Homemade Hostess Cupcakes Recipe

Introduction

These homemade Hostess Cupcakes bring the classic diner treat right to your kitchen. With a moist chocolate cupcake, fluffy marshmallow filling, and glossy chocolate ganache topping, they’re sure to satisfy any sweet tooth.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup hot coffee (or hot water)
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 7 ounces marshmallow creme
• 1 teaspoon vanilla extract (for filling)
• 4 ounces semi-sweet chocolate chips
• 1/3 cup heavy cream
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk
• 1 teaspoon vanilla extract (for icing)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
3. Step 3: In a medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee (or hot water) until the batter is smooth and well blended.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
6. Step 6: In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add 1 cup powdered sugar, beating until light and fluffy. Fold in the marshmallow creme and 1 teaspoon vanilla extract until fully combined. Transfer the filling to a piping bag fitted with a small round tip.
7. Step 7: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the mixture is smooth and glossy. Let the ganache cool slightly before using.
8. Step 8: Use a small knife to cut a cone-shaped piece from the center of each cooled cupcake (keep the cut-out pieces for snacking or discard them). Pipe the marshmallow filling into the cavity of each cupcake, filling just to the top.
9. Step 9: Dip the tops of the filled cupcakes into the chocolate ganache, ensuring an even coat. Place the cupcakes on a wire rack and let the ganache set at room temperature.
10. Step 10: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and thick. Transfer the icing to a piping bag fitted with a small round tip.
11. Step 11: Pipe the signature curly line design onto the top of each cupcake once the ganache has fully set. Let the icing firm up slightly before serving.

Tips & Variations

• Use hot coffee instead of water for a richer chocolate flavor in the cupcakes.
• If you prefer less sweetness, reduce the powdered sugar slightly in the filling or icing.
• For a fun twist, try adding a hint of peppermint extract to the marshmallow filling for a seasonal treat.
• Use a small cookie scoop to evenly portion the batter into the liners, ensuring uniform cupcakes.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Let refrigerated cupcakes come to room temperature before serving for the best texture. Ganache may firm up in the fridge but will soften upon warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. It’s best to add the marshmallow filling, ganache, and icing on the day you plan to serve to keep them fresh and visually appealing.

What can I substitute for marshmallow creme?

If you don’t have marshmallow creme, you can try using homemade marshmallow fluff or a smooth, sweet whipped cream, although the texture and flavor will be different from the classic filling.

Homemade Hostess Cupcakes Recipe

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Enjoy these homemade Hostess Cupcakes, featuring moist chocolate cupcakes filled with a fluffy marshmallow creme center, topped with a rich chocolate ganache and finished with the signature white icing swirl. This copycat recipe captures the iconic treat with simple ingredients and straightforward steps for a delightful dessert perfect for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup hot coffee (or hot water)

Marshmallow Filling

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 7 ounces marshmallow creme
• 1 teaspoon vanilla extract

Chocolate Ganache

• 4 ounces semi-sweet chocolate chips
• 1/3 cup heavy cream

Signature White Icing

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until the mixture is well combined and evenly distributed.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth to prepare the wet mixture.
4. Create Batter: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Then stir in the hot coffee or hot water until the batter is smooth and homogenous.
5. Bake Cupcakes: Evenly distribute the batter among the lined muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
6. Prepare Marshmallow Filling: Using an electric mixer, beat the softened butter until creamy. Gradually add powdered sugar and beat until light and fluffy. Fold in marshmallow creme and vanilla extract until fully incorporated. Transfer the filling to a piping bag fitted with a small round tip.
7. Make Chocolate Ganache: Place semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it stand for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly before use.
8. Fill Cupcakes: Using a small knife, cut out a cone-shaped piece from the center of each cooled cupcake to create a cavity. Fill each cavity generously with the marshmallow filling using the piping bag.
9. Dip Cupcakes in Ganache: Dip the top of each filled cupcake into the chocolate ganache to coat evenly. Place the cupcakes on a wire rack and allow the ganache to set at room temperature.
10. Prepare White Icing: In a small bowl, whisk powdered sugar, milk, and vanilla extract together until thick and smooth. Transfer to a piping bag with a small round tip.
11. Add Signature Icing Design: Once the ganache has set, pipe the signature white curly line design on top of each cupcake. Allow the icing to firm slightly before serving.

Notes

• You can substitute hot coffee with hot water to keep the chocolate flavor subtle.
• Make sure cupcakes cool completely before filling to prevent melting the marshmallow creme.
• Use a piping bag with a fine tip for neat filling and icing application.
• Ganache should be slightly cooled but still pourable to coat cupcakes smoothly.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Hostess cupcakes, homemade cupcakes, chocolate cupcakes, marshmallow filling, chocolate ganache, copycat dessert