1¼cupheavy whipping creamdivided: ⅓ cup and remaining
Instructions
In a medium bowl using an electric mixer whip together the butter, marshmallow fluff, powdered sugar and ¼ of the heavy cream.
Fill a ziploc bag with ¾ of the marshmallow filling.
Snip off the tip of the bag and fill each cupcake.
Set the filled cupcakes aside.
Next prepare the ganache by putting the chocolate chips and cream in a microwave safe bowl and microwave in 30 second intervals until melted and smooth.
Carefully dip the tops of the cupcakes in the ganache and set aside to let the ganache set.
Meanwhile transfer the remaining marshmallow filling to another small ziploc baggie and snip a small end off.
Carefully pipe that classic Hostess swirl across the top of each cupcake.
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In a large bowl, whisk together the cake mix, eggs, water and oil until combined. Spoon batter into a cupcake tray prepared with liners. Bake in a 350℉ preheated oven for 12-15 minutes, until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
Use a small spoon to carefully scoop out the middle of each cupcake. In a medium bowl, use an electric mixer to whip the butter, marshmallow fluff, powdered sugar and ⅓ cup of the heavy cream until light and fluffy. Use a piping bag or ziploc to fill each cupcake well with the filling. Set cupcakes aside.
Make the ganache by heating the remaining heavy cream in the microwave for 90 seconds. Add the chocolate chips and whisk until smooth (microwave in additional 20 second increments if necessary). Carefully dip the tops of the cupcakes in the ganache and set aside.
Once the ganache has set, use remaining marshmallow fluff mixture to pipe the classic swirl pattern on top of the cupcakes.
Notes
*Devil's food cake mix or classic chocolate cake mix can also be substituted.Calories are automatically generated. For best results calculate based on your exact ingredients.