These Homemade Hostess Cupcakes are moist, chocolatey and filled with a light marshmallow filling, covered with a decadent chocolate ganache and topped off with a vanilla swirl. They are even better than the original! You’ll want to make them again and again!
These Homemade Hostess Cupcakes are similar to the classic Hostess cupcake we all grew up loving. However, in my opinion, they are even better! In just one bite, you too will understand. They are bursting with chocolate flavor and filled with a sweet, creamy, marshmallow filling. Once you get the hang of making these cupcakes, you’ll realize they are actually pretty easy to make and are worth every minute of time you spent making them!
If you read my recent Mini Red Velvet Cupcakes and Buttercream Filled Chocolate Cupcakes that both my youngest and oldest daughter respectively helped me with, these cupcakes are the ones my middle daughter Sammie begged me to make this past weekend! Finally, all three girls happy and tired out from baking! Give them a try because you are going to LOVE them too!
Homemade Hostess Cupcakes-Ingredients
Cupcakes
- flour
- sugar
- light brown sugar
- unsweetened cocoa powder
- baking soda
- salt
- eggs
- milk
- vegetable oil
- pure vanilla extract
- hot water
Marshmallow Filling
- butter
- powdered sugar
- marshmallow creme
Chocolate Ganache
- semi-sweet chocolate chips
- butter
- heavy whipping cream
Vanilla Icing
- butter
- powdered sugar
- milk
- pure vanilla extract
Instructions
Cupcakes
- Preheat oven to 325 degrees.
- Prepare cupcake pans with liners.
- In a large mixing bowl, whisk together flour, sugar, light brown sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Using a hand mixer, in a separate mixing bowl, beat together eggs, milk, vegetable oil, and pure vanilla extract until combined.
- Add the dry ingredients, a little at a time, and beat until thoroughly combined.
- Add the hot water and beat until combined. The batter will be thin.
- Fill cupcake liners just over halfway full.
- Bake for 18-24 minutes or until a toothpick inserted in the center comes out with a few crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to wire racks and cool completely.
Marshmallow Filling
- After cupcakes have cooled, make the filling.
- Using a hand mixer, beat butter until smooth.
- Add powdered sugar, a little at a time and beat until smooth. This may take a little while, but it will get smooth.
- Spoon in marshmallow creme, a little at a time, and beat until thoroughly combined.
- To fill the cupcakes, use a large star tip or a knife to make a small indentation in the top of the cupcake.
- Remove a small 1/4 inch round that will go back on the top of the cupcake.
- Set this piece aside and hallow out the rest of the inside of each cupcake.
- Using a piping bag or a teaspoon, fill the hallowed out center of the cupcake.
- Place the small 1/4 inch round back on the top of the cupcake.
Chocolate Ganache
- In a small sauce pan, melt chocolate chips and butter over medium-low heat.
- Pour in heavy whipping cream and whisk until smooth. Let cool for about 5 minutes.
- Stir the ganache. Dip one filled cupcake at a time in the ganache until the top is completely covered or you can spoon on the ganache if so desired. If ganache becomes to thick, heat it back up for about 10-15 seconds over low heat.
- Transfer dipped cupcakes to the refrigerator and let set for about 10-15 minutes.
Vanilla Icing
- Using a hand mixer, beat the butter until smooth.
- Add powdered sugar, milk and vanilla and beat until smooth.
- Pipe frosting on each cupcake in a loop design using a Wilton tip 3. You can also place icing in a small resealable bag and cut a small piece off the tip of the bag.
- Store cupcakes in an airtight container in the refrigerator until ready to serve. Take them out of the refrigerator about 10-15 minutes before serving.
- Enjoy!
How do I store leftover Homemade Hostess Cupcakes?
Store leftovers in an airtight container, in the refrigerator for up to 5 days. When you are ready to serve your cupcakes, take them out of the refrigerator about 10-15 minutes before serving. This way the cupcakes won’t be too cold and firm but rather soft, velvety and perfectly delicious!
