Hostess Cupcakes

I can remember the first time I tried a Twinkie. I was overlooking the valley from the pristine mountain top we had hiked up with a bunch of college roommates and others in my apartment complex. One of the guys pulled a box of Twinkies  out from his backpack and started passing them around. I quickly took one and passed the box along, but didn’t eat mine.

When others started noticing that I wasn’t downing mine as fast as they were, they asked me why. I told them that I had never tried one.

“How old are you?”


“And you’ve never had a Twinkie?”


hostess cupcakes

Now I had the whole groups attention and everyone was staring at me. Peer pressure was on. I tried my first Twinkie–and my last.

Twinkies are not good. Especially after hiking for two hours.

Who knew that several years after this I would marry a Twinkie lover? He also loves Hostess cupcakes. I introduced my kids to a less preservative filled Hostess cupcake. They were sold!

hostess cupcakes

Try these Hostess cupcakes with your family. I guarantee they will love them. And if down the road they happen to try the preservative filled one

I bet they won’t like it because they’ve had this delicious one!

This week we are re vamping name brand recipes. You will love them!  And excuse these really old pictures.

Hostess Cupcakes

Hostess Cupcakes


  • 2 cups all-purpose flour or white wheat flour
  • 1 cup unsweetened cocoa powder
  • 1- 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1- 1/2 cups low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1- 1/2 cups sugar
  • 3 large eggs
  • Filling and Swirl:
  • 4 tablespoons unsalted butter, softened
  • 1- 1/2 cups powdered sugar
  • 2 to 3 tablespoons skim milk
  • Glaze:
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees. Line 24 muffins with muffin cups or 48 mini muffins with muffin cups. Spray muffin cups lightly with non stick cooking spray.
  2. 2. In a bowl, combine the flour, cocoa, baking soda and salt. In a measuring cup, combine the buttermilk and the vanilla. Set aside for later use.
  3. 3. In a mixing bowl, beat the butter and the sugar with an electric mixer on medium high speed until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Once incorporated, begin adding the buttermilk and flour mixtures slowly to the butter and sugar. Mix until well blended and all mixtures have been addded and incorporated.
  4. 4. Divide the batter between the prepared muffin pans. Bake for 18-20 minutes, or until a toothpick inserted in centers comes out clean. (Mini muffins will cook for approximately 12-15 minutes). Remove muffins from pan, allow to cool completely.
  5. 5. To make the filling and swirl: Beat butter in a medium-size bowl until mixture becomes light and fluffy. Gradually add in powdered sugar and 2 tablespoons of the milk. Beat for 5 minutes until mixture becomes white and fluffy. Add additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with a medium-size plain round tip. Remove cakes from pan. Insert tip of pastry bag into top of cakes, about 1/2-3/4 inch deep for larger muffins, and 1/4-1/2 inch for mini muffins and squeeze. Allow filling to set while making the glaze.
  6. 6. Glaze: Heat the cream and corn syrup in a saucepan over medium heat until mixture comes to a boil. Remove mixture from heat and stir in the chocolate chips. Cover and let stand 5 minutes, allowing chocolate chips to melt. After five minutes, stir the mixture and melted chocolate chips until well blended.
  7. 7. Dip the tops of the filled cupcakes into the chocolate glaze, allowing excess glaze to drip off. Place on a cooling rack to set for 10 minutes.
  8. 8. Change the piping tip for the vanilla frosting to a smaller round tip. Pipe decorative swirls on top of the glazed cupcakes. Allow frosting to finish setting before eating.

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