These cupcakes were totally a eureka moment. I wanted to make something red velvet but with a new twist. My sister suggested marshmallow and bang! These babies appeared in my mind. I am in love with the dark red color of these cupcakes. I squeezed in quite a bit of chocolate but the vanilla is equally as present. They are some of the best tasting cupcakes I’ve ever made!
For those that don’t know a Hostess cupcake is an American snack treat made commercially since 1919. The traditional flavor is a chocolate cupcake filled with a marshmallow cream and topped with a chocolate frosting and white frosting squiggle.
I love this idea of making this American classic with a classic American cake! I bought my marshmallow fluff and concentrated red gel at Asda and for the red squiggle I used some Wilton sparkle gel.
125g unsalted butter, at room temperature
125g caster sugar
1 tsp vanilla
100g self raising flour
25g cocoa powder
50ml vegetable oil
Red gel food colour
125g marshmallow fluff (you can buy this in most supermarkets)
50g unsalted butter, at room temperature
150g icing sugar
1 tsp milk
150g dark chocolate, chopped
Knob of butter
1-2 tbsp of milk
- Preheat the oven to 180°C and line a muffin tray with paper liners. In the bowl of an electric mixer beat the butter and sugar on medium high speed for 5 minutes until pale and fluffy.
- Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla.
- Add in the vegetable oil, flour and cocoa powder and mix until combined. Add in the red gel color until fully incorporated.
- Divide the batter amongst the liners and bake for 20-25 minutes until a toothpick inserted comes out clean.
- While the cupcakes cool make the filling. In the bowl of an electric mixer beat the marshmallow fluff and butter together. Add in the powdered sugar and milk and beat until fluffy.
- Once the cupcakes are completely cool cut a cone shape in the center and fill with the marshmallow filling. Spread a thin layer of marshmallow on top.
- Let the marshmallow set about 10 minutes. Make the chocolate glaze. In a microwave safe bowl heat the chocolate at 30 second bursts until melted. Stir in the butter and milk. Microwave again for 10-20 seconds. Stir. The mixture should be slightly thick and glossy.
- Dip each cupcake in the chocolate or spoon the chocolate on top. Microwave the chocolate for 20 seconds if it starts to cool down. Once dipped allow the chocolate to set.
- Once the chocolate is set draw the loopy squiggles across the center with red icing or glitter gel.