Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease and flour a cupcake pan.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the softened butter, eggs, buttermilk, and vanilla extract. Mix everything until the batter is smooth and well-combined.
- Pour the batter into each cupcake liner, filling them about two-thirds full to allow room for rising.
- Bake in the preheated oven for 18 to 20 minutes. To check if they’re done, insert a toothpick; it should come out clean.
- Once baked, let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- After they’ve cooled, use a knife to cut a small cone shape from the center of each cupcake and fill it with marshmallow fluff.
- Replace the tops of the cones, then generously frost each cupcake with chocolate frosting. Now, they’re ready to enjoy!
Best ways to enjoy it
These cupcakes shine on their own, but there are plenty of ways to enhance your dessert experience. Consider serving them with a cold glass of milk or a scoop of vanilla ice cream for a decadent treat. For a touch of elegance, garnish with chocolate shavings or sprinkles. If you’re feeling extra adventurous, try pairing them with a rich coffee or a refreshing scoop of sorbet to balance the sweetness.
How to store & freeze
To keep your leftover cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to make them ahead of time, they freeze remarkably well! Just wrap each cupcake in plastic wrap and then place them in a freezer-safe bag. They will last for about three months in the freezer. When ready to enjoy, allow them to thaw in the refrigerator or at room temperature.
Helpful cooking tips
- Make sure your butter is softened but not melted for the best texture.
- If you’re using a cupcake pan that doesn’t have non-stick properties, it’s crucial to grease and flour your pans thoroughly to prevent sticking.
- For an extra touch, consider swirling the marshmallow fluff into the frosting or drizzling chocolate syrup over the top just before serving.
Creative twists
Feel free to experiment with different flavors! For a peanut butter version, try adding a spoonful of peanut butter to the marshmallow fluff. You could also sprinkle crushed cookies on top of the frosting for added crunch or substitute the chocolate frosting with a luscious cream cheese frosting for a tangy taste. The possibilities are as wide as your imagination!
Common questions
Q: How long does it take to make these cupcakes?
A: With preparation and baking, you can have these cupcakes ready in about an hour.
Q: Can I use a different type of flour?
A: Yes, you can substitute all-purpose flour with gluten-free flour, though the texture may vary slightly.
Q: How do I ensure the cupcakes remain moist?
A: Avoid overbaking and make sure to cool them properly. Storing them in an airtight container also helps retain moisture.
These homemade Hostess Chocolate Cupcakes are sure to bring back fond memories while creating new ones. Happy baking!
