Homemade Hostess Cupcakes (Print version)
Chocolate cupcakes with marshmallow filling, ganache topping, and iconic white swirl.
# What goes in:
→ Cupcakes
01 - 1 cup (120 g) all-purpose flour
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1 cup (200 g) granulated sugar
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 1/2 cup (120 ml) whole milk
11 - 1/2 cup (120 ml) hot water
→ Marshmallow Filling
12 - 1/2 cup (115 g) unsalted butter, softened
13 - 1 cup (120 g) powdered sugar
14 - 1 cup (100 g) marshmallow creme
15 - 1 tsp vanilla extract
→ Chocolate Ganache
16 - 1/2 cup (120 ml) heavy cream
17 - 4 oz (115 g) semi-sweet chocolate, chopped
→ White Icing Swirl
18 - 1/4 cup (30 g) powdered sugar
19 - 1 tsp whole milk
# Cooking steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a 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. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 - Add the flour mixture in three parts, alternating with the milk, mixing just until combined after each addition. Stir in the hot water until the batter is smooth.
05 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
06 - Beat the softened butter and powdered sugar together until fluffy. Mix in the marshmallow creme and vanilla extract 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 a small amount of filling inside. Reserve a small amount of filling for the swirl if desired.
08 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour over the chopped chocolate and let sit for 2 minutes. Stir until glossy and smooth. Let cool for 5 minutes.
09 - Dip the top of each filled cupcake into the ganache, allowing excess to drip off. Let set for 10 minutes until the ganache firms up.
10 - Mix the powdered sugar with the milk until smooth, then transfer to a small piping bag. Pipe the iconic white squiggles across the top of each cupcake.
# Tips from flavorandfeast:
01 -
- The marshmallow filling piped inside is a total surprise that makes people close their eyes when they bite in.
- That glossy ganache dome and white swirl look like they came from a professional bakery.
02 -
- Warm cupcakes will melt the filling into a soggy mess, so patience during cooling is non-negotiable.
- If the ganache breaks and looks oily instead of glossy, stir in a splash of warm cream and it will come back together.
03 -
- Chill the filled cupcakes for 15 minutes before dipping in ganache so the filling does not squish out when you invert them.
- A ziplock bag with the corner snipped off works perfectly for the white swirl if you do not have a piping bag.