Homemade Hostess Cupcakes....YUM!

Take a guess what I did this weekend....Go on....

If you guessed that I made some super-yummy homemade Hostess Cupcakes, you're soooo right! :D



First off....It was SO EASY! Don't be fooled into thinking its not....


If you can follow directions AND make a cake batter, yer all good. I found the recipe online at NetCooks. And the filling really does taste the same as the one you buy! :D Not overly sweet or anything...!





First off...here are all the ingredients you'll need...



Your Favorite CHOCOLATE Cake Mix...I used Milk Chocolate flavored.


Filling:

1/2 cup sugar

1/3 cup milk

2/3 cup Crisco (just a tad under actually)

1/4 tsp. salt

1 tsp. vanilla

1 Tbls. water

1/2 cup powdered sugar





Frosting:

1 cup brown sugar

4 Tbls. milk

4 Tbls. margarine

3/4 cup chocolate chips (use 1/2 milk chocolate and 1/2 semi-sweet - I tried it with just semi-sweet and it was really rich...)







Cake:
Follow the package directions and bake the cupcakes accordingly.









Filling:

Beat all ingredients, EXCEPT powdered sugar, for 7 minutes. Do not cheat on the beating time or your filling will be watery! After you've beat it for 7 mins - add 1/2 cup powdered sugar and beat for 5 minutes. Again do not cheat on the beating time.



TIP: So, the BEST tools I've found to do this are the Pampered Chef Easy Accent Decorator...retailing $19.50. If you don't have one...seriously...go buy it. Or ask for it for Christmas. You'll really be glad you did. (BTW...I don't sell PC - or even know anyone who does anymore...but I do own one and I really use it A LOT!!)





Put some filling in a pastry bag with a straight tip and poke into the top of each cupcake. Gently squeeze some filling into the middle of each cupcake, turning as its being filled. Be careful not to put too much filling in or the cupcake top will split. (Though, I did, and the frosting covered it - and in some cases, I just had to double dip....which wasn't bad either! :P)





Save the rest of the creme filling to decorate the frosted cupcakes with a squiggly line across the top when finished.When all the cupcakes are filled, make the frosting.









Frosting:

Bring the first 3 ingredients to a rolling boil for 45 seconds. Then remove the pan from the stove and add the chocolate chips. Beat until frosting is smooth.





Pick each cupcake up one at a time and dip the top right into the frosting. Spin a little to keep the sides from dripping. The frosting will set and dry while you do the remaining cupcakes.



TIP: Keep your burner on a simmer/low....but your pan OFF of it. I had to re-heat my frosting a couple of times, just to keep it from becoming a bumpy-ganache. Soooo doesn't look pretty when you dip it and it clumps! :P





After they've set, take the remaining creme filling in the pastry bag and draw a squiggle line across the top of each cupcake just like the ones from the store.





Voila! :P





These really were super-duper easy. Hope you guys enjoy! :D