Hostess may have shut down last year, but that doesn't mean you can't still get your chocolate cream-filled cupcake fix!
Start by making an easy, classic chocolate cupcake that's fluffy and moist.
Build a surprise on the inside of each cupcake with a vanilla marshmallow filling using marshmallow fluff as a base. If you have any leftovers, make a fluffernutter sandwich with the marshmallow cream and peanut butter.
To fill the cupcakes, simply dive the star tip of the pastry bag into each cupcake's center. To fill each cupcake with the same amount, twist off a small section of the pastry bag (toward the tip) and only squeeze that amount (or less) into the cupcake. This little technique allows you to keep everything consistent, since you can't see how much marshmallow filling is actually in the center of each cupcake.
Take your time when icing the curlicue pattern: try to pipe the circles so that the edges touch each other.
OK, enough already! Time to dive in to discover that always-exciting cream center. See the Hostess-inspired cupcake recipe.