Rich chocolate cake, fluffy marshmallow filling, and glossy ganache—these homemade hostess cupcakes taste just like the ones you remember, with cocoa, sugar, and cream leading the charge. Soft, sweet, and seriously nostalgic.
Is there anything more satisfying than biting into a squishy chocolate cupcake and hitting that sugary, creamy middle? These copycat Hostess cupcakes are rich but not too sweet, super chocolaty with a hint of bitterness from the coffee (don’t worry, coffee-haters won’t even notice), and topped with that signature curly white squiggle. They look charmingly homemade and taste… like childhood, but with better ingredients and zero plastic wrapper involved. Perfect for lazy baking weekends or just stashing in the fridge for a secret treat during a random Tuesday meltdown.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Copycat Hostess Cupcakes
No fuss, no frills—this is cupcake therapy in edible form. If you’ve got an hour and you’re craving something that feels like a sweet hug in a paper liner, you’re in business.
- Richly chocolaty without being too intense: The combination of cocoa powder and hot coffee gives these cupcakes depth without overkill.
- That nostalgic center surprise: Marshmallow creme folded into buttercream makes a filling so fluffy you’ll want to eat it straight from the piping bag. (I won’t judge.)
- Gooey ganache glaze: Dipping the tops in warm ganache is a little messy, a little indulgent, and 100% worth it.
- Ridiculously satisfying to decorate: The little loopy swirl on top is low-stress and high-impact, even if your hand isn’t the steadiest.
- Make-ahead friendly: These cupcakes hold their texture and flavor like champs in the fridge… if they last long enough to store.
Ingredient Notes
Real talk—this recipe uses pantry basics, but there are a few ingredients worth chatting about before diving in.
- All-purpose flour: The base for our soft, structured cupcake. Stick with regular flour here—no need to swap to cake flour.
- Unsweetened cocoa powder: Adds that true Hostess-style flavor. Don’t skimp on quality if you can help it; it makes a difference.
- Hot coffee (or hot water): Deepens the chocolate flavor. Coffee works best, but hot water still gives you a silky batter if that’s all you’ve got.
- Vegetable oil: Keeps the cupcakes tender and moist (no dry crumb here), plus it’s easier than creaming butter.
- Milk + egg: Helps bind the batter and add a more velvety texture. Whole milk preferred; non-dairy works in a pinch.
- Butter: For the marshmallow filling, you want this soft but not melted—just perfectly spreadable.
- Marshmallow creme: The filling’s (literally) sticky star. No need to get fancy, the jar from the grocery store works great.
- Semi-sweet chocolate chips + heavy cream: Your ganache duo. They melt into a shiny, spoon-lickable glaze.
- Powdered sugar + milk: Whisked into the bright white icing that swirls on top. Make it thick enough to pipe.
How To Make This Copycat Hostess Cupcakes
Take a deep breath, grab a whisk, and let’s make a small chocolate miracle together. Trust the process—it’s easier than it looks and no piping diploma required.
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Mix the dry ingredients: In a big bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. You want everything evenly combined before adding liquids so the cupcakes bake up nice and uniform.
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Combine the wet ingredients: In a separate bowl, mix the egg, milk, oil, and vanilla extract until it looks smooth and silky. Don’t overthink it.
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Bring it all together: Slowly pour the wet into the dry ingredients. Stir gently (no aggressive mixing) just until everything’s combined. Now add the hot coffee and prepare for chocolate heaven vibes as it darkens and smooths out.
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Fill the cupcake liners: Pour the batter into your lined muffin tin, about two-thirds full. Bake at 350°F for 18–20 minutes. You’re looking for springy tops and a clean toothpick.
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Cool completely: Let them rest in the tin for 5 minutes, then move to a wire rack so they don’t get soggy bottoms. No one wants a damp cupcake.
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Make the filling: Beat softened butter until creamy, gradually mixing in powdered sugar until light and fluffy. Fold in marshmallow creme and a splash of vanilla for fluff factor.
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Pipe the filling: Use a small knife to cut a little cone out of each cooled cupcake (snack on those middles if you must). Pipe the filling into the center until just to the top.
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Dip in ganache: Pour hot cream over the chocolate chips, let it sit for 2 minutes, then stir until glossy. Dip the cupcake tops straight in. It’s okay if you get some on your fingers—it’s half the joy.
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Pipe the swirl: Once the ganache has set slightly (maybe 15–20 minutes), mix powdered sugar, milk, and vanilla into a thick icing. Pipe your best attempt at that famous squiggle.
Storage Options
These cupcakes actually store like champs, which is not something I usually say about frosting-heavy baked goods. Once the ganache and icing have set, you can pop them into an airtight container and keep them in the fridge for up to five days. The cake stays moist, and the filling keeps its fluff (even after a couple chilled nights).
If you want to freeze them, freeze them before you pipe on the top swirl. The marshmallow inside holds up just fine, and the ganache will still taste great after thawing, though it may dull a tiny bit in sheen. Let them thaw in the fridge overnight, then add the little icing curls fresh before serving.
Reheating? Nope. These aren’t meant to be served warm, anyway. You can leave them at room temp for about 30 minutes before eating if you’re after a softer bite—that’s the sweet spot.
