Today’s snickerdoodle sandwich cookies left me with about a cup and a half of vanilla cream filling, and I could think of nothing better to do with it than to pipe it into some dark chocolate cupcakes, Hostess-style. You remember the Hostess cupcake…dark chocolate cake, fluffy filling, waxy (in a good way) chocolate icing and that signature white loopy swirl. I actually preferred the orange version to the chocolate version, but both were quite a treat.
These cupcakes are a take on the classic store-bought version, minus the white loopy swirl (though I really want to do that next time). Mike proclaimed them better than the Hostess version, without intending any offense to the fine folks of Hostess, of course.
Ingredients
- 1 recipe dark chocolate cupcakes
- 1 1/2 cups vanilla cream filling
- 1 recipe glossy chocolate icing
Preparation
Bake cupcakes and allow to cool completely before filling and frosting. Make filling; reserve leftover portion for another use.
Fill a pastry bag fitted with a 1/4 inch plain tip with about 1 1/2 cups filling. Insert the tip into each cupcake, piping in filling until the top of the cupcake starts to puff up.
Prepare icing; using a teaspoon from your flatware, scoop about 1 teaspoon of filling onto each cupcake and quickly frost with a small offset spatula.
Store cupcakes in an airtight container at room temperature for up to 3 days. Makes 15.
amy bakes in the 'burgh 