Hostess Cupcakes
Ingredients
FOR THE HOMEMADE COOL WHIP
- 1.5 tsp unflavored gelatin powder
- 2 tbsp (1oz) cool water to bloom the gelatin
- 1.5 tsp vanilla extract and/or 1 vanilla bean
- 1/4 cup (2oz) water for sugar syrup
- 1/4 cup light corn syrup (2 3/4oz)
- 3/4 cup (5oz) sugar
- 1/4 + 1/8 tsp Diamond Kosher salt (half as much if iodized)
- 1/4 cup (2oz) milk
- 3 tbsp powdered milk (3/4oz)
- 1.5 cups (12oz) heavy cream
FOR THE CHOCOLATE CUPCAKES
- 1-1/3 cups all-purpose flour 6oz, such as Gold Medal
- 1-1/3 cups Dutch-process cocoa powder such as Cacao Barry Extra Brute
- 1.25 cups sugar (8.5oz)
- 1 tsp baking soda
- 1/2 tsp Diamond Crystal kosher salt (half as much if iodized)
- 1.25 cups (10oz) cultured low-fat buttermilk
- 4 large eggs, straight from the fridge
- 1 tbsp vanilla extract
- 1.5 cups refined or virgin coconut oil (10.5oz), melted and still warm
FOR THE CHOCOLATE TOPPING
- 1/2 cup (4.5oz) heavy cream
- 1 cup finely chopped dark chocolate (6.5oz), about 60%
- 1 tbsp corn syrup (1/2oz)
- 1/2 recipe (2 cups or 12oz) Homemade Cool Whip (recipe follows)
FOR THE DECORATIVE ICING
- 1 cup powdered sugar (4oz)
- 2 tbsp (1oz) heavy cream or as needed
Notes
- For best results on the icing, use the parchment cone instead of a piping bag as the piping bag will bust when you squeeze the icing onto the cupcakes