This Homemade Hostess Cupcakes recipe features rich, moist chocolate cupcakes filled with marshmallow cream and topped with chocolate ganache. Just like the childhood favorite but better!
The Best Copycat Hostess Cupcakes
This cupcake recipe is always a hit because my family adores Hostess goodies. They taste even BETTER than the beloved Hostess cupcakes you remember from childhood because of the delicious filling! You will never buy them in the store again once you realize how easy these are to make at home. We use a fudge cake mix to make them easier, but you can always use a homemade chocolate cupcake recipe. You can serve these at a party and no one can tell the difference!
I think everyone’s favorite afterschool snack was a Hostess Cupcake and now you can whip them up right at home. The filling is the best part with a luscious marshmallow cream, made with marshmallow fluff, powdered sugar, and butter.
The cupcakes then get dunked in a simple chocolate ganache (that’s prepared in the microwave!) before getting their famous swirl across the top.
This copycat Hostess cupcake recipe has all the elements of the treat but they taste even better!
Key Ingredients You’ll Need
Fudge Cake Mix: I like to make this recipe easy by using a boxed mix, but you can also use a homemade chocolate cake mix. You will also need eggs, water, and vegetable oil to add to the cake mix.
Marshmallow Fluff: This will be combined with butter, powdered sugar, and heavy cream to make the filling.
Semi-Sweet Chocolate Chips: You will need these to make the chocolate ganache.
How To Make Hostess Cupcakes
These rich, moist chocolate cupcakes with marshmallow filling begin with a box cake mix to keep things simple.
- Make the cupcake batter. Whisk together the cake mix, eggs, water, and oil. Divide into 18 cupcake liners.
- Bake. Bake for 12 to 15 minutes, until a toothpick in the center comes out clean.
- Cool. Set aside to cool completely.
- Remove the centers of the cupcakes. Use a teaspoon or soda bottle cap to remove the middle of each cupcake.
- Prepare the filling. Whip the butter, marshmallow fluff, powdered sugar, and 1/4 of the heavy cream.
- Fill each cupcake. Transfer 3/4 of the marshmallow mixture to a ziploc with the corner cut off. Fill each cupcake. Set aside.
- Prepare the ganache. Melt the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30 second intervals until melted and smooth.
- Top the cupcakes with chocolate. Dip the tops of the cupcakes into the ganache. Set aside.
- Add the marshmallow topping. Transfer the rest of the marshmallow fluff filling to a small ziploc and snip the end off. Pipe the Hostess swirl across each cupcake. Serve and enjoy.
How To Make Hostess Cupcakes For Valentine’s Day:
This recipe is so good that you will have to share them with your loved ones this year on Valentine’s Day! You can make these cute little Valentine’s Day treats with a simple change to the recipe. Instead of using the rest of the marshmallow fluff to make the signature swirl on top, you can write out the word love or any other fitting word that you like! You can also feel free to add red or pink food coloring to the filling, sprinkles, or chocolate shavings on top, etc.
How To Store:
Due to the marshmallow filling and chocolate ganache, homemade Hostess cupcakes should be stored in the fridge. You’ll want to keep them covered or in an airtight container, to prevent the top from drying out. They’ll last for up to 3 days. If desired, you can let them come to room temperature before eating.
Tips & Variations
Here are a few tips for making these copycat Hostess cupcakes.
- Allow the cupcakes to cool completely. Before you try to remove the centers, it’s important that the cupcakes cool completely.
- Use cupcake liners. While traditional Hostess Cupcakes don’t have cupcake papers it is best to use them with this recipe to prevent the cupcakes from sticking to the pan.
- Use your favorite cake recipe. I like taking the shortcut of a box mix but if you have a favorite chocolate cake recipe you like feel free to use that. This is my favorite homemade chocolate cake.
- Switch up the flavor. You can add a little peppermint extract to the marshmallow filling for a twist.
Can I Freeze These Chocolate Cupcakes?
Yes, you can freeze copycat Hostess cupcakes but you should do so before adding the chocolate ganache. Add the marshmallow filling as usual, then flash-freeze the cupcakes on a baking sheet. Once frozen, transfer to a freezer-safe container. Freeze for 2 to 3 months.
Thaw on the counter and add the chocolate ganache topping if desired.
More Cupcake Recipes:
Hostess Cupcakes (Copycat Recipe)
- 15.25 ounces fudge cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
- ½ cup butter (or 1 stick) softened
- 1 ½ cups marshmallow fluff
- 1 cup powdered sugar
- 8 ounces chocolate chips semi-sweet
- 1 1/4 cups heavy whipping cream divided
- Preheat oven to 350 degrees. In a medium mixing bowl whisk together the cake mix, eggs, water, and oil. Once combined divide the batter between 18 cupcake liners in pans. Bake 12-15 minutes until a toothpick inserted comes out clean. Set the cupcakes aside to cool completely. Using a teaspoon or even the cap of a soda will work to get the middle out of the cupcake.
- In a medium bowl using an electric mixer whip together the butter, marshmallow fluff, powdered sugar, and ¼ of the heavy cream. Fill a Ziploc bag with ¾ of the marshmallow filling. Snip off the tip of the bag and fill each cupcake. Set the filled cupcakes aside.
- Next prepare the ganache by putting the chocolate chips and cream in a microwave-safe bowl and microwaving in 30-second intervals until melted and smooth. Carefully dip the tops of the cupcakes in the ganache and set aside to let the ganache set. Meanwhile, transfer the remaining marshmallow filling to another small Ziploc baggie and snip a small end off. Carefully pipe that classic Hostess swirl across the top of each cupcake. Serve!
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