Most of us remember the hostess cupcakes – you know the chocolate ones with crème filling, chocolate frosting, and little squiggles on top. We have been considering developing a recipe for a gluten-free version, and we finally did it!
This recipe starts with a great, rich chocolate cupcake, filled with a sweet fluffy goodness and topped with a rich chocolate glaze – and don’t forget the squiggles! The filling is made with a little unflavored gelatin and some marshmallow crème, and for those of you who want to avoid corn syrup, we used a healthier version made with rice syrup. So, instead of buying a hostess cupcake, whip up a batch of these. They are amazingly simple, look pretty much like the hostess brand, and best of all, the taste is far superior to those packaged cupcakes with a shelf life of a hundred years. Sans gluten, of course! (My co-workers, who gobbled them up, were truly amazed that they were gluten-free.)
If you have a hankering for other childhood classic treats and with they too were gluten-free you can check out our Gluten-Free Snowball: http://thewhiskandthespoon.com/2015/09/the-long-road-gluten-free-snowballs/
Or our take on the cult classic Girl Scout Somoa which is out in our new gluten-free cookbook: http://thewhiskandthespoon.com/cookbook/
Read about the history of the Hostess Company: http://hostessbrands.com
Chocolate Cream-Filled Cupcakes
Ingredients – Cupcakes:
1/2 cup vegetable oil
3 ounces bittersweet chocolate, chopped
1/3 cup cocoa powder (Dutch-processed)
1/4 cup superfine ground rice flour
1/4 cup potato starch
2 Tbsp. Almond flour
2 Tbsp. tapioca flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. salt
4 eggs at room temperature
3/4 cup sugar
1/3 cup milk
Ingredients – Filling and Glaze:
1 tsp. unflavored gelatin
3 Tbsp. water
4 Tbsp. unsalted butter, softened
3 Tbsp. unsalted butter
1 tsp. vanilla
Pinch of salt
1 1/4 cup marshmallow crème (for organic, non-GMO marshmallow crème, use Suzanne’s Ricemellow Crème)
1/2 cup organic semisweet chocolate chips
For the cupcakes:
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Microwave oil, chocolate and cocoa powder together in bowl at 50 percent power, stirring often, for 2 minutes or until chocolate is melted. Whisk until smooth and allow to cool slightly. In separate bowl, whisk flours/starches, baking powder, baking soda, xanthan gum, and salt together.
In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour mixture and thoroughly combine.
Portion batter evenly into prepared muffin cups. Bake 16-18 minutes, until toothpick inserted in center comes out clean, rotating pan halfway through baking time. Let cupcakes cool completely, about 1 hour.
For the filling and glaze:
Sprinkle gelatin over water in large microwave-safe bowl. Let sit about 5 minutes. Microwave until mixture bubbles around edges and gelatin dissolves, about 30 seconds. Whisk in softened butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes. Whisk in marshmallow crème until smooth. Refrigerate until set, about 30 minutes.
Transfer 1/3 cup of filling into pastry bag with small plain tip (or zipper-lock bag, trim corner of bag before piping). Reserve remaining mixture for filling cupcakes. Microwave chocolate and 3 tablespoons butter in bowl at 50 percent power until melted, about 45 seconds. Stir until smooth, then let cool about 10 minutes.
Cut a cone-shaped piece from the center of each cupcake and fill with 1 tablespoon of filling. Cut off the tip of the cone and replace the top on cupcakes and press lightly to adhere. Frost each cupcake with 2 teaspoons cooled glaze and let sit for 10 minutes. Then pipe curlicues across top of each cupcake with filling in the pastry bag.