Dreamy DIY Hostess Cupcakes Recipe: Bake Joy at Home

Chocolate lovers unite over these decadent homemade Hostess cupcakes that bring nostalgia racing back to childhood memories.

Soft, tender chocolate cake meets luxurious cream filling in a dessert that rivals any store-bought treat.

Rich cocoa layers melt in your mouth with each delightful bite.

The signature swirl of frosting crowns these delectable cupcakes, creating pure bakery magic at home.

Recreating this classic snack cake feels like winning a dessert lottery.

Every crumb delivers a perfect balance of sweetness and indulgence.

Bake these irresistible cupcakes and watch smiles light up the room.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Calories: 300 kcal

Servings: 16

Easy Homemade Hostess Cupcakes Ingredient Breakdown

• All-Purpose Flour: Foundational ingredient that provides structure and tender crumb for cupcakes.
• Unsalted Butter: Adds rich flavor and helps create soft, moist texture.
• Unsweetened Cocoa: Delivers deep chocolate intensity and dark color.
• Eggs: Bind ingredients and provide moisture and richness.
• Egg Yolk: Increases richness and contributes to smooth, dense cake texture.
• Vanilla: Enhances overall chocolate flavor with subtle aromatic notes.
• Baking Powder, Baking Soda: Crucial leavening agents that help cupcakes rise and become fluffy.
• Salt: Balances sweetness and amplifies other flavors.

• Boiling Water: Helps bloom cocoa and create deeper chocolate flavor.
• Heavy Cream: Adds luxurious richness and smooth consistency.

• Semi-Sweet Chocolate Chips: Provides intense chocolate coating with balanced sweetness.
• Marshmallow Fluff: Creates creamy, soft filling with sweet marshmallow essence.
• Confectioners' Sugar: Adds sweetness and helps stabilize filling.
• Butter: Provides smooth texture for filling.
• Milk: Adjusts filling consistency and helps blend ingredients smoothly.

Tools for Making Hostess-Style Cupcakes

• Large mixing bowls: Essential for combining dry and wet ingredients separately.
• Electric mixer or stand mixer: Perfect for beating butter and creating smooth batter and filling.
• Muffin pan: 12-cup and 6-cup configuration needed for baking cupcakes.
• Cupcake liners: Paper liners help prevent sticking and make serving easier.
• Pastry bag with filling tip: Crucial for inserting marshmallow filling into cupcake centers.
• Whisk: Great for mixing dry ingredients and creating smooth consistencies.
• Serrated knife: Helps level cupcake tops if needed.
• Small saucepan: Used for heating cream for ganache.
• Heat-proof bowl: Needed for mixing chocolate ganache.
• Wire cooling rack: Allows cupcakes to cool evenly after baking.
• Piping bag with small tip: Perfect for creating decorative icing design.
• Measuring cups and spoons: Ensure accurate ingredient measurements.

How to Bake Homemade Hostess Cupcakes

• Cupcake Preparation

Gather all necessary baking tools and ingredients. Warm up the oven and prepare a muffin pan with paper liners.

• Dry Ingredient Blend

Combine cocoa, flour, and leavening agents in a bowl. Whisk until perfectly combined with no lumps.

• Butter and Sugar Fusion

Cream butter until smooth and fluffy. Gradually incorporate sugar, beating until light and airy. Add eggs one at a time, mixing gently.

• Batter Construction

Slowly fold dry ingredients into wet mixture. Introduce hot water to create a silky, smooth consistency. Avoid overmixing to maintain tender texture.

• Baking Process

Fill cupcake liners about three-quarters full. Bake until a toothpick comes out clean. Allow cupcakes to cool completely on wire racks.

• Marshmallow Filling

Whip marshmallow fluff with softened butter until creamy. Use a piping bag to inject filling into cupcake centers.

• Chocolate Ganache Topping

Heat cream and pour over chocolate chips. Let sit briefly, then stir until glossy and smooth. Generously coat each cupcake with the rich ganache.

• Final Decoration

Create a simple white icing. Drizzle or pipe delicate lines across the chocolate-covered cupcakes for a classic, elegant finish.

Tips to Fill and Frost Hostess Cupcakes

• Elevate Your Baking Game
• Add a tablespoon of sour cream or Greek yogurt to the batter for extra tender, rich cupcakes that stay incredibly soft and moist even after refrigeration.
• When inserting the marshmallow cream, rotate the pastry tip slightly to ensure even distribution and prevent potential air pockets inside the cupcake.
• For deeper cocoa flavor, swap half the hot water with strong brewed coffee to intensify the chocolate notes without changing the cake's texture.
• Store these homemade Hostess-style cupcakes in an airtight container at room temperature for up to three days, or refrigerate for extended freshness while maintaining their delightful cream-filled center.
• Experiment with different ganache variations by incorporating orange zest, espresso powder, or a splash of bourbon into the chocolate topping for unexpected flavor complexity.

