Peppermint Hostess Cupcakes

Ingredients:

Chocolate Cupcake:

• 1 Cup + 1 Tbsp Flour
• 1/4 Cup Dutch Processed Cocoa Powder
• 2 Tbsp Cocoa Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 1/2 Cup Buttermilk
• 1/3 Cup Coffee (or Water + 2 Tsp Instant Coffee)
• 1 Cup Sugar
• 2 Eggs
• 1/4 Cup Vegetable Oil
• 2 Tsp Vanilla
• Pillsbury Red Vanilla Frosting (for piping Hostess Swirls)

Chocolate Ganache:

• 3/4 Cup Dark Chocolate Chips
• 1/2 Cup Milk Chocolate Chips
• 3/4 Cup Heavy Whipping Cream

Peppermint Marshmallow Buttercream:

• 4 Tbsp Unsalted Butter (Room Temp)
• 1/2 Cup Marshmallow Fluff
• 1/2 Cup Powdered Sugar
• 1/2 Tbsp Half & Half
• 1/4 Tsp Vanilla
• 2 Tbsp Dusted Peppermints

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Instructions:

Prepare the Chocolate Ganache (this needs time to set):

1. In a microwave-safe bowl, combine dark chocolate chips, milk chocolate chips, and heavy whipping cream.
2. Heat in 45-second intervals, stirring in between, until the mixture is fully melted and silky.
3. Let the ganache cool and thicken for about 2 hours.

Make the Cupcakes:

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a large bowl, whisk together buttermilk, sugar, vegetable oil, coffee (or water + instant coffee), eggs, and vanilla until smooth.
3. In a separate bowl, sift together all the dry ingredients: flour, Dutch cocoa powder, cocoa powder, baking soda, and baking powder.
4. Add the dry ingredients to the wet ingredients and mix until just combined (don't overmix).
5. Fill cupcake liners about 2/3 full with batter.
6. Bake for 17-20 minutes or until a toothpick comes out clean from the center.
7. Let the cupcakes cool completely.

Make the Peppermint Marshmallow Buttercream:

1. Beat unsalted butter, marshmallow fluff, powdered sugar, half & half, and vanilla on low speed until well combined.
2. Increase speed to medium/high and beat for 2-3 minutes until smooth and fluffy.
3. Add dusted peppermints and mix until combined.

Assemble the Cupcakes:

1. Use a piping tip or spoon to hollow out the center of each cooled cupcake.
2. Fill the hole with the peppermint marshmallow buttercream.
3. Pipe or spread the chocolate ganache over the top of each cupcake.
4. Use the Pillsbury red vanilla frosting to pipe the iconic Hostess swirls on top.

Storage:

• Store cupcakes in the fridge for up to 5 days. Allow to thaw for at least 1 hour before enjoying for the best consistency.