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.
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.