I am very glad to be back because this was not only my first group, it was one of the main reasons I started blogging. You see, in order to participate in SRC, you need to have at least 100 recipes for people to browse. Then you can apply. When I applied there was a waiting list but I soon was accepted and have been blogging happily ever after. You can learn all about how to join us by going to the JOIN SRC page.
We are called the Secret Recipe Club because each month we are assigned to another blogger, secretly of course, and spend the month getting to know that blogger and perusing their recipes. On reveal day we all share a recipe that we found on our secret bloggers site and prepared. It is fun sharing your information and learning who got your blog and seeing what recipe they chose.
This month I was lucky enough to be assigned to Amy of The Fearless Homemaker. Amy is a crafter and a cook/baker who started her blog in 2010 as a way to chronicle all of her adventures. Amy lives in Tennessee with her husband, daughter and a rescue dog. She has 2 degrees and is currently working as a coordinator for an au pair program. I was a coordinator for a student exchange program so this is something that Amy and I have in common along with our love of food, reading and travel.
You should really check out her blog. She is an amazing person and has great recipe and craft ideas, many of which include photos of her adorable daughter. You can imagine how many recipes she has shared in 6 years. I was so impressed!! I ended up choosing by deciding to look for a dessert for a dinner party I was having. This narrowed it down to about 100 choices, LOL. I spent days looking through some marvelous recipes finally narrowing it down to Caramel Apple Cheesecake Bars, Raspberry and Chocolate Brownies, a Sugar and Spice Layer Cake and the recipe I finally settled upon Homemade Hostess Cupcakes.
While mine were not near as beautiful as Amy's, they were absolutely delicious.
Amy had warned that they would sink in the middle upon baking but this still worried me.
I decided to show you so you don't freak out.
Once they are completely cooled you pipe in the cream.
Top them with this lovely ganache and let it set up and harden.
Amy used leftover creme filling for her design.
I bought some cookie frosting for my design.
You can always just mix together some icing sugar and cream and make your own.
Thank you Amy. These cupcakes were delicious and a huge hit with my guests. While they are time intensive and a lot of steps they are relatively easy and can be made ahead of time.
Homemade Hostess Cupcakes
slightly adapted from The Fearless Homemaker
1 1/4 c. flour
2 t. baking soda
2 t. baking powder
pinch kosher salt
1 1/4 c. sugar
4 oz. baking chocolate, chopped
1 stick butter, cut into pieces
2 t. vanilla
Place sugar and 1 c. water into a saucepan over med high heat. Bring to a boil, stirring until sugar dissolves. Pour into the large bowl of a stand mixer fitted with the paddle attachment. Add the chocolate and butter. Let sit, stirring occasionally until melted and slightly cooled. Stir in the vanilla. Beat the eggs into the mixture and then gradually add the dry ingredients at low speed until combined. Batter will be very thick and sticky. Divide evenly into 24 muffin tins lined with cupcake papers, about 1/4 c. batter per cupcake.
Bake in a preheated 350* oven for 20-25 minutes, until a toothpick inserted in the center removes cleanly. Cupcakes will be sunken in the middle. Don't panic. Cool in the pan for 25 minutes, transfer to a cooling rack and let cool completely.
For Marshmallow Creme Filling
4 T. butter, room temperature
1 c. powdered sugar
2 t. vanilla
3 T. heavy cream
1 (7 oz) jar of Marshmallow Creme
In small bowl of stand mixer, fitted with whisk attachment, cream butter until light and fluffy. Gradually add the powdered sugar until combined. Add vanilla and heavy cream. Beat in the Marshmallow creme until until smooth, light and fluffy. Refrigerate until ready to use.
6 oz. bittersweet chocolate
1/2 c. heavy cream
1 T. butter
1/4 t. vanilla
Place chocolate in a stainless steel bowl. Heat cream and butter in a small saucepan until nearly boiling. Pour over chocolate and let set for 5 minutes. Whisk until smooth and glossy then whisk in the vanilla. Allow to cool before frosting while still remaining liquid and glossy.
Fill a pastry bag fitted with a small star tip, with the marshmallow cream. Insert the tip into the center of each cupcake and fill until it feels heavier and a little of the cream is visible at the top.
Spread ganache over each cupcake filling the indentation and covering flat over the cupcake with a knife. Refrigerate for at least 15 minutes or until ganache is hardened.
Using leftover marshmallow creme, store bought icing or homemade icing and a pastry bag fitted with a small piping tip, create a swirly design along the top of each cupcake. Store in refrigerator until ready to serve. Print Recipe