My Take on Hostess Cupcakes

Here are some chocolatey treats I made for a friend’s birthday lunch this upcoming weekend. Hope they like them…my family did! I mean…we had to try them to make sure they were good, right?

Beautiful on the outside and glorious on the inside! These cupcakes may be harmful to certain New Year’s Resolutions.




**For Christmas, my in-laws bought me this wonderful cupcake invention – The CupCake Genuis. The unique frame, with its silicon tips, form the spaces as the cupcakes bake. No more hollowing out a space, breaking them up, using injectors, or wasting baked cupcakes!  Plus, all the pieces are dishwasher safe for easy cleanup. To be honest, it had me at, “Dishwasher Safe”. 

This is my first time using this pan and I can honestly say that I LOVE IT!



  1. Preheat the oven to 350°F  and prepare the pan with cupcake liners.
  2. Make a batch of Chocolate Cupcakes, I used this recipe.
  3. Scoop the batter evenly into the cupcake tray, filling the liner about 2/3 full. Place the top rack onto the cupcake pan, the silicone moulds will touch the batter a little bit.
  4. Bake for 15-17 minutes. After baking, gently remove the top piece of the Cupcake Genius, the silicone tips should remove nicely, with only a little bit of cake batter on them. Let cool for a minute before removing them from the pan and placing on a wire cooling rack. Re-fill the cupcake liners and fill another batch. The recipe I used made me exactly 33 cupcakes.
  5. Then, I whipped up a batch of  Frosting to fill the cupcake centers. I used Seven Minute Frosting, as my mom calls it. I call it boiled icing.
  6. Scoop half the filling into the piping bag and fill the centers of the cupcakes flush to the tops. Don’t overfill them or you will see a lump under the chocolate ganache topping. Refrigerate the remaining icing, I had about 1/4 of it leftover.
  7. Place the cupcakes into cupcake skirts or fancy wrappers before applying the next steps.
  8. Refrigerate the cupcakes while you’re preparing this Chocolate Ganache topping.
  9. Wait until the chocolate ganache cools down to room temperature, then dip the tops of the cupcakes in it, gently taping off the excess. Place them back in the refrigerate so the chocolate will settle.
  10. Prepare the same chocolate ganache recipe, but with white chocolate. Let it cool completely, fill a piping bag with a #2 tip and pipe on a design of your choice.

Store in an airtight container for up to 1 week.




8 Comments to “My Take on Hostess Cupcakes”

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  6. Those look absolutely amazing! You did a great job on these:-) That cupcake genious looks like a great gadget o have in the kitchen.

  7. These look absolutely amazing! You did an awesome job. That cupcake genious looks like a great gadget to have.

  8. Oh these look so yummy!!! Luv your blog!!! So much inspiration. Just created my own blog, got lots to learn!!


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