Description
Homemade Hostess Cupcakes are a delightful treat featuring moist chocolate cupcakes filled with a fluffy marshmallow cream filling, topped with a rich chocolate ganache and finished with a classic swirl icing. This ultimate recipe recreates the nostalgic snack cake experience from scratch with simple ingredients and straightforward steps, perfect for dessert lovers craving a nostalgic indulgence.
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 pans: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined for a uniform cupcake texture.
- Combine wet ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract together until smooth and well integrated to create a moist batter.
- Incorporate dry ingredients and hot liquid: Gradually add the dry ingredients into the wet mixture, stirring gently. Then stir in the hot water or coffee until the batter is smooth and fluid for a tender crumb.
- Fill and bake cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before proceeding.
- Prepare the filling: Beat the softened unsalted butter with powdered sugar and vanilla extract until fluffy. Gently fold in the marshmallow creme until well combined. Transfer the filling to a piping bag fitted with a small round tip for easy filling.
- Core and fill cupcakes: Using a sharp knife or cupcake corer, carefully remove a small cone-shaped portion from the center of each cooled cupcake. Pipe the marshmallow filling into each hole, then replace the removed tops to seal the cupcakes.
- Make the ganache: Heat the heavy cream until just simmering, then pour over the chopped semi-sweet chocolate. Let it sit for one minute to melt, then stir gently until smooth and glossy.
- Dip cupcakes in ganache: Dip the tops of each filled cupcake into the ganache to coat evenly. Place them back on the cooling rack and let the ganache set.
- Prepare and pipe swirl icing: Mix powdered sugar with 1 to 2 teaspoons of milk until thick and pipeable consistency is reached. Transfer to a small piping bag or a zip-top bag with the corner snipped. Pipe a classic loop swirl pattern on top of each cupcake for a decorative finish.
Notes
- For best results, chill the cupcakes for 15 minutes after applying the ganache before piping the swirl icing.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Using coffee instead of hot water in the batter enhances the chocolate flavor.
- Ensure cupcakes are completely cooled before coring to prevent breaking.
