If you have a soft spot for nostalgic treats, then you are absolutely going to fall head over heels for Homemade Hostess Cupcakes: An Incredible Ultimate Recipe. This delectable recipe brings together moist, rich chocolate cupcakes with a luscious marshmallow filling and a decadent chocolate ganache topping, just like the beloved classic snack cakes we all adore. It’s an indulgent experience that feels familiar yet elevated, perfect for sharing with friends or treating yourself to an unforgettable sweet escape.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—it’s super straightforward stuff that you probably already have in your pantry. Each element plays a pivotal role: the cocoa powder adds deep chocolate flavor, the buttermilk makes the cupcakes tender and moist, and the marshmallow creme creates that signature creamy center you’ll swoon over. Let’s dive in!
- 1 cup all-purpose flour: Provides structure and softness to the cupcakes.
- ½ cup unsweetened cocoa powder: Adds rich, deep chocolate flavor and dark color.
- ¾ teaspoon baking soda: Helps the cupcakes rise perfectly fluffy.
- ½ teaspoon baking powder: Works alongside baking soda for optimal lift.
- ¼ teaspoon salt: Balances and enhances all the flavors.
- 2 large eggs: Give the batter moisture, richness, and binding power.
- ½ cup granulated sugar: Sweetens the cupcakes and aids in tender crumb formation.
- ½ cup brown sugar: Adds moisture and a subtle caramel note.
- â…“ cup vegetable oil: Keeps the cupcakes moist and soft.
- ½ cup buttermilk: Brings tanginess that cuts through richness and keeps texture tender.
- 1 teaspoon vanilla extract: Enhances the chocolate and filling flavors beautifully.
- ½ cup hot water or coffee: Intensifies the chocolate taste and smooths the batter.
- ½ cup unsalted butter, softened (for filling): Provides a creamy base for the marshmallow center.
- 1 cup powdered sugar (for filling): Sweetens and stabilizes the filling.
- 1 teaspoon vanilla extract (for filling): Adds warmth and enhances sweetness.
- 1 cup marshmallow creme (or fluff): Creates that iconic gooey center that makes these cupcakes unforgettable.
- ½ cup heavy cream (for ganache): Gives the chocolate topping a smooth, glossy finish.
- 4 oz semi-sweet chocolate, chopped (for ganache): The rich coating that crowns the cupcake perfectly.
- ½ cup powdered sugar (for swirl): Used to make the delicate icing swirl on top.
- 1–2 teaspoons milk (for swirl): Adjusts the icing to the perfect piping consistency.
How to Make Homemade Hostess Cupcakes: An Incredible Ultimate Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners. Combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a bowl, whisking them together till evenly mixed. This ensures that every cupcake will have perfectly balanced leavening and chocolate intensity.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract until smooth and well combined. This blend creates a rich and tender base with just the right amount of moisture to bake into fluffy cupcakes.
Step 3: Combine Batter
Gradually add the dry ingredients into the wet, gently folding until just incorporated to avoid overmixing. Then, stir in the hot water or coffee slowly. The hot liquid not only helps the batter become silky smooth but also deepens the chocolate flavor marvelously.
Step 4: Bake the Cupcakes
Divide the batter evenly among the liners, filling each about three-quarters full. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before moving on to the filling to ensure the creamy center stays perfect.
Step 5: Prepare the Marshmallow Filling
Beat the softened butter with powdered sugar and vanilla extract until the mixture becomes fluffy and light. Then gently fold in the marshmallow creme. This luscious filling is the heart of your Homemade Hostess Cupcakes: An Incredible Ultimate Recipe, bringing that iconic sweet, pillowy surprise inside each bite.
Step 6: Core and Fill the Cupcakes
Using a sharp knife or cupcake corer, carefully remove the center portion from each cooled cupcake. Pipe or spoon the marshmallow filling into the cavity, then replace the top you cut out for a seamless look and that delightful gooey core.
Step 7: Make the Ganache Topping
Warm the heavy cream until it just begins to simmer and pour it over the chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy. Dip the filled cupcake tops into this decadent ganache and set them aside to firm up. The ganache adds a rich chocolate shell that’s simply irresistible.
Step 8: Add the Swirl Icing
Mix powdered sugar with a small amount of milk to create a thick yet pipeable icing. Transfer it to a piping bag or a zip-top bag with the corner snipped, then delicately swirl a classic loop pattern on top of each ganache-coated cupcake. Chill for 15 minutes afterward for the best finish.
