Why You’ll Love These Homemade Hostess Cupcakes

Nostalgic Delight: These cupcakes evoke cherished memories of childhood treats, transforming a classic store-bought snack into a rewarding baking project.

Decadent Taste: The combination of moist chocolate cupcake, fluffy marshmallow filling, and rich ganache creates an indulgent dessert experience.

Impressive Yet Easy: While they look like professional confections, this recipe is straightforward, making it perfect for both novice bakers and skilled pros.

Fun DIY Touch: Crafting the iconic curlicue icing by hand is not only satisfying but adds a personal flair to your treats!

Ingredients

• Unsweetened Cocoa Powder: This is key to achieving a deep, rich chocolate flavor in your cupcakes.
• All-purpose Flour and Baking Soda: These provide structure and help the cupcakes rise beautifully.
• Granulated Sugar: A must for sweetness, this ingredient also contributes moisture and texture to the cake.
• Salt: A hint of salt enhances the flavors, balancing the overall sweetness.
• Egg and Vegetable Oil: Eggs bind everything together, and vegetable oil keeps the cupcakes wonderfully moist.
• Milk: This adds moisture and ensures a tender crumb.
• Vanilla Extract: Enhances the overall flavor profile, giving depth to both the cake and the fillings.
• Hot Coffee: Intensifies the chocolate flavor while also keeping the cupcakes moist.
• Powdered Sugar: Perfect for creating a smooth icing and a light, fluffy marshmallow filling.
• Marshmallow Cream: This iconic ingredient provides the distinctive gooey surprise inside the cupcakes.
• Semi-sweet Chocolate Chips and Heavy Cream: Together, they create a luscious ganache topping.

How to Make Homemade Hostess Cupcakes

Once you try making these cupcakes from scratch, you might not want to buy premade versions again! Here’s how to whip them up:

1. Prep the Oven

   Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.

2. Prepare the Dry Ingredients

   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they are evenly combined.

3. Mix the Wet Ingredients

   In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until mixed well.

4. Combine the Batter

   Gradually pour the wet ingredients into the dry ingredients, mixing just until combined. Stir in the hot coffee until the batter is smooth and well-mixed.

5. Bake the Cupcakes

   Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

6. Make the Filling

   In a medium bowl, beat the softened butter using an electric mixer until creamy. Gradually add the powdered sugar, beating until fluffy. Fold in the marshmallow cream and vanilla extract until deeply combined. Transfer this filling to a piping bag fitted with a small round tip.

7. Prepare the Ganache

   Place the chocolate chips in a heatproof bowl. In a small saucepan over medium heat, bring the cream to a simmer. Pour the hot cream over the chocolate chips and let them sit for 2 minutes. Stir the mixture until it becomes smooth and glossy, then set it aside to cool slightly.

8. Fill the Cupcakes

   Using a small knife, cut a cone-shaped piece out of the center of each cooled cupcake (you can nibble on these while you work!). Pipe the marshmallow filling into the cavity of each cupcake, filling it just to the top.

9. Add the Ganache

   Dip the tops of the filled cupcakes into the chocolate ganache, ensuring they’re coated evenly. Place the cupcakes on a wire rack to allow the ganache to set at room temperature.

10. Make the Icing

    In a small bowl, mix together the powdered sugar, milk, and vanilla extract until you achieve a smooth and thick consistency. Transfer this icing to a piping bag fitted with a small round tip.

11. Decorate the Cupcakes

    Once the ganache has fully set, pipe the signature curly design onto the tops of each cupcake. Let the icing firm up a bit before serving.

Tips for the Best Homemade Hostess Cupcakes

Keep these tips in mind to create the most delicious and impressive cupcakes:

• Room Temperature Ingredients: Ensure your egg, milk, and butter are at room temperature for a smoother mixing process and better texture.
• Don’t Overmix: Stir the wet and dry ingredients just until they come together to avoid dense cupcakes.
• Scooping Trick: Use an ice cream scoop to evenly portion the batter into the cupcake liners. This helps achieve consistently sized cupcakes.
• Cool Completely: Make sure your cupcakes are completely cool before filling or topping to prevent melting.
• Generous Filling: Don’t skimp on the marshmallow filling! Fill the cavity right to the top for that authentic Hostess experience.
• Experiment with Flavors: Consider trying unique twists like mint filling with peppermint extract or peanut butter cream for a fun change-up.

How to Store

Here’s how to keep your homemade treats fresh and delicious for days:

To Store: Place the frosted cupcakes in an airtight container at room temperature for up to 3 days. For extended freshness, store them in the refrigerator for up to 1 week. Just remember to bring them back to room temperature before serving.

To Freeze: Unfrosted cupcakes can be stored in a freezer-safe container or wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. If you want to freeze frosted cupcakes, pre-freeze them uncovered for about an hour until the frosting hardens, then wrap individually and store in an airtight container.