Description

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.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Line 24 cupcake tins with cupcake liners and set aside.
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.
Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain. Pour in the brewed coffee and mix until combined.
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.
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.
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.
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.
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.
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.
While the ganache sets, prepare the vanilla icing. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth.
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.

Notes

For a gluten-free version, use a gluten-free flour blend to replace all-purpose flour and ensure all other ingredients are gluten-free.
For a vegan version, replace the eggs, butter, and milk with plant-based alternatives like almond milk, vegan butter, and an egg replacer.
Add chocolate chips or crushed cookies between the layers of pudding for extra texture.
Store leftover cupcakes in an airtight container in the refrigerator for up to 4-5 days. Let the cake come to room temperature before serving to enjoy the full flavor and texture.
This cake freezes well. Wrap it tightly and store it in the freezer for up to 2 months.

Prep Time: 1 hour
Cook Time: 25 minutes
Category: Dessert, Cupcake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: 40g
Sodium: 150mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg