I used a yellow cake mix with this filling, subbing half the shortening with unsalted butter. I glazed the top with a thin buttercream (more milk, less sugar, no meringue powder, etc.) and then decorated with easter sprinkles and pastel sugars. Chose jumbo baking cups, which made for a sinful, generous portion. Everyone loved 'em! Thank you!
Kris, you are an evil woman. :) I'm not sure I should thank you, but I will. These are the most fantastic cupcakes I've ever had. And yes.... *exactly* like Hostess cream filled cupcakes. I did have some store bought icing in the fridge that needed to be used, but that's the only substitution I made. DH was standing by the counter with a plate in his hand waiting patiently before they were even frosted. But he knows the rules...."No photo, No eating". :) Thanks so much for a wonderful trip down memory lane. Made for Spring PAC 2009. UPDATE: Sept 24/09 - Made again. I used your buttercream frosting this time around, and it is the *best*. I made half the recipe and added 4 tbsp of cocoa. I love that it's not overly sweet, unlike store bought. I'm taking half of them over to the neighbours tonight. They're going to hate me. lol Thanks again Kris. It truly doesn't get any better than this.
Very good cupcake recipe. This recipe takes some time so be prepared especially if you are using the icing recipe as well. It is very well worth the effort especially for a special occasion. I am thinking of trying to add some candy to the filling mixture next time. Like make a mint version of this with the icing and then put an andes mint in the filling section. *TIP* If you want alot of icing in the center and or if you do not have a piping bag and star tip you can use a melon baller and press an indent in the top center of the cupcake then scoop out a perfect circle (save your circles) then fill with the filling and add the top back on and then cover with icing. Works Great* I followed this almost to the exact specifications but accidentally added a little more liquid (coffee) so I threw in 1/2 cup of all purpose flour and the cupcakes were delicious and moist. I also added about 1/2 tsp of coconut extract to my filling as I felt it didnt carry much flavor at that point (but did taste great after sitting in fridge a while). I also added 1/2 tsp more of butter flavoring to the buttercream also. I will say that there were two things that I noticed about the filling. 1. It seemed slightly grainy in texture (nothing terrible but I noticed it) so next time I will use an extra fine granulated sugar if I have it on hand (if not it's still great and barely noticeable). 2. I noticed that the filling would have clumps of the paste (aka filling mixture) in it when I would bite into the cupcake (I am not sure if it was something I did but just be sure to mix it up well) I will be paying closer attention that detail next time. Other than that I am happy to report that my 4 kids and hubby loved the cupcakes. My DH said the icing was a little too sweet for him but he said he use to be able to gobble it down as a kid lol. Thank you KrisGoodNews for sharing this great cupcake recipe. The filling really does taste like a Hostess cupcake especially after sitting in the fridge I think :) PS. The icing holds up great and hardens outside but stays soft inside when cold :) I'd say they'd freeze well but haven't tried it yet!
If I could leave 10 stars for this one, I would!!! These were FABULOUS!!!! I used the coffee as suggested and used store bought frosting because I was in a hurry to try these....but they were wonderful and I will surely be making them again. I really love the filling....I thought it would end up tasting like frosting but it's very light just like the filling for the store bought version. I just piped the remaining filling on top to create a swirly design. GREAT JOB...thanks for posting!!!
These were great! I did try the coffee but only half the amount as I was reluctant of how it might taste. Next time I will try the entire amount as it did enhance the flavor. I went by the recipe but I think I will try a ganache icing, that will look more like the bought ones. Great and I think much less expensive than the 40 cents each you pay
These are super awesome! I made them for my daughter's 9th birthday party. Everyone loved them- kids and adults too. They taste alot like devil dogs only better. The filling makes the whole recipe.
Thank you! I was not able to taste these as I am gluten free but they were given as a gift and shared with guests of the given so they must be good. I made the cupcakes in large muffin tins with liners the day before frosting them and filled with the filling after cool then wrapped each individually in plastic wrap and put in the refrigerator over night & frosted the next day. It was easier that way and it let the filling sit in the cupcakes in the refrigerator which a reviewer said made them better so I would do it in a similar way if making them again. I made these with a different moist devils food cake mix. Instant coffee made up and canola oil. For the filling I used homogenized milk, a gluten free flour mix (rice flour & tapioca starch) as that is all I had but it did get a bit thick but I may not have measured precisely as I don't use measuring cups, halal vanilla bean paste, plus the rest of the ingredients call for. I used store bought buttercream frosting out of ease and ingredients on hand. I did not have a frosting bag so I cut a small hole in the corner of a ziplock freezer bag (thicker plastic) and it worked pretty well. I sliced a small cut into the tops with a knife and pushed the corner of the bag in. Many of the muffins did crack but it was my first time and I may have squeezed to much in, the frosting covered the cracks anyway. I loved the reduction in heat method as they came out way better than usual, not forming pointed cracked tops. I will use that method again for sure and maybe make this recipe again.