This post may contain affiliate sales links. Please read my disclosure policy.
These Homemade Hostess Cupcakes elevate classic snack food into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!
Easy Copycat Hostess Cupcakes Recipe
These cupcakes are inspired by the classic Hostess cupcakes, but they are SO much better! The flavors are just right, and while they’re sweet, their lack of a heavy frosting keeps them relatively light and not as rich as some cupcakes. There’s nothing like biting into a moist, chocolatey cupcake and finding a sweet marshmallow surprise!
While these Hostess Cupcakes are certainly gourmet, they are quick and easy to make. All you have to do is bake chocolate cupcakes, stuff them with marshmallow filling, then add chocolate ganache and a swirl of vanilla icing.
Pretty much everyone will reach for this satisfying homemade version of a classic childhood treat!
Recipe Ingredients
You don’t need a whole lot of ingredients to replicate these famous Hostess goodies. Just a basic chocolate cupcake recipe and a few tasty components made with 2-4 ingredients. Easy peasy!
For the Chocolate Cupcakes
- All-Purpose Flour
- Sugar
- Cocoa Powder
- Baking Soda
- Salt
- Egg
- Milk
- Vegetable Oil
- Vanilla
- Water: Use hot water to help the cocoa “bloom” and bring out it’s rich flavor.
For the Marshmallow Filling
- Unsalted Butter: Bring the butter to room temperature.
- Powdered Sugar
- Marshmallow Creme: You can also use Fluff, if desired.
For the Chocolate Ganache
- Chocolate Chips
- Heavy Whipping Cream
For the Vanilla Icing
- Unsalted Butter: Room temperature.
- Powdered Sugar
- Milk: Add milk to make a creamy icing that’s perfect for drizzling over your cupcakes.
- Vanilla Extract
How to Make Hostess Cupcakes
These cupcakes have a lot of yummy components, but they’re all super easy and straightforward. Simply make the cupcakes, make the filling, whip up the ganache and the icing and put it all together!
Make the Cupcakes
- Prepare for Baking: Preheat the oven to 300°F and prepare a cupcake pan with liners.
- Combine Dry Ingredients: Add the dry ingredients to a large bowl and whisk together to combine. Set aside.
- Combine Wet Ingredients: Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.
- Mix Together: Add the wet ingredients to the dry ingredients and mix until well combined.
- Add Hot Water: Add the water to the batter and mix until well combined. The batter will be very thin.
- Bake: Fill the cupcake liners a little more than halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Let Cool: Remove the cupcakes from the oven and allow them to cool for 2 minutes, then transfer them to a cooling rack to finish cooling.
Make the Filling
- Beat Butter for Filling: When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat it until smooth.
- Add Powdered Sugar: Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will. Add the remaining powdered sugar and mix until well combined and smooth.
- Add Marshmallow Creme: Add the marshmallow creme and stir until well combined.
Assemble and Decorate
- Remove Center of Cupcakes: To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
- Fill Cupcakes: Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there’s a filling there now and you don’t need all of that cake core.
- Start Making Ganache: To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.
- Melt Chocolate: Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Top Cupcakes: Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until it’s spreadable again.
- Beat Butter for Icing: To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.
- Add Powdered Sugar: Add the powdered sugar and mix until evenly combined. It’ll be lumpy and dry.
- Finishing Adding Ingredients: Add the milk and vanilla extract and mix until everything comes together and smooths out.
- Drizzle Over Cupcakes: Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.
- Chill Until Ready to Serve: Refrigerate the cupcakes until you’re ready to serve them. Serve cool but not cold.
Tips for Success
These quick tips will guide you toward making the ultimate homemade Hostess cupcakes. Bake away!
- Use Unsweetened Cocoa Powder: There’s a difference between unsweetened cocoa powder and Dutch process cocoa powder. Be sure to use natural unsweetened cocoa powder.