How to Serve Homemade Hostess Cupcakes: An Incredible Ultimate Recipe
Garnishes
To amp up your cupcakes’ charm, try adding a sprinkle of edible glitter or cocoa powder dust on top of the swirl icing. You could also press a tiny piece of fresh strawberry or a few chocolate shavings to bring a fresh or textural twist that guests will love.
Side Dishes
These cupcakes shine brightest as a standalone treat, but they pair beautifully with a cold glass of milk or a warm cup of coffee or hot chocolate. For parties, consider serving alongside fresh fruit or a light fruit salad to balance the rich decadence with refreshing brightness.
Creative Ways to Present
Present your Homemade Hostess Cupcakes: An Incredible Ultimate Recipe on a decorative cake stand sprinkled lightly with powdered sugar for a bakery-style look. You can also place each cupcake in a colorful paper liner or a themed cupcake wrapper to match your event or mood. Arranging them in cute boxes or jars makes for delightful gifts or party favors.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the fridge to keep the ganache firm and the filling fresh. They will stay delicious for up to 4 days, though they’re so good you might not have leftovers for long!
Freezing
You can freeze these cupcakes before filling and ganaching by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Once you’re ready to enjoy, thaw completely, fill and decorate as usual to keep that fresh homemade charm intact.
Reheating
If you want to enjoy your cupcakes warm, let them come to room temperature first. Avoid microwaving with ganache or icing on to prevent melting; instead, warm the plain cupcakes briefly before filling and decorating if making ahead.
FAQs
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk on hand, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes. This creates a perfect acidic balance needed for tender cupcakes with great rise.
Is coffee necessary in the recipe?
Coffee is optional but highly recommended. It intensifies the chocolate flavor without making the cupcakes taste like coffee. You can substitute hot water if preferred.
Can I use regular marshmallows instead of marshmallow creme?
Marshmallow creme or fluff works best because it’s smooth and creamy, ideal for piping. If you have only regular marshmallows, melt them with a touch of cream to create a similar texture before filling.
How do I make the ganache thicker or thinner?
For thicker ganache, use less heavy cream or chill the mixture longer before dipping. For a thinner consistency, add a little more warm cream and stir well to loosen it.
Can I make these cupcakes vegan?
With some ingredient swaps like flax eggs, plant-based milk, vegan butter, and non-dairy chocolate, you can make a vegan version, though the texture and flavor may slightly differ from the traditional recipe.
Final Thoughts
These Homemade Hostess Cupcakes: An Incredible Ultimate Recipe are more than just cupcakes—they’re a joyful celebration of rich chocolate, sweet marshmallow, and silky ganache rolled into one glorious bite. Whether for a special occasion or an everyday treat, they’ll bring smiles and happy memories to your table. I promise, once you try making them yourself, they’ll become your new favorite go-to dessert for sharing with friends and family.
Print
Homemade Hostess Cupcakes: An Incredible Ultimate Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Homemade Hostess Cupcakes capture the nostalgic taste of classic snack cakes with a rich, moist chocolate cupcake, a fluffy marshmallow filling, and a decadent chocolate ganache topping. Finished with a delicate swirl of icing, they are an irresistible treat perfect for any occasion.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- â…“ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup hot water or coffee
For the Filling:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme (or fluff)
For the Ganache Topping:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
For the Swirl Icing:
- ½ cup powdered sugar
- 1–2 teaspoons milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In another large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently. Then stir in the hot water or coffee until the batter is fully smooth and well incorporated.
- Fill and Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before proceeding.
- Prepare Filling: Beat the softened unsalted butter with powdered sugar and vanilla extract until fluffy. Gently fold in the marshmallow creme to create a smooth filling. Transfer this mixture into a piping bag fitted with a small round tip.
- Core and Fill Cupcakes: Using a sharp knife or cupcake corer, remove a small portion from the center of each cooled cupcake. Pipe the marshmallow filling into the hollowed center, then replace the removed cupcake tops to seal the filling inside.
- Make Ganache: Heat the heavy cream just until it begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for one minute. Stir gently until the mixture is smooth and glossy.
- Dip Cupcakes in Ganache: Dip the top of each filled cupcake into the ganache, ensuring a nice coating. Allow the ganache to set before proceeding to decorate.
- Prepare Swirl Icing: Mix the powdered sugar with enough milk (1 to 2 teaspoons) to achieve a thick but pipeable consistency. Transfer the icing to a small piping bag or a zip-top bag with the corner snipped off.
- Pipe Swirl Decoration: Pipe a classic loop swirl on top of each ganache-coated cupcake for a beautiful and traditional finish.
Notes
- For best results, chill the cupcakes for 15 minutes after applying the ganache before adding the swirl icing.
- Store the cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.
