Whole Wheat Hostess Cupcakes

The post we have all been waiting for has arrived! Copycat Hostess Cupcakes with whole wheat, I promise no one will know these are high in fiber! All I can say is once you taste these babies you will never go back! There is nothing like a homemade hostess cupcakes and I award my kiddos with these once in a blue moon as a treat, since we avoid prepackaged foods in our house! These are eye rolling in the back of your head good! Truly if I wasn't trying to watch my girlish figure for the up coming summer I could make these weekly and be in eternal bliss!
 I hope everyone has a fantastic Easter filled with lots of good food, family and friends! I feel so blessed for everyone who stops by! You are all fabulous!



This recipe was featured at:

Mix whole wheat pastry flour, baking soda, baking powder, cocoa powder and sugar in a mixer fitted with a paddle attachment on low.

It will look like this..

Add hot coffee, greek yogurt, canola oil, eggs and vanilla.

Mix on medium-low. When it looks like this keep mixing.

Ready to go!

Fill lined 12 standard size  cupcake pan 2/3's of the way full. Bake at 325 degree's for about 20 minutes or until a tooth pick inserted into the middle of cupcakes comes out with only a crumb or two attached. Remove cupcakes to a cooling rack and cool until room temperature.

Use a small serrated knife to cut a cone shape out of the center of the cupcake.

It will look like this. Cut off the lower cone portion and eat it or feed it to the kiddos. Save the top of the cone to cover the filling.

We have 2 options for filling. You can use a spoon.

But the easiest way is to use a gallon size Ziploc bag. Cut a hole into the bag and insert a large round pastry tip.

Cover Marshmallow Fluff filled cupcakes with remaining piece of cupcake.

Melt chocolate chips and butter in a microwave safe container for about 20 second intervals stirring  until smooth.

It will look like this! Yum!

Use glaze and frost cupcakes. Change cake decorator tip to a  small size 1 cake decorator tip to make 3 loops on the top of each cupcake.

Makes: About 24 Cupcakes

Preparation Time: 10 minutes

Bake Time: 20 minutes Or Until a Toothpick Inserted In The Center Comes Out Clean (A few Crumbs Are OK)

Assembly: 30 minutes

Ingredients

For  Chocolate Cupcakes

• 2 cups Whole Wheat Pastry Flour or All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 cup Cocoa Powder
• 1 1/2 cups Granulated Sugar
• 1 cup Greek Yogurt
• 1 cup Canola Oil or Cooking Oil
• 4 whole Eggs, Beaten
• 1 teaspoon Vanilla
• 1 cup Hot Coffee

For Filling

• 1 Recipe Homemade Marshmallow Fluff (Click On Link)

For Glaze

• 1 cup Chocolate Chips (Good Quality)
• 4 tablespoons Butter, Softened

Preparation Instructions

For Chocolate Cupcakes

Preheat oven to 325 degrees. Line a 12 cup standard size muffin tin with cupcake liners.

In a mixer fitted with a paddle attachment add flour, baking soda, baking powder, cocoa powder and sugar. Mix on low until fully incorporated.

Add all wet ingredients to the dry ingredients and mix on medium low until batter is nice and smooth.

Fill lined muffin tins 2/3 of the way full.

Bake for 20 minutes or until a tooth pick inserted into the middle comes out clean. ( A few crumbs are ok.) Allow to cool until room temperature.

Repeat until all batter has been used.

For Glaze

Place chocolate chips and butter into a  microwave safe container. Microwave at 30 second intervals, stirring between heating, until smooth.

Assembly

Cut a cone shaped piece out of the center of the cupcake. Cut the cone shaped piece off leaving just the top and set aside. Repeat with remaining cupcakes.

Fill each cup cake with Homemade Marshmallow Fluff Filling. Using either a spoon or a large gallon size Ziploc bag fitted with a large cake tip. Cover the filling with the remaining cupcake top.

Repeat with remaining cupcakes.

Use glaze and frost each cupcake.

Use remaing Homemade Marshmallow Fluff in a large Ziploc bag fitted with a size 1 cake decorator tip to make 3 loops across the top of each cupcake. Allow the glaze to set if you like a hard chocolate shell.

Enjoy!