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Hostess Cupcakes with cream filling, glossy ganache, and white icing swirl, with more cupcakes in the background.

Hostess Cupcakes

5 from 1 vote
Moist, rich Hostess Cupcakes with a fluffy marshmallow-cream filling and smooth chocolate topping — just like the Hostess classic, but made with real ingredients for a nostalgic treat that actually tastes amazing.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling & Assembly 45 minutes
Total Time 1 hour 30 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cupcakes:
  • 2 cups All-purpose flour
  • ¾ cup Cocoa powder (unsweetened)
  • 2 cups Sugar
  • 2 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Vegetable oil
  • 1 cup Buttermilk - Room temperature
  • 2 large Eggs - Room temperature
  • 2 teaspoon Vanilla extract
  • 1 cup Hot coffee - Enhances chocolate flavor
For the Cream Filling:
  • ½ cup Butter - Room temperature
  • 1 jar (7 oz) Marshmallow fluff
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2–3 tablespoon Heavy cream - Adjust for consistency
For the Chocolate Topping:
  • 1 ½ cups Semi-sweet chocolate chips
  • 4 tablespoon Butter
  • 2 tablespoon Corn syrup - For shine
  • 2 tablespoon Heavy cream

Equipment

  • 1 Standard cupcake tin (12-cup capacity)
  • 24 Paper cupcake liners (Prevent sticking)
  • 1 Electric mixer (Stand or hand mixer)
  • 2–3 Large mixing bowls (For wet, dry, and filling)
  • 1 Piping bag or squeeze bottle (For cream filling)
  • 1 Sharp paring knife (To cut cupcake centers)

Method
 

  1. Preheat oven to 350°F (175°C), line cupcake tin with liners, mix dry ingredients in one bowl, wet ingredients in another, combine them, then stir in hot coffee until batter is smooth.
  2. Fill liners ⅔ full and bake 18–20 minutes until a toothpick comes out clean; cool cupcakes completely.
  3. Beat butter until fluffy, mix in marshmallow fluff, add powdered sugar, vanilla, and cream until filling is light with soft peaks.
  4. Core each cupcake, pipe filling inside, and replace cake tops.
  5. Melt chocolate chips, butter, corn syrup, and cream until smooth, spoon over cupcakes, add white squiggle if desired, and let set 30 minutes.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 43gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 31gVitamin A: 210IUCalcium: 35mgIron: 2.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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