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Hostess Chocolate Cupcakes – Easy Creamy Recipe

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Moist and rich homemade Hostess chocolate cupcakes filled with fluffy marshmallow cream, topped with glossy chocolate ganache and the classic white icing swirl. A nostalgic snack cake, made entirely from scratch with simple ingredients and bakery-style flavor.

Ingredients

Scale
  • 1 cup(130g) all-purpose flour
  • 1 cup(207g) sugar
  • 6 tbsp(43g) unsweetened cocoa powder
  • 1 tspbaking soda
  • 1/2 tspsalt
  • 1large egg
  • 1/2 cup(120ml) milk
  • 1/2 cup(120ml) vegetable oil
  • 3/4 tspvanilla extract
  • 1/2 cup(120ml) hot water
  • 1/4 cup(56g) unsalted butter (room temperature, for filling)
  • 1/2 cup(58g) powdered sugar (for filling)
  • 5 ozmarshmallow creme
  • 4 oz(113g) semi-sweet chocolate chips
  • 6 tbsp(90ml) heavy whipping cream
  • 2 tbspunsalted butter (room temperature, for icing)
  • 1/2 cuppowdered sugar (for icing)
  • 1 tbspmilk
  • Splash of vanilla extract

Instructions

  1. Preheat oven to 300°F (148°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together egg, milk, vegetable oil, and vanilla extract.
  4. Combine wet and dry mixtures, then slowly mix in hot water until smooth and thin.
  5. Fill cupcake liners slightly over halfway and bake for 18–23 minutes. Cool for 2 minutes in the pan, then transfer to a rack.
  6. To make the filling, beat butter until smooth, add powdered sugar gradually, then mix in marshmallow creme until fluffy.
  7. Core each cooled cupcake and fill the center with marshmallow filling. Replace the trimmed cupcake top.
  8. For the ganache, pour hot cream over chocolate chips, let sit 2 minutes, then whisk until smooth. Spread over cupcakes.
  9. To make the swirl icing, beat butter until smooth, add powdered sugar, then milk and vanilla. Pipe the swirl using a small round tip.
  10. Refrigerate cupcakes until ready to serve. Serve slightly chilled.

Notes

Use unsweetened cocoa powder, not Dutch-processed, for best flavor.
Don’t overfill the cupcake liners to avoid overflow.
Practice the swirl design on parchment before piping onto cupcakes.
Cupcakes can be made a day ahead and frosted before serving.
Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Find it online: https://www.delicetreats.com/hostess-chocolate-cupcakes-easy-creamy-recipe/