Giant Hostess Cupcake, step-by-step

giant hostess cupcake

I’ve mentioned before that I’m a fan of the Pimp That Snack website, where people submit their supersized versions of conventionally smaller snack foods, so when a good friend of mine asked me if I could rework my Devil’s Food Cupcakes with Vanilla Cream Filling into a giant Hostess cupcake lookalike, I didn’t hesitate before agreeing to give it a shot.

The result is the cake you see above, a 5-inch high by 9-inch in diameter tribute to a childhood favorite. It is made up of the equivalent of about three-dozen cupcakes, in terms of the amount of cake batter used, and has as much filling inside as two dozen “normal” cupcakes  (as you can imagine, we sliced it up to serve it). In spite of its impressive size, the cake is easy to make. I’ll run through the process I used here and give the recipes down at the bottom of this post so that you can try it yourself.

The first decision I needed to make was to determine what type of pan to use. A tube pan seemed like a possibility, since any cake baked in one will have a ready-made hole in the middle, but I decided that I wanted the cake to be moist and rich, heavier than a sponge or chiffon cake. I opted to make a layer cake and hollow out the center layers to create a cavity for the filling.

giant cupcake base

I used four, 9-inch layers, using two solid cake rounds as the top and bottom of the cupcake and removing the center of the two middle layers to hold the filling. A five-inch diameter biscuit cutter is the easiest tool to use to remove the middle of the cake, but you can carve out a circle with a paring knife, as well.

giant cupcake, removing the center

You don’t want to make the hole too large, or there won’t be enough vanilla cream to fill it up, but as long as you save some of the cake scraps (as opposed to eating them as you work), you can always close up the edges of the center if you need to by using a thin slice of cake.

giant cupcake, ready for filling

giant cupcake getting filled

Once the cake was filled completely, I put on the final layer of cake and covered the whole thing in a thin layer of chocolate frosting. The frosting was necessary because you could clearly see the four layers of cake when all the pieces were in place. Most Hostess-type cream filled cupcakes only have frosting on the top, but covering the whole cake gave the cake a smooth, finished look.

When we cut into the cake (I wasn’t the one who did the cutting, incidentally) you could really see the resemblance to its smaller counterpart. It tasted amazing. The cake layers were moist and the thin layer of chocolate frosting was just enough to give each piece an extra boost of flavor – not to mention that it made some chocoholics very happy. Because the slices were relatively thin, the amount of filling per slice wasn’t overwhelming, inspite of how large the cake’s center is. This cake is sure to be a hit at parties – for adults and kids alike. I wouldn’t hesitate to make it again to inject a little nostalgia, and a little cream filling, into special event.

giant hostess cupcake, innards

Giant Hostess Cupcake
2 batches of chocolate cake layers (4 layers, total)
1 batch vanilla cream filling
1 batch rich chocolate frosting (recipe below)

Take all four (cooled) chocolate cake layers and level the domed tops using a large, serrated knife. Using a large biscuit cutter, or a paring knife, cut an approx. 5-inch circle from the center of each of two of the cake layers.
Stack one uncut layer on a cake plate or serving tray and place the two center-less layers on top of it. Fill the center of the cake with the vanilla cream filling. Reserve about 1-2 tbsp of filling to make the squiggle on top of the cake.
Place final uncut layer on top of the filling to seal it in.
Frost entire cake with a thin layer of rich chocolate frosting. Using a large offset spatula will give you the smoothest finish.
Place reserved vanilla filling into a plastic bag and cut off the corner. Pipe filling onto top of the cake in a squiggly line to finish.
Cake can be refrigerated or kept at room temperature.

Serves 16-20.

Rich Chocolate Frosting
1/4 cup butter
1 cup chopped semisweet chocolate (or chocolate chips)
1 1/2 cups confectioners’ sugar
1/4 cup milk (lowfat is fine)
1 tsp vanilla extract

Melt together butter and chocolate in a medium-sized, microwave safe bowl. Work in 30 second intervals, stopping to stir frequently, and continuing until the mixture is smooth. Let cool slightly (about 3-5 minutes).
Add in confectioners’ sugar, milk and vanilla and beat on medium-high speed with an electric mixer until smooth.
Frost sides and top of Giant Hostess Cupcake (above).

48 comments

  1. I love it! It’s super-adorable!

  2. Wow, what a cute idea! I used to love those Hostess cupcakes as a kid. I bet people would go nuts over this at a party.

