Homemade Hostess Chocolate Cupcakes (Printable)
Rich chocolate cupcakes with creamy marshmallow filling and glossy ganache topping, finished with an iconic white swirl.
# What You'll Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 cup buttermilk, room temperature
08 - 1/2 cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1/2 cup hot water
→ Cream Filling
12 - 1/3 cup unsalted butter, softened
13 - 3/4 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 - 1/2 cup semi-sweet chocolate chips
18 - 1/4 cup heavy cream
→ White Icing Swirl
19 - 1/4 cup powdered sugar
20 - 1 teaspoon milk (plus more as needed)
# How To Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly distributed.
03 - Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir until just combined, then pour in the hot water and mix until the batter is smooth. The batter will be thin — this is normal.
04 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
05 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
06 - Beat the softened butter with an electric mixer until light and creamy. Add powdered sugar and beat for 1 minute. Mix in marshmallow creme and vanilla extract, beating until fluffy. If the filling is too thick, add milk one teaspoon at a time until it reaches a pipeable consistency.
07 - Using a small knife or cupcake corer, remove a small portion from the center of each cooled cupcake. Fill each cavity with cream filling using a piping bag. Replace the removed tops if desired.
08 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
09 - Spoon or dip the tops of the cooled cupcakes into the ganache, coating evenly. Set aside until the glaze is set.
10 - Stir powdered sugar and milk together until smooth and pipeable, adding more milk as needed. Transfer to a piping bag fitted with a fine tip or a zip-top bag with a tiny corner snipped off. Pipe decorative swirls across the top of each cupcake.
11 - Serve at room temperature. Pair with a glass of cold milk or a robust coffee for the best experience.
# Expert Tips:
01 -
- The marshmallow filling is pillowy and sweet without being cloying, and once you taste it fresh you will never go back to the packaged version.
- These cupcakes look impressively professional but each component is surprisingly straightforward to make.
- The ganache sets into a thin chocolate shell that cracks perfectly when you bite into it, which is honestly half the fun.
02 -
- Wait until the cupcakes are completely cool before coring or the cake will crumble and the filling will melt into a mess.
- The hot water step makes the batter alarmingly thin but that is exactly what creates the tender, moist texture these are known for.
- Let the ganache sit for the full two minutes before stirring or it may not come together smoothly.
03 -
- Room temperature ingredients are not optional here, cold eggs or buttermilk can cause the batter to seize and leave you with dense, uneven cupcakes.
- For the cleanest squiggle, trace it in the air above the cupcake first to practice the motion, then pipe with a confident, steady hand.