Love Hostess Cupcakes? These cream filled chocolate cupcakes are the perfect Hostess cupcake copycat recipe. You'll never buy the commercial cupcakes again.
Course Dessert
Cuisine American
Keyword cream filled chocolate cupcakes
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 24Cupcakes
Calories 61kcal
Equipment
Icing Pipping Kit
1M Pipping Tip
3 (Writing Tip)
Ingredients
1cupof Flour
1teaspoonof Baking Soda
7tablespoonsof Cocoa Powder
¼a teaspoon of Salt
½a cup of Buttermilk
1cupof Sugar
2Eggs
⅓a cup of Vegetable Oil
1teaspoonof Vanilla
1bag of Milk Chocolate Chips
1can of Condensed Milk
116 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!
Notes
10 Weight Watchers SmartPoints on the Freestyle Program