Better Than Hostess Cupcakes
If you want to get a fun reaction out of people make them Better Than Hostess Cupcakes. If you want to get an even bigger reaction make them mini size. Oh so cute! You will need to make the cupcakes ahead of time so they can sit awhile, like one to two hours. This will make the cupcake more firm and easier to handle when you fill them. This recipe will make about 30 regular size cupcakes and double that or more of mini size. If you don't want that many you will need to cut the cake recipe in half.
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened Hershey's cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 large eggs
3/4 cup canola oil
1 cup whole milk
1 cup boiling water
Whisk the sugar, flour, cocoa, salt, baking powder and baking soda in the mixing bowl. Add in the eggs, oil and milk. Beat for about a minute until blended together. On low speed add in the hot water. Blend about a minute or so. The batter will be soupy so you will want to be careful when filling your cupcake papers. Fill about 2/3 full.
Bake on 350 for 18 min. For mini size bake for 10-12 min. Let cupcakes cool and sit for 1-2 hours to firm up.
1 cup butter
1/2 cup shortening
1 t. vanilla
3 1/2 cups powdered sugar
2 tablespoons heavy whipping cream or whole milk (add 1 T. at a time more until you get desired consistency to squeeze through filling tip) Cream butter, add shortening and beat until smooth and creamy. Fill cupcakes. I use a frosting bag with a #230 filling tip.
3/4 cup heavy whipping cream
5 one ounce squares semisweet chocolate ( I use Bakers)
You may need another batch of the ganache if you want to double dip. It's better to make small batches and see how much you will need.
In a small bowl, combine cream and chocolate. Microwave on high in 30 second intervals, stirring in between each until chocolate is melted and very smooth (about 1 1/2 to 2 minutes total). The more you stir the smoother it will get. Let cool for at least 10 min. or so until consistency is right for dipping. The longer it cools the thicker it will get. It can not be too thin or it will not cover properly. You can either dip the top of the filled cupcake or use a spoon and swirl it around on the top. I tilt my bowl a little when I am dipping so the ganache makes a nice puddle to dip it in. It will smooth out on its own. You will need to wait until the ganache is pretty dry on the cupcake to make the squiggles on top.
For the squiggles you will need to thin out some of your filling and use a #5 writing tip. Experiment on a paper towel at first to make sure it comes out the way you want it.