Fauxstess Cupcakes

I’ve had my eyes on these cupcakes for a long time now. They’ve been popping up everywhere and they’re just so darn cute. I kept waiting for a special occasion to make these for when I finally decided just to make them for the heck of it.

Since I had seen these everywhere, I had a few choices to make when it comes to the recipes. I liked the filling recipe that Heather used because I didn’t want to use marshmallow fluff and I’ve never made 7-minute frosting. But I decided to make the cupcake recipe from Food and Wine since I am all about trying new recipes.

I’ve never really worked with ganache before and I fell in love with it. The ganache provided a smooth finish to these cupcakes. I doubled the ganache recipe so that I would have enough to dip all the cupcakes. I don’t think there would have been enough if I hadn’t doubled the recipe. I even used the leftover ganache for some double chocolate roll out cookies for St Patty’s Day. I also ate some with a spoon straight from the fridge, dipped strawberries in some, and spread some onto toast… Ganache is a dangerous thing to have in our house…

I ended up using the cone method to fill these cupcakes. In the past I have piped filling into cupcakes, but haven’t been satisfied with the amount of filling it provides. You have much more control using the cone method.

Everyone enjoyed these cupcakes – they definitely taste better than the Hostess version. I only put three swirls (instead of the 7 that Hostess puts on their cupcakes), but everyone still made the connection. These cupcakes taste delicious and bring back memories of lunchtime in the middle school cafeteria.

You might be wondering about those brown cupcake liners. I had them on my Christmas list this year and since no one got them for me, I decided to treat myself to some brown and other solid colored cupcake liners. I love how bold the colors are and can’t wait to use them all. I ordered these liners (variety pack and brown) from Confectionary House.

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Fauxstess (aka Fake Hostess) Cupcakes

Make Hostess cupcakes in your own kitchen!

Yield: 24 cupcakes

Ingredients:

For the cupcakes
1/2 cup plus 2 Tbsp cake flour
1/3 cup Dutch-process cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 large eggs, separated and at room temperature
1/3 cup canola oil
1/2 cup plus 2 Tbsp sugar
2 Tbsp water

For the cream filling (Seven Minute Frosting)
2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 Tbsp water
1 1/2 tsp vanilla

For the ganache
1/4 cup cream
4 ounces bittersweet chocolate, finely chopped
1 Tbsp unsalted butter, softened

Directions:

For the cupcakes
Preheat the oven to 350 F

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

In a large mixing bowl, beat together egg yolks, canola oil, 1/2 cup sugar and water until well combined. Add the dry ingredients and stir by hand just until combined.

In a clean medium bowl, beat egg whites at high speed until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff and glossy. Beat one quarter of the whites into the batter to lighten the mixture. Add remaining whites and gently fold the mixture together until no streaks remain.

Evenly divide the batter between the wells of a 12 cup muffin tin prepared with cupcake liners (they will be about one-half full). Bake until the cupcakes spring back when lightly touched in the center, about 13 to 16 minutes. Remove and let the cupcakes cool slightly before turning them out onto a wire rack to cool completely.

For the filling
While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.

Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.

Once cupcakes are completely cooled, use the cone method to fill with filling.

For the ganache
In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth.

Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat.

For the final decorations
Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.

Cupcakes inspired from Heather Drive, filling recipe from Smitten Kitchen and cupcake and ganache recipe from Culinary in the Desert

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20 Responses to “Cookie Dough Brownies”

  1. #
    1
    stephchows — December 7, 2009 at 4:34 pm

    this is such a fantastic idea!! I would make cookie dough batter with my friends in middle school… leave out the eggs, and just eat it with a spoon LOL so good!

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    2
    nutmegnanny — December 7, 2009 at 4:52 pm

    This looks awesome! Since I’m a huge fan of cookie dough I know I will love this recipe 🙂

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    Lauren — December 7, 2009 at 7:12 pm

    Ha – my husband loves the dough more than the cookie as well. I starred these – DEFINITELY making them soon.

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    We Are Not Martha — December 7, 2009 at 8:06 pm

    Oooh these look delicious!! And combine the best of 2 worlds 🙂

    Sues

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    laurasrecipecollection — December 8, 2009 at 12:17 am

    holy cow! cookie dough + brownie? I think I’m in heaven

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    Justin — December 8, 2009 at 4:21 am

    what a cool idea for the cookie dough layer. i used to make raw cookie dough (with egg beaters) and keep it in the freezer just for snacking

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    oneordinaryday — December 8, 2009 at 1:51 pm

    Yum. I made a similar recipe but I put a thin chocolate ganache on top. It’s one of the best recipes I’ve posted, but I’m a sucker for that raw dough.

    I think I might have to agree with your bro and hubby. I love chocolate chip cookies, but it’s the dough that makes me weak in the knees! This recipe is right up my alley.

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    Jelli Bean — December 8, 2009 at 3:43 pm

    These look great! I also let my husband lick the beaters, but occasionally I slink behind the counter beside the sink and keep all the batter for myself. He’s usually too involved with TV to even notice.

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    Ingrid — December 10, 2009 at 6:33 pm

    LOL, oh my gosh! I just noticed this had a anti-Weight Watchers label. How funny!

    Those look insanely good!!Thanks for sharing the recipe!
    ~ingrid

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    10
    e — December 11, 2009 at 12:42 pm

    My high school made cookie dough covered brownies back in the day. They had a cult following and always sold out before the last lunch period. I never understood why you needed the brownie when a spoon works just fine.

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    laquillen — December 11, 2009 at 2:32 pm

    Oh man. So sinful. Reminds me of the Ben & Jerry’s Ice Cream “Half Baked. Half brownie, half cookie dough. I can’t say no to that stuff.

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    whatwelovemost — December 11, 2009 at 2:55 pm

    Yummmm!! Oh my goodnessIsao adore cookie dough… This combination is beautiful!

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    Peggy — December 13, 2009 at 11:46 am

    sounds delicious!

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    Miss Yunks — December 15, 2009 at 5:30 pm

    these brownies looked so good I tried to make them myself! I love cookie dough AND brownies – perfect combo! Yours look much better of course. Here are mine: http://foodiesatworkdotcom.blogspot.com/2009/12/cookie-dough-brownies.html

  15. #
    15
    Liesl — December 15, 2009 at 6:01 pm

    YUM! These sound great!

  16. #
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    A & W — December 30, 2009 at 8:53 am

    AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
    -Whitney

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    A & W — December 30, 2009 at 8:53 am

    AHHHH these look amaaazzzinnngggg. A little late in finding these but yeah I’m gonna need to make them.
    -Whitney

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    bcallegra — January 11, 2010 at 12:27 am

    I just made these and they got rave reviews at work! Definitely a keeper – thanks, as always, for sharing a great recipe and photos!

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    Jade — April 15, 2010 at 6:27 pm

    The best of both worlds!! These look awesome.

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    PIYALI CHATTERJEE — October 19, 2016 at 12:20 am

    AWESOME,,,,,,,,,,,,Thank you.

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