Copycat Hostess Cupcakes
Rich chocolate cake, fluffy marshmallow filling, and glossy ganache—these homemade Hostess cupcakes have all the nostalgic charm and none of the plastic wrapper. They’re soft, rich, and topped with that signature loopy swirl. Perfect for lazy baking weekends or a special treat any time.
12
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.
Notes
For best results, use quality cocoa powder and real marshmallow creme. Store finished cupcakes in an airtight container in fridge up to 5 days. You can freeze un-swirl-topped cupcakes (with ganache) for up to 1 month. Pipe the swirl after thawing, if possible. To make gluten-free, substitute a 1:1 gluten-free flour blend and add an extra egg. Use plant-based milk if preferred. For extra flavor, add a pinch of salt to ganache or a touch of peppermint to the filling.
Nutrition
Calories: 340kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 152mg | Potassium: 126mg | Fiber: 2g | Sugar: 32g | Vitamin A: 180IU | Calcium: 45mg | Iron: 1.6mg