Creamy Hostess Chocolate Cupcakes
These Creamy Hostess Chocolate Cupcakes are soft, moist, and filled with a rich creamy frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil can be substituted with applesauce for added moisture
- 2 teaspoons vanilla extract
- 1 cup boiling water helps keep the cupcakes moist
For the Cream Filling
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Bake the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Beat until everything is well blended.
- Gradually stir in the boiling water. The batter will be thin; that's okay! It helps keep the cupcakes moist.
- Fill your cupcake liners about 2/3 full with batter.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.
Make the Cream Filling
- In a medium bowl, whip the heavy cream until soft peaks form.
- Gradually add in the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Assemble Your Cupcakes
- Use a knife or cupcake corer to remove a little bit of the centre of each cooled cupcake.
- Fill each hole with the cream mixture. You might need to use a piping bag for extra precision.
- Top with additional frosting or chocolate ganache if desired, and enjoy!
Notes
For an extra moist cupcake, try substituting some of the oil with applesauce. If a few cupcakes come out a little uneven, just call them 'rustic charm'. To make your filling extra special, consider adding a touch of almond extract to the cream filling.