  3. Did you submit this to “Pimp that Snack”?? I hope so!

  4. I will so try this sometime!

  5. WOW!!! This is SO cool! I think I’m going to make this for my daughter’s next birthday…really great!

  6. This is so amazing I am bouncing up and down in my seat. In fact, I’m going to make it this Friday for a friend’s birthday! What did you use for the familiar white squiggle on top?

  7. *blush*

    I got so excited I didn’t read the recipe carefully and missed where you clearly said “Place reserved vanilla filling into a plastic bag and cut off the corner. Pipe filling onto top of the cake in a squiggly line to finish.” Ooops.

  8. That is the most dazzling looking cake I have ever seen! What retro/nostalgic person wouldn’t love this?

  9. OMG. you are amazing. i love it.

  10. That is hilarious — I love it! I was such a fan of Hostess cupcakes when I was a kid. I’m bookmarking this recipe!

  11. my birthday is later this month and I am totally making this. I love hostess cupcakes!!

  12. Love it! I’m also a fan of Pimp That Snack. They should have a show. :)

  13. You should definitely submit this to Pimp that Snack, it’s much more involved than the giant hostess cupcake that my friend and I made and submitted.

  14. What a yummy picture – Thank you so much for the recipe!!!!

    Darlene

  15. Wow! Fantastic! Love to see problems solvers out there marching their way to the table with the rest of us! Really lovely.

  16. Wow that looks good! I may have to try and make that. :)

  17. WOW….this is a brilliant idea. Definately my next friends birthday will be recieving this cake. I can’t wait to try it. thank you

  18. Now this must be tried

  19. Hey thanks for the recipe! I got really inspired by your pictures and I decided to do my own version! It should be posted up on my website now.

    It was my first time making a cake, and I think I may have goofed up some of the recipes so they didn’t turn out exactly like you had intended, but it was still good nonetheless.

    Thanks again!

  20. You did an AMAZING job! It’s definitely a must do for my next dinner get together. Thanks for posting. You are a baking god-dess! BAKE ON!

  21. This is AWESOME, I’m putting this link on our site:)

  22. looks great. do you ever do the orange cup cake version. would love to know how. thanks.

  23. Thanks for your great recipe. It was the hit of my son’s first birthday. Check out my blog for photos.

  24. I loved this idea so much that I made it for my nephew’s confirmation party. It was a hit and it tasted amazing. My only complaint is that it crumbled a lot and the filling didn’t come out with the piece, so we had to scoop it out. It was still delicious though!

  25. I want to eat this so badly. Perhaps I’ll make it for a party, then snag as many slices as I can on the fly…

  26. Is the white squiggle just a thick mixture of confectioner’s sugar and water?

  27. Jocelyn – No, the white squiggle was made by piping a bit of leftover cream filling onto the top of the cake.

  28. I just made this tonight for my birthday Sat. I don’t know if the pic will show up or not,but here goes.

    http://i25.photobucket.com/albums/c66/IMFussy/P1050793.jpg

  29. Great idea!!
    A variation – I made a cake like this with my son and it has become his favorite birthday cake. We used whipped cream in the middle and used that hard-shell chocolate stuff for the “icing” to give it that shinny look and that cupcake no icing on the sides look. It does require a quick trip to the freezer to harden up, so not always convenient.
    We did the cake part the same. This was for a cub scout father-son event so we called it the Hostess Cub Cake. At 19 and away at college he told some friends about it and they surprised him with one yesterday. :)

  30. My boss is retiring and he has Hostess Cupcakes often for lunch so I decided to try and find a recipee to make a giant cupcake as a gag gift. This is great. I can’t wait to try it!

  31. Hostess cupcakes have 7 swirls not 5

  32. This is the third time that I have made just the chocolate cake with the chocolate icing. (the third time i filled it with raspberry jam) and it is the best I have eaten.

  33. Hello Guys,

    Greetings. Introducing me.

    By the way, I am looking for book I ching translated by Kerson Huang. I cannot find those book anywhere. Do you know where I can find those? Thanks

  34. I just made this & it was absolutely delicious! Every component was very tasty & my guests loved it. I DID double the filling & frosting amounts & would do that again. Thanks for the fun recipes!

  35. I am trying to find a mold to make a qiant cupcake like this. Does anyone know what website I can find it on? My boyfriend saw a comercial about this and now I can’t find the mold for it.

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