Homemade Hostess Chocolate Cupcakes (Print Version)

Chocolate cupcakes with marshmallow cream filling, ganache glaze, and classic white icing swirls.

# What You'll 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)

# Directions:

01 - Preheat the 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, unsweetened 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 quite thin—this is normal.
04 - Divide the batter evenly among the prepared liners, filling each cup 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 the cupcakes cool completely before filling and 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 it reaches a pipeable texture.
07 - Once the cupcakes have cooled completely, use a small paring knife or cupcake corer to remove a small portion from the center of each cupcake, reserving the removed tops. Transfer the cream filling to a piping bag and pipe it into the hollowed centers. Replace the reserved tops over the filling.
08 - In a small saucepan, heat the heavy cream over medium heat until it begins to steam (do not let it boil). Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and let stand for 2 minutes. Stir gently until a smooth, glossy ganache forms.
09 - Spoon the ganache over the tops of the cooled cupcakes or dip each cupcake top-side-down into the ganache. Allow the glaze to set at room temperature.
10 - In a small bowl, stir together the powdered sugar and milk until a smooth, pipeable icing forms, adding more milk drop by drop if needed. Transfer to a piping bag fitted with a fine round tip or a zip-top bag with a tiny corner snipped off. Pipe the signature white swirl across the top of each glazed cupcake.
11 - Serve the cupcakes at room temperature for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days; allow them to come to room temperature before serving.

# Expert Tips:

01 -
  • The marshmallow filling is light and fluffy, nothing like the dense store bought version.
  • That glossy ganache top cracks perfectly when you bite into it.
  • Making these from scratch is surprisingly forgiving once you get the hang of the filling technique.
02 -
  • Do not rush the cooling step, because warm cupcakes will turn your beautiful filling into soup.
  • The hot water in the batter is not optional, it is what blooms the cocoa and creates that velvety crumb.
  • Let the ganache set fully before piping the white swirl or the lines will melt and blur together.
03 -
  • A zip top bag with the corner snipped off works just as well as a piping bag for both the filling and the swirl.
  • Tap the muffin tin gently on the counter before baking to release any trapped air bubbles that could cause cracked tops.

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