hostess cupcakes

These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!

Homemade Hostess Cupcakes

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) unsweetened cocoa powder

tsp baking soda

tsp salt

(120 milliliters) milk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) hot water

(56 grams) unsalted butter, room temperature

(58 grams) powdered sugar

oz marshmallow creme

oz (113 grams) semi sweet chocolate chips

tbsp (90 milliliters) heavy whipping cream

tbsp unsalted butter, room temperature

sugar

tbsp milk

vanilla extract

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the dry ingredients to a large bowl and whisk together to combine. Set aside.

Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.

Add the wet ingredients to the dry ingredients and mix until well combined.

Add the water to the batter and mix until well combined. The batter will be very thin.

Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.

For the Cupcakes

When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.

Add the remaining powdered sugar and mix until well combined and smooth.

Add the marshmallow creme and stir until well combined.

For the Filling

To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.

Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there&#8217;s a filling there now and you don&#8217;t need all of that cake core.

To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.

To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.

Add the powdered sugar and mix until evenly combined. It&#8217;ll be lumpy and dry.

Add the milk and vanilla extract and mix until everything comes together and smooths out.

Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.

Refrigerate the cupcakes until ready to serve. Serve cool but not cold.

To Assemble

It's so delicious.
i will make this for family gathering next week. thanks for inspiring me :)

Lindsay is the Marshmallow filling fluffy or a bit soft and runny?  The filling seems to be a little soft, but they still taste great.  Thanks for a great recipe!  

Big hit with the grandkids.Thanks for giving delicious and easy to follow recipes.

They were delicious!! 
Thank you for the recipe!!

These cupcakes were a hit!  They are incredibly easy to make, but it definitely helps to have an “assistant” to help with coring, and filling If you are like me and needed to hurry to bring them to an outdoor gathering! My daughter perfected using the smallest biscuit cutter in our set to remove the center of the cupcakes while I made the filling.  I’ve never made ganache before but, this recipe made it super easy! I love all of the recipes on your blog! Your vanilla and chocolate cupcakes are now my “go to” recipes!  Everyone loved these copycat Hostess cupcakes! They were delicious!

These came out perfectly the first time, the recipe was spot on! I have to practice my "loop-de-loop," but other than that they were delicious and very pretty.

I'm currently making these for the 3rd time in the past month.  They are so good and so easy to assemble! I've been a home baker for 20 years and i thought 300 was too low a temp for cupcakes, but i was so wrong. These come out soft and moist. I couldn't be happier with this recipe and it's always a hit!

Make Hostess Cupcakes from scratch with this easy recipe! Included the marshmallow fluff filling, rich ganache topping, and classic loops.

Copycat Hostess Cupcakes

all-purpose flour

cocoa powder

baking soda

salt

milk

vegetable oil

water

butter (softened)

marshmallow creme

chocolate chips

heavy whipping cream

unsalted butter (softened)

Preheat oven to 300°F and prepare a cupcake pan with liners.

To Prepare Cupcakes: Combine and mix the flour, sugar, cocoa powder, baking soda and salt in a large bowl, then set aside.

In a separate medium bowl whisk together the milk, oil, egg, and vanilla.

Mix wet ingredients into dry ones till fully combined.

Add water and mix well till batter is thin.

Fill cupcake liners more than halfway and bake for 18-23 mins, till a toothpick comes out with a few wet crumbs.

Cool for 2 mins, then move to a wire rack to fully cool.

Meanwhile Prepare Marshmallow Filling: In a large bowl or stand mixer beat ¼ cup butter till smooth, add half of the powdered sugar, mix till smooth.

Add remaining powdered sugar and mix till smooth.

Blend in marshmallow creme.

Cut out the cupcake centers using a cupcake corer or small spoon.

Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part.

To Prepare Ganache: Combine chocolate chips and heavy whipping cream to a small bowl, microwave for 30-60 seconds until the chips are soft, then let sit for 1 minute. Mix until it is smooth. If it isn’t smooth you can microwave for another 30 seconds.

Dip the top of the cupcakes into the ganache once, let the excess drip into the bowl and then dip for a second time to coat the top of the cupcake. Let the cupcake sit to allow the ganache to firm.

To create the Vanilla Icing: Beat 2 tablespoons butter till smooth, add powdered sugar. Mix until it comes together (it will be lumpy). Add milk and vanilla, mix till smooth.

Top 2 hostess cupcakes recipes from across the web

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Homemade Hostess Cupcakes

Copycat Hostess Cupcakes

Top 2 hostess cupcakes recipes from across the web

The most viewed hostess cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Hostess Cupcakes

Copycat Hostess Cupcakes

The most viewed hostess cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine