Homemade Hostess® Cupcakes

I love remaking store bought sweets, and these were always one of my favorites! Enjoy!

Ingredients:  

Cupcakes

2 cups sugar 

1¾ cups flour 

¾ cocoa 

1½ tsp baking powder 

1½ tsp salt 

2 eggs 

1 cup milk 

½ cups vegetable oil 

2 tsp vanilla 

1 cup hot coffee  

Filling

4 tbs butter

1 cup powdered sugar

2 tsp vanilla

3 tbs half and half

1 cup marshmallow creme 

Chocolate Ganache
6 oz bittersweet chocolate 
½ cup heavy cream 
1 tbs unsalted butter 
2 tsp vanilla 

Directions:

Heat oven to 350˚ Mix together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium for about 2 minutes. Stir in coffee. The batter should be thin. Fill each cupcake paper about ⅔ full and bake for 8-10 minutes. 
Meanwhile beat butter until fluffy. Add about half powdered sugar and mix. Add about half of the half and half and vanilla, beat until smooth. Add the remaining the powdered sugar and heavy cream along with marshmallow cream and beat until well mixed. Put the filling in a pastry bag and inject each cup cake from the top. 
Place the chocolate in a stainless-steel bowl. Heat the cream and butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add vanilla. Let stand until cool but still glossy and liquid. 
Dip each cupcake and scrape off the excess. Let them dry completely. Beat about a half cup of powdered sugar and slowly add just enough half and half for a frosting to form, put in a pastry bag and make swirls on top of each cupcake.