Homemade Hostess Cupcakes
If you’re a fan of sweet, nostalgic treats, then Homemade Hostess Cupcakes will take you on a delightful journey back to your childhood. These little chocolate wonders are filled with a luscious marshmallow cream, topped with rich chocolate ganache, and finished with a signature swirl. Making them from scratch not only allows you to customize flavors but also to enjoy the freshness that store-bought versions simply can’t compete with. Let’s dive into the world of baking these indulgent delights and bring a taste of nostalgia to your kitchen!
Why It’s Crowd-Pleasing
Homemade Hostess Cupcakes are perfect for every occasion, whether it’s a birthday party, a cozy gathering, or just a sweet treat for yourself. The combination of rich chocolate cake, fluffy marshmallow filling, and decadent ganache creates a flavor profile that appeals to both kids and adults alike. They are not just tasty—they’re fun! The iconic swirl on top adds a touch of whimsy, making them a hit with everyone. Plus, there’s something incredibly satisfying about creating this beloved treat from scratch.
Shopping List
- 3 ounces (85.05g) bittersweet chocolate, chopped fine
- 1/3 cup (28.67g) Dutch-processed cocoa powder
- 3/4 cup (177.75ml) brewed coffee, still hot
- 1 cup (93.75g) bread flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 cup (127g) marshmallow creme
- 1/2 cup (56.75g) unsalted butter, at room temperature
- 1/2 cup (60g) powdered sugar
- 2 ounces (70.87g) bittersweet chocolate, finely chopped
- 1/4 cup (59.5ml) heavy cream
- 1 cup (120g) powdered sugar
- 1/2 cup (56.75g) unsalted butter, at room temperature
- 1 tablespoon whole milk
- Splash vanilla extract
Toolbox for This Recipe
- Mixing bowls: For combining your ingredients smoothly.
- Electric mixer: Essential for achieving fluffy and well-mixed batters.
- Measuring cups and spoons: Accuracy is key in baking.
- Rubber spatula: Great for scraping down the sides of your bowls.
- Cupcake pan: To hold and shape your cupcakes perfectly.
- Piping bag: Ideal for filling your cupcakes with marshmallow cream and decorating.
Homemade Hostess Cupcakes in Steps
Step 1: Prepare the Oven and Cupcake Pan
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners, making sure they’re evenly spaced to allow for rising.
Step 2: Create the Chocolate Mixture
In a medium bowl, combine the chopped bittersweet chocolate and Dutch-processed cocoa powder. Pour the still-hot brewed coffee over the chocolate and cocoa, stirring until everything is melted and smooth. Set this mixture aside to cool slightly.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the bread flour, granulated sugar, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout the flour.
Step 4: Combine Wet Ingredients
In another bowl, mix together the vegetable oil, eggs, white vinegar, and vanilla extract. Once combined, add the slightly cooled chocolate mixture, stirring until well blended.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to keep your cupcakes tender.
Step 6: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Make the Marshmallow Filling
In a bowl, beat together the marshmallow crème, unsalted butter, and powdered sugar until fluffy. You want a light and airy texture that’s easy to pipe.
Step 8: Fill the Cupcakes
Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small circle from the center of each cupcake. Fill a piping bag with the marshmallow filling and squeeze it into the hollowed-out center of each cupcake.
Step 9: Prepare the Ganache
In a small saucepan over low heat, combine the finely chopped bittersweet chocolate and heavy cream. Stir until the chocolate is melted and the mixture is smooth. Allow the ganache to cool slightly before using.
Step 10: Frost the Cupcakes
Dip the top of each filled cupcake into the ganache, letting any excess drip off. If you prefer, you can also use a spoon to drizzle the ganache over the top.
Step 11: Decorate with Swirls
For the final touch, prepare a simple buttercream by beating together the unsalted butter, powdered sugar, whole milk, and a splash of vanilla extract until smooth. Transfer this to a piping bag and create a swirl on top of each cupcake.
In-Season Swaps
- Use seasonal fruits like raspberries or strawberries for a fresh twist on the filling.
- Swap out the coffee for brewed chai or matcha for a unique flavor profile.
- Incorporate spices like cinnamon or nutmeg for a warm, fall-inspired cupcake.
Cook’s Notes
- Ensure all your ingredients are at room temperature for the best results.
- Don’t skip the cooling time for the chocolate mixture; it helps achieve a better texture.
- Feel free to experiment with the fillings—try peanut butter or fruit jams for a different flavor.
Storing Tips & Timelines
Homemade Hostess Cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they will last for about a week. If you want to keep them for an extended period, consider freezing them without the ganache and frosting. When ready to enjoy, simply thaw and add the ganache and frosting just before serving.
Your Top Questions
Can I make the batter ahead of time?
While it’s best to bake the cupcakes fresh for optimal texture, you can prepare the batter and store it in the fridge for a few hours. Just give it a gentle stir before filling your cupcake liners.
What if I don’t have bread flour?
You can substitute with all-purpose flour; however, the texture may be slightly different. Bread flour gives a chewier and denser cake which is ideal for this recipe.
Can I use a different filling instead of marshmallow crème?
Absolutely! Feel free to use a chocolate mousse, whipped cream, or any other filling that you enjoy. Just ensure it’s thick enough to hold its shape inside the cupcake.
How can I make these cupcakes gluten-free?
To make Homemade Hostess Cupcakes gluten-free, substitute the bread flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are also gluten-free.
Save & Share
If you enjoyed this recipe for Homemade Hostess Cupcakes, don’t forget to save it for later and share it with your friends and family! These cupcakes are sure to impress anyone who takes a bite, and they’ll appreciate the effort you put into making them from scratch.
The beauty of Homemade Hostess Cupcakes lies in their delightful flavors and the joy of creating something special. Whether for an occasion or just to indulge yourself, these cupcakes are worth every step. Happy baking!
Homemade Hostess Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners, making sure they’re evenly spaced to allow for rising.
- In a medium bowl, combine the chopped bittersweet chocolate and Dutch-processed cocoa powder. Pour the still-hot brewed coffee over the chocolate and cocoa, stirring until everything is melted and smooth. Set this mixture aside to cool slightly.
- In a separate bowl, whisk together the bread flour, granulated sugar, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout the flour.
- In another bowl, mix together the vegetable oil, eggs, white vinegar, and vanilla extract. Once combined, add the slightly cooled chocolate mixture, stirring until well blended.
- Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to keep your cupcakes tender.
- Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- In a bowl, beat together the marshmallow crème, unsalted butter, and powdered sugar until fluffy. You want a light and airy texture that’s easy to pipe.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small circle from the center of each cupcake. Fill a piping bag with the marshmallow filling and squeeze it into the hollowed-out center of each cupcake.
- In a small saucepan over low heat, combine the finely chopped bittersweet chocolate and heavy cream. Stir until the chocolate is melted and the mixture is smooth. Allow the ganache to cool slightly before using.
- Dip the top of each filled cupcake into the ganache, letting any excess drip off. If you prefer, you can also use a spoon to drizzle the ganache over the top.
- For the final touch, prepare a simple buttercream by beating together the unsalted butter, powdered sugar, whole milk, and a splash of vanilla extract until smooth. Transfer this to a piping bag and create a swirl on top of each cupcake.
Notes
- Ensure all your ingredients are at room temperature for the best results.
- Don’t skip the cooling time for the chocolate mixture; it helps achieve a better texture.
- Feel free to experiment with the fillings—try peanut butter or fruit jams for a different flavor.
