Homemade Hostess Cupcakes (Printable Version)
Chocolate cupcakes with marshmallow filling, ganache topping, and iconic white swirl.
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk
11 - 1/2 cup hot water
→ Marshmallow Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
→ Chocolate Ganache
16 - 1/2 cup heavy cream
17 - 4 oz semi-sweet chocolate, chopped
→ White Icing Swirl
18 - 1/4 cup powdered sugar
19 - 1 teaspoon whole milk
# Directions:
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, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined. Stir in the hot water until the batter is smooth and uniform.
05 - Divide batter evenly among the 12 liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
06 - Beat the softened butter and powdered sugar together until light and fluffy. Add marshmallow creme and vanilla extract, then mix until smooth and well combined.
07 - Transfer 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 the swirl decoration.
08 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until glossy and smooth. Allow to cool for 5 minutes until slightly thickened.
09 - Dip the top of each filled cupcake into the ganache, allowing excess to drip off. Place on a wire rack and let set for 10 minutes until the ganache firms up.
10 - Stir together powdered sugar and milk to form a thick but pipeable icing. Transfer to a small piping bag and pipe signature squiggly lines across the top of each cupcake. Allow icing to set before serving.
# Expert Hints:
01 -
- The marshmallow filling piped inside tastes like a cloud had a baby with vanilla frosting, and people lose their minds when they bite into it.
- You get all the nostalgic joy of the classic snack but with real ingredients and a richness no plastic wrapper can deliver.
02 -
- Let the cupcakes cool completely before filling or the marshmallow center will melt into a sad puddle inside the cake.
- Do not overmix once you add the flour or the cake turns dense and tough instead of soft and tender.
03 -
- Dutch processed cocoa powder transforms the cake from good to bakery level with almost no extra effort.
- A tiny dab of filling on the bottom of each cupcake before placing it in the liner keeps the liner from spinning while you fill.