How to Make Homemade Hostess Cupcakes

Makes 18-22 cupcakes 

Ingredients:

-1 cup cocoa powder

-1/2 cup boiling water

-1/2 cup sour cream

-1 1/2 cup flour

-1/2 teaspoon baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon salt 

-3/4 cup salted butter

-1 cup granulated sugar

-2 eggs

-2 1/2 teaspoon vanilla 

-Marshmallow buttercream

-Chocolate ganache 

Procedure:

1. Preheat oven to 350F. Line muffin pan with cupcake liners. 

In a small bowl, combine water and cocoa powder. Whisk until smooth and fully combined. Add in sour cream, and continue to stir. Set aside. 

2. In another small bowl combine flour, baking powder, baking soda and salt. Whisk together. Set aside. 

3. In the bowl of a stand mixer fitted with a whisk attachment, cream butter and sugar until light and fluffy. 

4. Add eggs one at a time, and add vanilla until completely combined. 

5. Add half of the flour mixture, and half of the chocolate mixture to the butter while the mixer is on low speed. Once combined, add remaining amounts of each and mix until batter has no white streaks remaining. 

6. Fill wells 2/3 full with batter. Bake in preheated oven for 20 minutes. Remove from oven and place on a wire rack to cool completely. 

7. Once cupcakes have cooled, remove center section with a knife or cupcake corer, and keep top. 

8. Fill center hole with marshmallow buttercream. Replace top of cupcake, and dip top of cupcake into the chocolate ganache. 

9. Pipe marshmallow buttercream on in swirls using a small round tip. 

10. Cupcakes are best consumed within 2-3 days. Keep in a sealed container and stored in the fridge until ready to serve.