raspberry 'hostess' cupcakes

Created in the early 1900's but made iconic with the creamy filling and white squiggle in the 1950's, the Hostess CupCake carries with it feelings of nostalgia and comfort. With that feeling in mind, I created my own (slightly more grown-up) version.  This take on the Hostess classic includes a sour cream chocolate cake, raspberry filling, and a dark chocolate ganache. 

Chocolate Cake

recipe from Della Fawcett 

3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water

Cream together butter and sugar.

Add the eggs, one at a time.  

Mix in vanilla.

Combine flour, cocoa, baking soda and salt in a separate bowl. 

Add the dry mixture to the butter and egg mixture, alternating with the sour cream.

Mix in the boiling water.

Portion the batter into paper-lined muffin tin, filling only 2/3 full. 

Bake at 350'F for 12-15 minutes or until a toothpick inserted into the middle comes out clean. 

Let cool to room temperature

Cream Filling

1/2 cup butter, softened

2 cups powdered sugar 

juice of 1/2 lemon 

1/4 cup raspberry jam

1/8 teaspoon salt.

Cream together butter, sugar, and salt.  

Add lemon juice and jam and mix until well combined.

 You may want to adjust by adding more powdered sugar or a few teaspoons of milk. 

Chocolate Ganache

1- 12oz bag chocolate chips

 (I used 60% cacao Ghirardelli chocolate)

1/2 cup heavy cream

Heat together chocolate and cream until just melted, stirring to help melt the chocolate pieces. 

Drizzle 

1/2 cup powdered sugar

1-2 tablespoons milk 

2 drops red food coloring

Mix together until smooth. 

Adjust consistency as needed by adding more sugar or milk.

Assembly

With a pastry tip (I used a #4 round) in a pastry bag, fill bag with cream filling. 

Holding the cupcake in one hand, insert the tip into the top of the cupcake, until you are close to the middle.  

Squeeze cream gently while holding the cupcake to monitor it's fill level.  You will feel the cupcake expanding in your hand, but you don't want to put so much cream in that the cake explodes!  

With a butter or palatte knife, scrape away excess filling from the top of the cupcake.

Top with ganache and gently spread to the edges. 

Once chocolate is cooled, squiggle on the design of your choice!