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Hostess Mint Chocolate Cupcakes copycat recipe by Todd Wilbur
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Hostess Mint Chocolate CupCakes


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Recently, Hostess released a new “limited-edition” mint chocolate version of the brand’s famous CupCakes, with mint creamy filling and mint frosting on top. I had already hacked the well-known chocolate CupCakes from Hostess for Step-by-Step, so the cake recipe and the white icing on top was already done. I reworked the filling and the frosting with delicious mint flavor and proper green hue, and put it all together in this new hack that’s a twist on an old favorite.

As with the chocolate CupCakes clone, the frosting is designed to be runny so that you can dip the cupcakes in it. This will produce a smooth frosting that, when dry, looks just like the real thing. Most likely you’ll need a couple coats of frosting. The first coat is a crumb layer that locks in the chocolate cake crumbs so that the second layer finishes clean and smooth. If you find that you’re losing too many crumbs in the frosting bowl when dipping the cupcakes, you may want to spread on your first layer with a butter knife.

Before baking be sure to grease your muffin cups well so that cupcakes come out clean. And you'll need a piping bag or pastry gun with a medium tip to fill the cupcakes and a small tip to add the seven loops of white icing on top. No proper clone of this famous product would be right without that final step.

Check out my clone recipes for Hostess Twiinkies and Powdered Donettes

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Cake
  • 2 ounces (2/3 cup) unsweetened cocoa
  • 1 cup hot water
  • 6 ounces (1 cup plus 3 tablespoons) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons vegetable oil
  • Shortening (for greasing muffin cups)
Creme Filling
  • 1/2 teaspoon water
  • 1/2 teaspoon mint extract
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 7-ounce jar marshmallow creme
  • 1/2 cup shortening
  • 2 ounces (1/2 cup) powdered sugar
  • 10 drops green food coloring
Mint Frosting
  • 1/2 cup (1 stick) unsalted butter, melted
  • 6 ounces (1 1/2 cups) powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1/4 teaspoon salt
  • 5 drops green food coloring
White Icing
  • 4 1/2 ounces (1 1/2 cups) powdered sugar
  • 2 tablespoons shortening
  • 1 tablespoon plus 1 teaspoon whole milk
  • 1/2 teaspoon vanilla extract
  • Do This
    • Restaurant/Brand
      Hostess
    • Instructions
      1. Preheat your oven to 350 degrees F.

      2. Spray 12 cups of a standard-size muffin pan with non-stick spray or rub them with vegetable shortening, then add a circle of parchment paper to the bottom of each cup to help them release.

      3. Make the cakes by pouring the hot water over the cocoa in a medium bowl. Use a whisk to mix until smooth, then set the cocoa aside to cool.

      4. Combine the flour, baking soda and salt in another medium bowl.

      5. Use an electric mixer on medium speed to mix the eggs with the sugar and vanilla in a large bowl for 1 minute. Mix in the oil.

      6. Add the cocoa to the wet ingredients and mix well with an electric mixer on high speed. Add the flour mixture and mix until smooth. Pour ⅓ cup of batter into each cup (fill about ¾ up) and bake for 18 to 22 minutes or until cooked through. Cool.

      7. While the cupcakes cool, make the mint crème filling by combining the water, mint, vanilla and salt in a small bowl. Stir until most of the salt is dissolved. Mix the marshmallow crème, shortening and powdered sugar together in a large bowl using an electric mixer on high speed. Add the salt solution and mix for 1 minute. Set aside.

      8. Make the frosting by combining the melted butter, powdered sugar, cream, vanilla, mint, and salt in a medium bowl with an electric mixer on high speed. Mix in the green food coloring. Let the frosting sit to cool until it is a medium consistency—not too runny, not too thick—that will stick to the cupcakes when they are dipped into it.

      9. Make the white icing by combining all the ingredients with an electric mixer in a medium bowl for 1 minute.

      10. When the cupcakes are cool load the mint filling into a piping bag or pastry gun with a medium round tip, and the white icing into a piping bag or pastry gun with a small round tip.

      11. If the cupcakes have a domed top, slice it off so that they are flat on top then use the blunt end of a skewer or the tip of a chopstick to poke down through the top of each cupcake and swirl it around inside to make some space for the filling. Pipe some filling into the center of each cupcake.

      12. Dip the filled cupcakes upside-down into the mint frosting so that just the tops are frosted. You may also use a butter knife to apply the first layer of frosting. Set the cupcakes aside to cool for about 10 minutes, then give each cupcake a second coat. Use a knife to smooth out the frosting if needed. If the frosting becomes too thick, microwave it on high for 10 to 15 seconds to loosen it up.

      13. When the frosting on top of the cupcakes is cool, pipe a line of 7 loops onto the top of each cupcake. Eat or use as bait for leprechauns within a few days, and store covered.

      Makes 12 cupcakes.
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