- Don’t Overfill Cupcake Liners: You should fill your cupcake liners slightly over the midway point. If you put too much batter in your liners, the tops of the cupcakes could sink and your cupcakes could overflow.
- Transfer to Cooling Rack: Once your cupcakes have cooled for about two minutes, transfer them to a cooling rack to avoid continued baking in the pan.
- Pipe with Gentle Pressure: If you want to make the classic Hostess cupcake loop-de-loop with your vanilla icing, apply a gentle, constant pressure to your piping bag for a smooth and controlled swirl. Practice on a plate prior to piping on your cupcakes so that you get it just right.
How to Store Extras
Store the homemade Hostess cupcakes in the fridge, but allow them to sit at room temperature for a bit before serving so that they aren’t too cold and firm. Your cupcakes will stay fresh for up to about 5 days in the fridge.
Freezing Hostess Cupcakes
You can freeze these cupcakes, unfrosted, if you’d like. Just keep them in an airtight container. Frozen Hostess cupcakes will last for 2-3 months. Thaw them in the fridge overnight before frosting them and digging in.
Watch How They’re Made
Print
Homemade Hostess Cupcakes
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 15
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!
Ingredients
For the Chocolate Cupcakes
- 1 cup (130g) all purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) hot water
For the Marshmallow Filling
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 5 oz marshmallow creme
For the Chocolate Ganache
- 4 oz (113g) semi sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
For the Vanilla Icing
- 2 tbsp unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 tbsp milk
- Splash of vanilla extract
Instructions
For the Cupcakes
- Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- Add the dry ingredients to a large bowl and whisk together to combine. Set aside.
- Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. The batter will be very thin.
- Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.
For the Filling
- When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Add the marshmallow creme and stir until well combined.
To Assemble
- To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
- Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there’s a filling there now and you don’t need all of that cake core.
- To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.
- To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.
- Add the powdered sugar and mix until evenly combined. It’ll be lumpy and dry.
- Add the milk and vanilla extract and mix until everything comes together and smooths out.
- Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.
- Refrigerate the cupcakes until ready to serve. Serve cool but not cold.
Notes
Makes 14-16 cupcakes.
Cupcakes are best when stored in an airtight container and eaten within 3-5 days.
Nutrition
- Serving Size:
- Calories: 309
- Sugar: 30.6 g
- Sodium: 180.2 mg
- Fat: 15.8 g
- Carbohydrates: 41.9 g
- Protein: 2.7 g
- Cholesterol: 28.2 mg
Other Copycat Dessert Ideas to Try
There are so many other iconic treats you can make from the comfort of your home. And, like this recipe, they’re even better than the real thing!
- If you’re an ice cream cake fanatic, you know about the classic Dairy Queen ice cream cake. You seriously have to try my tasty copycat ice cream cake!
- Speaking of ice cream, my Copycat Birthday Cake Remix Ice Cream puts Cold Stone Creamery to shame – and it doesn’t even require an ice cream maker.
- These homemade Bojangles Cinnamon Biscuits are the ultimate sweet tooth’s breakfast recipe! Buttery, cinnamon-filled biscuits are drizzled with a smooth 2-ingredient vanilla glaze.
Loved it! I used red devil box cake mix and followed the recipe for the rest. The cupcakes were delicious. I made these for my brother’s birthday because he loves chocolate and they were a huge hit. I don’t really like chocolate myself and loves them! The filling and ganache are a winning combo. This recipe will be my go to for chocolate lovers. Thank you!!!
I’m so glad you enjoyed them!
Can a boxed cake mix be used?
That would be fine.
Perfect. In a completely different realm than the store-bought ones. It was so fun to make these too, coring and filling the cupcakes. Then frosting with ganache and piping designs on top.
I had to use white food coloring to get the frosting to the correct color though. Not sure if that’s normal for this kind of frosting.
Glad you enjoyed them!
As for the white color, I didn’t use coloring. But if your butter is particularly yellow or your vanilla extract particularly brown, you could try to offset it. You could also get a clear vanilla extract.
