Yankee Doodle cupcakes and Hostess cupcakes are classic snack cakes. Both are made from a sponge like chocolate cake and filled with a sugar sweet vanilla filling. The real difference in these two classics is their toppings. Yankee doodles have just a dollop of filling piped from the center to the top, while the Hostess cupcake has a smooth chocolate ganache with easily recognizable frosting swirl.
Makes 24 cupcakes
Full time: 1 1/2 hours (includes cooling time)
For cake part:
2 cups sugar
1 2/3 cup flour
1 cup coffee, hot
1 cup baking coco powder
1 cup milk* you will actually need 1 cup minus 1 tsp
3/4 cup semi-sweet baking chocolate pieces (or chips)
1/2 cup vegetable oil
1 1/3 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 tsp white vinegar
1/2 tsp baking powder
2 cup powdered sugar
1/2 cup shortening, slightly melted
1/2 cup butter, slightly melted
2 tsp vanilla extract
12 oz. milk chocolate
1 cup heavy cream
1 tbsp butter
Preheat oven to 350'.
In a measuring cup pour vinegar, fill to the one cup line with milk and set aside. This is going to slightly sour the milk and get it ready for baking.
Next place baking chips in the bottom of a small bowl and add in hot coffee.
Let this sit for 5 minutes to melt the chocolate, then stir it really well to ensure it is completely melted.
Add oil and vanilla into the bowl and stir to incorporate. Set aside.
In the bottom of a large mixing bowl, beat eggs until yellow and fluffy.
Beat the coffee/chocolate mixture into the eggs.
Add remaining ingredients and mix until fully incorporated.
Line some cupcake pans with paper liners and fill them 2/3 of the way.
Bake in the oven for 18-22 minutes or until a toothpick inserted comes out clean.
Allow to cool in pan for a few minutes and then move to a cutting board or cooling rack to fully cool.
While these cool, we can make the filling for the cupcakes. If you are making the Hostess cupcake, reserve a small amount to decorate the tops of the cupcakes.
In a small bowl stir together vegetable shortening, butter, and vanilla until completely smooth.
Add in powdered sugar and stir well to fully incorporate.
Fill pastry bag or zip bag with filling and snip off the end.
Gently insert tip of bag into the cupcake and squeeze in the filling. Work gently so you do not break the cupcake, but so you get a nice full cupcake.
If your making a Yankee Doodle, make sure you leave a nice dollop on the top of the cupcake. For Hostess make sure you wipe the top clear.
For Yankee Doodles you can end here. For Hostess lets move on to the ganache topping.
In a heavy bottom sauce combine heavy cream and butter. Heat pan over medium high heat until butter is fully melted and mixture begins to steam. Make sure you stir constantly to prevent scorching.
Add in chocolate chips and continue to whisk until chips have melted evenly and mixture is smooth.
Dip top of cupcake into mixture and allow excess to drip off. Set cupcakes on cutting board to allow ganache to stiffen.
Once stiff, pipe a small amount of frosting in a swirl pattern across top of cupcake to create the signature look.
You have now made two classic cakes, easily in your kitchen which contain half the added fats and no preservative! Cheers.