These Homemade Hostess Cupcakes are a nostalgic, decadent treat that brings the classic flavors of the beloved snack cake into your kitchen. Moist chocolate cupcakes are filled with creamy marshmallow filling, topped with rich chocolate ganache, and finished with a signature vanilla icing swirl. With every bite, you’ll enjoy the perfect balance of chocolate, marshmallow, and sweetness!
Why You’ll Love This Recipe
These cupcakes capture the essence of the iconic Hostess snack but with a homemade touch. The combination of a rich chocolate cake, fluffy marshmallow filling, and smooth chocolate ganache makes these cupcakes indulgent and irresistible. Plus, they’re surprisingly easy to make and fun to decorate with that iconic swirl on top! Whether you’re preparing a special treat for a party or just craving something sweet, these cupcakes will not disappoint.
Ingredients
For the Chocolate Cupcakes:
- 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)
For the Marshmallow Filling:
- 1⁄2 cup unsalted butter, softened
- 1 cup powdered sugar
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate chips
- 1⁄3 cup heavy cream
For the Vanilla Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Making the Cupcakes:
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Combine Wet and Dry Ingredients: 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.
- Bake the Cupcakes: 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.
Making the Marshmallow Filling:
- Prepare the Filling: In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, beating until light and fluffy. Fold in the marshmallow creme and vanilla extract until fully combined.
- Pipe the Filling: Transfer the marshmallow filling to a piping bag fitted with a small round tip. Set aside.
Making the Chocolate Ganache:
- Prepare the Ganache: Place the chocolate chips in a heatproof bowl. Heat the 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.
Assembling the Cupcakes:
- Prepare the Cupcakes: Use a small knife to cut a cone-shaped piece from the center of each cooled cupcake (save the cut-out pieces for snacking or discard them).
- Fill the Cupcakes: Pipe the marshmallow filling into the cavity of each cupcake, filling just to the top.
- Dip in Ganache: 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.
Adding the Vanilla Icing:
- Make the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and thick.
- Pipe the Swirl: Transfer the icing to a piping bag fitted with a small round tip. 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.
Servings and Timing
- Servings: 12 cupcakes
- Prep time: 20 minutes
- Cook time: 18-20 minutes
- Cooling time: 30 minutes
- Total time: 2 hours
Variations
- Different Fillings: Try using chocolate ganache or peanut butter filling instead of marshmallow creme for a different flavor profile.
- Add a Twist: For extra flavor, add a sprinkle of sea salt on top of the ganache before it sets, or incorporate coconut flakes into the filling or topping for a tropical twist.
- Mini Cupcakes: Make mini versions of these cupcakes by using a mini muffin tin and adjusting the bake time accordingly (around 10-12 minutes).
Storage/Reheating
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days.
- Freezing: Freeze the cupcakes before adding the ganache and icing for up to 1 month. Thaw at room temperature before finishing the assembly.
FAQs
1. Can I use store-bought marshmallow fluff instead of marshmallow creme?
Yes, marshmallow fluff is a great substitute for marshmallow creme in the filling.
2. Can I use milk chocolate for the ganache instead of semi-sweet?
Yes, you can use milk chocolate, but it will make the ganache sweeter. You can adjust the sugar in the filling to balance it if needed.
3. Can I make the cake ahead of time?
Yes, you can bake the cupcakes ahead of time and store them in an airtight container for up to 2 days before adding the filling and ganache.
4. How do I store leftover ganache?
Store leftover ganache in an airtight container in the refrigerator for up to a week. Reheat gently before using again.
5. Can I make these cupcakes without coffee?
Yes, you can substitute the hot coffee with hot water or milk. Coffee enhances the flavor of the chocolate, but it’s not essential.
Conclusion
These Homemade Hostess Cupcakes are an indulgent, fun twist on a classic snack. With rich chocolate cake, creamy marshmallow filling, and glossy chocolate ganache topped with a decorative swirl, they’re the perfect dessert for any occasion. Whether you’re sharing them with friends or treating yourself, these cupcakes are sure to satisfy your sweet tooth!
Print
Homemade Hostess Cupcakes Recipe
- Total Time: 2 hours
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Homemade Hostess Cupcakes are a nostalgic, decadent treat that brings the classic flavors of the beloved snack cake into your kitchen. Moist chocolate cupcakes are filled with creamy marshmallow filling, topped with rich chocolate ganache, and finished with a signature vanilla icing swirl. With every bite, you’ll enjoy the perfect balance of chocolate, marshmallow, and sweetness!
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
4 ounces semi-sweet chocolate chips
1/3 cup heavy cream
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- In a medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- 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.
- 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.
- In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, beating until light and fluffy. Fold in the marshmallow creme and vanilla extract until fully combined.
- Transfer the marshmallow filling to a piping bag fitted with a small round tip. Set aside.
- Place the chocolate chips in a heatproof bowl. Heat the 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.
- Use a small knife to cut a cone-shaped piece from the center of each cooled cupcake (save the cut-out pieces for snacking or discard them).
- Pipe the marshmallow filling into the cavity of each cupcake, filling just to the top.
- 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.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and thick.
- Transfer the icing to a piping bag fitted with a small round tip. 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.
Notes
- Try using chocolate ganache or peanut butter filling instead of marshmallow creme for a different flavor profile.
- For extra flavor, add a sprinkle of sea salt on top of the ganache before it sets, or incorporate coconut flakes into the filling or topping for a tropical twist.
- Mini Cupcakes: Make mini versions of these cupcakes by using a mini muffin tin and adjusting the bake time accordingly (around 10-12 minutes).
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
