Homemade Hostess Cupcakes (Print View)
Chocolate cupcakes with marshmallow filling, ganache topping, and iconic white swirl.
# What You Need:
→ Chocolate Cupcakes
01 - 1 cup (120 g) all-purpose flour
02 - ½ cup (45 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup (115 g) unsalted butter, softened
07 - 1 cup (200 g) granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - ½ cup (120 ml) whole milk
11 - ½ cup (120 ml) hot water
→ Marshmallow Filling
12 - ½ cup (115 g) unsalted butter, softened
13 - 1 cup (120 g) powdered sugar
14 - 1 cup (100 g) marshmallow creme
15 - 1 teaspoon vanilla extract
→ Chocolate Ganache
16 - ½ cup (120 ml) heavy cream
17 - 4 oz (115 g) semi-sweet chocolate, chopped
→ White Icing Swirl
18 - ¼ cup (30 g) powdered sugar
19 - 1 teaspoon whole milk
# How-To Steps:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, light, and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
05 - Add the sifted flour mixture in three additions, alternating with the whole milk in two additions, beginning and ending with the flour. Mix on low speed just until combined. Stir in the hot water and mix until the batter is smooth.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely.
07 - In a medium bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy. Add the marshmallow creme and vanilla extract, then mix on medium speed until smooth and creamy.
08 - Transfer the marshmallow filling to a piping bag fitted with a small round tip. Insert the tip into the center of each cooled cupcake and gently squeeze to pipe about 1 tablespoon of filling inside. Reserve a small amount of filling if desired for decorating.
09 - In a small saucepan, heat the heavy cream over medium heat until it begins to steam (do not boil). Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently until the ganache is glossy and completely smooth. Allow to cool for 5 minutes.
10 - Dip the top of each filled cupcake into the ganache, allowing excess to drip off. Place on a wire rack and let the ganache set for about 10 minutes.
11 - In a small bowl, stir together the powdered sugar and milk until a thick but pipeable icing forms. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe the signature squiggly swirl across the top of each cupcake. Allow the icing to set before serving.
# Expert Hints:
01 -
- That pillowy marshmallow center is a total game changer, and piping it into the cake feels like a tiny magic trick.
- The ganache sets into a perfectly glossy shell that cracks just right when you bite into it, exactly like the original but somehow better.
- You get all the nostalgia of the classic snack with ingredients you can actually pronounce.
02 -
- Do not rush the cooling step because filling a warm cupcake turns the marshmallow center into a melted puddle that oozes out everywhere.
- When dipping in ganache, a gentle twist as you pull up gives you the cleanest edge without dragging crumbs through the surface.
03 -
- If your ganache breaks and looks grainy, stir in a tablespoon of warm cream and it should come back together beautifully.
- Chill the filled cupcakes in the fridge for ten minutes before dipping in ganache so the filling firms up and does not escape during the dip.