Whole Wheat Hostess Cupcakes filled with Homemade Marshmallow Creme.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!
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, oil, eggs and vanilla.
Mix on medium-low. When it looks like this keep mixing.
Batter ready to fill.
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 the Homemade Marshmallow Creme. 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.
Who can pass on Chocolate and Marshmallow Fluff? Not me!
Whole Wheat Hostess Cupcakes
Whole Wheat Hostess Cupcakes filled with Homemade Marshmallow Creme. So delicious and worth it to make.Prep time: PT20M
Cook time: PT20M
Total time: PT1H
Yield: 24 Servings
Calories per serving: 209Ingredients
Fat per serving: 11
Fat per serving: 11
- 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 Oil, Coconut Oil (Melted) Or Any Preferred Oil
- 4 whole Eggs, Beaten
- 1 teaspoon Vanilla
- 1 cup Hot Coffee
- 1 recipe Homemade Marshmallow Fluff
- 1 cups Chocolate Chips (Good Quality)
- 4 tablespoons Butter, Softened
- 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.
- To Assemble: 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 remaining 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.