Fauxstess Cupcakes

by Erin {Lemon Sugar} on February 2, 2013 · 18 comments

Fauxstess Cupcakes-1-4

Fauxstess Cupcakes | www.lemon-sugar.com

I can’t even count how many times I’ve made these cupcakes.  These were one of the very first blog posts on Lemon Sugar, back when I was taking pictures with my iPhone and just doing a little baking for my family and friends.  I had no idea how much I would grow to love blogging about and taking pictures of food.  In fact, 5 years ago, I probably would not have believed you if you told me I’d have a food blog, a fancy camera with lenses that I bought just for taking pictures of food, and that one of my new favorite hobbies would become scouring antique shops, fabric stores and second-hand stores for photography props.

However, I really wish someone would’ve told me about my new obsession hobby back then – at the time we were in the midst of building a house and it sure would’ve been nice to have some more natural light in my kitchen.  And you know, maybe something other than dark wood and black granite…and perhaps an additional room for all of my kitchen goodies and photography props.

Fauxstess Cupcakes | www.lemon-sugar.com

I first made these cupcakes for my brother’s birthday two years ago, and I bet I’ve made them at least once a month since then.  They are by far my most requested cupcake.  By far.  With good reason though, they put the Hostess version to shame.  These are everything the Hostess cupcake wanted to be, but wasn’t.  The cake is so tender and has an awesome dark chocolate flavor, the filling is sweet and fluffy and creamy, and the topping is sticky and gooey and just dark enough to offset the richness.  You can certainly use a sweet or milk chocolate for the ganache topping if dark chocolate isn’t your thing, so feel free to substitute if you like.

Fauxstess Cupcakes | www.lemon-sugar.com

I know that these cupcakes can seem a bit overwhelming, but I promise that they’re very easy.  If you think of it in three steps:  making the cupcakes, making the filling and making the frosting; it’s really not bad.  If you have a couple of pastry bags and tips, the process will be very simple.  It does take a bit of time to dip each cupcake in ganache and let them “drip-dry” but it’s totally worth it.  TOTALLY WORTH IT.

To speed things up, I actually set up a little dipping station close to my fridge.  I put an empty plate in the refrigerator, then I dip two cupcakes, and let them drip dry for about 20 seconds.  Then I place those two cupcakes immediately in the refrigerator.  This prevents the topping from dripping down the sides of the cupcake liner because the ganache starts to harden right away.  Once you’re done dipping cupcakes, the first plate has hardened and is ready for curly-cues.

Fauxstess Cupcakes | www.lemon-sugar.com

I do have to say that made me sad when Hostess went out of business, not because Twinkies and Ding-Dongs {’cause I made you Ding-Dongs, too!} were no more, but because I have very fond memories of going to Hostess bakeries with my Grandma when I was a kid.  The bakeries had a very distinct bread-y smell, but that’s not what I remember most.  I remember that she used to buy a Cherry Sweet Roll for my Grandpa because he LOVED them, and if you happened to be in the kitchen at the right time, you’d certainly get a little bite.  To this day, I still crave those things.  Maybe that will be my next recipe project.  I’m not sure if I’ll be able to replicate a powdered-sugar frosting that you can peel off in one piece, and a bright red jelly-like cherry filling – but I bet the homemade version will taste a lot better.

Challenge accepted.  Anyone have a frosted sweet cherry roll recipe to share?

Fauxstess Cupcakes | www.lemon-sugar.com

Since these have been on the blog for a couple of years, let me know if you’ve made them!  You know I ♥ comments, so if you stopped by to check these out, let me know you  were here!  And feel free to pin this recipe on Pinterest or share with your friends on your favorite social media site.

I’ve also started a Lemon Sugar newsletter that will come out once a month-ish, so if you want more Lemon Sugar, click below to sign up.  Don’t worry, I won’t share your email address or send you spam or flood your inbox.  Just an email every month to keep you updated on everything Lemon Sugar!

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Hope you enjoy these cupcakes!

Fauxstess Cupcakes

51

Prep Time: 45 minutes

Cook Time: 22 minutes

Total Time: 1 hour, 30 minutes

Yield: Approximately 24 cupcakes

Just like the cupcakes you remember from your childhood, only much, much better! Dark chocolate cake filled with buttery marshmallow filling and topped with smooth chocolate ganache and tell-tale swirls. Enjoy!

