Make Your Own Hostess Cupcakes
We had so much fun making homemade Girl Scout Cookies, we just had to try and recreate another childhood classic.
Using real ingredients like butter, sugar and chocolate in this recipe means our version won’t be low in calories. BUT, what you will be getting is a super fun and delicious cupcake made without preservatives, fillers, thickeners and hydrogenated oils found in the store-bought version.
Prepare cupcakes according to recipe, using a ¼ cup of batter for each cupcake (you’ll have some batter leftover to make 2 extra cupcakes).
For the filling, combine the marshmallow and butter in a stand mixer fitted with a whisk attachment. Whisk until well combined and transfer to a pastry bag fitted with a wide tip. When the cupcakes are completely cooled gently press the tip into the top of each cupcake. Gently squeeze to inject the cupcake with about 1 tablespoon of the filling. Set aside.
For the ganache, place chocolate chips in a bowl and cover with warm cream. Allow to sit for 3 to 4 minutes and then whisk until melted and smooth. Spoon 2 teaspoons of the chocolate mixture over each cupcake and spread out using the back of a spoon to cover the top. Allow the ganache to cool and set for at least 10 minutes.
Finally for the swiggles, whisk confectioners sugar with 2 to 3 tablespoons of milk. Drizzle or use a pastry bag with a thin tip to decorate the top of each cupcake.
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Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »
