Cream Filled Chocolate Cupcakes
Love Hostess Cupcakes? These cream filled chocolate cupcakes are the perfect Hostess cupcake copycat recipe. You’ll never buy the commercial cupcakes again.
Hostess cupcakes were amazing when I was young. It was a special lunch box treat. However, as I grew up, the taste is still good but simply not as tasty as homemade cupcakes. Now I get the cupcakes I love with the fresh taste of homemade cupcakes.
What to Serve with Cream Filled Chocolate Cupcakes
Dessert is great every night of the week. Before serving these cupcakes, be sure to make these ideas for dinner:
- Homemade Zucchini Lasagna
- Instant Pot Macaroni and Cheese
- Crockpot Whole Chicken
- Alice Springs Chicken Recipe
Variations to Copycat Hostess Cupcakes
You change these cupcakes by adding:
- Extracts: Add different flavored extracts to give these cupcakes new flavors
- Filling: CHange the creamy filling to a different flavor.
Ingredients in Cream Filled Chocolate Cupcakes
- Flour
- Baking Soda
- Cocoa Powder
- Salt
- Buttermilk
- Sugar
- Eggs
- Vegetable Oil
- Vanilla
- Milk Chocolate Chips
- Condensed Milk
- Cool Whip
- White Icing
- Icing Pipping Kit
- 1M Pipping Tip
- 3 (Writing Tip)
How to Make Copycat Hostess Cupcakes
Preheat your oven to 375 degrees.
Line a cupcake tine with cupcake liners.
Sift together you flour, baking soda, cocoa, and salt. Set aside.
Cream together your sugar, eggs, and vegetable oil.
Add in vanilla and buttermilk.
Slowly add your dry ingredients to your wet ingredients.
Mix until well combined.
Fill each liner ½ way with batter.
Bake for about 15 minutes, or until baked through.
Let cool.
Press a hole through the center of each cupcake, as shown.
Whip your cool whip gently until smooth, do not over beat.
Fill your pipping bag with cool whip and fill the center of each cupcake with cool whip as shown with 1M tip.
Next place your chocolate chips and condensed milk into a microwave safe bowl.
Microwave in 30 second intervals and stir each time, until well melted and smooth.
Dip the top of each cupcake into the chocolate and set aside to harden. (You maybe need to spread chocolate over the hole in the center.
Once, chocolate is hardened, fill your pipping bag with icing and decorate the top of each cupcake, as shown with writing tip.
Serve and enjoy!
Cream Filled Chocolate Cupcakes
Ingredients
- 1 cup of Flour
- 1 teaspoon of Baking Soda
- 7 tablespoons of Cocoa Powder
- ¼ a teaspoon of Salt
- ½ a cup of Buttermilk
- 1 cup of Sugar
- 2 Eggs
- ⅓ a cup of Vegetable Oil
- 1 teaspoon of Vanilla
- 1 bag of Milk Chocolate Chips
- 1 can of Condensed Milk
- 1 16 oz. tube of Cool Whip
- White Icing
Instructions
- Preheat your oven to 375 degrees.
- Line a cupcake tine with cupcake liners.
- Sift together you flour, baking soda, cocoa, and salt. Set aside.
- Cream together your sugar, eggs, and vegetable oil.
- Add in vanilla and buttermilk.
- Slowly add your dry ingredients to your wet ingredients.
- Mix until well combined.
- Fill each liner ½ way with batter.
- Bake for about 15 minutes, or until baked through.
- Let cool.
- Press a whole through the center of each cupcake, as shown.
- Whip your cool whip gently until smooth, do not over beat.
- Fill your pipping bag with cool whip and fill the center of each cupcake with cool whip as shown with 1M tip.
- Next place your chocolate chips and condensed milk into a microwave safe bowl.
- Microwave in 30 second intervals and stir each time, until well melted and smooth.
- Dip the top of each cupcake into the chocolate and set aside to harden. (You maybe need to spread chocolate over the hole in the center.
- Once, chocolate is hardened, fill your pipping bag with icing and decorate the top of each cupcake, as shown with writing tip.
- Serve and enjoy!
