Go Back
Homemade Hostess Cupcakes photo

Homemade Hostess Cupcakes

Indulge in nostalgia with these Homemade Hostess Cupcakes filled with marshmallow cream and topped with rich chocolate ganache!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 3 ounces bittersweet chocolate chopped fine
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 cup brewed coffee still hot
  • 1 cup bread flour
  • 3/4 cup 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
For the Marshmallow Filling:
  • 1 cup marshmallow creme
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup powdered sugar
For the Ganache:
  • 2 ounces bittersweet chocolate finely chopped
  • 1/4 cup heavy cream
For the Buttercream Decoration:
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter at room temperature
  • 1 tablespoon whole milk
  • 1 splash vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cupcake pan
  • Piping bag

Method
 

Baking the Cupcakes:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to keep your cupcakes tender.
  6. 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.
Filling and Decorating the Cupcakes:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.