The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Faux-tess Cupcakes

MANNA's picture

Faux-tess Cupcakes



-----------------dry stuff--------------------

240 / 2 C AP-Flour

85 / 1 C Coco Powder

8 / 1-1/2 tsp Baking Soda

2 / 1/2 tsp Salt

-----------------wet stuff---------------------

353 / 1-1/2 C Buttermilk

8 / 1 tsp vanilla

-----------------creamy stuff---------------

115 / 1 stick Butter, unsalted

305 / 1-1/2 C Sugar

----------------eggie stuff-----------------

150 / 3 Lg eggs

---------------technical stuff-------------

Combine dry in its own bowl

combine wet in its own bowl

crack eggs and scramble in its own bowl

Cut butter into 1/4 inch cubes and place in bowl of stand mixer fitted with beater

Set oven to 350 degrees f, Now STOP!

Walk away. Yes, walk away. while your oven heats let everything come to room temp. 30 min no less! Sure, your oven is super and heats up in 10 min. That's the air in the oven not the oven itself. Open the door and let all that warm air out with no retained heat and that burner will work overtime and your cake will fall flat. Plus cold ingredients don't make good cake. Everything must be warm to hold that air and not overwork the batter.

Now, creme the butter to the consistency of mayonnaise

add the sugar and creme it. Really creme it like for 3 - 5 good minutes. if you dont do this your cake will be grainy and have poor structure causing streaks and possibly falling. The butter/sugar should come together and get fluffy and white-ish

add the eggs in 3 parts mixing only enough to just incorporate

now add the dry and wet starting with the dry and alternating with the wet and ending with dry. So, dry in 3 parts and wet in two parts. Mix just enough to incorporate

use a #16 disher to fill 24 cupcake wrappers in a cupcake tray.

Bake for 15 - 18 min intill a toothpick inserted comes out clean.

Let cool for 10 - 15 min then remove from tray

Let cool completely, about 2 - hours


112 / 1 stick Butter, unsalted, softened

340 / 3 C Confectionery Sugar (ultra-fine sugar is better) SIFTED

3 - 4 tbsp milk


creme butter and sugar.   I mean really creme it, like 3 - 5 minutes.

Add milk intill it reaches desired consistency. Nice and fluffy not runny.

Let this sit for the two hours the cupcakes are cooling to hydrate the sugar. It gives a better flavor and mouthfeel.

Then reserve some filling for the decoration on top.

Pump these beauties full of creme. Use a piping bag and large round tip or a cookie press with filling attachment.



120 / 1/2 C Heavy Creme

25 / 1 tbsp Light corn syrup

170 / 1 Cup Milk Chocolate Chips


Melt together over double boiler intill smooth

dip tops of cupcakes and set to dry for an hour before decorating


Pipe reserved filling onto tops of cupcakes in a swirl. You can thin this out a little to stretch the filling and give flatter swirls like the original ones.

Try not to eat them all in one sitting.






Floydm's picture

Cute!  Do they taste Hostess-ish?

MANNA's picture

They are close. If you need a hostess fix this will satisfy it.

golgi70's picture

I only ask because you were doin the Bouchon recipes and I went to the bakery a few weeks ago and they were selling their version of this.  I opted out at 5 bucks and went with the faux Ho-Ho which was really good. 

They look great.  As a pastry chef I'm always sad to say the Hostess chocolate cupcake is friggin delish.  Maybe its my childhood that makes me feel this way.  Or maybe that little cake made with terrible ingredients is good. 

If you report back to Floyds question with a yes I'm not gonna be able to resist making these soon

I'm guessing this is a more decadent and finer version looking over the recipe.  I'd guess the real deal is an egg foam cake not creamed butter and the filling is probably just egg whites, sugar, and vanilla.  

Anyway I'm full from dinner yet still envious of your snacks

Nice Bake


MANNA's picture

These are not in the Bouchon book. I actually got these out of a seasonal cookbook. They are really close. Not exact because we use better ingredients. Hostess loved using hydrolyzed animal fat. Hydrogenated lard is super cheap and shelf-stable, they loved it. It was like the third or fourth ingredient on most of their stuff. If you want a fix you will not regret making these. You may have some regret after eating them. I had two with my morning coffee. Sitting in the fridge overnight made them that little bit gooey/sticky. I will be returning to the Bouchon book next weekend. I plan on making some eclairs.

isand66's picture

Yum!  Send some on over!  These look perfectly evil :)

MANNA's picture

There are none left. With so many people having fond memories of hostess as kids, when these were done people came out of the woodwork to take some home.

dabrownman's picture

make these ......then walk away for 30 minutes....and then eat them all 3 minutes!

MANNA's picture

Its one of those situations where your thoroughly disgusted with yourself but you just don't care.