Homemade Hostess Cupcakes

• CUPCAKES
• 1A1/4 cups unbleached, all-purpose flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• A1/4 tsp. salt
• 1A1/4 cups granulated sugar
• 1 cup water
• 4 ounces unsweetened chocolate, chopped
• 1 stick (8 Tbsp.) unsalted butter, cut into pieces
• 2 tsp. pure vanilla extract
• 2 large eggs, lightly beaten
• FILLING
• 4 Tbsp. unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 tsp. pure vanilla exrtact
• 3 Tbsp. heavy cream
• 1 cup marshmallow creme
• FILLING
• 4 Tbsp. unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 tsp. pure vanilla exrtact
• 3 Tbsp. heavy cream
• 1 cup marshmallow creme

1. Place oven rack in the center of the oven and preheat to 350.
2. Spray muffin tins (18-20 muffins) with non-stick bakers spray (or line with paper liners).
3. MAKE THE CUPCAKES: Place the sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour the sugar into the bowl of an electric mixer or a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
4. Sift together the flour, baking soda, baking powder and salt in a bowl.
5. Place the chocolate mixture into the bowl of an electric mixer and add the eggs, beating on medium speed until well combined, then mix in the dry ingredients on low speed until the batter is smooth.
6. Divide the batter evenly between the prepared pans. Fill each muffin about A1/2 way (about A1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.
7. MAKE THE FILLING. While cupcakes are cooling, make the filling. Using a mixer, cream the butter until light and fluffy. Beat in A1/2 cup confectionersa sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining A1/2 cup confectionersa sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.
8. MAKE THE GANACHE. Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 1 tsp. vanilla; let stand until cool but still glossy and liquid.

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Taken from www.epicurious.com/recipes/member/views/homemade-hostess-cupcakes-58395409 (may not work)