Hostess-Style Cupcakes

Name: Hostess-Style Cupcakes
Yield: Makes 24 cupcakes
Ingredients: 2 cups (480 ml) heavy cream; 1 teaspoon instant espresso; 2 tablespoons light corn syrup; ¼ cup (25 g) confectioners’ sugar; Splash of pure vanilla extract; 1 recipe Chocolate Mayonnaise Cake batter; 1½ cups (252 g) semisweet chocolate chips; ½ cup (1 stick/113 g) unsalted butter

Preparation info

Makes
24
cupcakes

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Those Hostess cupcakes were a big thing when I was a little thing. I rate these, and their cream filling, as write-it-in-my-epitaph gluten-free accomplishments.

Ingredients

For the Cream Filling

2 cups (480 ml) heavy cream
¼ cup (25

Cake
Gluten-free
Vegetarian

Method

Make the cream filling

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream with the confectioners’ sugar and vanilla until thick.

Spoon 1 cup (240 ml<