Serving Homemade Hostess Cupcakes

• Sweet Companion Delights: Pair these nostalgic cupcakes with cold milk or creamy vanilla ice cream for a classic dessert experience that transports you back to childhood memories.
• Celebration Party Platter: Arrange cupcakes on a decorative tiered stand, alternating between chocolate and white frosting designs to create a stunning visual display perfect for birthdays or gatherings.
• Gourmet Garnish Options: Sprinkle crushed chocolate cookies, colorful birthday sprinkles, or drizzle caramel sauce on top to elevate the classic Hostess cupcake and add extra texture and flavor complexity.
• Afternoon Tea Treasure: Serve these cupcakes alongside hot espresso or rich black tea, creating a delightful mid-afternoon treat that balances sweet chocolate with robust beverage notes for a sophisticated indulgence.

Storage Guide for Hostess Cupcake Leftovers

• Fridge Fresh Technique: Store completed cupcakes in an airtight container inside the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking and maintain their delicate chocolate design.
• Quick Freezer Strategy: Wrap individual cupcakes tightly in plastic wrap, then place inside freezer-safe containers. These sweet treats can be frozen for maximum 3 weeks without losing their rich flavor or soft texture.
• Make-Ahead Magic: Prepare cupcake batter and refrigerate up to 24 hours before baking. This technique allows busy bakers to plan ahead and reduce day-of kitchen stress while ensuring maximum freshness.
• Room Temperature Rules: Allow refrigerated cupcakes to sit at room temperature for 30 minutes before serving. This simple step helps restore their original soft crumb and brings out the deep chocolate flavor, making each bite taste freshly baked.

Irresistible Homemade Hostess Cupcakes

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4.7 from 25 reviews

• Total Time: 1 hour 5 minutes
• Yield: 16 1x

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Description

Classic chocolate cupcakes with Hostess-style cream filling offer nostalgic American dessert perfection. Cocoa-rich cake and marshmallow swirl create irresistible homemade magic you’ll crave again and again.

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Ingredients

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• 5 oz (142 g) semi-sweet chocolate chips
• 8 tbsps (113 g) unsalted butter (softened)
• 2 eggs (at room temperature)
• 1 large egg yolk (at room temperature)
• 1 cup all-purpose flour
• 6 tbsps unsweetened cocoa
• ½ cup boiling water
• 1 ¼ cups marshmallow fluff/creme
• ⅓ cup (80 ml) heavy cream (warmed in a saucepan)
• 2 tbsps (28 g) butter (softened)
• ½ cup confectioners’ sugar
• 1 or 2 tsp milk
• ¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp vanilla

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Instructions

1. Preparation: Preheat oven to 350°F (175°C). Arrange 15 cupcake liners across two muffin pans.
2. Dry Ingredient Blend: Sift together flour, cocoa powder, baking soda, baking powder, and salt until completely smooth and lump-free.
3. Butter Mixture: Cream butter until pale, gradually incorporating sugar. Beat for five minutes until light and fluffy. Add eggs individually, blending thoroughly after each addition. Mix in vanilla extract.
4. Batter Formation: Gently fold dry ingredients into wet mixture in four stages. Stream hot water into batter, stirring until achieving a uniform, silky consistency.
5. Baking Process: Distribute batter evenly, filling liners 2/3 full. Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to wire rack.
6. Filling Creation: Whip marshmallow fluff with softened butter until creamy. Using a pastry bag with a filling tip, inject mixture into cupcake centers.
7. Ganache Preparation: Heat heavy cream until gently simmering. Pour over chocolate chips, let sit for three minutes, then stir until perfectly smooth.
8. Coating and Decoration: Spread ganache over cupcakes, ensuring complete coverage. Allow to set at room temperature for 15-20 minutes. Prepare decorative icing by mixing confectioners’ sugar with milk. Pipe signature swirls across cupcake tops.

Notes

• Prevent Overmixing: Gently fold dry ingredients to maintain cupcake’s tender, light texture and avoid tough, dense results.
• Temperature Precision: Ensure ingredients are at room temperature for smoother batter and more consistent baking performance.
• Filling Technique: Insert pastry tip at a 45-degree angle into cupcake center for even distribution of marshmallow cream.
• Ganache Setting: Allow chocolate coating to set completely at room temperature for a glossy, professional finish.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 300
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg