Homemade Hostess Cupcakes (Printable Version)
Chocolate cupcakes with marshmallow filling, ganache topping, and iconic white swirl.
# Ingredient List:
→ Cupcakes
01 - 1 cup (120 g) all-purpose flour
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1 cup (200 g) granulated sugar
08 - 2 large eggs
09 - 1 teaspoon 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 teaspoon 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 teaspoon whole milk
# How to Make:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the all-purpose 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 pale, light, and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Add the sifted flour mixture in three parts, alternating with the whole milk, beginning and ending with the flour mixture. Mix just until combined — do not overmix. Stir in the hot water until the batter is smooth and velvety.
05 - Divide the batter evenly among the prepared 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 the cupcakes 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 the marshmallow creme and vanilla extract, then mix until completely smooth and creamy.
07 - Transfer the marshmallow filling to a piping bag fitted with a small round tip. Insert the tip into the center of each cooled cupcake top and gently squeeze to inject about 1 tablespoon of filling. Reserve a small amount of filling if using it for the top swirl.
08 - In a small saucepan, heat the heavy cream until it begins to steam — do not boil. Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until the ganache is glossy, smooth, and lump-free. Allow to cool for 5 minutes until slightly thickened.
09 - Dip the top of each filled cupcake into the ganache, allowing the excess to drip off. Place on a wire rack and let the ganache set for about 10 minutes at room temperature.
10 - In a small bowl, stir together the powdered sugar and milk until a smooth, pipeable icing forms. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe the iconic squiggly white swirl across the top of each cupcake. Let the icing set before serving.
# Expert Tips:
01 -
- The marshmallow filling piped inside each cake is the kind of surprise that makes people close their eyes when they bite into it.
- You finally get to control the chocolate quality, which means these taste like actual dessert instead of something that survived a nuclear apocalypse on a store shelf.
02 -
- Filling cupcakes while they are still warm will turn your marshmallow center into a puddle that leaks out the bottom.
- If your ganache breaks and looks oily instead of glossy, add a teaspoon of warm cream and stir vigorously until it comes back together.
03 -
- Chill the filled cupcakes in the fridge for fifteen minutes before dipping in ganache so the filling firms up and does not squish out when you invert them.
- A squeeze bottle works even better than a piping bag for the white swirl because it gives you more control over the thin line.