Homemade Hostess Cupcakes Recipe

Introduction

These homemade Hostess cupcakes capture the nostalgic flavor of the classic treat with rich chocolate cake, fluffy marshmallow filling, and a glossy chocolate ganache topped with delicate white icing loops. Perfect for a special occasion or an indulgent snack, they’re surprisingly easy to make at home.

Ingredients

• ¾ cup all-purpose flour
• 5 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup whole milk
• ⅓ cup vegetable oil
• 1½ teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 4 tablespoons salted sweet cream butter, softened (¼ cup)
• ¼ cup powdered sugar
• 2 cups marshmallow fluff
• 7 tablespoons heavy cream
• 1 cup semi-sweet chocolate chips
• 4 tablespoons salted sweet cream butter, softened (¼ cup)
• ¾ cup powdered sugar
• ¼ teaspoon pure vanilla extract
• 1 tablespoon heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F. Line a muffin pan with cupcake liners and set aside.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a medium bowl, whisk the sugar, milk, vegetable oil, vanilla, and eggs until well combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients, mixing just until combined.
5. Step 5: Fill the cupcake liners about ½ to ⅔ full with the batter.
6. Step 6: Bake for 15 to 18 minutes or until the tops spring back when lightly pressed. Cool completely.
7. Step 7: For the filling, beat the softened butter with a handheld mixer on medium for about 1 minute until smooth.
8. Step 8: On low speed, add half the powdered sugar and beat well, then add the remaining sugar. Increase speed to medium and beat 1 more minute until smooth.
9. Step 9: Still on low speed, add the marshmallow fluff and mix just until combined.
10. Step 10: Transfer the filling to a quart-size sealed bag, removing excess air.
11. Step 11: Once cooled, cut a quarter-sized circle from the center top of each cupcake and remove the excess crumb.
12. Step 12: Snip a small corner of the filling bag and pipe the marshmallow filling into the hollow until nearly full. Replace the cupcake top.
13. Step 13: To make the ganache, microwave heavy cream for 30–40 seconds until hot but not boiling.
14. Step 14: Pour the hot cream over the chocolate chips in a bowl. Let sit 1 to 1½ minutes, then stir until smooth and glossy.
15. Step 15: Spoon ½ to ¾ teaspoon of ganache onto each filled cupcake, spreading evenly. Let set.
16. Step 16: For the white loop icing, beat the softened butter on medium for 1 minute until smooth.
17. Step 17: Add vanilla and mix for 10–15 seconds.
18. Step 18: Add powdered sugar and mix for 30 seconds until it resembles white sand.
19. Step 19: Add heavy cream and beat on medium for 1 minute or until smooth.
20. Step 20: Fill a piping bag or Ziploc with a small corner snipped with the white icing.
21. Step 21: Hold the tip ¼ to ½ inch above the cupcake and pipe a swirling loop pattern down the center. Repeat for each cupcake.

Tips & Variations

• Use room temperature eggs for a smoother batter and better rise.
• For extra moist cupcakes, substitute half of the vegetable oil with melted butter.
• Try adding a teaspoon of instant espresso powder to the batter to intensify the chocolate flavor.
• Use a cupcake corer or small melon baller to hollow cupcakes quickly and evenly.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. The ganache and filling may firm up when chilled but will soften nicely when warmed slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and fill the cupcakes a day in advance. Store them refrigerated and pipe the white icing just before serving for the freshest look.

Can I use a different frosting instead of marshmallow filling?

Absolutely! Cream cheese frosting or vanilla buttercream both work well as a substitute if you prefer a different filling.

Homemade Hostess Cupcakes Recipe

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★★★★★

4.8 from 139 reviews

• Author: Harry
• Total Time: 43 minutes
• Yield: 12 cupcakes 1x

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Description

These Homemade Hostess Cupcakes are a delightful treat featuring moist chocolate cupcakes filled with creamy marshmallow fluff, topped with a rich chocolate ganache and finished with a classic white swirled icing. A perfect copycat recipe to satisfy your sweet tooth and impress at any gathering.

