1 bag of Milk Chocolate Chips; 1 can of Condensed Milk; 1 16 oz. tube of Cool Whip; White Icing; Icing Piping Kit; 1 M Piping Tip; 3 Writing Tip

These delicious Homemade Hostess Cupcakes are made with a Homemade Chocolate Cake Recipe. However, you could also use a boxed mix and just pick up from the Cool Whip steps and beyond, to get the filling and icing topping to match the Hostess Cupcakes. With three high school teenage athlete boys in my house (not to mention their friends), a box of hostess cupcakes can be devoured between them in one sitting. If I make them Homemade Hostess Cupcakes, I can get more out of one batch (or double, triple it) and have enough to feed the whole crew!

I also recommend these fun No Bake Twinkies Cake For Spring! All you need are five ingredients to make this no-bake dessert.

Preheat your oven to 375 degrees. Line a cupcake tin with cupcake liners. Sift together you flour, baking soda, cocoa, and salt. Set aside. Cream together your sugar, eggs, and vegetable oil. Add in vanilla and buttermilk. Slowly add your dry ingredients to your wet ingredients. Mix until well combined. Fill each liner 1/2 way with batter.

Bake for about 15 minutes, or until baked through. Let cool.

Press a whole through the center of each cupcake, as shown.

Whip your cool whip gently until smooth, do not over beat. Fill your piping bag with cool whip and fill the center of each cupcake with cool whip as shown with 1M tip.

Next place your chocolate chips and condensed milk into a microwave safe bowl. Microwave in 30 second intervals and stir each time, until well melted and smooth. Dip the top of each cupcake into the chocolate and set aside to harden. (You maybe need to spread chocolate over the hole in the center.

Once, chocolate is hardened, fill your piping bag with icing and decorate the top of each cupcake, as shown with writing tip.

Serve and enjoy!

Makes 24 cupcakes.

Yield: 24

Homemade Hostess Cupcakes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 cup of Flour
1 teaspoon of Baking Soda
7 tablespoons of Cocoa Powder
1/4 a teaspoon of Salt
1/2 a cup of Buttermilk
1 cup of Sugar
2 Eggs
1/3 a cup of Vegetable Oil
1 teaspoon of Vanilla
1 bag of Milk Chocolate Chips
1 can of Condensed Milk
1 16 oz. tube of Cool Whip
White Icing
Icing Piping Kit
1 M Piping Tip
3 Writing Tip

Instructions

Preheat your oven to 375 degrees.

Line a cupcake tin with cupcake liners.

Sift together you flour, baking soda, cocoa, and salt.

Set aside.

Cream together your sugar, eggs, and vegetable oil.

Add in vanilla and buttermilk.

Slowly add your dry ingredients to your wet ingredients.

Mix until well combined.

Fill each liner 1/2 way with batter.

Bake for about 15 minutes, or until baked through.

Let cool.

Press a whole through the center of each cupcake, as shown.

Whip your cool whip gently until smooth, do not over beat.

Fill your piping bag with cool whip and fill the center of each cupcake with cool whip as shown with 1M tip.

Next place your chocolate chips and condensed milk into a microwave safe bowl.

Microwave in 30 second intervals and stir each time, until well melted and smooth.

Dip the top of each cupcake into the chocolate and set aside to harden. (You maybe need to spread chocolate over the hole in the center.

Once, chocolate is hardened, fill your piping bag with icing and decorate the top of each cupcake, as shown with writing tip.

Serve and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 208Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 109mgCarbohydrates: 25gFiber: 1gSugar: 19gProtein: 2g