Copycat Hostess Cupcakes with a Valentine’s day twist. These cream filled red velvet cupcakes are topped with a fudgy chocolate glaze, filled with cream cheese frosting, and are oh-so-good!
I realized as I was making these cupcakes that my daughter has NEVER had real, authentic, honest-to-goodness Hostess Cream Filled Cupcakes. The horror!
But in all seriousness, these were such an iconic childhood food for me. I’m not saying my mother fed them to us every day or anything. But we did get them as special treats in our lunchboxes occasionally. And it was glorious. Really. Best thing ever.
But that’s really not done anymore, is it? I mean, I see they’re still in business. So someone must be buying them, right? But somehow I suspect Hostess’s new demographic is over-indulgent adults who miss their childhood goodies in a world that’s become overrun with Whole30-Paleo-Preservative-and-Dye-Free-Mom-Guilt.
Or is that just me?
Either way, it got me to thinking… maybe a chocolate cupcake with no other nutritional value in her lunchbox from time to time wouldn’t be such a bad thing. Maybe the world wouldn’t stop turning. Maybe she won’t end up in therapy because I supplied her with preservative enhanced sugars…
Just maybe 😉
Regardless, I had a blast telling her all about why these cupcakes are so cool. She loved hearing about the things that my mom used to pack in my lunch! Which made me feel incredibly old, but vanity aside, it was fun 🙂
As good of a lunch-packer as my mom was, I’m afraid she never put these in my lunch. This is a red velvet twist on my beloved childhood Hostess cupcakes, and it is delicious!! Obviously. Because on what planet would cream cheese filled red velvet cupcakes with a rich, fudgy glaze not be the epitome of delicious?!
And the best part? Easy to make. SO easy to make. Easier than you’re thinking, I promise.
yield: 2 dozenprint recipe
Cream Cheese Filled Red Velvet Cupcakes
Copycat Hostess Cupcakes with a Valentine’s day twist. These cream filled red velvet cupcakes are topped with ganache and are oh-so-good!
prep time: cook time: total time:
- red velvet cake mix + ingredients on box (I love Duncan Hines)*
- Pillsbury Cream Cheese Frosting
- Pillsbury Fudgy Milk Chocolate Frosting
- Wilton filling tip**
- Bake cupcakes according to directions on box. Let cool completely.
- Fit a piping bag with the filling tip. Fill the bag with cream cheese frosting. Insert the tip into the center of the cupcake and fill with frosting. Repeat with each cupcake.
- Pat down any icing from the filling if necessary to smooth the tops of the cupcakes.
- Melt the chocolate frosting to a pourable consistency by microwaving it in a small bowl for approximately 30 seconds. Stir to make sure the consistency is even all the way through.
- Dip each cupcake top into the chocolate and let cool.
- Use the cream cheese frosting bag to pipe swirls on top of each cupcake.
- *If you would prefer to use a homemade recipe instead of a cake mix, that’s fine too. I prefer a cake mix for the ease of using one. I think they are a great option for this recipe.
- **I’ve also used a smaller round tip (not specifically intended for filling) and it worked fine. Or you could scoop out the center with a melon baller or teaspoon, fill with frosting, and then replace the top. You might not get as smooth of a finish, but it will taste the same!