Homemade Hostess Cupcakes
This moist chocolate cupcake with its marshmallow cream filling makes this homemade version of the classic Hostess cupcakes even better than the original.
Servings: 14 cupcakes
Calories: 382kcal
Ingredients
Cupcake
- ¾ cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1½ teaspoons pure vanilla extract
- 2 large eggs, room temperature
Cupcake Filling
- 4 tablespoons salted sweet cream butter, softened (¼ cup)
- ¼ cup powdered sugar
- 2 cups marshmallow fluff
Ganache Frosting
- 7 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
White Swirl Icing
- 4 tablespoons salted sweet cream butter, softened (¼ cup)
- ¾ cup powdered sugar
- ¼ teaspoon pure vanilla extract
- 1 tablespoon heavy cream
Instructions
Cupcakes
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners and set it aside.
- In a small mixing bowl, whisk the flour, cocoa powder, baking soda, and salt. Set it aside.
- Using a medium-sized mixing bowl, whisk together the sugar, milk, vegetable oil, vanilla, and eggs until well incorporated.
- Slowly add the flour mixture. Mix just until the ingredients are combined.
- Fill the prepared liners between ½ to ⅔ full.
- Bake for 15 to 18 minutes, or until the tops of the cupcakes spring back. Remove the cupcakes and allow them to cool completely.
Filling
- Using a small mixing bowl and a handheld mixer set on medium, cream the butter until smooth, about 1 minute.
- 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.
- Lower the mixer speed to low and add the marshmallow cream. Keeping the mixer speed on low, beat just until the mixture is combined.
- Using a quart-size Ziploc bag, add the filling. Be sure to squeeze out any excess air and seal the bag.
Cupcake Assembly
- 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.
- 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.
Ganache
- Pour the heavy cream into a heat-safe measuring cup and microwave for 30 to 40 seconds.
- 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 1-1½ minutes. Stir well until all the chocolate chips are melted, and the mixture is smooth and shiny.
- 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 sit.
White Loop Icing
- Using a small mixing bowl and a handheld mixer on medium speed, cream the butter for about 1 minute, or until smooth.
- Add the vanilla and continue mixing for another 10 to 15 seconds.
- Add the powdered sugar and mix for 30 seconds. It will resemble white sand.
- Add the cream and increase the mixer speed to medium. Mix for 1 minute or until the mixture is smooth.
- 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.
- Hold the tip of the 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.
Video
Notes
- Make sure not to overmix the cupcake batter or you will lose that airy and fluffy texture that we want in these cupcakes.
- Don’t overfill the cupcake liners. If you do, the tops may sink or the cupcakes could overflow.
- If you want a stiffer filling, you can increase the powdered sugar to ½ cup.
Nutrition
Calories: 382kcal | Carbohydrates: 48g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 218mg | Potassium: 138mg | Fiber: 2g | Sugar: 36g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg