Homemade Hostess Chocolate Cupcakes (Printable Version)
Chocolate cupcakes filled with marshmallow cream and topped with glossy ganache and signature white swirls.
# What You Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - ½ teaspoon baking soda
05 - 1 teaspoon baking powder
06 - ¼ teaspoon salt
07 - ½ cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - ½ cup hot water
→ Cream Filling
12 - ⅓ cup unsalted butter, softened
13 - ¾ cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
16 - 1–2 teaspoons milk, if needed for consistency
→ Chocolate Ganache
17 - ½ cup semi-sweet chocolate chips
18 - ¼ cup heavy cream
→ White Icing Swirl
19 - ¼ cup powdered sugar
20 - 1 teaspoon milk, plus more as needed
# How-To:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly distributed.
03 - Add the room-temperature buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat until just combined, then pour in the hot water and stir until the batter is smooth. The batter will be thin — this is normal.
04 - Divide the batter evenly among the prepared liners, filling each cavity about two-thirds full.
05 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack and let cool completely before filling or glazing.
06 - Using an electric mixer, beat the softened unsalted butter on medium speed until light and creamy. Add the powdered sugar and beat for 1 minute. Blend in the marshmallow creme and vanilla extract, beating until the filling is fluffy and smooth. If the consistency is too stiff, add milk one teaspoon at a time until spreadable.
07 - Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Reserve the removed tops if desired. Fill each cavity with the cream filling using a piping bag, then replace the reserved tops.
08 - Heat the heavy cream in a small saucepan until steaming — do not let it boil. Pour the hot cream over the semi-sweet chocolate chips and let stand for 2 minutes. Stir until the ganache is smooth and glossy.
09 - Spoon the ganache over the tops of the cooled cupcakes, or dip each cupcake top directly into the ganache. Allow the glaze to set at room temperature.
10 - Stir together the powdered sugar and milk until a smooth, pipeable icing forms — adjust with additional milk as needed. Transfer to a piping bag fitted with a fine round tip (or a zip-top bag with a tiny corner snipped). Pipe the classic curly swirl across the top of each glazed cupcake.
11 - Let the ganache and icing set fully before serving. Store leftovers in the refrigerator for up to 3 days; allow to come to room temperature before enjoying for the best texture.
# Expert Tips:
01 -
- That creamy marshmallow center oozing out when you break the cake open is pure theatrical joy.
- The ganache topping tastes like real chocolate, not the waxy coating from the store version.
- You can customize the filling with almond or coconut extract for a spin that feels entirely your own.
02 -
- Patience during cooling is nonnegotiable because warm cupcakes turn the marshmallow filling into a sticky puddle that refuses to stay put.
- The batter will look alarmingly thin and watery when you pour it, but trust the process because that hot water is what makes the cake incredibly tender.
03 -
- Dust your piping bag with a little powdered sugar before loading the marshmallow filling to prevent sticking and give you smoother control.
- Let the ganache cool for about ten minutes before dipping so it coats thickly enough to create that satisfying snap when you bite into it.