Homemade Hostess Cupcakes- Spaceships and Laser Beams

close up shot of Hostess Cupcakes on a display stand

This moist chocolate cupcake with its marshmallow cream filling makes this homemade version of the classic Hostess cupcakes even better than the original.

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Table of Contents

Hostess Cupcake Recipe Ingredients
Hostess Cupcakes Substitutions And Additions
How to make Homemade Hostess Cupcakes
What To Pair With This Hostess Cupcakes Recipe
Storing Leftover Hostess Chocolate Cupcakes
Hostess Cupcake Recipe FAQs
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These homemade hostess cupcakes will bring back childhood memories of discovering these treats in your lunchbox. Now you can make this moist chocolate cake with a chocolate topping and dreamy cream filling at home, and they taste just like the real thing.

close up shot of Hostess Cupcakes with a piece taken out of it showing it's inside filling

Hostess Cupcake Recipe Ingredients

Hostess Cupcakes raw ingredients that are labeled

You’ll need:

For The Cupcakes:

¾ cup of all-purpose flour
5 tablespoons of unsweetened cocoa powder
¾ teaspoon of baking soda
½ teaspoon of salt
¾ cup of granulated sugar
½ cup of whole milk
⅓ cup of vegetable oil
1½ teaspoons of pure vanilla extract
2 large eggs, room temperature

For The Cupcake Filling:

4 tablespoons (¼ cup) of salted sweet cream butter, softened
¼ cup of powdered sugar
2 cups of marshmallow fluff

For The Ganache Frosting:

7 tablespoons of heavy cream
1 cup of semi-sweet chocolate chips

For The White Swirl Icing:

4 tablespoons (¼ cup) of salted sweet cream butter, softened
¾ cup of powdered sugar
¼ teaspoon of pure vanilla extract
1 tablespoon of heavy cream

Hostess Cupcakes Substitutions And Additions

GANACHE: You can substitute the semi-sweet chocolate chips with milk chocolate chips if you want a sweeter ganache for these chocolate Hostess cupcakes.

CAKE MIX: Boxed chocolate cake mix can also be used for the delicious chocolate cake.

CHOCOLATE FROSTING: If you would prefer to buy chocolate frosting instead of making it, you can.

How to make Homemade Hostess Cupcakes

For The Cupcakes

STEP ONE: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners and set it aside.

STEP TWO: In a small mixing bowl, whisk the flour, cocoa powder, baking soda, and salt. Set it aside.

ingredients being whisked together in a bowl

STEP THREE: Using a medium-sized mixing bowl, whisk together the sugar, milk, vegetable oil, vanilla, and eggs until well incorporated.

STEP FOUR: Slowly add the flour mixture. Mix just until the ingredients are combined.

PRO TIP:

Make sure not to overmix the cupcake batter or you will lose that airy and fluffy texture that we want in these cupcakes.

STEP FIVE: Fill the prepared liners between ½ to ⅔ full with the cake batter.

PRO TIP:

Don’t overfill the cupcake liners. If you do, the tops may sink or the cupcakes could overflow.

STEP SIX: Bake for 15 to 18 minutes or until the tops of the cupcakes spring back. Remove the cupcakes and allow them to cool completely.

For The Filling

STEP ONE: Using a small bowl and a handheld mixer set on medium, cream the butter until smooth, about 1 minute.

STEP TWO: Lower the mixer speed to low and add ½ of the powdered sugar. Beat well, then add the remaining powdered sugar. Increase the mixer speed to medium and beat for an additional 1 minute or until the butter mixture is smooth.

PRO TIP:

If you want a stiffer filling, you can increase the powdered sugar to ½ cup.

STEP THREE: Lower the mixer speed to low and add the marshmallow cream. Keeping the mixer speed on low, beat just until the mixture is combined.

STEP FOUR: Using a quart-size Ziploc bag, add the filling. Be sure to squeeze out any excess air and seal the bag.

Assembling Chocolate Hostess Cupcakes

STEP ONE: Once the cupcakes have completely cooled, use a sharp knife or a cupcake corer, and cut a circle about the size of a quarter in the top center of the cupcake. You can trim away the excess cupcake from the circle.

a circle being cut out of the top center of the cupcakes

STEP TWO: Snip a small corner of the filling bag. Insert the snipped corner into the cupcake and fill the hollowed cupcake just almost to the top. Replace the cupcake cap and repeat the process until all the cupcakes are filled.

Homemade Hostess Cupcakes Chocolate Ganache

STEP ONE: Pour the heavy cream into a heat-safe measuring cup and microwave for 30 to 40 seconds.

STEP TWO: Add the chocolate chips to a small heat-safe bowl. Pour the heated heavy cream over the chocolate chips and allow it to sit for 1 to 1½ minutes. Stir well until all the chocolate chips are melted and the mixture is smooth and shiny.

STEP THREE: Evenly spoon and spread ½ to ¾ teaspoon of the mixture on top of the filled cupcakes. Allow the frosted cupcakes to sit, and allow the chocolate to set.

chocolate ganache being spread over cupcakes

Hostess Cupcakes White Loop Icing

STEP ONE: Using a small mixing bowl and a handheld mixer on medium speed, cream the butter for about 1 minute or until smooth.

STEP TWO: Add the vanilla and continue mixing for another 10 to 15 seconds.

STEP THREE: Add the powdered sugar and mix for 30 seconds. It will resemble white sand.

STEP FOUR: Add the cream and increase the mixer speed to medium. Mix for 1 minute or until the mixture is smooth.

STEP FIVE: Using either a Ziploc bag with a small corner snipped off or a decorator’s bag fitted with a #5 decorator’s tip, fill with the icing.

STEP SIX: Hold the tip of the piping bag ¼ to ½ inch above the cupcake, and using even steady pressure, pipe a swirling loop pattern down the center of the cupcake. Repeat the process until all cupcakes are topped.

What To Pair With This Hostess Cupcakes Recipe

These copycat Hostess cupcakes are delicious with a glass of milk or perfect in a lunchbox.

These would be fun desserts to serve for a retro-themed party or a kid’s birthday party instead of a cake. Treat yourself to a cupcake with a latte as an evening snack.

If you’d like to serve a tray of amazing cupcake flavors, these recipes for cherry cupcakes and Pepsi cupcakes are perfect.

We’ve got more cupcake recipes that are filled with delicious surprises. Try our Boston cream cupcakes and cookie dough cupcakes.

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Storing Leftover Hostess Chocolate Cupcakes

IN THE FRIDGE: Store the cupcakes in an airtight container for up to 5 days. Allow the cupcakes to come to almost room temperature before serving.

IN THE FREEZER: You can freeze these cupcakes, unfrosted, for 2 to 3 months.

close up overhead shot of Hostess Cupcakes on a plate

Our hostess cupcakes, with their flavorful chocolate icing and creamy center and that original squiggle on top of each cupcake, are a great way to enjoy these vintage treats made in your own kitchen. Your taste buds will be amazed at how much like the original they taste!

Hostess Cupcake Recipe FAQs

Can I use homemade marshmallow fluff?

If you prefer to make your own marshmallow fluff, you can substitute it for the store-bought version.

Can these cupcakes be frozen?

You can freeze these cupcakes unfrosted in an airtight container for up to 3 months.

How far in advance can I make these cupcakes?

You could make them up to two days in advance; just wait to frost them until you are ready to serve.

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