Homemade Hostess Cupcakes

Homemade Hostess Cupcakes bring the nostalgic charm of the classic snack cake to your kitchen with a fresh, from-scratch twist. These chocolate cupcakes are rich, moist, and perfectly spongy, filled with a dreamy cream filling that’s as smooth as it is sweet. The crowning glory of these cupcakes is the glossy, indulgent chocolate ganache that coats the top, giving them that iconic shiny finish. While these cupcakes are undoubtedly a treat for the eyes and the taste buds, they’re also surprisingly easy to make, and far superior to the store-bought variety in both flavor and texture. Whether you’re recreating childhood memories or introducing them to a new generation, these homemade Hostess Cupcakes are sure to be a hit at parties, bake sales, or just as a sweet homemade snack.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup boiling water

For the Cream Filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup marshmallow fluff (or 1/4 cup mini marshmallows, melted)
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons heavy cream (or more, as needed)

For the Ganache Topping:

• 4 oz (1/2 cup) semisweet or bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

For the Decorative Swirl (optional):

• 1/4 cup white icing (store-bought or homemade)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
2. Make the Cupcake Batter:
   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
   • Carefully stir in the boiling water. The batter will be thin, but this is normal and will result in moist cupcakes.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
4. Make the Cream Filling:
   • While the cupcakes cool, prepare the cream filling. In a medium bowl, beat together the softened butter, powdered sugar, marshmallow fluff (or melted mini marshmallows), vanilla extract, and salt until smooth and fluffy.
   • Gradually add the heavy cream, a tablespoon at a time, until the filling reaches a thick but pipeable consistency. You may need to add a little more or less cream depending on the consistency you prefer.
   • Transfer the filling to a piping bag fitted with a round tip or a resealable plastic bag with the tip of the corner cut off.
5. Assemble the Cupcakes:
   • Once the cupcakes have cooled completely, use a small knife to cut a small cone out of the center of each cupcake (about 1 inch in diameter). Set the cones aside—they can be used to plug the hole after filling.
   • Pipe the cream filling into the cavity of each cupcake, filling it generously. Place the cone piece back on top to cover the filling.
6. Make the Ganache Topping:
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and stir in the chopped chocolate and butter. Stir until the mixture is smooth and glossy.
   • Allow the ganache to cool slightly before spooning it over the top of each cupcake, letting it drizzle down the sides for that iconic look.
7. Decorate with a Swirl (Optional):
   • If desired, use a small amount of white icing to create a swirl or squiggle on top of the ganache, mimicking the classic Hostess design. You can use a piping bag or simply drizzle it with a spoon.
8. Serve:
   • Allow the ganache to set for about 30 minutes before serving, so the topping firms up slightly. These cupcakes are best enjoyed at room temperature.