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Homemade Hostess Cupcakes Recipe

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5 from 119 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/homemade-hostess-cupcakes-recipe/