Homemade Hostess Cupcakes

These homemade hostess cupcakes have the same fudgy chocolate cake, signature marshmallow cream center, glossy ganache frosting and looped vanilla icing as the store bought treat!

Homemade Hostess Cupcakes

Sometimes with copy-cat desserts the goal is to make them taste exactly the same as the OG. For example, Copycat Levain cookies. But with these copycat Hostess cupcakes, we knew the iconic cream filled chocolate cupcakes could only be made better by making homemade. The chocolate cake is fudgier, the marshmallow cream center is more flavorful and rich, and the chocolate ganache topping has a deeper chocolate taste. So, whether or not you’re a fan of Hostess cupcakes, you can rest assured that you’re going to enjoy these bad boys.

And…the Super Bowl is this weekend and these cuties sort of look like a football which makes them the perfect treat to serve up at your gathering.

What are hostess cupcakes?

This girl loves a store bought treat, so you can rest assured that I’ve my fair share of Hostess cupcakes. I’m assuming you’re here because you also love hostess cupcakes, but feel like the homemade version is probably better, and I’m here to tell you it’s true and give you the recipe for the most delicious cream filled chocolate cupcakes you’ll ever have. These are perfect for impressing a group of friends, the super bowl.

If you’ve never had a Hostess cupcake and are just here because these look tasty, allow me to tell you what you’re missing out on. Hostess cupcakes are a plastic wrapped, store bought treat consisting of a soft, chocolate cupcake with a marshmallow cream filling topped with a thin layer of chocolate ganache and finished off with a loopy vanilla icing. The flavor combo of the indulgent chocolate with the sweet, light marshmallow center is perfectly balanced.

Ingredients to make homemade hostess cupcakes

INGREDIENTS: SUGAR, WATER, ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE OR REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, PALM OIL, CORN SYRUP, COCOA, SOYBEAN OIL, TALLOW, CONTAINS 2% OR LESS: GLYCERIN, COCOA PROCESSED WITH ALKALI, MODIFIED CORNSTARCH, BAKING SODA, SALT, CORN STARCH, DEXTROSE, WHEY, HYDROGENATED TALLOW, INULIN, EGG, CALCIUM CARBONATE, SORBIC ACID AND POTASSIUM SORBATE (TO RETAIN FRESHNESS), CALCIUM SULFATE, ENZYMES, EGG WHITE, MONO AND DIGLYCERIDES, SODIUM ACID PYROPHOSPHATE, COTTONSEED OIL, NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, AGAR, XANTHAN GUM, SOY LECITHIN, POLYSORBATE 60, CELLULOSE GUM, LOCUST BEAN GUM, MONOCALCIUM PHOSPHATE, TITANIUM DIOXIDE (COLOR), DISODIUM PHOSPHATE, SUNFLOWER OIL, CHOCOLATE LIQUOR, DEFATTED SOY FLOUR.

Heh.

Don’t worry–that’s the ingredient list for the store bought Hostess cupcakes. You won’t need any locust bean gum or defatted soy flour to make these homemade hostess cupcakes. You will need a fair amount of ingredients to cover the four different components of these cupcakes, but they’re all staple ingredients!

• All Purpose Flour
• Cocoa Powder
• Granulated Sugar
• Powdered Sugar
• Baking Powder
• Baking Soda
• Salt
• Unsalted Butter
• Vegetable Oil
• Vanilla Extract
• Milk
• Eggs
• Coffee
• Marshmallow Fluff

Tips for making the perfect chocolate ganache topping

I used to be really scared of making homemade ganache so if you’re also feeling hesitant, don’t worry. I’ve been there. But luckily I’ve suffered my fair share of split and grainy ganaches, and can assure you that this method will produce glossy, beautiful ganach every time!

• Use a high quality chocolate bar: High quality chocolate will not only make your ganache taste delicious, but will also melt up beautifully. We prefer Ghiarardelli, Guittard, or Lindt, but any comparable brand without any fillers should do the trick!
• Don’t overheat the mixture: For this type of ganache I like to heat the cream up until scalding (not boiling!) and add the chocolate. Let the chocolate sit in the hot cream for 45 seconds before stirring–this will allow the chocolate to melt and incorporate into the cream seamlessly and because you’re not cooking the two together you don’t have to worry about overcooking the mixture.
• Only stir the ganache in one direction: Ganache can be finicky so I like to not take any risks and stir it in the same direction when mixing! I learned this trick working in a bakery and it’s never failed me.

Happy baking, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 24 cupcakes
• Category: dessert
• Method: oven
• Cuisine: american

Homemade Hostess Cupcakes

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These homemade hostess cupcakes have the same fudgy chocolate cake, signature marshmallow cream center, glossy ganache frosting and looped vanilla icing as the store bought treat, but taste even better!

• Author: Sofi | Broma Bakery
• Prep Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 24 cupcakes
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Equipment

muffin baking pan

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muffin liners

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piping bag

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rubber spatula

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stand mixer

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Ingredients

For the chocolate cupcakes

• 1 3/4 cups granulated sugar
• 3/4 cups high quality cocoa powder
• 2 cups flour
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• 1 cup buttermilk
• 1/2 cup strongly brewed coffee

For the marshmallow cream filling

• 1 cup marshmallow creme
• 1/4 cup unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt

For the chocolate ganache

• 3 ounces semisweet chocolate finely chopped
• 1/3 cup heavy cream

For the vanilla icing

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat oven to 350°F. Line 24 cupcake tins with cupcake liners. Set aside.
2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
3. Pour the dry ingredients into the wet, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
4. Use 1/3 cup measuring cup or a large ice cream scoop to divide the batter evenly between the cupcake liners, filling them about 2/3 of the way. Bake for roughly 25 minutes, or until a knife inserted in the center of the cupcake comes out clean. Cool completely on a wire rack before filling.
5. While the cupcakes cool, make the marshmallow cream filling. In a stand mixer fit with the paddle attachment, combine the butter, marshmallow fluff, powdered sugar, vanilla extract, and salt. Start the mixer on low speed gradually increasing to medium high. Beat for 1 minute or until light and fluffy.
6. Transfer the frosting to a piping bag and snip off the end of the bag. Insert the pastry tip into the top of each cupcake and and firmly squeeze a few tablespoons of the marshmallow cream into the center until the cupcake starts to expand ever so slightly on the top.
7. Next, make the chocolate ganache. In a microwave safe bowl heat up the heavy cream for 20 to 30 seconds or until scalding. Add the chocolate to the heavy cream and stir. Let the mixture sit for 30 seconds to allow the chocolate to melt and then mix until smooth and fully melted.
8. Dip the top of each cupcake into the chocolate ganache, shaking off any excess so that only a thin coating remains over the top. Place back on the cooling rack for the ganache to fully set.
9. While the ganache sets make the vanilla icing for the loops on top. Combine the powdered sugar, milk, vanilla, and salt in a small bowl and whisk to combine until smooth. Transfer to a piping bag fit with a small round tip. Once the ganache is set, pipe loops on the top of each cupcake. Enjoy!