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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18 Responses to “Samoas Rice Krispies Treats”

  1. #
    1
    Monica — February 10, 2014 at 8:49 am

    If Carlos claims this is the best thing you have ever made … I might have to make them tonight!

    • beantownbaker — February 10th, 2014 @ 9:57 am

      Let me know if you do. I was seriously SHOCKED when he said that.

  2. #
    2
    erin — February 10, 2014 at 10:14 am

    OH. MY. LORD.

  3. #
    3
    Aimee@shugarysweets — February 10, 2014 at 6:34 pm

    Yeah, I can see why these are the best ever!!!! Love Samoas!

  4. #
    4
    Tracy | Pale Yellow — February 10, 2014 at 8:37 pm

    I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!

    • beantownbaker — February 11th, 2014 @ 12:14 pm

      I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.

  5. #
    5
    Dina — February 11, 2014 at 11:41 am

    they look sooooo good!

  6. #
    6
    vanillasugarblog — February 13, 2014 at 8:17 pm

    Sharing these in my friday link roundup!
    Everyone needs to see these!

    • beantownbaker — February 13th, 2014 @ 8:49 pm

      Thanks for sharing them!!

  7. #
    7
    Shannon — February 22, 2014 at 1:47 pm

    oh jeez. caramel de lites here, too 🙂 these sound killer!

    • beantownbaker — February 23rd, 2014 @ 12:47 pm

      You’re the first person I’ve met who calls them Caramel de Lites too!

  8. #
    8
    Shikha @ Shikha la mode — February 27, 2014 at 3:45 pm

    I’ve been wondering why they aren’t always called Samoas!

  9. #
    9
    stephanie — March 18, 2014 at 7:48 am

    Are the pecans there for the Samoa flavor or just an extra addition?

    • beantownbaker — March 18th, 2014 @ 8:03 am

      They add some texture but you could leave them out if you wanted.

  10. #
    10
    Justin — March 19, 2014 at 9:47 am

    Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.

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    11
    Erin — April 12, 2014 at 9:25 am

    Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…

  12. #
    12
    Shannon C — May 19, 2014 at 5:40 pm

    On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!

    • beantownbaker — September 2nd, 2014 @ 6:59 pm

      So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.

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