Copycat Hostess Cupcakes

Chocolate “Squiggle” Cupcakes Makes 12 cupcakes Cupcakes 1 recipe Little Devil’s Food Cakes (no frosting) Filling 1 tablespoon softened butter ¾ cup marshmallow creme Ganache Topping 4 ounces semi-sweet chocolate chips ¼ cup heavy cream, warmed in a saucepan Squiggle Topping ½ cup confectioners’ sugar Milk Directions: Prepare cupcakes according to recipe, using a ¼ cup of batter for each cupcake (you’ll have some batter leftover to make 2 extra cupcakes). For the filling, combine the marshmallow and butter in a stand mixer fitted with a whisk attachment. Whisk until well combined and transfer to a pastry bag fitted with a wide tip. When the cupcakes are completely cooled gently press the tip into the top of each cupcake. Gently squeeze to inject the cupcake with about 1 tablespoon of the filling. Set aside. For the ganache, place chocolate chips in a bowl and cover with warm cream. Allow to sit for 3 to 4 minutes and then whisk until melted and smooth. Spoon 2 teaspoons of the chocolate mixture over each cupcake and spread out using the back of a spoon to cover the top. Allow the ganache to cool and set for at least 10 minutes. Finally for the swiggles, whisk confectioners sugar with 2 to 3 tablespoons of milk. Drizzle or use a pastry bag with a thin tip to decorate the top of each cupcake. Nutrition Info Per Cupcake Calories: 247 Total Fat: 12 grams Saturated Fat: 7 grams Total Carbohydrate: 32 grams Sugars: 22 grams Protein: 3 grams Sodium: 107 milligrams Cholesterol: 71 milligrams Fiber: 1 gram