Chocolate Espresso Twinkies recipe
Try out the recipe for our homemade Chocolate Twinkies and we bet you will not have to buy readymade Twinkies ever. Here we go!
Yield: 20 Twinkies
Skill Level: Intermediate
Prep Time: 90 Minutes
All you will need is:
For the Cake:
1-½ cups Sugar
½ cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
¼ teaspoon Baking Powder
½ teaspoon Salt
10 tablespoons Unsalted Butter (softened)
½ cup Buttermilk
Nonstick Cooking Spray
Canoe Pan for Twinkies
1-¼ cups Cake Flour
½ cup Cocoa Powder
1 teaspoon Vanilla Extract
½ cup Coffee
For the Filling:
1-½ cups Sugar
All you need to do is:
Place a rack in the middle of the oven and preheat the oven to 350⁰ degrees.
Grease the canoe pan with cooking spray.
Sift together the flour, cocoa, baking soda, baking powder and salt a few times in a large bowl.
Beat butter and sugar in a stand mixer on high speed until combined well.
Now lower the speed and add the eggs (one at a time), mixing until each it is well combined. Now, beat on high speed until light and fluffy for about 6 minutes.
Now beat in ⅓ of the flour mixture. Mix in the buttermilk and vanilla and then another ⅓ of the flour mixture.
Add in the coffee, then the remaining flour.
Fill each mold halfway with batter and bake for 15 to 17 minute or until a wooden pick inserted comes out clean.
Let them cool in the pan for 30 minutes. Then shift them to a wire-rack and let them cool completely.
Beat cream cheese, cream and vanilla in a stand mixer.
With the mixer on low speed, add in the sugar gradually and beat until combined.
Add the espresso and beat until combined.
For the Twinkies, fill them with the filling using a piping bag.
Serve with tea or coffee and enjoy.
Buy Your Ingredients here: