Chocolate-Espresso Twinkie-Cupcakes

chocolate espresso Twinkie Recipe

It is called the chocolate-espresso Twinkie-Cake, but it’s really more of a magnificent mixing of Hostess Cupcake/Twinkie/espresso with a little chocolate heaven.

Dense chocolate cake is piped in three places with an espresso-flavored pastry cream that will provoke fear in your arteries. It’s the secret carb weapon at the bottom of your lunch takeout bag that’s going to ensure the need for a midafternoon nap under your desk.

The most dramatic difference in a host of characteristics that set this apart from Hostess is it’s one-day shelf life. These are meant to be eaten and shared, don’t try and save them for a rainy day : ).

This is one heck of a dandy “Chocolate Twinkie Recipe”

FOR THE CAKES:

Twinkie-style canoe pan

1 1/4 cups cake flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

10 tablespoons unsalted butter, softened

1 1/2 cups sugar

3 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup strong coffee or Espresso

FOR THE FILLING:

8 ounces cream cheese

3 tablespoons heavy cream

1/2 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

1 tablespoon ground espresso beans

FOR THE FROSTING:

1 1/2 cups finely chopped bittersweet chocolate

1/2 cup heavy cream

White chocolate, optional

PREPARATION:

1. Place a rack in the middle of the oven and preheat the oven to 350 degrees. Grease a canoe pan with cooking spray.

2. In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt 3 times.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 15 seconds, until combined.
On low speed, add the eggs, one at a time, mixing until each is incorporated.
Beat on high speed until light and fluffy, about 6 minutes.
On the lowest speed, beat in 1/3 of the flour mixture.
Beat in the buttermilk and vanilla, then another 1/3 of the flour mixture.
Add the coffee, then the remaining flour.

3. Fill each mold halfway with batter and bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Cool in the pan for 30 minutes.
Loosen the cakes from the edges with a sharp knife.
Invert the pan and gently tap the bottom to release.
Cool the cakes completely top-side down on a wire rack.

MAKE THE FILLING:

4. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese, cream and vanilla until fluffy. With the mixer on low speed, gradually add the sugar and beat until combined. Add the espresso and beat until combined.

5. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. For the Twinkies, insert the tip at 3 points on the bottom of the cakes and fill. For the cupcakes, insert the tip at the top center and fill.

YIELD:
Makes 20 Twinkies

chocolate espresso Twinkie Recipe