Better-Than-Store-Bought Edible Wedding Favors

Hostess® Chocolate Cupcakes

Yield: 12 cupcakes
Total time: 3 hours, including chilling time
Difficulty: 4
Special equipment: Stand mixer, standard 12-cup muffin tin, pastry bag (or zip-top bag) with small round piping tip

Cupcakes
1¼ cups (5 3/8 ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon kosher salt
8 tablespoons (4 ounces) chilled unsalted butter, cut into ½-inch cubes
1 cup (7 ounces) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole or reduced-fat milk

Filling
2 large egg whites
½ cup (3½ ounces) granulated sugar
½ teaspoon vanilla extract
¼ teaspoon cream of tartar

Chocolate Frosting
2 cups (8 ounces) powdered sugar
2 teaspoons light corn syrup
½ teaspoon vanilla extract
¼ cup whole or reduced-fat milk
3 ounces semisweet chocolate, coarsely chopped (a scant ½ cup)

White Doodle Icing
½ cup (2 ounces) powdered sugar
1 teaspoon whole or reduced-fat milk
1 teaspoon light corn syrup

Make the Cupcakes:
Preheat the oven to 350˚F. Spritz the wells of a standard 12-cup muffin tin with baking spray.

Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl, sifting if needed to remove any lumps.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2 to 3 minutes on medium speed, until the butter is pale and fluffy. Reduce the mixer speed to low and add the eggs one at a time, mixing thoroughly before adding the next. Add the vanilla and stir for 15 seconds to combine.

Add a third of the flour mixture, mixing on low until just combined, then half the milk. Repeat with a third more flour mixture and the remaining milk, then the final portion of flour.

Divide the batter evenly among the prepared muffin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle. Remove the cupcakes from the muffin tin and let cool to room temperature on a wire rack.

Make the Filling:
While the cupcakes are cooling, fill a small, straight-sided saucepan halfway with water and bring to a simmer over medium-low heat. Place the egg whites and sugar in a heatproof stainless steel or Pyrex bowl and set the bowl over the simmering water. Whisk continuously for 1 to 2 minutes, until the sugar dissolves and the liquid is slightly opaque, frothy, and warm to the touch.

Transfer the whisked egg whites to the bowl of the stand mixer. Using the whisk attachment, whip on medium-high speed for about 2 to 3 minutes, until the liquid becomes opaque and glossy. Add the cream of tartar and vanilla and whip for 1 to 2 more minutes, until the marshmallow mixture forms stiff peaks when the mixer is turned off and the whisk is lifted.

Make the Frosting:
Stir the powdered sugar, corn syrup, vanilla, and milk together in a heatproof metal or glass bowl. Place over the pan of simmering water and cook, stirring, until warm to the touch. Add the chopped chocolate and cook, stirring constantly, until the chocolate is melted. Remove from the heat.

Assemble the Cupcakes:
Use a sharp paring knife to cut a deep, wide hole in each cupcake, leaving a ½-inch border of cupcake. Spoon filling into each hole, using a mini silicone spatula or spoonula, and smooth flush with the top of the cupcake.

Dip the top of each filled cupcake in the chocolate frosting, letting excess glaze drip back into the bowl. Set on a wire rack to allow the glaze to set for at least 30 minutes.

Make and Pipe the Doodle Icing:
Whisk the powdered sugar, milk, and corn syrup together in a small bowl until a thick glaze forms. Fill a pastry bag or gallon-size zip-top bag with a small round piping tip with the icing.

Pipe circles of icing down the center of each cupcake. Allow the cupcakes to sit for at least 1 hour so the frosting and icing can firm up.

The cupcakes can be made a day in advance and kept at room temperature. They should be eaten within 3 days.

More Edible Favor Recipes:

Oreos®	Twinkies®	Strawberry Pop-Tarts®
McDonald's® Apple Pie	Caramel Corn	Goldfish® Crackers