Homemade Hostess Cupcakes (Printable)
Chocolate cupcakes with marshmallow filling, ganache topping, and iconic white swirl.
# What You'll Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk
11 - 1/2 cup hot water
→ Marshmallow Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
→ Chocolate Ganache
16 - 1/2 cup heavy cream
17 - 4 oz semi-sweet chocolate, chopped
→ White Icing Swirl
18 - 1/4 cup powdered sugar
19 - 1 teaspoon whole milk
# Directions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until pale, light, and fluffy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
04 - Add the sifted dry ingredients to the butter mixture in three additions, alternating with the whole milk. Mix just until incorporated after each addition. Stir in the hot water until the batter is smooth and fluid.
05 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
06 - Beat the softened butter and powdered sugar together until light and fluffy. Add the marshmallow creme and vanilla extract, then mix until the filling is smooth and creamy.
07 - Transfer the marshmallow filling to a piping bag fitted with a small round tip. Insert the tip into the center of each cooled cupcake and pipe approximately 1 tablespoon of filling inside. Reserve a small amount of filling for topping if desired.
08 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chopped semi-sweet chocolate and let sit for 2 minutes. Stir gently from the center outward until the ganache is glossy and smooth. Allow to cool for 5 minutes until slightly thickened.
09 - Dip the top of each filled cupcake into the ganache, allowing the excess to drip off. Place on a wire rack and let the ganache set for 10 minutes.
10 - Stir together the powdered sugar and milk to form a thick but pipeable icing. Transfer to a small piping bag or zip-top bag with a tiny corner snipped. Pipe the classic squiggly swirl across the top of each glazed cupcake. Allow the icing to set before serving.
# Expert Tips:
01 -
- That molten marshmallow center surprises everyone who bites into one, and watching peoples faces light up never gets old.
- The ganache sets into a thin, snappy shell that cracks perfectly when you bite through, just like the store bought version but infinitely better.
02 -
- Do not rush the cooling step because filling a warm cupcake turns the marshmallow center into a soupy mess that leaks everywhere.
- When inserting the piping tip into the cupcake, go in at a slight angle and only about halfway down to avoid puncturing through the bottom.
03 -
- Dutch processed cocoa powder gives you a deeper, darker chocolate flavor that tastes closer to the original Hostess version.
- Gently twisting the cupcake as you pull it out of the ganache gives you a cleaner, more even coating on top.