Homemade Hostess Cupcakes (Printable)
Chocolate cupcakes with marshmallow cream filling and glossy ganache topping, inspired by the classic Hostess treat.
# What You Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - ½ teaspoon baking soda
05 - 1 teaspoon baking powder
06 - ¼ teaspoon salt
07 - ½ cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - ½ cup hot water
→ Cream Filling
12 - ⅓ cup unsalted butter, softened
13 - ¾ cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
16 - 1–2 teaspoons milk (if needed, for consistency)
→ Chocolate Ganache
17 - ½ cup semi-sweet chocolate chips
18 - ¼ cup heavy cream
→ White Icing Swirl
19 - ¼ cup powdered sugar
20 - 1 teaspoon milk (plus more as needed)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly distributed.
03 - Add the room-temperature buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix until just combined, then pour in the hot water and stir until the batter is smooth. The batter will be thin.
04 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
05 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely.
06 - Beat the softened unsalted butter with an electric mixer until light and creamy. Add the powdered sugar and beat for 1 minute. Mix in the marshmallow creme and vanilla extract, beating until fluffy. If the filling is too stiff, add milk one teaspoon at a time until it reaches a pipeable consistency.
07 - Using a small knife or cupcake corer, remove a small portion from the center of each cooled cupcake. Fill each cavity with the cream filling using a piping bag. Replace the removed tops if desired.
08 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour over the semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
09 - Spoon the ganache over each cupcake or dip the tops directly to coat. Set aside and allow the ganache to set.
10 - Stir together the powdered sugar and milk until smooth but still pipeable. Transfer to a piping bag fitted with a fine tip or a zip-top bag with a tiny corner snipped off. Pipe a signature swirl across the top of each cupcake.
11 - Serve at room temperature. Cupcakes can be stored in the refrigerator for up to 3 days; allow them to come to room temperature before serving for the best texture and flavor.
# Expert Suggestions:
01 -
- That creamy marshmallow center bursts out when you bite in, and it tastes fresher than anything wrapped in plastic ever could.
- The ganache topping sets into a glossy shell that cracks perfectly under your teeth, which is deeply satisfying in a way I cannot explain.
- They look impressively complicated but the steps are surprisingly manageable if you take your time.
02 -
- The cupcakes must be completely cool before you core and fill them, or the marshmallow filling will melt into a puddle of sadness.
- Thin batter is correct and not a mistake, so resist the urge to add more flour when you see how liquidy it looks.
03 -
- Dutch-processed cocoa powder will give you a darker, more intensely flavored cupcake that looks and tastes closer to the original packaged version.
- Warm the knife slightly before cutting into these, as it helps the ganache shell break cleanly without squishing the filling out the sides.