Homemade Hostess Cupcakes
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Homemade Hostess Cupcakes bring all the nostalgia of the lunchbox treat, baked fresh in your kitchen. Imagine biting through glossy chocolate ganache to reveal a cloud of marshmallow filling, all nestled in a moist, deeply chocolate cupcake. These copycat cupcakes capture the joy of the classic snack cake while inviting you to use quality ingredients and personal touches.

Why Make Hostess Cupcakes at Home?

Store-bought Hostess Cupcakes are beloved for their flavor and signature decoration, but homemade versions provide a rich, fresh taste and a pillowy texture you can’t get from a package. Making them at home means:
– The chocolate cake is more tender and flavorful.
– You control the sweetness and adjust fillings based on what you like.
– Personalization is easy—switch up flavors or toppings for your own spin.

Let’s walk through baking these chocolate treats step by step.

Ingredients for Homemade Hostess Cupcakes

This recipe is built on pantry staples with a few touches that make all the difference.

For the Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder (Dutch process or natural)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg (room temperature)
  • 1/4 cup vegetable oil or melted coconut oil
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup hot brewed coffee

For the Marshmallow Filling

  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 cup marshmallow crème or fluff
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

For the Decorative Icing

  • 1/2 cup powdered sugar
  • 1 teaspoon milk (more as needed)
  • 1/2 teaspoon vanilla extract

Step-by-Step Instructions

A little prep and patience are all it takes. With this method, your cupcakes will have the same iconic spiral design and filled center as the original.

Baking the Cupcakes

Mixing the Batter

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Sifting the cocoa prevents lumps and yields a smooth batter.
  • In a separate bowl, whisk egg, oil, milk, and vanilla until smooth.
  • Pour the wet mixture over the dry ingredients. Gently stir until almost combined.
  • Add the hot coffee and stir just until the batter is smooth. The coffee enhances the chocolate flavor.

Baking

  • Spoon the batter into the liners, filling each about two-thirds full for domed tops.
  • Bake for 18–20 minutes. A toothpick should come out clean or with a few crumbs.
  • Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. Cool cupcakes are key for easy filling and frosting.

Making the Marshmallow Cream Filling

Working with a handheld mixer or a stand mixer, beat the softened butter until creamy—about 1 minute. Add powdered sugar gradually and beat until fluffy and pale. Fold in marshmallow crème, vanilla, and a pinch of salt. You want the filling thick enough to pipe but soft and airy for that “bite-then-smile” feeling.

Tip: For an extra-light texture, chill the filling before piping.

Preparing the Chocolate Ganache

  • Place chocolate chips in a heatproof bowl.
  • Heat heavy cream on the stove until it just simmers.
  • Pour hot cream over chocolate. Let stand for 2 minutes.
  • Stir until the mixture becomes silky and glossy.

Allow ganache to cool slightly so it thickens to a spreadable consistency but remains smooth enough for dipping.

Assembling the Cupcakes

Making filled cupcakes is easier than it sounds:

Creating and Filling the Cavities

  • Once cupcakes are cool, use a small knife or cupcake corer to cut a circular hole from the top center. Remove about 1 inch of cake, being careful not to cut through to the bottom.
  • Fill a piping bag with the marshmallow cream. Pipe filling into each cavity until it reaches the top of the cupcake.

Extra tip: You can save the cake plugs for crumbling over ice cream or snacking while you work.

Topping with Ganache

  • Dip each filled cupcake upside down into the bowl of ganache, coating the top completely. Let chocolate drip off, then return the cupcake upright.
  • Place frosted cupcakes on a rack and let them set at room temperature.

The Signature Icing Swirl

  • Mix powdered sugar, milk, and vanilla in a small bowl until the icing is thick but pipeable—like school glue or toothpaste.
  • Transfer the icing to a piping bag or a zipper bag with a tiny tip cut. Practice the curly-cue swirl on wax paper, then decorate each cupcake in one smooth motion.

Tips for Perfect Hostess Cupcakes

  • Room temperature eggs and milk blend more evenly, making cake texture smoother.
  • Don’t overmix the batter; a few small lumps are okay.
  • Test for doneness at 18 minutes—chocolate cupcakes dry out quickly if overbaked.
  • Let the cupcakes cool before filling or topping, or the marshmallow and ganache may melt.
  • If you don’t have a piping bag, use a zip-top bag with a small corner snipped off.

Storage and Make-Ahead Tips

Freshly baked Hostess cupcakes keep well for days when stored right. Here’s what works best:

Storage Method How To Shelf Life
Room Temp Airtight container, up to 3 days 2–3 days
Refrigerated Covered container, bring to room temp 5–7 days
Freezer Individually wrapped, airtight bag Up to 2 months

For freezing, wrap each cooled (unfrosted) cupcake in plastic wrap, then place in a freezer bag. For frosted or filled cupcakes, pre-chill until frosting hardens before wrapping and freezing. Thaw at room temperature.

Creative Twists and Variations

Hostess Cupcakes can be a blank slate for your favorite flavors. Try these upgrades:
– Swap marshmallow filling for salted caramel or peanut butter cream.
– Add crushed cookies to the filling for texture.
– Use dark chocolate chips for a sophisticated ganache.
– Make minis for parties by baking in a mini muffin tin.

Troubleshooting: Solving Common Issues

Cupcakes sticking to liners? Use good-quality liners and let cupcakes cool before peeling.

Ganache too runny? Let it cool for a few extra minutes; it thickens as it cools.

Filling leaking out? Don’t overfill the center cavity and stop just below the surface.

Homemade Hostess Cupcakes turn a classic snack cake into an impressive homemade treat. Rich chocolate, fluffy filling, and the whimsical swirl come together in a dessert that’s irresistible for kids and adults alike. Every step, from mixing to decorating, gives you a reason to slow down and enjoy the process. Bake a batch for birthdays, school lunches, or whenever you crave a nostalgic treat—these cupcakes never last long.

Homemade Hostess Cupcakes

⭐⭐⭐⭐⭐
4.7 from 1 votes
Course: Dessert / Cuisine: American
Prep Time 30 minutes
Cooking Time 20 minutes
Servings 12 servings
Calories 414 cal

These Homemade Hostess Cupcakes outshine the store-bought kind. Each cupcake features rich chocolate cake, creamy centers, and silky ganache. They’re simply irresistible.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
  3. In a medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
  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. 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. 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 filling to a piping bag fitted with a small round tip.
  7. 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.
  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. 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. 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.
  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.