Homemade Hostess Cupcakes

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Few treats rival the nostalgia of a classic Hostess Cupcake. With their moist chocolate cake, creamy white filling, glossy ganache, and whimsical white icing curl, these hand-sized desserts defined lunchbox dreams for decades. Baking them in your home kitchen not only elevates their fresh flavor but lets you control every indulgent detail—from the deep cocoa base to that signature squiggle on top. If you’re eager for a cupcake that pairs comfort with a bit of kitchen fun, you’re in the right place.

Ingredients for Homemade Hostess Cupcakes

Mastering homemade Hostess Cupcakes starts with simple, quality ingredients. Each element plays a role in delivering a pillowy bite, rich chocolate flavor, and creamy center. Here’s what you’ll need:

For the Cupcakes

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (Dutch-process for depth)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 cup whole milk
• 1/3 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1/4 cup hot brewed coffee or hot water

For the Filling

• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 cup marshmallow creme (or marshmallow fluff)
• 1/2 teaspoon vanilla extract

For the Ganache

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

For the Icing

• 1/2 cup powdered sugar
• 1 tablespoon milk (plus more as needed)
• 1/2 teaspoon vanilla extract

Equipment:
– 12-cup cupcake pan
– Cupcake liners
– Mixing bowls
– Electric mixer or hand whisk
– Piping bags or zip-top bags
– Small round piping tip (optional)
– Paring knife or cupcake corer

Step-by-Step Instructions

Making the Cupcakes

• Preheat and Prep:
  Set your oven to 350°F (175°C). Line your cupcake pan with paper liners. This prevents sticking and makes cleanup faster.

• Mix Dry Ingredients:
  In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and granulated sugar. Ensure the cocoa is evenly distributed for consistent chocolate flavor.

• Combine Wet Ingredients:
  In a medium bowl, whisk the egg with milk, oil, and vanilla extract. The mixture should turn pale and blend smoothly.

• Bring It Together:
  Gradually add wet ingredients to the dry mix, stirring just until incorporated. Small lumps are fine and will disappear as the cupcakes bake.

• Add Hot Coffee:
  Pour in the hot coffee slowly, mixing until you have a glossy, pourable batter. Coffee enhances the chocolate taste without adding bitterness. If you prefer caffeine-free, hot water works just as well.

• Fill and Bake:
  Divide batter evenly among cupcake liners, filling each about two-thirds full. An ice cream scoop works perfectly for this. Bake on the center rack for 18–20 minutes. Test with a toothpick—when it comes out clean, they’re ready.

• Cool Completely:
  Let cupcakes cool in the pan for five minutes, then transfer to a wire rack. Fully cooled cakes are key for easy filling and topping.

Preparing the Marshmallow Filling

The creamy center sets these cupcakes apart. Here’s how to make it:

• Whip the Butter:
  In a mixing bowl, beat the softened butter with an electric mixer on medium speed until light and creamy, about 1 minute.

• Add Sugar:
  Gradually beat in powdered sugar until the mixture is fluffy.

• Add Marshmallow and Vanilla:
  Fold in the marshmallow creme and vanilla extract. The filling should be smooth, light, and plush.

• Prep for Filling:
  Transfer the filling to a piping bag fitted with a narrow round tip. You can also use a zip-top bag with a small corner snipped off.

Making the Ganache Topping

A lush chocolate ganache tops every cupcake with a glossy finish.

• Heat Cream:
  Heat the heavy cream in a small pan until it just begins to simmer. Avoid boiling.

• Melt Chocolate:
  Place chocolate chips in a heatproof bowl. Pour hot cream over chocolate and let sit for 2 minutes.

• Mix Until Smooth:
  Stir until the ganache is velvety and free of lumps. Let it cool slightly before dipping cupcakes.

Filling and Topping the Cupcakes

• Core the Cupcakes:
  Use a paring knife or cupcake corer to cut a small cone from the center of each cooled cupcake, about one inch deep. Save the tops for nibbling or discard them.

• Fill the Centers:
  Pipe the marshmallow filling into each cavity until nearly full. Set aside.

• Dip in Ganache:
  Gently dip each cupcake top in ganache, swirling to coat the surface evenly. Let excess drip off, then place on a wire rack for the topping to set.

Vanilla Icing Swirl

The playful white swirl makes these cupcakes unmistakably Hostess.

• Mix Icing:
  Combine powdered sugar, milk, and vanilla extract in a small bowl. Stir until thick and smooth, adding another drop of milk as needed for pipeable consistency.

• Pipe the Curly Cue:
  Fill a small piping bag (or a plastic bag with the tip cut off) with icing. Pipe a curly, looped line across each cupcake. Let the swirl set before serving.

Tips for Success

• Room Temperature Ingredients:
  Use ingredients like eggs, milk, and butter at room temp. This helps achieve a uniform texture.
• Don’t Overmix the Batter:
  Stop mixing once the wet and dry ingredients combine. Overmixing leads to dense cupcakes.
• Even Filling:
  An ice cream scoop ensures each liner gets the same amount of batter for uniform baking.
• Cool Before Filling and Topping:
  Allow cupcakes to cool completely. Warm cupcakes can melt the marshmallow filling and ganache.
• Ganache Texture:
  For a thicker chocolate layer, allow the ganache to cool a bit longer before dipping.

Storage and Make-Ahead Suggestions

Homemade Hostess Cupcakes keep well, making them great for birthdays, bake sales, or a weeknight treat.

To Store

• Store finished cupcakes in an airtight container at room temperature for up to three days.
• If keeping longer, refrigerate for up to a week. Let them sit at room temperature for 20–30 minutes before serving, so the filling softens.

To Freeze

• For best results, freeze cupcakes before adding ganache and icing.
• Wrap unfrosted cupcakes tightly in plastic wrap and place in a freezer-safe bag. Freeze up to three months.
• Thaw at room temperature, then fill and decorate as usual.

Fun Variations

You can get creative with these cupcakes to match your mood or occasion:

• Mint Creme Center:
  Add a drop of peppermint extract to the filling for a wintry twist.
• Peanut Butter Filling:
  Swirl softened peanut butter into the marshmallow mixture for extra decadence.
• Festive Sprinkles:
  Top the ganache with colorful sprinkles before it sets for a party-ready batch.

Frequently Asked Questions

Can I use store-bought frosting?

You can speed things up with prepared chocolate frosting, but homemade ganache yields a smoother finish and richer flavor.

Can I make these gluten-free?

A 1:1 gluten-free baking blend substitutes well for the all-purpose flour, though texture may differ slightly.

Is it possible to skip the coffee?

Hot water is a fine substitute for coffee if you don’t want any caffeine—your cupcakes will still turn out moist and chocolatey.

Homemade Hostess Cupcakes bring together the best of classic snack cakes and made-from-scratch baking. With each step—whisking, piping, dipping, swirling—you create a treat that’s much more than the sum of its parts. The chocolate, marshmallow, and playful icing come together for a cupcake that’s moist, decadent, and uniquely satisfying. Share with friends or savor solo with a glass of milk. Once you’ve tasted the homemade version, the cellophane-wrapped classic won’t stand a chance.