Homemade Hostess Cupcakes

These copycat Hostess cupcakes are a treat for all chocolate lovers and easy to make at home. Chocolate cupcakes filled with cream and topped with chocolate frosting.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 278 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup milk
• 1 pinch salt
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup unsweetened cocoa powder
• 3 tablespoons milk
• 1 cup vegetable oil
• 3 cups white sugar
• 1 cup water
• 2 large eggs
• 2 cups powdered sugar
• 3 cups flour
• 0.25 cup butter, softened
• 0.25 cup shortening
• 1 cup chocolate frosting
• 0.75 cup vanilla frosting

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.

Step 2

Whisk together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Add eggs, milk, oil, water, and vanilla extract. Mix with an electric mixer at low speed until smooth, about 2 minutes. Fill prepared muffin cups a little over half full (use a #20 or 3-tablespoon scoop).

Step 3

Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.

Step 4

Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch salt in another large bowl. Using clean beaters, mix with an electric mixer at high speed until fluffy, about 5 minutes. Insert a large round tip into a pastry bag; fill with filling. Push tip through top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.

Step 5

Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill with vanilla frosting. Pipe frosting across tops of cupcakes in loops. Transfer cupcakes to an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.