Chocolate-Espresso Twinkies and Hostess-Style Cupcakes Recipe

Name: Chocolate-Espresso Twinkies and Hostess-Style Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; Twinkie-style canoe pan for Twinkies or a muffin pan for Hostess-style cupcakes; 1 1/4 cups cake flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 10 tablespoons unsalted butter, softened; 1 1/2 cups sugar; 3 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1/2 cup strong coffee; 8 ounces cream cheese; 3 tablespoons heavy cream; 1/2 teaspoon vanilla extract; 2 cups confectioners' sugar, sifted; 1 tablespoon ground espresso beans; 1 1/2 cups finely chopped bittersweet chocolate; 1/2 cup heavy cream; White chocolate, optional

Servings: persons

Nonstick cooking spray
Twinkie-style canoe pan for Twinkies or a muffin pan for Hostess-style cupcakes
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup strong coffee
8 ounces cream cheese
3 tablespoons heavy cream
1/2 teaspoon vanilla extract
2 cups confectioners' sugar, sifted
1 tablespoon ground espresso beans
1 1/2 cups finely chopped bittersweet chocolate
1/2 cup heavy cream
White chocolate, optional

1
Place a rack in the middle of the oven and preheat the oven to 350 degrees.
2
Grease a canoe pan or muffin pan with cooking spray.
3
In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt 3 times.
4
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 15 seconds, until combined.
5
On low speed, add the eggs, one at a time, mixing until each is incorporated.
6
Beat on high speed until light and fluffy, about 6 minutes.
7
On the lowest speed, beat in 1/3 of the flour mixture.
8
Beat in the buttermilk and vanilla, then another 1/3 of the flour mixture.
9
Add the coffee, then the remaining flour.
10
Fill each mold halfway with batter and bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cake comes out clean.
11
Cool in the pan for 30 minutes.
12
Loosen the cakes from the edges with a sharp knife.
13
Invert the pan and gently tap the bottom to release.
14
Cool the cakes completely -- Twinkies top-side down and cupcakes top-side up -- on a wire rack.

2237

kcal

Calories

123

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Nonstick cooking spray, Twinkie-style canoe pan for Twinkies or a muffin pan for Hostess-style cupcakes, 1 1/4 cups cake flour, 1/2 cup unsweetened cocoa powder, and more.

Yes, Chocolate-Espresso Twinkies and Hostess-Style Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Espresso Twinkies and Hostess-Style Cupcakes

How did you like this recipe?

Frequently Asked Questions