These are only faux Hostess cupcakes in an aesthetic sense, I have never tried a real Hostess cupcake so would not really be qualified to replicate one. Also I fancied coffee cake today and as I love the chocolate, coffee comb I decided coffee cupcakes with chocolate ganache and white chocolate handwritten piping would do very nicely thank you very much.
The idea is from the fabulous Martha Stewart's Cupcakes by Martha Stewart, a book packed full of great ideas and yummy recipes.
The cupcake recipe I used however is from The Crabapple Bakery Cupcake Cookbook by Jennifer Graham. It a great book and a brilliant recipe, the cake has a great coffee flavour and a lovely moist and light texture. I omitted the walnuts and halved the recipe, I ended up with nine large cupcakes.
Afternoon Tea Coffee & Walnut Cupcakes Recipe
The Crabapple Bakery Cupcake Cookbook by Jennifer Graham
11/2 cups self-raising flour
1tsp baking powder
200g softened butter
1 cup caster sugar
2 tsp vanilla extract
2 tbsp instant coffee granules
1/4 cup boiling water
11/2 cups chopped walnuts
Preheat oven to 170C. Line two 12-hole muffin trays with cupcake papers.
Sift together the flour and baking powder.
In a separate bowl, cream the butter for two minutes. Add half the caster sugar and beat for another 2 minutes. Add the remaining caster sugar and beat for a further 2 minutes or until the mixture is light and fluffy.
Add the eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla and beat until combined.
Add half the flour mixture to the creamed mixture and beat on a low speed until combined. Dissolve coffee in boiling water. Add to the cake mixture and beat until dissolved. Add the remaining flour and beat until well combined; do not over-beat as this will toughen the mixture. Fold in the chopped walnuts.
Spoon mixture into cupcake papers, filling each about three quarters full. Bake for 18-20 minutes or until a cake tester inserted in the centre comes out clean. Remove cupcakes from the tray immediately and cool on a wire rack for 30 minutes before frosting.
Recipe adapted from Martha Stewart's Cupcakes
2 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
Bring the cream to a simmer in a saucepan over a medium heat. Pour cream over the chocolate and stir until all the chocolate has melted. Use immediately.
Icing & Decorating
Dip each cupcake in the chocolate ganache, letting excess drip off; invert and let set for 30 minutes. Fill a small piping bag with cooled white chocolate and write messages on cupcakes, working left to right without stopping. I need a bit of practise I must say.
Mine said baby love, cupcake, I love you and bad ass.
I love you