Rating: 4 forks out of 5 (may have been 4 had I not put them in the fridge**)
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2 1/2 cups flour
1/4 cup unsweetened baking cocoa
1 teaspoon salt
1/2 cup butter softened
1 1/2 cup granulated sugar
2 tablespoons red food coloring
1 1/2 teaspoons vanilla
1 cup buttermilk
1 cup milk and 1 tablespoon lemon standing for 15 mins*
1 teaspoon baking soda
1 tablespoon white vinegar
6 tablespoons unsalted butter softened
1 1/2 cups confectioners sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon heavy cream
1/4 cup heavy cream
4 oz bittersweet chocolate finely chopped
Directions the way I did it
(Makes 24 cupcakes)
Pre-heat oven to 350°
Place paper cup liners into 25 cupcake/muffin cups/pan. Mix flour, cocoa, and salt and set aside.
In a large bowl, best the butter, granulated sugar with an electric mixer on Medium spped until mixed. Add the eggs and beat for about 2 minutes, Stir in your food coloring and vanilla. Lower your speed to Low and add 1/3 of the flour mixture followed by 1/2 the buttermilk followed by the 2nd third of flour mixture, other half of buttermilk and rest of flour mix. When just blended, beat in the baking soda and vinegar until well blended. Equally distribute your mix to your cupcake liners (about 2/3 full) and bake on the middle rack for about 22 minutes and allow to cool and peel the liners off.
In a medium bowl beat the butter, confectioners sugar, Fluff, and 1 1/2 tablespoons of the cream until fluffy. Set aside 1/2 cup of
the mixture and stuff the rest into a pastry bag with a small round tip. If you don't have a pastry bag (you know, you aren't a fancy-pants baker, cheap or rip through the nice ones all the time 'cause you are a spaz and push too hard-ahem, guilty) you can fashion them out of ziplok bag with a size appropriate snip in the bottom corner. I happen to have a new one, so I will be fancy-pants.
Beat the remaining 1 teaspoon of cream into the reserved 1/2 cup of filling. Cover it and set aside.
Line a cookie sheet or two with wax or parchment paper. Insert the tip, just the tip, of the pastry bag about 1/2-inch deep into the bottom of each cupcake and squeeze lightly to fill it up with cream. (If you are group B, without a pastry bag with, use your pinky and GENTLY wiggle your way through the bottom to bore a small hole so you can effectively get cream in there without the benefit of piercing deep inside the sweet with the tip. Lay out on your trays and get started on the ganache.
Heat the cream in a small saucepan until it steams. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Dip the top of the cupcake into the chocolate and smooth it out with a spatula, frosting knife thingy or butter knife.
For the swirlies, stuff the remaining cream into a pastry bag with a very small plain tip attachment (or another ziplok with a teeny slit in the corner) and pipe decorative swirls on each cupcake. Let the icing harden
I skipped the chocolate here for red velvet to see if it would jive.
The original recipe called for the cupcakes to go in the fridge to harden the frosting....All it did was harden them. Don't do it. Put in an air-tight container and it should soften if you have done this.
Use a box mix for the cupcakes.
*I HATE buying ingredients that I only need a little of and end up throwing the rest out. Buttermilk has a quick replacement that works. Take milk and add lemon (as listed above) and let sit. It works exctly the same!
I love playing with recipes, and now that I have come to terms that you shouldn't mess with the ingredients nor measurements in baking, I will be doing more mash-ups.
These do actually taste like 'Hostess' cupcakes.
This recipe is available in the CrOOK BOOK.