Copy Cat Hostess Chocolate Cupcakes!

Delicious Copy Cat Hostess Chocolate Cupcakes Recipe! Make your favorite sweet snack at home with this great recipe.

Copy Cat Hostess Chocolate Cupcakes

A few days ago we shared with everyone the Homemade Twinkies we made. Today I am excited to share the Copy Cat Hostess Chocolate Cupcakes we made.

These were a lot of fun to make and taste amazing! I love the chocolate shell on the top of the cupcakes. It has kept the cupcakes so soft and moist even a couple of days later.

Copy Cat Hostess Chocolate Cupcakes

Cupcake

I used a box of chocolate cake mix to make the cupcakes. They are rich and chocolaty and were super easy to make. Just follow the box instructions for cupcakes.

Once my cupcakes had cooled from the oven I filled them with the yummy filling. I used the injector pen from the Norpro 3964 Cream Canoe Pan but you could also scoop out a chunk of chocolate and use a spoon to fill the cupcake with filling.

Once you have filled the cupcakes you can spoon on the chocolate topping.

I placed the cupcakes once they were coated with chocolate in the fridge overnight.

The chocolate hardens into a great shell and looks fantastic. I used an Icing Tip and Icing Bag to pipe the swirls onto the top. I used the filling icing for the swirls.

Filling ingredients:

Butter, room temperature

1 (8 ounces) package cream cheese, room temperature

5 cups confectioners’ sugar, sifted

1 (8 ounces) container frozen whipped topping, thawed

1 teaspoon vanilla extract

To make the filling, combine the room-temperature butter, cream cheese, and confectioners’ sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.

Chocolate Topping

6 tablespoons unsalted butter, softened

1 ½ cups semi-sweet chocolate chips

2 tablespoons light corn syrup

½ teaspoon vanilla

To make the frosting: In a medium, microwave-safe bowl, heat at 30-second intervals, stirring between each, until completely melted and glossy. Stir in the vanilla. Cover and chill for 20-30 minutes until thickened slightly. If you leave it in the fridge to long it will harden up. You can remelt the chocolate by putting it back in the microwave for 30-second intervals.

You can check out all of the recipes we have shared on the blog here -> Tammilee Tips Recipes.

Copy Cat Hostess Chocolate Cupcakes

How to make Copycat Hostess Chocolate Cupcakes at Home

Print Rate

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 12

Calories: 547kcal

Author: Tammilee Tips

Ingredients

Chocolate Cupcake Ingredients

• 1 Chocolate Cake Mix

Filling ingredients:

• ½ cup butter room temperature
• 8 oz cream cheese room temperature
• 5 cups confectioners sugar sifted
• 8 oz Frozen whipped topping thawed
• 1 teaspoon vanilla extract

Chocolate Topping

• 6 tablespoons unsalted butter softened
• 1 ½ cups semi-sweet chocolate chips
• 2 tablespoons light corn syrup
• ½ teaspoon vanilla

Instructions

Filling

• Combine the room-temperature butter, cream cheese, and confectioners’ sugar.
• Beat until smooth. Stir in the whipped topping and vanilla extract.

Chocolate Topping

• In a medium, microwave-safe bowl combine butter, chocolate chips, and corn syrup, heat at 30-second intervals, stirring between each, until completely melted and glossy.
• Stir in the vanilla.
• Cover and chill for 20-30 minutes until thickened slightly.
• If you leave it in the fridge to long it will harden up. You can remelt the chocolate by putting it back in the microwave for 30-second intervals.

Muffin Pan

Nutrition

Nutrition Facts

Copy Cat Hostess Chocolate Cupcakes

Amount Per Serving

Calories 547 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 18g113%

Cholesterol 61mg20%

Sodium 148mg6%

Potassium 174mg5%

Carbohydrates 70g23%

Fiber 2g8%

Sugar 64g71%

Protein 3g6%

Vitamin A 709IU14%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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