Hostess-Style Cupcakes

• 1/2 cup plus 2 tbs cake flour
• 1/3 cup unsweetened dutch process cocoa
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 2 large eggs, separated
• 1/3 cup canola oil
• 1/2 cup plus 2 tbs sugar
• 2 tbs water
• FILLING (more than enough for two batches!)
• 6 tbs unsalted butter, softened
• 1 1/2 cups confectioners' sugar
• 3/4 cup Marshmallow Fluff
• 1 1/2 tbs heavy cream
• FROSTING
• 1/2 cup heavy cream
• 4 oz bittersweet chocolate
• 1/2 tsp vanilla
• pinch salt
• Tube of white store-bought frosting (I used cookie frosting) for signature white squiggle (optional).

1. Preheat the oven to 350u0b0. Spray a 12-cup nonstick muffin pan with cooking spray.
2. In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water.
3. Beat in the dry ingredients at low speed until smooth.
4. In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 12-15 minutes, or until the cupcakes are springy when touched.
5. Leave cupcakes to cool in pan.
6. Filling:
7. In a medium bowl, beat the butter with the confectioners' sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer to a pastry bag fitted with a 1/4-inch plain round tip.
8. Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream.
9. If you don't have a pastry bag, just scoop out the top of the cake and place a tbsp of filling in the cavity. trim the scooped-out cake and replace.
10. Ganache:
11. In a small saucepan bring 1/2 cup heavy cream to simmer. Add chopped chocolate, and stir until mixture is evenly dark. Remove from heat and add vanilla and salt.
12. Spray tops of cupcakes with cooking spray, and immediately pour hot ganache over each cake. Place in refrigerator for ten minutes, and top with white squiggle.
13. Cakes will easily come out of pan with a little more chilling and a butter knife.

cake flour, cocoa, baking powder, baking soda, salt, eggs, canola oil, sugar, water, butter, sugar, marshmallow fluff, heavy cream, frosting, heavy cream, bittersweet chocolate, vanilla, salt, white storebought

Taken from www.epicurious.com/recipes/member/views/hostess-style-cupcakes-1268743 (may not work)