Recipe source: inspired by Annie's Eats

Ingredients

Cupcake ingredients:

2 cups all-purpose flour

2 cups sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1 tsp baking powder

1/2 tsp salt

1 cup vegetable oil

2 eggs

2 cups butter milk (no buttermilk? add 2 Tablespoons white vinegar to your milk and let it sit for 5 minutes as a substitute)

2 teaspoons vanilla

Marshmallow filling ingredients:

1 and 1/2 {7 ounce} jars of marshmallow creme (or 1 and 1/2 cups)

3 cups powdered sugar

1 tsp vanilla

12 Tablespoons softened butter

3 Tabkespoons heavy cream

Ganache Frosting ingredients:

5 ounces semi-sweet chocolate, chopped

1/2 cup plus 2 Tablespoons heavy cream

Instructions

    Cupcakes:
  1. Combine dry ingredients (flour, sugar, cocoa, soda, powder and salt) in a large bowl or stand mixer using the whisk attachment.
  2. Once combined, add wet ingredients (oil, eggs, butter and vanilla) and beat for 2 minutes on medium speed.
  3. Pour into cupcake lined tins (fill liners about 1/2 full) and bake at 350 degrees for 20-24 minutes.
  4. Remove from oven and let sit in pans for 1 minute, then transfer to cooling rack and let cool completely.
  5. Filling:
  6. Add softened butter to bowl and beat until smooth and fluffy. You don’t want lumps in your butter for this filling!!
  7. When smooth, add remaining ingredients (marshmallow, sugar, vanilla and 3TBS of the whipping cream.)
  8. Beat until smooth and fluffy. If filling is heavy and dense, add additional cream 1 Tablespoon at a time until desired consistency is met.
  9. Once smooth, remove 3/4 to 1 cup of the filling and put it in a small bowl off to the side. Put the remaining filling into a piping bag – use a large round or star tip.
  10. To fill:
  11. Press the end of the piping tip firmly into the middle of the cupcake and squeeze gently to fill cupcake. Don't press too hard or your cupcake will explode. Trust MEEE!
  12. After you’ve filled the cupcakes, it’s time to frost them.
  13. Ganache frosting:
  14. Bring a pan of water to a rolling boil. Put a heat-proof glass bowl on top of the pan, over the boiling water and pour your whipping cream into the bowl. Bring your whipping cream to a steam, stirring occasionally. Cream should be hot but not boiling. Remove from heat. Add the chopped chocolate, and using a whisk, stir until cream and chocolate are smooth.
  15. To frost:
  16. Dip the top of each cupcake into the cooled ganache. Allow the excess chocolate to drip from the top of the cupcake, and set aside.
  17. Repeat with each cupcake, then place in refrigerator for 15-30 minutes to harden.
  18. For swirls:
  19. Remember that cup of filling you put to the side earlier?
  20. Add the mixture to a piping bag with a small (#3 or writing) tip. Take a practice run before you start swirling, but they don’t have to be perfect, these are FAUXSTESS cupcakes! If you want the real thing, go to the store and get some. But trust me, these are much better.
  21. After your frosting is done and the swirls are in place, put the cupcakes into the refrigerator for another 20 minutes or until your ganache is set.
  22. Enjoy!
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  • http://you-made-that.com/ Suzanne

    What gorgeous cupcakes and I do remember the hostess version and I’m sure these have got to be better. I’ve seen these around the web and have been wanting to make them I think I just my have to try it asap! You have a lovely blog here thanks for the follow on twitter :)

    • lemonsugar

      Thanks for the nice words! Let me know if you try them and how they come out!

  • http://www.facebook.com/louann.walker.3 Lou Ann Walker

    I made these… they came out great – better than the original! My husband loved them…thank you for all your wonderful recipes!

    • lemonsugar

      Yay! Glad you liked them, they’re a favorite around here too. :)

  • BSB

    You wrote in the filling section after piping filling in you retop them …..did you cut off the top

    • lemonsugar

      Sorry, that was left over from the first time I posted this. No, this time I did not cut out the tops to fill them, I just inserted the piping bag into the cupcake. I’ve corrected the recipe. You CAN fill them by cutting out a cone of cake from each cupcake, then spooning some filling into the cone and replacing the top of the cone after filling if you like, but the other method is much easier.

  • http://www.facebook.com/donna.millerjohnston Donna Johnston

    Hi what is marshmallow cream and powdered sugar. I live in Australia and haven’t heard of these products.

  • mandy

    Oh My! These look delish! I just may make these for my son’s birthday. He loves chocolate cake/cupcakes.

  • Stacey Vermeulen

    Hi What is Marshmellow creme & powdered sugar? I’m in South Africa, not sure we have them here… LOVE your recipes!!!

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  • Auntiepatch

    These are VERY good! Great recipe!

  • Amy T.

    I made these this weekend they came out delicious, loved them, will definitely make them again.

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  • Georgia

    For everyone in Australia or any other countries that use grams I have converted the ingredients:
    Cupcake: 240g of plain flour, 400g of caster sugar, 60g of cocoa powder, 15g of baking soda, 7g of baking powder, pinch of salt, 240ml of vegetable oil, 2 eggs, 480ml of buttermilk, teaspoon of vanilla.
    Marshmellow: 1 and I half jars of marshmallow fluff (can find it at woolworths in the spreads isle), 300g of icing sugar, teaspoon of vanilla, 90g of butter, 3 tablespoons of thickened cream
    Granache: 150g of dark chocolate , 150ml of thickened cream.
    I have made this recipe using these measurements and it’s perfect. I have changed the names to what we call them in Australia to help people who don’t know what the American names mean.
    Thanks for the recipe it’s awesome!!!!

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