Homemade Hostess Cupcakes

Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the hot water until the batter is smooth.
Fill each cupcake liner about two-thirds full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake.
Fill a piping bag fitted with a round tip with marshmallow fluff. Pipe the fluff into the center of each cupcake until it is filled.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl.
Let the mixture sit for 1-2 minutes, then stir until smooth and creamy to make the chocolate ganache.
Dip the tops of each cupcake into the chocolate ganache, allowing any excess to drip off.
Place the cupcakes on a wire rack set over a baking sheet to catch any drips. Let the ganache set for about 10 minutes.
Once the ganache is set, use a small amount of remaining ganache to pipe the iconic squiggles on top of each cupcake.
Allow the cupcakes to set completely before serving.
Enjoy your Homemade Hostess Cupcakes, and revel in the nostalgia of this classic treat! 🌟