Chocolate cupcakes designed to look like Hostess cupcakes.
**I weighed out 5 oz of White Lily flour, which was actually a little more than a cup.
Instead of using part of the marshmallow filling to make the loops, make a small batch of vanilla frosting by beating together 4 tablespoons of softened butter with 1 cup of confectioners sugar, 1/4 teaspoon of vanilla and a tiny bit of milk until creamy.
I also used chocolate frosting instead of glaze. For chocolate frosting, beat together 4 tablespoons of softened butter, 1/3 cup of unsweetened natural cocoa powder, 1 1/2 cups of confectioners' sugar, a dash of vanilla and a tablespoon or two of milk (or enough to get a creamy consistency).