Time to whip up a homemade version of a childhood favorite – Hostess Cupcakes! These delightful treats feature moist chocolate cakes filled with a heavenly marshmallow vanilla center, all crowned with a luscious chocolate ganache. They’re super easy to make, and both kids and adults are sure to devour them.
Print
Hostess Cupcakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 19 1x
- Category: Dessert
Ingredients
Scale
*For the cupcakes:*
- ¾ cup melted butter (salted or unsalted)
- 1 ½ cups granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs (room temperature)
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 cup coffee (or water)
- 1 tsp baking soda
- ½ tsp salt
*For the filling:*
- ¾ cup butter (room temperature, salted or unsalted)
- 7 oz marshmallow fluff
- 1 ½ tsp vanilla extract
- 2 ½ cups powdered sugar
- ½ tsp salt
- 4–5 tbsp milk or heavy cream (room temperature)
*For the ganache frosting:*
- 8 oz semi-sweet chocolate (chips or baking bars)
- ¾ cup heavy cream
Instructions
*For the cupcakes:*
- Line muffin tins with liners and preheat the oven to 350°F.
- In a stand mixer or large bowl, combine melted butter, sugar, and vanilla. Add eggs and mix well.
- Incorporate flour, cocoa powder, coffee (or water), baking soda, and salt. Mix until fully combined.
- Fill each muffin tin 2/3 full and bake for 25-28 minutes. Allow to cool completely.
*For the ganache frosting:*
- Chop chocolate (if using bars) and place it in a bowl.
- Warm heavy cream in the microwave until it starts to bubble, then pour over the chocolate.
- Let it sit for 3-4 minutes, then whisk until fully mixed. Microwave if needed, in 10-second intervals.
- Cool the mixture for 15 minutes to reach a spreadable consistency.
*For the frosting:*
- Beat butter, marshmallow fluff, and vanilla until combined.
- Add powdered sugar, salt, and 4 tbsp of milk or heavy cream. Mix until smooth.
*For assembly:*
- Cut out cupcake centers and trim the core before placing it back on top.
- Spoon frosting into the center, leaving a ¼-inch space at the top.
- Frost the cupcakes with ganache, then pipe a loop design on top.
- Refrigerate until ready to serve! Enjoy!
