Fresh-Milled Flour sourdough discard copycat Hostess cupcakes

5 from 2 votes

Prep Time 2

Cook Time 20

rest time 15

Total Time 2 35

Course Dessert

Cuisine American

Servings 24 cupcakes

2 cups Fresh-Milled Flour I used soft white wheat which is best for cakes and muffins
¼ cup corn starch or potato starch
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
⅔ cup cocoa powder
½ cup melted butter (8 tbsp.)
¼ cup olive oil
1 cup sugar
⅔ cup brown sugar
3 eggs at room temperature
1 tsp. vinegar
1 tbsp. vanilla extract
½ cup Plain Greek yogurt
½ cup whole milk
½ cup sourdough discard

First, mill the flour.
2 cups Fresh-Milled Flour
In a large mixing bowl, combine the flour, corn starch, baking soda, baking powder, salt, and cocoa powder. Whisk together and set aside.
¼ cup corn starch, 1 tsp. baking soda, 1 tsp. baking powder, ½ tsp. salt, ⅔ cup cocoa powder
In another mixing bowl, combine the melted butter, oil, sugar, brown sugar, eggs, vanilla, vinegar, yogurt and milk. Mix until the wet ingredients are combined.
½ cup melted butter , ¼ cup olive oil , 1 cup sugar, ⅔ cup brown sugar , 3 eggs , 1 tsp. vinegar, 1 tbsp. vanilla extract , ½ cup Plain Greek yogurt, ½ cup whole milk
Next, incorporate the sourdough discard into the wet ingredients. Stir until combined.
½ cup sourdough discard
Now, add the dry ingredients to the wet ingredients. Fold the dry ingredients in, making sure they are fully incorporated, and the batter is smooth. Make sure not to overmix.
Let the batter sit for 15 mins. to ensure the flour soaks in the wet ingredients.
Preheat oven to 350℉
Put cupcake liners in two muffin pans so that the cupcakes don't stick in the pans.
Try to divide your batter equally into your muffin tins. (I honestly guessed, and all my cupcakes were different sizes, lol.
Place in the oven and bake cupcakes for about 15-20 mins.
*OPTIONAL FOR COOLING I placed the cupcakes upside down to cool so the tops were flat. Cool for about 15 mins.

Whip together marshmallow cream and butter on medium speed for about 2 mins.
1 cup marshmallow cream, ¼ cup butter
Turn the mixer to low and incorporate the powdered sugar slowly. Once incorporated, increase mixer speed to medium-high and beat for another 2 mins. Until it is super light and fluffy.
½ cup powdered sugar
Put cream into a piping bag and refrigerate until needed.

Place chocolate chips in a small bowl
2½ ounces semi-sweet chocolate chips
Pour heavy cream into a saucepan and bring to a simmer on medium heat. Remove from the stove and immediately pour over the chocolate chips.
¼ cup heavy cream
Let sit for 2mins, then whisk together until smooth. Set aside to thicken for about 5 to 10 mins.

Beat the powdered sugar, softened butter, milk, and vanilla until smooth. Put icing in a piping bag with a small, round icing tip and put it in the fridge until ready to use
1 cup powdered sugar, ¼ cup butter, 1 Tbsp whole milk , ¼ tsp. vanilla extract

*OPTIONAL* I removed all the cupcake liners so that they looked more like a Hostess cupcake.
First, take a large icing tip and push into the middle of each cupcake. Making sure not to go all the way to the bottom. (about ½ way down)
Take your piping bag of marshmallow filling and fill each hole in the cupcakes.
Next, take one cupcake at a time and dip the tops into the ganache, drip any excess off, and place on a cooling rack.
Pipe a little swirl on top of each cupcake. Allow to cool in the fridge for about 20 mins. So the ganache and icing can firm up a bit.
Enjoy!

For the white icing: Make sure the butter is nice and soft, otherwise it won't properly combine.

If you want the cupcake tops to be flat, you can cool them upside down on parchment paper.

These can be placed in an airtight container on the counter for about 3 days. Or you can store these in the freezer for about 3 months.

Keyword chocolatey delightful pillowy fresh-Milled sourdough Homemade