Ingredients
Scale
For the Cupcakes:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth.
- Carefully stir in the boiling water, continuing to mix until the batter is well combined. The batter will be thin, but this is normal.
- Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before moving on to the next step.
- For the filling, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
- Once the cupcakes are cooled, use a piping bag to fill each cupcake with the prepared filling.
- For the ganache, heat the chocolate chips and heavy cream in a heatproof bowl over simmering water, stirring until smooth.
- Dip the filled cupcakes into the ganache, allowing excess ganache to drip off.
- Allow the ganache to set before serving, and enjoy your homemade Hostess Cupcakes!