Variations and Substitutions
You can totally riff on these if you’re missing an ingredient or feeling fancy. They’re forgiving cupcakes—thankfully.
- Swap hot coffee with espresso powder water: If you’re caffeine committed, dissolve a teaspoon of espresso powder in hot water for more oomph.
- Use melted butter instead of oil: For a slightly richer base with a more buttery melt in your mouth. Just make sure the butter cooled first.
- Make it gluten-free: Use a gluten-free all-purpose flour blend (I like Bob’s Red Mill 1:1) and maybe add another egg for structure.
- Add a pinch of salt to the ganache: This tiny tweak balances the sweetness and makes the chocolate flavor shine.
- Try flavored marshmallow filling: Add peppermint extract in winter or almond extract if you’re feeling experimental.
What to Serve with Copycat Hostess Cupcakes
Honestly, they don’t need much. But if you’re turning dessert into an event, let’s play.
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A hot mug of strong black coffee brings out the rich cocoa notes and helps cut the sweetness in the best way. It’s like grown-up balance in cupcake form (with a caffeine assist).
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Cool glasses of milk (oat, almond, whole—your call) are the classic sidekick here. There’s a reason milk and chocolate go on so well. They just get each other.
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For something whimsical, serve these alongside a scoop of something creamy and cold. I like a vanilla bean or even these slightly quirky peanut butter & banana ice cream sandwiches on warm days.
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If you’re hosting a dinner thing and this is dessert, pair the sweetness with something savory before it. Say, a zippy main like this pan seared salmon with pomegranate reduction to impress.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use store-bought frosting instead of making the marshmallow filling?
You technically could, but the texture and flavor won’t be the same. The homemade marshmallow filling has that light, fluffy creaminess that really mimics the original Hostess vibe. Store-bought frosting tends to be denser and way sweeter. If you’re in a time crunch though, it’ll still land in the “satisfying treat” zone—just not “nailed-it copycat” territory.
What’s the best way to get clean, even piping on the top swirl?
Practice makes passable! I like to practice the swirl on a piece of parchment paper or even right on the countertop first. Use a small round piping tip, hold steady, and keep the pressure light and constant. Even if it ends up wobbly, people will still be charmed. It’s homemade—it’s allowed to look like a happy little doodle!
Do the cupcakes have a strong coffee flavor?
Not at all! The coffee just deepens the chocolate flavor—you’d never call these mocha cupcakes. Think of it like vanilla in chocolate chip cookies—essential but subtle. If you’re super sensitive or just not into coffee at all, hot water works just fine. But if you’re a secret coffee lover, you’ll appreciate what it adds.
How far in advance can I make these?
You can bake the cupcakes up to two days in advance and store them (unfilled) on the counter or in the fridge. Once filled and dipped, they last another 3–5 days chilled in an airtight container. The icing swirl is best piped the same day for max contrast and texture, so save that for the final act if you want picture-perfect results.
Copycat Hostess Cupcakes
Ingredients
Cupcakes
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (33 g) unsweetened cocoa powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1 large egg room temperature
- 1/2 cup (120 ml) whole milk
- 1/3 cup (80 ml) vegetable oil
- 1 tsp vanilla extract
- 1/2 cup (120 ml) hot coffee or hot water
Marshmallow Filling
- 1/4 cup (55 g) unsalted butter softened
- 1 cup (120 g) powdered sugar sifted
- 1 cup (100 g) marshmallow creme
- 1/2 tsp (0.5 tsp) vanilla extract
Chocolate Ganache
- 3/4 cup (135 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
White Icing Swirl
- 1/4 cup (30 g) powdered sugar
- 1-2 tsp (5-10 ml) milk as needed for piping
- 1/4 tsp (0.25 tsp) vanilla extract
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Electric mixer
- Piping Bag
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In a second bowl, whisk egg, milk, oil, and vanilla until fully combined.
- Make batter: Add wet mixture to dry and stir just until blended. Gradually mix in the hot coffee (or hot water). The batter will look thin and dark—this is good.
- Bake: Fill cupcake liners about 2/3 full. Bake for 18–20 minutes, until set and a toothpick comes out mostly clean. Let cool 5 minutes in pan, then transfer to wire rack to cool completely.
- Make filling: Beat softened butter with electric mixer until creamy. Add powdered sugar and beat until fluffy. Beat in marshmallow creme and vanilla extract until just combined.
- Fill cupcakes: Use a small knife to cut out a cone from the center of each cooled cupcake. Fill with marshmallow mixture using a piping bag, then replace a small section of the removed cake as a lid, if desired.
- Make ganache: Place chocolate chips in heatproof bowl. Heat cream until steaming but not boiling, pour over chocolate, let sit 2 minutes, then stir until glossy and smooth.
- Dip cupcakes: Turn filled cupcakes upside-down and dip tops into ganache. Gently swirl and let excess drip off. Place upright and let ganache set for 15–20 minutes.
- Pipe swirl: Mix powdered sugar, 1 tsp milk, and vanilla for icing. Add more milk if needed for a thick, pipeable consistency. Use a small round tip to pipe the classic swirl on top of each cupcake.
