Hostess with the mostess

I am almost always a week behind reading the Chicago Tribune Sunday paper.  Last week there was a recipe for Hostess cupcakes.  They filed for bankruptcy.  So it made me crave them.  Mine did not turn out as nice as Leah Eskins did.  Here is the recipe.  I did not have any cognac except Grand Marnier which might be okay but wasn't sure so i didn't use it.  Marshmallow Fluff is a bitch to work with.  So after about a half dozen jokes of what lousy fluffer I would make, I did not make the cute squiggles on the tops.  Guess which ones are mine?  Here is the recipe called
Curlicue cupcakes

Makes 24

Ingredients:
2 dozen chocolate cupcakes
2 cups marshmallow fluff
Chocolate glaze (recipe follows)

Fill:
Fit a pastry bag with a wide, plain tip. Fill bag with fluff. Turn a cupcake over, poke with the tip of the pastry bag, and squeeze to fill. Stop when the cupcake bulges ever so slightly. Return cupcake to its upright position. Repeat with remaining cupcakes.

Glaze:
Grasp a filled cupcake gently by its sides. Dip head-first into warm glaze. Flip right side up onto a rack and let set. Don't fret over glaze drips. Repeat with remaining cupcakes.

Decorate:
When glaze has set, switch to a narrow, plain pastry tip (or simply roll parchment paper into a narrow cone and fill with fluff). Draw linked loops across the cupcake. Let set. Repeat with remaining cupcakes. Enjoy.

Chocolate glaze:
Chop 4 ounces semisweet chocolate and tumble into a medium bowl. Heat 1/2 cup heavy cream to boiling. Pour hot cream over chocolate. Cover with a plate and let stand 5 minutes. Gently whisk smooth. Whisk in 1 tablespoon butter (cut into small bits) and 1 teaspoon cognac (optional).

Took these to work today.  They are a big hit.  They are much more adult then Hostess Cupcakes.