Posts Tagged ‘Ding Dongs’

The ChocolateDoctor’s The Perfect Hostess—No More!

Friday, January 25th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I am a professional chef and a chocolatier, but I am definitely not a food snob. I like peanut butter and jelly sandwiches on toasted Wonder Bread and a quick snack of a Hostess Cupcake, Ding Dong or Twinkie. But alas, at the current time these iconic, all-American foods have all gone missing on supermarket shelves.

TwinkiesHostess Bakeries, being struck by their workers’ union, has gone out of business, suspended operations in 33 bakeries, ceased deliveries and is liquidating its remaining assets, putting 18,500 employees out of work. Aside from the brands listed above, you may never see another Dolly Madison, Drake’s, Home Pride or Butternut product again.

Ho-HosAlthough there’s a chance that some of these products may reemerge as parts of other companies, as for now Hostess brand products may now join a long list of other foods and drinks that have gone the way of the dodo bird. The only thing left is to sell remaining assets to the highest bidders.

If you feel you can’t live with out another swirly-topped, Hostess Chocolate Cupcake here’s a recipe that will definitely fill the bill.

Hostess Chocolate CupcakesPrep Time: 30 minutes
Bake Time: 15-18 minutes
Cool time: 15-20 minutes
Ready In: 1 hour
Yield: 36 cupcakes

Ingredients for the Cupcakes:
3 cups all-purpose flour
1 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
2 cups granulated sugar
3/4 cup applesauce
1 cup whole milk
1 cup water
1 teaspoon pure vanilla extract

Ingredients for the Filling:
6 tablespoons unsalted butter, softened
1/2 cup, plus 2 tablespoons confectioners’ sugar
3/4 teaspoon pure vanilla extract
pinch salt
1 1/4 cups Marshmallow Fluff

Ingredients for the Frosting:
6 tablespoons unsalted butter, softened
1 1/2 cups Choclatique Semi-Sweet Chocolate Chips
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract

Directions for the Cupcakes:

  1. Preheat an oven to 375º F.
  2. Line a medium muffin pan with cupcake liners.
  3. In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
  4. In a large bowl combine oil and sugar. Mix well. Stir in the apple sauce and vanilla extract.
  5. Add half of the flour mixture and mix until just combined. Slowly pour in the water, mixing on low speed, then beat in the remaining flour mixture. Slowly add the milk and beat on low until thoroughly mixed.
  6. Fill each cupcake liner with 2 tablespoons of batter and bake for 15-18 minutes.
  7. Allow to cool completely before filling or frosting.

Directions for the filling:

  1. In a medium bowl, cream the butter and sugar together.
  2. Stir in the vanilla and pinch of salt.
  3. Mix in the marshmallow fluff and whisk until light and fluffy.
  4. Cover and chill until slightly thickened.

Directions for the frosting:

  1. In microwave-safe bowl, melt the butter, chips and corn syrup until smooth and glossy.
  2. Stir in the vanilla and cover and chill until slightly thickened.

Putting it all together:

  1. Fill a disposable pastry bag, fitted with a cupcake filling tip, with the chilled filling. Insert the tip into the center of the cupcake and squeeze to fill.
  2. Turn the cupcakes upside down and dip them in the chocolate frosting to coat the tops completely.
  3. Chill for 15 to 20 minutes before decorating with the swirly design.
  4. Use the remaining white marshmallow filling to pipe it on top of the cupcakes in the signature swirled design.
  5. Chill for 30 to 45 minutes.

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