We’ve had a rough work month here in the Reeve house, lots of big projects with big stress. One day a couple of weeks ago when things were particularly stressful, I decided I needed something whimsical to lighten things up. I remembered this recipe for a homemade, less artificially flavored version of the famous Hostess cupcakes, and I decided that this was just what we needed. And they were pretty great.

The recipe uses oil instead of butter, and you can tell the difference in the flavor. But, the oil makes them ridiculously moist, and it isn’t a bad flavor. Combined with the marshmallow filling and chocolate glaze, it all works. And I have to say, these are best on the 2nd day. After storing them in my cake dome, they were absolutely perfect the next day. Not an exact flavor replica of the original, but I think even better.

Chocolate Cream Cupcakes (from Cook’s Country’s Best Country Recipes )
Makes 12 cupcakes

1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup boiling water
1/3 cup cocoa powder
1 Tbsp instant espresso (or regular instant coffee)
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil (I used canola)
2 large eggs
1 tsp vanilla extract

3 Tbsp water
3/4 tsp unflavored gelatin
4 Tbsp (1/2 stick) unsalted butter, softened
1 tsp vanilla extract
Pinch salt
1-1/4 cups marshmallow creme (not sauce, creme like Fluff)

1/2 cup semisweet chocolate chips
3 Tbsp unsalted butter
*NOTE: I needed more glaze for mine, so I made a second batch of glaze with 2 Tbsp butter and a little less than 1/3 cup chips

Read more on Recipe-A-Day Week Vol. IV, Day 6: Chocolate Cream Cupcakes…