Peppermint Hostess Cupcakes

Peppermint Hostess Cupcakes

Melissa Garcia
PREP TIME: 60 MIN BAKE TIME: 18 MIN TOTAL TIME: 78
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Nostalgic and suffisticated version of the iconic Hostess cupcakes filled with a peppermint cream.

Ingredients

Chocolate Cupcake

  • 1 Cup + 1 Tbsp Flour
  • 1/4 Cup Dutch Processed Cocoa Powder
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1/2 Cup Buttermilk
  • 1/3 Cup Coffee(or Water +2 Tsp Instant Coffee)
  • 1 Cup Sugar
  • 2 Eggs
  • 1/4 Cup Vegetable Oil
  • 2 Tsp Vanilla
  • Pillsbury Red Vanilla Frosting(To pipe the Hostess Swirls)

Chocolate Ganache

  • 3/4 Cup Dark Chocolate Chips
  • 1/2 Cup Milk Chocolate Chips
  • 3/4 Cup Heavy Whipping Cream

Peppernmint Marshmallow Buttercream

  • 4 Tbsp Unsalted butter (Room Temp)
  • 1/2 Cup Marshmallow Fluff
  • 1/2 Cup Powdered Sugar
  • 1/2 Tbsp Half & Half
  • 1/4 Tsp Vanilla
  • 2 Tbsp Dusted Peppermints

    • Instructions

    1. Begin by making the ganache since it takes about 2 hours to set.
    2. In a microwave safe bowl add the chocolate chips and heavy whipping cream and heat in 45 second intervals mixing inbetween.
    3. It should take 2-3 intervals and once it's fully melted together and silky set aside to cool until it's thickened.
    4. Next make the cupcakes.
    5. Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
    6. In a large bowl combine buttermilk, sugar, vegetable oil, coffee, eggs and vanilla. Whisk until well combined
    7. In a separate bowl, sift all your dry ingredients.
    8. Add your dry ingredients to your wet ingredients and mix until combined. But do not over mix.
    9. Fill cupcakes 2/3 of the way full.
    10. Bake for 17-20 mins or until a toothpick inserted in the center comes out clean.
    11. Allow cupcakes to cool completely.
    12. During the time the cupcakes cool make the peppermint marshmallow buttercream.
    13. Using a hand or stand mixer beat the butter, marshmallow fluff, powdered sugar, cream and vanilla on slow speed until it combines.
    14. Once it's incorporated bring speed up to med/high and beat for 2-3 minutes until smooth and creamy.
    15. Add the peppermint and mix until combined.
    16. Make a hole in the center of the cupcake with a piping tip or a spoon.
    17. Fill the center with the peppermint creme.
    18. Gently either pipe or spread ganache on top of the cupcake.
    19. Using the red icing pipe the Iconic Hostess swirls on top.
    20. Enjoy!
    • These can be stored in the fridge for 5 days take out the desired amount at a time and allow to thaw for at least one hour for better consistency.
    • Share your pics with me on social media! #sweetmelibakery
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