Hostess Cupcake Hearts
Ingredients
Chocolate Cake
- 2 large eggs room temperature
- 1 cup granulated sugar 198g
- 1.5 teaspoons vanilla bean paste or extract
- 0.25 cup vegetable oil 50g
- 1 cup all-purpose flour 120g
- 0.25 cup unsweetened cocoa powder 21g, black cocoa preferred
- 1.25 teaspoons baking powder
- 0.75 teaspoon salt
- 0.67 cup whole milk 151g
- 0.33 cup milk chocolate 57g
- 2 tablespoons unsalted butter 28g
- 0.25 teaspoon espresso powder makes the cake rich in flavor
Marshmallow Filling
- 1 cup marshmallow fluff or marshmallow crème 128g
- 0.5 cup vegetable shortening
- 0.5 cup confectioners' sugar sifted
- 1 teaspoon vanilla bean paste
- 0.125 teaspoon salt
Chocolate Ganache
- 0.25 cup heavy cream 57g
- 0.33 cup semisweet chocolate 57g
Decorative Icing
- 3 tablespoons prepared marshmallow filling
- 1 teaspoon heavy cream
Method
Chocolate Cake
- Preheat oven to 350°F (175°C). Lightly grease two 6-cup heart-shaped silicone molds and place them on sturdy baking sheets for stability.
- In a large bowl, whisk the eggs, vanilla, and granulated sugar until pale and slightly thickened. Whisk in the vegetable oil until smooth.
- In a separate bowl, sift together the flour, black cocoa, baking powder, and salt.
- In a small saucepan or microwaveable glass bowl, heat the milk, chocolate, butter, and espresso powder over low heat, stirring until melted and smooth. Remove from heat and let cool slightly.
- Add the dry ingredients to the egg mixture in two additions, alternating with the warm chocolate milk mixture. Stir just until fully combined and smooth.
- Pour the batter evenly into the heart cavities, filling each about two-thirds full.
- Bake for 14–18 minutes, until the centers spring back lightly when touched.
- Cool in the mold for ten minutes. Gently remove cakes.
Marshmallow Filling
- In a mixing bowl, beat the marshmallow fluff and shortening until smooth and fluffy. Add the confectioners' sugar, vanilla, and salt. Beat 3–4 minutes until light, creamy, and pipeable.
- Add almost all of the filling except 3 tablespoons to a piping bag fitted with a star tip. Mix the remaining amount with one tablespoon of milk or cream and add to another piping bag fitted with a tiny round writing tip.
- Pipe a small amount of filling from the bag with the star tip into the back center of each heart and place on a parchment lined tray. Chill while you make the ganache.
Chocolate Ganache
- Heat the cream until steaming but not boiling. Pour over the chocolate and let sit for 2 minutes, then stir until smooth and glossy.
- Spoon or pour ganache over the chilled heart cakes, allowing it to drip naturally over the edges. Chill until set.
- Mix the reserved filling with heavy cream and pipe the classic swirl across the hearts. Serve or refrigerate for up to three days.
Notes
Can be made up to 2 days in advance and stored covered in the refrigerator; add decorative icing swirl the day of serving for the cleanest look. Dutch-process cocoa can be used instead of black cocoa for a slightly lighter flavor. Recipe uses a 6-cup heart-shaped silicone mold. Can alternatively bake in an 8-inch round pan and cut out heart shapes using a cookie cutter. Vegetable shortening is essential for achieving the classic stable, fluffy texture of traditional Hostess-style creme fillings. Store finished cakes in an airtight container in the refrigerator for up to 3 days; let sit at room temperature for about 10 minutes before serving. Can freeze assembled cakes (without ganache or icing swirl) for up to 1 month; thaw overnight in the refrigerator, then coat and decorate before serving. Batter can also be baked in standard cupcake liners for 16–18 minutes and finished using the same marshmallow filling and ganache.
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