How to Make a Giant Hostess CupcakePosted by MeckMom on Apr 27, 2009 in Popular Posts: Recipes | 4 comments
This month marked my son’s first birthday. As tradition holds in our family, this big milestone entitles him to his very first super-chocolatey cake. I wanted to make something fun but I also wanted it to be inexpensive and easy (because I knew that most of the cake was destined to hit the floor). After doing a little research for ideas online, I decided on a giant Hostess cupcake cake.
I found several sites offering elaborate recipes for creating this type of cake but I wasn’t up for that kind of time commitment. I wanted something I could whip out quickly so I cheated and bought all the components at the grocery store. Here’s what I used…
1.5 boxes of Duncan Hines Dark Chocolate cake mix
1 jar of Duncan Hines Dark Chocolate frosting (to create the fudgy chocolate topping)
1 jar of Betty Crocker Fluffy White whipped frosting (to create the fluffy filling)
1 tube of Betty Crocker white cookie icing (to create the white spiral decoration)
To make the cake, I used the cake mix and bottom portion of my very favorite cake pan. It’s called The Great Cupcake Pan from Williams Sonoma. You could also use two 5-inch cake rounds stacked on top of each other. I prepared the cake mix as directed and let the cake cool completely. Then, I sliced about half an inch of cake from the top and set it aside – this creates a lid for the filling later.
To create the fluffy white center, I pressed a large biscuit cutter down into the remaining cake (you’ll want to stop about and inch above the cake base). I used the spoon to dig out the excess cake and create a nice deep well for the filling. I whipped the white frosting in the container with a fork before adding it to the well with a spatula. After that, I replaced the circular top section of cake I had removed earlier.
I wanted the dark chocolate frosting to be glossy and smooth (like the original) so I put the frosting container in the microwave for about 45 seconds. I poured the frosting directly onto the cake from the center and let it spread out on it’s own until it completely covered the top. Once the chocolate frosting had cooled a bit, I used the white cookie icing tube to create the signature white spiral on the top.
As you can probably tell from the pictures, I was not going for perfection here. I knew my little guy was just going do maul this cake with his bare hands, so I didn’t go to a lot of effort to make it look picture-perfect. I’m sure if you’re willing to put in the time, you could make it look much better. However, if you’re simply looking for an easy and inexpensive way to make a little kid’s day, this giant Hostess cupcake might be just the ticket. Just thought I’d pass it on.