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Ingredients

Scale 1x2x3x

Cupcakes

• ¾ cup all-purpose flour
• 5 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup whole milk
• ⅓ cup vegetable oil
• 1½ teaspoons pure vanilla extract
• 2 large eggs, room temperature

Filling

• 4 tablespoons salted sweet cream butter, softened (¼ cup)
• ¼ cup powdered sugar
• 2 cups marshmallow fluff

Ganache

• 7 tablespoons heavy cream
• 1 cup semi-sweet chocolate chips
• 4 tablespoons salted sweet cream butter, softened (¼ cup)
• ¾ cup powdered sugar
• ¼ teaspoon pure vanilla extract
• 1 tablespoon heavy cream

White Loop Icing

• 4 tablespoons salted sweet cream butter, softened (¼ cup)
• ¾ cup powdered sugar
• ¼ teaspoon pure vanilla extract
• 1 tablespoon heavy cream

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a muffin pan with cupcake liners and set aside to prepare your cupcake batter.
2. Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside for later use.
3. Mix Wet Ingredients: In a medium bowl, whisk sugar, milk, vegetable oil, vanilla, and eggs until fully combined and smooth.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
5. Fill Cupcake Liners: Pour the batter into cupcake liners, filling each between ½ to ⅔ full to allow room for rising.
6. Bake Cupcakes: Bake for 15 to 18 minutes or until the tops spring back when lightly touched. Remove and let cupcakes cool completely.
7. Make Filling: Using a handheld mixer on medium speed, cream softened butter until smooth (about 1 minute). Lower speed to low and add powdered sugar in two parts, beating well after each addition. Increase speed to medium and beat for another minute. Then, on low speed, add marshmallow fluff and mix just until combined.
8. Prepare Filling Bag: Transfer the filling to a quart-size Ziploc bag, squeeze out excess air, and seal.
9. Core Cupcakes: Using a sharp knife or cupcake corer, cut a quarter-sized circle from the top center of each cooled cupcake and remove the cut portion.
10. Fill Cupcakes: Snip a small corner off the filling bag, insert it into the hollow of each cupcake, and fill nearly to the top. Replace the removed cupcake top to cap each filled cupcake.
11. Heat Cream for Ganache: Pour heavy cream into a microwave-safe cup and heat for 30 to 40 seconds until hot but not boiling.
12. Make Ganache: Place chocolate chips in a heat-safe bowl. Pour hot cream over them and let sit for 1 to 1½ minutes. Stir until smooth, glossy, and fully combined.
13. Top Cupcakes with Ganache: Spoon approximately ½ to ¾ teaspoon of ganache onto the top of each filled cupcake and spread evenly. Allow to set briefly.
14. Make White Loop Icing: Cream softened butter in a bowl with a handheld mixer on medium for about 1 minute until smooth. Add vanilla extract and mix for 10 to 15 seconds. Add powdered sugar and mix for 30 seconds; the mixture should resemble white sand. Add heavy cream and beat on medium for 1 minute until smooth.
15. Prepare Icing Bag: Fill a Ziploc or decorator’s bag fitted with a #5 tip with the white icing.
16. Pipe Icing Decorative Loops: Hold the bag’s tip ¼ to ½ inch above each cupcake and pipe a steady swirling loop pattern down the center. Repeat until all cupcakes are decorated.

Notes

• Ensure eggs and milk are at room temperature for better batter consistency.
• Do not overmix the batter once the flour is added to keep the cupcakes tender.
• Allow cupcakes to cool completely before filling to avoid melting the filling.
• Use a sharp knife or a proper cupcake corer to remove the centers for neat filling pockets.
• The ganache can be warmed slightly again if it thickens too much before spreading.
• For best piping results, keep the white icing at room temperature to maintain smooth flow.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: homemade hostess cupcakes, chocolate cupcakes, marshmallow filling, chocolate ganache, decorated cupcakes