Homemade Hostess Cupcakes

Why You’ll Love This Recipe

These Homemade Hostess Cupcakes are a delightful way to recreate a childhood favorite with a homemade twist. The rich, moist chocolate cupcakes are perfectly paired with a smooth, creamy filling and topped with a chocolate ganache. The best part? You can customize them to your liking, whether it’s making the filling a bit more decadent or switching up the chocolate glaze. They’re perfect for parties, school lunches, or when you just need a sweet treat. Homemade cupcakes always taste better, and this recipe is no exception—full of flavor and nostalgia in every bite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 large egg

• 1 cup whole milk

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• ½ cup boiling water

For the Filling:

• 1 cup marshmallow fluff

• ½ cup vegetable shortening

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

For the Ganache Topping:

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

• 1 teaspoon vanilla extract

Directions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.

3. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.

5. Add the boiling water to the batter and stir until smooth. The batter will be thin, but that’s normal.

6. Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 of the way full.

7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For the Filling:

1. In a medium bowl, combine the marshmallow fluff and vegetable shortening. Mix until smooth.

2. Gradually add the powdered sugar and vanilla extract, beating until the mixture is light and fluffy. You can use an electric mixer for this to achieve a smooth, airy texture.

3. Transfer the filling to a piping bag or a zip-top plastic bag with the tip cut off.

For the Ganache Topping:

1. Place the chocolate chips in a heatproof bowl.

2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.

3. Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Stir the mixture until smooth and glossy. Stir in the vanilla extract.

4. Let the ganache cool slightly, but it should remain pourable.

Assembling the Cupcakes:

1. Once the cupcakes have completely cooled, use a small knife or cupcake corer to remove a small portion of the center of each cupcake. You want to create a hollow space for the filling.

2. Pipe the marshmallow filling into the center of each cupcake, filling it generously.

3. Carefully spoon or drizzle the ganache over the top of each filled cupcake, covering the entire surface.

4. Optional: Use a piping bag to create the signature swirl on top of each cupcake with the leftover ganache, or you can use a fork to create a decorative design.

5. Let the cupcakes sit for a few minutes to allow the ganache to set before serving.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 30 minutes

• Cook Time: 20 minutes

• Total Time: 2 hours (including cooling time)

Variations

• Add Sprinkles: For extra flair, top your cupcakes with colorful sprinkles or chopped nuts for some texture and color.

• Flavored Filling: If you’re craving a different filling, try adding a little bit of vanilla bean paste or almond extract to the marshmallow fluff for a unique twist.

• Ganache Options: If you prefer a milk chocolate topping, you can substitute semi-sweet chocolate chips for milk chocolate chips in the ganache.

• Vegan Version: To make these cupcakes vegan, swap the egg for a flax egg and use non-dairy milk and a plant-based shortening for the filling.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3-4 days. They can also be stored in the fridge for up to a week, but they taste best when fresh.

• Freezing: You can freeze the cupcakes before adding the ganache or filling. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Let them thaw at room temperature, and then fill and frost when you’re ready to serve.

FAQs

Can I make the cupcakes without the ganache topping?

Yes, you can skip the ganache topping and just frost the cupcakes with whipped cream or store-bought frosting. However, the ganache adds that signature, rich chocolate flavor that makes these cupcakes so special.

How can I get the perfect swirl of frosting on top?

For the swirl, you can either use a piping bag with a star tip to create the signature swirl or use a spoon to drizzle the ganache in a circular motion and create your own decorative design.

Can I use store-bought frosting for the filling?

While store-bought frosting can be used as a shortcut, the marshmallow fluff filling is what truly replicates the classic Hostess taste. For the best result, try to make it from scratch.

Can I make the cupcakes ahead of time?

Yes, you can make the cupcakes ahead of time. Bake and cool the cupcakes, then store them in an airtight container. Assemble the cupcakes with the filling and ganache the day you plan to serve them.

Can I use a different type of filling?

If marshmallow fluff isn’t your favorite, you could swap it with a thick whipped cream or a chocolate ganache filling. However, marshmallow fluff is key for the classic flavor and texture.

Can I make these cupcakes without a piping bag?

Yes, if you don’t have a piping bag, you can use a plastic sandwich bag with the tip of one corner cut off, or simply spoon the filling into the cupcakes.

How can I make the cupcakes gluten-free?

To make the cupcakes gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend and ensure your other ingredients (like the marshmallow fluff and shortening) are gluten-free.

How do I make sure the cupcakes stay moist?

Be careful not to over-bake the cupcakes, as that can make them dry. Also, the moist filling and ganache topping help keep them soft and delicious for several days.

Can I freeze the cupcakes after they’ve been filled and frosted?

Yes, you can freeze filled and frosted cupcakes. Make sure to freeze them in a single layer on a tray, then wrap each cupcake in plastic wrap before storing in an airtight container or freezer bag.

Can I use a different frosting for these cupcakes?

If you’re not a fan of ganache, you can top these cupcakes with buttercream, whipped cream, or even a simple glaze. However, the ganache is a key element in replicating the iconic Hostess flavor.

Conclusion

Homemade Hostess Cupcakes are a fun and indulgent treat that brings the nostalgic taste of the original snack cakes right into your kitchen. With rich chocolate cupcakes, creamy marshmallow filling, and glossy ganache, these cupcakes are a perfect homemade version of a classic. Whether you’re preparing them for a party, a special occasion, or just a sweet craving, these cupcakes are sure to delight everyone. Take a bite and enjoy the blissful combination of chocolate and marshmallow in every mouthful!

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