Lulu's Cupcakes - The Hostess Look-a-like

Remember eating the hostess cupcakes as a kid? The smell of the chocolate hitting your nose as you open the package and the anticipation of that first bite of heaven. The sweet marshmallow creme with the light fluffy cake. Did you ever peel off the top ganache and save that for last? Well this is over the top, and no preservatives! I have made these for several occasions and they are always a hit, it's been a while and I had a huge craving....so my excuse?  Graduation party for my nephews!

I think it was the very first issue of the Food Network Magazine that came out years ago with an article on Lulu's Bake Shoppe in Boston who made the most adorable cupcakes including the look-a-like Hostess Cupcakes. I think she was at the forefront of the cupcake craze. How can you look at the pictures in that article and not give it a go? I used my own devil's food cupcake recipe, as there is no other in my opinion, but otherwise followed explicit instructions.  The biggest kick I got out of the whole process was learning that they actually made a piping tip to get that stuff in the middle! How fun is that?

Lulu's Cupcake Recipe

Ingredients

For the Cupcakes: (*Note, I did not use the cupcake recipe, I used my go to found here)

1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache and Icing:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 stick plus 1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

Instructions

Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in two 12-cup muffin pans.

Prepare the cupcakes:

Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

Meanwhile, prepare the filling:

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.

Prepare the ganache:

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

Recipe from Lulu's Bake Shoppe courtesy of FoodNetwork Magazine