Can I freeze Homemade Hostess Cupcakes?
Yes! You can freeze these cupcakes, unfrosted, in an airtight container for up to 3 months! Take them out of the freezer the night before serving and thaw them in the refrigerator overnight. The next day, frost, serve and enjoy!
Love cupcakes? Then try:
Banana Cupcakes with Coconut Cream Cheese Frosting
Buttercream Filled Chocolate Cupcakes
Strawberries and Cream Pink Velvet Cupcakes
Sweet & Simple Apple Pie Cupcakes
Easy Thanksgiving Turkey Cupcakes
Homemade Hostess Cupcakes
Equipment
- 2 cupcake pans
- Cupcake liners
- hand mixer
- Mixing bowls
- Small sauce pan
- Wire racks
Ingredients
Cupcakes
- 1 1/2 cups flour
- 1 1/4 cups sugar
- 1/4 cup light brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 3/4 cup milk
- 3/4 cup vegetable oil
- 1 1/4 tsp pure vanilla extract
- 1/2 cup hot water
Marshmallow Filling
- 6 tbsp butter softened
- 3/4 cup powdered sugar
- 7.5 oz jar marshmallow creme Fluff
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 1 tbsp butter
- 1/2 cup heavy whipping cream
Vanilla Icing
- 3 tbsp butter softened
- 3/4 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp pure vanilla extract
Instructions
Cupcakes
- Preheat oven to 325 degrees.
- Prepare cupcake pans with liners.
- In a large mixing bowl, whisk together flour, sugar, light brown sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Using a hand mixer, in a separate mixing bowl, beat together eggs, milk, vegetable oil, and pure vanilla extract until combined.
- Add the dry ingredients, a little at a time, and beat until thoroughly combined.
- Add the hot water and beat until combined. The batter will be thin.
- Fill cupcake liners just over halfway full.
- Bake for 18-24 minutes or until a toothpick inserted in the center comes out with a few crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to wire racks and cool completely.
Marshmallow Filling
- After cupcakes have cooled, make the filling.
- Using a hand mixer, beat butter until smooth.
- Add powdered sugar, a little at a time and beat until smooth. This may take a little while, but it will get smooth.
- Spoon in marshmallow creme, a little at a time, and beat until thoroughly combined.
- To fill the cupcakes, use a large star tip or a knife to make a small indentation in the top of the cupcake. Remove a small 1/4 inch round that will go back onto the top of the cupcake. Set this piece aside and hallow out the rest of the inside of each cupcake.
- Using a piping bag or a teaspoon, fill the hallowed out center of the cupcake. Place the small 1/4 inch round back on the top of the cupcake.
Chocolate Ganache
- In a small sauce pan, melt chocolate chips and butter over medium-low heat.
- Pour in heavy whipping cream and whisk until smooth. Let cool for about 5 minutes.
- Stir the ganache. Dip one filled cupcake at a time in the ganache until the top is completely covered or you can spoon on the ganache if so desired. If ganache becomes thick, heat it back up for about 10-15 seconds over low heat.
- Transfer dipped cupcakes to the refrigerator and let set for about 10-15 minutes.
Vanilla Icing
- Using a hand mixer, beat the butter until smooth.
- Add powdered sugar, milk and vanilla and beat until smooth.
- Pipe frosting on each cupcake in a loop design using a Wilton tip 3. You can also place icing in a small resealable bag and cut a small piece off the tip of the bag.
- Store cupcakes in an airtight container in the refrigerator until ready to serve. Take them out of the refrigerator about 15 minutes before serving.
- Enjoy!
- Store leftover cupcakes in an airtight container for up to 5 days. You can also freeze unfrosted cupcakes, in an airtight container for up to 3 months. Take cupcakes out the night before and let thaw in the refrigerator. Frost, serve and enjoy!
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