Whole Wheat Hostess Cupcakes
Hostess Cupcakes were first introduced in 1919 and became popular for their signature squiggle on top.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Whole Wheat Hostess Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream.
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Spoon the batter into a lined cupcake pan, filling each cup about 2/3 full.
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Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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In a microwave-safe bowl, melt the unsweetened chocolate and heavy cream together in 30-second intervals, stirring until smooth.
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In a separate bowl, beat the vegetable shortening and powdered sugar until creamy.
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Gradually add the melted chocolate mixture to the shortening mixture, beating until well combined.
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Once the cupcakes are completely cooled, use a piping bag or a knife to fill each cupcake with the chocolate filling.
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Enjoy your homemade Whole Wheat Hostess Cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
