Homemade Hostess Cupcakes (Printable)
Chocolate cupcakes with marshmallow filling, ganache topping, and iconic white swirl.
# What You’ll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - ½ cup whole milk
11 - ½ cup hot water
→ Marshmallow Filling
12 - ½ cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
→ Chocolate Ganache
16 - ½ cup heavy cream
17 - 4 oz semi-sweet chocolate, chopped
→ White Icing Swirl
18 - ¼ cup powdered sugar
19 - 1 teaspoon whole milk
# How To Make It:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 - Add the sifted dry ingredients to the butter mixture in three additions, alternating with the milk. Mix just until combined after each addition. Stir in the hot water until the batter is smooth and uniform.
05 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely.
06 - Beat the softened butter and powdered sugar together until light and fluffy. Add the marshmallow creme and vanilla extract, then mix until smooth and creamy.
07 - Transfer the filling to a piping bag fitted with a small round tip. Insert the tip into the center of each cooled cupcake and squeeze gently to fill. Reserve a small amount of filling if desired for topping.
08 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir gently until the mixture is glossy and completely smooth. Allow to cool for 5 minutes.
09 - Dip the top of each filled cupcake into the ganache, allowing excess to drip off. Place on a wire rack and let the ganache set for 10 minutes.
10 - Stir together the powdered sugar and milk to form a smooth icing. Transfer to a small piping bag and pipe the iconic squiggly swirl pattern across the top of each cupcake.
# Expert Tips:
01 -
- That nostalgic marshmallow filling bursts through the cake in a way the store version never quite managed.
- The ganache sets into a shell that cracks perfectly when you bite into it.
02 -
- Overmixing the batter after adding the flour will give you dense, rubbery cupcakes instead of the tender crumb you want.
- Letting the ganache cool for five minutes before dipping prevents it from sliding right off the cake.
03 -
- Dutch processed cocoa powder will give you a darker, more intensely chocolate cupcake than natural cocoa.
- Make the cupcakes a day ahead and fill them the morning you plan to serve, because the filling stays fresher that way.