Homemade Hostess Cupcakes

These homemade Hostess cupcakes are a delicious twist on the nostalgic store-bought treat, offering the same fudgy chocolate cake, signature marshmallow cream center, glossy ganache frosting, and signature vanilla icing loops. But they’re even better when made fresh at home! Perfect for any occasion, these cupcakes are sure to satisfy your sweet tooth with their rich flavor and soft texture.

Why You’ll Love This Recipe

If you’re a fan of the classic Hostess cupcakes, this homemade version will quickly become a new favorite. Not only do these cupcakes capture all the familiar flavors of the beloved snack cake, but they are made from scratch, ensuring a fresher, more flavorful experience. The light and fudgy chocolate cake contrasts beautifully with the gooey marshmallow filling, while the smooth chocolate ganache and delicate vanilla icing complete the treat. Whether you’re preparing them for a special occasion or simply treating yourself, this recipe brings comfort and joy with every bite.

Ingredients

For the chocolate cupcakes:

• 1 3/4 cups granulated sugar

• 3/4 cups high-quality cocoa powder

• 2 cups flour

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 3/4 cup vegetable oil

• 2 teaspoons vanilla extract

• 3 large eggs, at room temperature

• 1 cup buttermilk

• 1/2 cup strongly brewed coffee

For the marshmallow cream filling:

• 1 cup marshmallow creme

• 1/4 cup unsalted butter, at room temperature

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

For the chocolate ganache:

• 3 ounces semisweet chocolate, finely chopped

• 1/3 cup heavy cream

For the vanilla icing:

• 1 cup powdered sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

• Pinch of salt

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

Directions

1. Preheat the oven to 350°F (175°C). Line 24 cupcake tins with cupcake liners and set aside.

2. In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk the oil, vanilla, eggs, and buttermilk together.

3. Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain. Pour in the brewed coffee and mix until combined.

4. Using a 1/3 cup measuring cup or a large ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds of the way full.

5. Bake for 25 minutes, or until a knife inserted into the center of the cupcakes comes out clean. Allow them to cool completely on a wire rack.

6. While the cupcakes cool, prepare the marshmallow cream filling. In a stand mixer, beat the butter, marshmallow fluff, powdered sugar, vanilla extract, and salt on low speed, gradually increasing to medium-high. Beat for 1 minute or until light and fluffy.

7. Transfer the marshmallow cream to a piping bag and snip off the end. Insert the pastry tip into the top of each cupcake and gently squeeze a few tablespoons of the cream into the center until the cupcake slightly expands.

8. For the ganache, heat the heavy cream in a microwave-safe bowl for 20–30 seconds, or until scalding. Add the chopped chocolate and stir. Let the mixture sit for 30 seconds to allow the chocolate to melt, then stir until smooth.

9. Dip the top of each cupcake into the chocolate ganache, shaking off excess so that only a thin coating remains. Place the cupcakes back on the wire rack for the ganache to set.

10. While the ganache sets, prepare the vanilla icing. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth.

11. Transfer the vanilla icing to a piping bag fitted with a small round tip. Once the ganache has set, pipe loops on top of each cupcake to finish.

Servings and Timing

• Yield: 24 cupcakes

• Prep Time: 1 hour

• Cook Time: 25 minutes

• Total Time: 3 hours

Variations

1. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

2. Different Fillings: While marshmallow cream is traditional, you can also try flavored fillings like chocolate mousse, peanut butter, or raspberry jam for a unique twist.

3. Mini Cupcakes: For smaller portions, bake the cupcakes in a mini muffin pan and reduce the baking time to around 15–18 minutes.

Storage/Reheating

• Storage: These homemade Hostess cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week.

• Freezing: You can freeze the cupcakes (without the ganache) for up to 3 months. Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe container. When ready to enjoy, thaw them at room temperature and top with ganache and icing.

• Reheating: If you’d like to serve them warm, reheat the cupcakes in the microwave for 10–15 seconds.

FAQs

Can I use regular cream instead of heavy cream for the ganache?

You can use regular cream, but heavy cream creates a smoother, thicker ganache with a richer taste.

How can I make the cupcakes less sweet?

To reduce the sweetness, you can use less sugar in the cupcake batter or marshmallow cream filling. You could also try a dark chocolate ganache instead of semisweet.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes and make the filling a day or two ahead. Just store the cooled cupcakes in an airtight container until ready to assemble.

Can I substitute coffee in the cupcakes?

Yes, you can replace the coffee with hot water or milk, though the coffee enhances the chocolate flavor.

Do I have to use buttermilk?

Buttermilk adds richness and tenderness to the cupcakes, but if you don’t have any, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup.

Can I use store-bought marshmallow fluff?

Yes, store-bought marshmallow fluff is the perfect substitute for homemade marshmallow cream filling.

Can I make the vanilla icing ahead of time?

Yes, you can prepare the vanilla icing ahead of time and store it in the refrigerator for up to 3 days. Let it come to room temperature before using.

Why did my ganache harden too much?

If your ganache is too hard, it may have cooled too long. You can reheat it gently in the microwave or on the stovetop until it becomes smooth and pourable again.

How can I avoid overfilling the cupcake liners?

When filling the cupcake liners, aim to fill each about 2/3 of the way full to ensure they have enough room to rise but not overflow.

What can I do if my marshmallow cream is too runny?

If your marshmallow cream filling is too runny, beat it a little longer until it thickens. Adding a bit more powdered sugar can also help.

Conclusion

These homemade Hostess cupcakes are a fun, nostalgic treat that you can now enjoy from the comfort of your own kitchen. With their perfect combination of fudgy chocolate cake, marshmallow filling, rich ganache, and delicate vanilla icing, they are sure to be a hit with anyone who takes a bite. Whether you’re making them for a special occasion or simply to indulge in a sweet craving, this recipe is one you won’t want to miss!