Free Flu Clinic Oct 28, 9:00 AM to Noon, Placentino Cafetorium
** Hopkinton 12 - Holliston 8 **
Alice in Wonderland tickets Thurs 6pm; Sat 1 & 4PM
Kamala classes in ZentangleĀ® and Art Journaling and SoulCollageĀ®
Alice in Wonderland tickets now on sale now at Prana: 429-3470

Move Over Hostess

by Sarah R. Commerford
November 29, 2010

Move Over Hostess

While out grocery shopping last week, I spied an issue of Cook's Country Best Country Recipes on display at the register. So what, right? Wrong. So, so wrong. Winking at me from the cover of the magazine was a dazzling, yet nostalgic photograph of what I instantly recognized as Hostess Cupcakes. There was absolutely NO mistaking the velvety chocolate crumb, creamy white filling and...wait for it...the curlicue icing across the top of the frosted confections.

Obviously, I wasn't in my right mind because I didn't buy the magazine, but a week later, those Hostess-like-cupcakes were still stalking me. I could have just gone out and bought a pack of actual Hostess Cupcakes, but with all due respect to Hostess, the last few times I've had a Yodel, Ring-Ding, Cupcake or Twinkie, I was definitely not transported back to my childhood.

Now, I know times have changed since I was a kid and dinosaurs roamed the earth, but what I remembered as delicious little cream-filled cakes wrapped in crinkly cellophane, tasted artificial and worst of all, the consistency of the filling was simultaneously slimy and gritty. I knew then and there that I had to replicate the heavenly-kid-awesomeness that I so craved.

 

Chocolate Cream Cupcakes (Adapted from Cook's Country Best Country Recipes)
(Makes 12 Cupcakes)

Cupcakes
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup boiling water
1/3 cup cocoa powder (I used Dutch Process)
1/3 cup semisweet chocolate chips
1 Tbsp. instant espresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tsp. Madagascar vanilla

Filling
½ cup heavy whipping cream
2 Tbsp. confectioners’ sugar
½ tsp. vanilla extract

 1. Make Batter Adjust oven rack to middle position and heat oven to 325F. Grease and flour a 12 cup muffin tin, or use paper/foil liners. Combine flour, baking soda, and salt in a bowl. In the bowl of an electric mixer whisk water, cocoa, chocolate chips, and espresso until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached; 18-20 minutes. Cool cupcakes in tin 10 minutes, then turn them out onto wire rack and cool completely.


2. Prepare Filling In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff.

3. Assemble Cupcakes Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. As demonstrated in photos, cut cone from top of each cupcake and fill with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using a pastry bag, pipe curlicues across glazed cupcakes.

4. Piping In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioners’ sugar to make a fairly stiff, smooth icing. Fill a piping bag fitted with a small tip. Pipe a curlicue design on top of each cupcake. Refrigerate until icing has hardened.

 

E-mail This Article

Comments (2)

Sounds luscious. Can you please give the measurements for the glaze and the piping ingredients?

- Bea | 12/2/10 7:30 PM

Sarah!! You never fail to make me drool! Love your work, my friend!

- Kate Lamontagne | 12/1/10 10:06 AM

Advertisement

Advertisement

Recent Articles by Sarah R. Commerford:

Keep A Good House Part 1

This is a true ghost story, with authentic, historical facts....and some fiction in between, because ghosts aren't all that talkative Call me a ghost, call me a presence, call me what you will. I have been the lady of this house since my husband, Austin, built it for us in 1847, and that's the way it's going to stay..

Continue ...

A Better Place

In Ella's eulogy, the minister said she was in a better place.

7

Continue ...

Just For Good Measure

During her frequent and unpredictable bouts of rage, she reclaimed herself by cooking. No one in our family knew the source of her torment; back then, we simply called her inky moods, "The Jangles," as if they were something melodious to be hummed.

1

Continue ...

Keep a Good House

(Photographs by Sarah Commerford, All Rights Reserved, 2016) This morning, two people with practiced, well-meaning smiles knocked on my door, and it was all I could do to get past the cats to let them in. They said they were Social Workers.

2

Continue ...

Winter around the Lake

All of these were taken with my iphone6

3

Continue ...

Advertisement

Recent Articles in Dining:

Donate to the Newcomers for Thanksgiving Baskets

by Press Release

Continue ...

Holliston Historical Society's OKTOBERFEST 2017

by Patricia Pereira

As is the tradition for this event, the featured entertainment is the Double Eagle Oktoberfest Band. This lively band has performed all over the East Coast and Canada and will get you laughing, singing and dancing a polka before the evening is done...

1

Continue ...

Mt. Hollis Family Style Pork Dinner

by Matt Bowie

Continue ...

Understanding the risks associated with contaminants in our environment

by Press Release

Researchers at Boston University are working with a group of Holliston residents to understand the risks associated with contaminants in our environment, including drinking water. We are currently recruiting participants for a small, short study to measure chemicals using children's naturally shed teeth.

Continue ...

Holliston Parks & Recreation is offering the opportunity for Parents to enjoy a night out Parents Night Out

by Kristen Hedrick

Continue ...

Advertisement