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 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
bittersweet chocolate finely chopped
(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 attachment. (If you don't have a pastry bag you can fashion them out of ziplok bags with a size appropriate snip in the bottom corner.
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 without a pastry bag, 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 with the bag's tip attahment.) 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 cupcakes into the chocolate and smooth it out with a with a frosting or spatula.
For the decorative coil that the 'Hostess' brand cupcakes don, stuff the remaining cream into a pastry bag with a very small plain tip attachment (or another ziplok with a very small slit in the corner) and pipe little swirls on each cupcake. Place cupcakes in the fridge for a while to solidify.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post