Homemade Hostess Cupcakes

Jump to Recipe

Homemade Hostess Cupcakes

Rich chocolate cake, creamy filling, and a silky ganache crown—these homemade Hostess cupcakes recreate the beloved treat’s magic in every bite. Whether you’re craving a nostalgic snack cake, planning a fun dessert project, or hoping to impress at a party, these cupcakes deliver comfort and flavor with a playful twist.

Ingredients for Homemade Hostess Cupcakes

Making these cupcakes from scratch is straightforward when you line up the right ingredients. Here’s what you’ll need for every component:

Chocolate Cupcakes

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

Marshmallow Filling

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

Ganache Topping

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

Vanilla Icing

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract

Step-by-Step Guide

Follow each stage to create cupcakes that perfectly mimic the classic Hostess experience, with plenty of opportunities to personalize along the way.

Make the Chocolate Cupcakes

• Prep the Oven
  Heat your oven to 350°F. Line a 12-cup muffin pan with paper liners.

• Combine Dry Ingredients
  In a large bowl, whisk flour, cocoa powder, sugar, baking soda, and salt until evenly mixed.

• Whisk Wet Ingredients
  In a medium bowl, beat the egg. Add milk, oil, and vanilla, whisking well.

• Mix and Add Coffee
  Pour the wet ingredients into the dry mixture and whisk just until combined. Add the hot coffee and whisk until smooth.

• Fill and Bake
  Divide the batter evenly between liners, filling each about 2/3 full. Bake for 18-20 minutes. They’re done when a toothpick comes out clean or with a few moist crumbs.

• Cool Completely
  Allow cupcakes to cool in the pan for 5 minutes, then move them to a wire rack until completely cool. Do not fill or top until the cupcakes are at room temperature.

Prepare the Marshmallow Filling

• Cream the Butter
  Beat softened butter in a mixing bowl until light and smooth.

• Add Powdered Sugar Gradually
  Beat in the powdered sugar, a few spoonfuls at a time, for a fluffy texture.

• Blend in Marshmallow Creme and Vanilla
  Add marshmallow creme, vanilla, and salt. Beat until the filling is airy and blended.

• Transfer to Piping Bag
  Fit a piping bag with a small round tip. Spoon in the filling; set aside while you prepare the cupcakes.

Create the Chocolate Ganache

• Combine Chocolate and Cream
  Place chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until it steams—do not let it boil.

• Melt and Stir
  Pour hot cream over the chocolate chips. Let it sit for two minutes. Stir with a spatula until you have a glossy, pourable ganache.

• Let it Thicken Slightly
  Give the ganache a few minutes to cool so it’s thick enough to coat, but not runny.

Fill and Frost the Cupcakes

• Core the Cupcakes
  Use a small knife to cut a cone-shaped plug from each cooled cupcake’s center. Remove and discard (or snack on) the cutouts.

• Pipe the Filling
  Squeeze marshmallow filling into each cavity until flush with the top. For even distribution, pipe slowly and pause if the filling begins to overflow.

• Dip in Ganache
  Carefully dip the tops of each filled cupcake into the ganache. Twirl to ensure complete coverage. Place each cupcake on a rack and let the topping set for at least 30 minutes.

Decorate with Signature Icing

• Mix Icing Ingredients
  Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and thick enough to pipe.

• Pipe the Swirl
  Transfer icing to a piping bag with a small round tip (or a ziplock bag with a snipped corner). Pipe the iconic curly line across each cupcake top.

Pro Tips for Perfect Copycat Cupcakes

• Bring ingredients to room temperature
  Cold eggs or milk can yield dense, unevenly mixed batter.

• Don’t overmix batter
  Blend until just combined for a fluffy, tender crumb.

• Use high-quality cocoa
  Better cocoa means richer chocolate flavor. Brands like Ghirardelli or Valrhona can make a difference.

• Pipe with care
  For neater filling and swirls, use piping bags rather than spoons.

• Avoid runny ganache
  Letting the ganache cool for several minutes before dipping makes for a more even, glossy finish.

• Practice the swirl
  Before decorating the cupcakes, try piping a few swirls on parchment paper to perfect your technique.

• Fill adequately
  Don’t skimp on the marshmallow filling—it’s what makes them reminiscent of the classic snack cake.

Cupcake Component Table

Storage Instructions

Keeping your cupcakes fresh ensures they taste bakery-new for days after baking.

Storing at Room Temperature

• Place frosted cupcakes in an airtight container.
• Store for up to 3 days. For longer freshness, refrigerate.

Refrigeration

• Store in a sealed container for up to a week.
• Allow cupcakes to come to room temperature before serving.

Freezing

• For best results, freeze cupcakes unfrosted.
• Wrap each cooled cupcake in plastic, then in foil. Store in a freezer bag for up to 3 months.
• Thaw at room temperature, then fill, frost, and decorate.

Variations and Fun Twists

Customizing Hostess-style cupcakes is part of the fun. Try these twists:

• Minty Fresh: Add peppermint extract to the filling for a cool surprise.
• Red Velvet Hostess: Swap half the cocoa for red food coloring and use a cream cheese marshmallow filling.
• Peanut Butter Lovers: Whip a tablespoon of creamy peanut butter into the filling for another nostalgic favorite.
• Gluten-Free: Use a gluten-free flour blend at a 1:1 ratio for safe snacking.

Troubleshooting Common Issues

• Soggy Cupcakes: Don’t overfill the center with marshmallow. Cupcakes should remain light and not mushy.
• Ganache Runs Off: Allow the chocolate to cool so it thickens before dipping.
• Split Filling: Make sure butter and marshmallow creme are at room temperature to avoid curdling.

Serving Ideas

Display your cupcakes on a cake stand, arrange them in individual colorful wrappers for parties, or tuck one in a lunchbox for a midday treat. These cupcakes are also great as a dessert buffet hit, easily grabbed and enjoyed with a napkin.

The Hostess Nostalgia

Hostess cupcakes land somewhere between retro comfort food and a dessert lover’s time machine. Their chocolate cake and hidden filling speak to childhood memories and grown-up cravings alike. Recreating this treat at home captures that iconic flavor and adds a little homemade pride to every bite.

Final Touches for a Show-Stopping Batch

• Sprinkle a little sea salt over the ganache for contrast.
• Add a tiny swirl of whipped cream beneath the ganache for extra indulgence.
• For a double-chocolate twist, mix mini chocolate chips into the batter.

With the right ingredients and careful steps, homemade Hostess cupcakes become more than a copycat—they’re a shareable, crowd-pleasing upgrade over the classic, with texture and flavor that shine through every layer.