I grew up eating these. My dad was a truck delivery driver for hostess and sometimes he’d bring some home for me and my siblings. I was so anxious to try making them. the recipe is easy, but I was somewhat disappointed as they came out bumpy and almost wet….what could I have done wrong? I wanted to share them with my siblings as a surprise but don’t feel that they look or taste very good.
Hmmm. Bumpy and wet how? Like the chocolate cupcake itself? This is my classic chocolate cupcake and it works beautifully normally. Did you use baking soda and not baking powder? Were they fully cooked?
I made this recipe and my cupcakes are over flowing in my oven! I followed directions precisely and did agree they are pretty thin batter and didnt overfill the cups. Is this normal? Im at 4,000 above sea level would i need to decrease the water?
I’m not real familiar with high altitude baking, so I’m not sure if that would change what you should do. If they overflowed, though, it does seem like you may not need to fill them as much.
Hi, I want to try to make this recipe, but I’m not sure about the measurements. According to me, one cup is 240 ml/g but in the recipe it says 1 cup-130 g, so what do I do, do I go by the measurements or by the amount of cups?
Which ingredient are you referring to? Each one would weigh/measure differently. I think you mean the flour, which is 130g per cup. 240ml is 1 cup of a liquid ingredient. I hope that helps!
The oven is only at 300 degrees? Seems low. I live in the midwest.
Yes, it’s lower than normal, but correct.
I doubled the recipe and made 2- 8 inch round cakes. Cut the centers out of the cakes, layered them, filled it with the cream filling, mixed with a jar of sprinkles, put a piece of cake on top, and then poured the ganache on top. (I ate the rest of the cake that I cut out of the center with butter as frosting lol) The reason I did this is bec my big oven is broken, so I had to use my toaster oven and it worked great! It’s delicious 😋
How fun! Glad it worked out – that sounds like a lot of fun!
Hi definately want to try this recipe.
In SA our metric measurements are slightly different.should I use the cup or gram measurements
I’d go with grams.
I made these cupcakes for friends & family — they loved them and so do I! Thank you so much for the fantastic recipe 🙂
So glad you enjoyed them!
I Love Your Hostess Cupcakes, I want to put the filling inside my 12inch cake, will I have to keep the cake in the refrigerator?
That depends on what else is on your cake. This filling doesn’t really need to be refrigerated, it’s the ganache on these that does. You could leave the filling at room temperature for about 24 hours.
I love how these came out! They were simply amazing. I substituted butter for the oil in the batter, and sweetened whipped cream for the filling. They were still great after freezing. I’m working on a double batch right now. I’ll try the marshmallow creme this time. Very interesting idea for the ganache, which I don’t have much experience with. Much better than powdered sugar frosting. I’m going to try reducing the cream a little to see if the ganache will harden more.
Amazing recipe, absolutely delicious! Friends loved it! I’d like to make these again for a birthday, but as a cake (a huge cupcake!). Do you have any pointers in tweaking this into a 3-layer, 8″ cake?
So glad you enjoyed it! For a cake, I would double the cake part of the recipe. For the filling, I would at least at least triple it. Not sure if I’d do more or not without testing it. And then it depends on how you want to do the outside of the cake. You would need quite a bit of chocolate ganache to frost the whole outside with it. Or you could use chocolate buttercream.
These are very good, and very fun. The recipe is complicated and hard to make look good, even for people who bake a lot. The filling is good, but not authentic to Hostess. We’ll make them again, and make a few tweaks.
These are a big hit but I’m having such a problem with getting them filled and looking good. Cake is so moist that it is hard to core out and replace top, even after cooled. Tips?
I had the same problem. I used an apple corer tool. Dipped it in water and then gently inserted with a twist in cupcake. Remove and set aside. Fill cupcake. Then pick up apple corer and place over filled hole. Using your finger, gently push out the cake back into the cupcake. Repeat, rippling corer after each use.