1 1/4 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS BAKING POWDER
1/4 TEASPOONS SALT
1 CUP WATER
1 1/4 CUPS SUGAR
4 OUNCES UNSWEETENED CHOCOLATE, CHOPPED
1 STICK UNSALTED BUTTER, CUT INTO PIECES
2 TEASPOONS VANILLA
2 LARGE EGGS, LIGHTLY BEATEN
FILLING
1 STICK UNSALTED BUTTER, ROOM TEMPERATURE
1 CUP POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP MARSHMALLOW FLUFF
1/2 TEASPOON SALT
GANACHE
6 OUNCES SEMI SWEET CHOCOLATE, CHOPPED
1/2 CUP HEAVY CREAM
POSITION RACK IN CENTER OF OVEN AND PREHEAT TO 350 DEGREES.
SPRAY MUFFIN TINS OR LINE WITH CUPCAKE PAPERS.
BRING THE SUGAR AND WATER TO A BOIL TO DISSOLVE THE SUGAR.
REMOVE FROM HEAT AND ADD THE CHOPPED UNSWEETENED CHOCOLATE AND BUTTER.
LET SIT AND STIR OCCASIONALLY, UNTIL THE CHOCOLATE AND BUTTER ARE MELTED.
ADD THE VANILLA.
SIFT THE DRY INGREDIENTS.
WHISK THE EGGS INTO THE COOLED CHOCOLATE FOLLOWED BY THE DRY INGREDIENTS.
DIVIDE THE BATTER BETWEEN THE PANS AND BAKE FOR 13 – 18 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
COOL.
FOR THE FILLING:
USING A MIXER, CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
ADD THE MARSHMALLOW, VANILLA AND SALT.
BEAT UNTIL LIGHT.
FOR THE GANACHE:
BRING THE CREAM TO A BOIL AND POUR OVER THE CHOCOLATE.
LET STAND FOR 5 MINUTES.
STIR UNTIL SMOOTH.
SPOON
THE FILLING INTO A PASTRY BAG WITH A SMALL ROUND TIP; INSERT THE TIP
INTO THE CENTER OF THE BOTTOM OF THE CUPCAKE (TOP OF CUPCAKE IF YOU USED
PAPERS); FILL UNTIL THE CUPCAKE FEELS HEAVIER.
*DO NOT OVERFILL OR THE CUPCAKE WILL CRACK.
SPOON A LITTLE GANACHE ONTO EACH CUPCAKE AND SMOOTH WITH A SPATULA. CHILL.
MELT SOME WHITE CHOCOLATE, SPOON INTO A PAPER CONE OR PLASTIC BAG, CUT THE TIP OFF AND APPLY A SGUIGGLE TO EACH TOP.
STORE IN CONTAINER IN FRIDGE.
HOMEMADE TWINKIES:
1/2 CUP CAKE FLOUR
1/4 CUP ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
2 TABLESPOONS WHOLE MILK
4 TABLESPOONS UNSALTED BUTTER
1/2 TEASPOON VANILLA
5 LARGE EGGS, SEPARATED
3/4 CUP SUGAR
1/4 TEASPOON CREAM OF TARTAR
PREHEAT OVEN TO 350 DEGREES AND ADJUST THE OVEN RACK TO THE LOWER MIDDLE POSITION.
GREASE A TWINKIE OR CANOE PAN OR MAKE A TWINKIE MOLD OUT OF HEAVY DUTY FOIL.
WHISK THE FLOURS, BAKING POWDER AND SALT IN A BOWL.
MELT THE BUTTER IN THE MILK AND ADD THE VANILLA. COVER TO KEEP WARM.
PLACE THE EGG WHITES IN THE BOWL OF A STANDARD MIXER BEAT THE WHITES ON MEDIUM HIGH SPEED UNTIL FOAMY.
ADD THE CREAM OF TARTAR AND HALF THE SUGAR AND BEAT UNTIL YOU HAVE SOFT, MOIST PEAKS.
TRANSFER THE WHITES TO A BOWL AND SET ASIDE.
ADD THE YOLKS AND THE REMAINING SUGAR TO THE MIXER BOWL AND BEAT UNTIL THE YOLKS BECONE LIGHT AND THICK (ABOUT 5 MINUTES).
ADD
THE WHITES TO THE BOWL AND SPRINKLE THE FLOY MIXTURE ON TOP OF THE
WHITES. MIX ON LOW SPEED FOR 10 SECONDS AND REMOVE THE BOWL FROM THE
MIXER AND FOLD IN THE MELTED BUTTER UNTIL THE BATTER SHOWS NO TRACE OF
THE FLOUR, YOLKS OR BUTTER.
DIVIDE THE BATTER BETWEEN THE MOLDS AND BAKE UNTIL THE TOPS ARE GOLDEN AND SPRING BACK WHEN TOUCHED, 13 – 15 MINUTES.
COOL IN MOLDS
BEFORE
FILLING, REMOVE THE TWINKIES FROM THE MOLDS. FILL A PASTRY BAG WITH A
SMALL ROUND TIP AND FILL THE TWINKIE IN 3 SPOTS ON THE BOTTOM OF THE
CAKE, JUST LIKE A REAL TWINKIE. THE CAKE WILL FEEL HEAVIER.
*DO NOT OVER FILL OR THE CAKE WILL CRACK.
TWINKIE FILLING:
2 STICKS UNSALTED BUTTER, ROOM TEMPERATURE
2 CUPS POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP MARSHMALLOW FLUFF
1/2 TEASPOON SALT
FOR THE FILLING:
USING A MIXER, CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
ADD THE MARSHMALLOW, VANILLA, AND SALT AND BEAT UNTIL LIGHT.
