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
Scale
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.
