Mini Twinkie Cupcakes with Chocolate Buttercream Frosting


I saw a box of Twinkies in the grocery store a few weeks ago and I couldn’t remember the last time I had tried one (I think I may have been 8 years old).  Then an idea popped in my head to make my own Twinkies. After I got home that evening, I did a little research online and it turned out there are several homemade variations. I decided to make my own version and added a little spin by adding chocolate buttercream to the sweet treat.  The end result was quite tasty and they got the seal of approval from my official taste-tester, Robert, and the therapists at the clinic seemed to really like them as well. My only complaint is that the chocolate buttercream  overshadowed the fluffy filling, but that could easily be fixed by not icing these bad boys; perhaps dusting the cupcakes lightly with powdered sugar instead. Either way, I don’t think you can go wrong!

Mini Twinkie Cupcakes with Chocolate Buttercream Frosting

Printer-friendly version

Yield: 2 1/2 dozen

Ingredients:

For the Cupcakes:

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sour cream
  • 1 large egg plus 2 large egg yolks, at room temperature
  • 1 1/2 tsp pure vanilla extract

For the Filling:

  • 6 tbsp. unsalted butter, softened
  • 1 ½ cups confectioners’ sugar
  • ¾ cup Marshmallow Fluff
  • 1 ½ tbsp. plus 1 tsp. heavy cream

For the Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 cup unsweeted cocoa powder (my favorite is Ghiradelli)
  • 1 tsp pure vanilla extract
  • 1 Tbsp brewed coffee
  • 2-3 Tbsp heavy cream
  • Pinch of salt

Directions:

For the Cupcakes:

1. Adjust your oven rack to the middle position and preheat the oven to 350 degrees. Line mini muffin tins with mini cupcake liners.

2. In a bowl of a standing mixer, whisk together the flour, sugar, baking powder, and salt.

3. Add the butter, sour cream, egg yolks, and vanilla and beat until the the mixture is just combined (don’t over mix). Scrape down the sides with a spatula and hand mix to ensure the ingredients are fully incorporated.

4. Divide the batter evenly into the tins- I used about a 2/3 full scoop from my 2 oz ice cream scooper.

5. Bake until the cupcake tops are pale gold and a toothpick comes out clean, about 12-14 minutes.  Allow the cupcakes to cool for a few minutes and then transfer them to a wire baking rack to cool completely

For the Filling:

1. Place the butter and marshmallow creme in a bowl with a standing mixer. Mix with a whisk attachment on medium-high until light and fluffy.

2. Slow the mixer down to low speed and add the cream. Mix until incorporated

3. Gradually add the powdered sugar, 1/2 cup at a time until combined. Stop the mixer and scrape down the sides.

4. Transfer the filling to a pastry bag with a medium-sized round tip or a squeeze bottle.

5. Press the tip into the cooled cupcakes and squeeze a small amount of the filling into the cake.

For the Buttercream:

1. Place the butter in a bowl with a standing mixer. Whip on high speed until fluffy (about 2 minutes).

2. Slow the mixer down and add the cream, vanilla, and coffee. Mix well.

3. Add in the salt and mix. Gradually add the powdered sugar and cocoa powder, about 1/2 cup at a time and mix until well incorporated. Stop the mixer and scrape down the sides.

4. Transfer the icing to a pastry bag fitted with your icing tip of choice and decorate the cupcakes as desired.

5. Store the cupcakes in an airtight container.

Source: Cupcakes- Baking Illustrated; Filling- Annie’s Eats, Food and Wine; Frosting- Lolly’s Sweet Treats

About these ads

15 thoughts on “Mini Twinkie Cupcakes with Chocolate Buttercream Frosting

Thank you for visiting Lolly's Sweet & Savory Treats. I love to read your comments.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s