With this recipe for Small-batch Homemade Hostess Cupcakes, you can make a childhood favorite at home! Moist chocolate cake, creamy marshmallow filling, and luscious chocolate topping. What could be better?
In a medium bowl, whisk together sugar, egg yolk, and vanilla. Whisk in slightly cooled chocolate mixture until smooth.
Use a serrated knife to cut a cone-shaped piece out of the center of each cupcake. Cut the base of the cone/center of the cupcake off and discard (or eat!) and save the cupcake top.
Once your cupcakes are filled, in a small saucepan, combine milk, butter, corn syrup, and chocolate. Heat over medium, stirring occasionally, until melted and combined. Turn heat off, but leave the pot on the burner and whisk in sifted powdered sugar until glaze is smooth.
Transfer glaze into a small bowl wide enough for dipping and dip each cupcake down to the paper wrapper. Allow glaze to set for 5 minutes.
Store cupcakes at room temperature in an airtight container for up to 24 hours.
To get a smooth glaze on the cupcakes, you need to make about twice the amount you end up using. The approximate nutritional information reflects this.