Rich chocolate cupcakes, fluffy marshmallow filling, and silky ganache make these Homemade Hostess Cupcakes better than the original.
When I was eight, I thought Hostess cupcakes were made by actual hostesses—like ladies in aprons who greeted you at your grandma’s house with warm milk and perfectly baked sweets. I remember sneaking one from my cousin’s lunchbox during a family road trip (sorry, Mark), peeling back the wrapper like it was a gift, and savoring that bite of chocolate cake and that squiggly little swirl on top. It was soft, sticky joy wrapped in foil.
Fast forward to now, and here I am, standing in my kitchen in fuzzy socks, recreating that childhood memory—but with grown-up flair and way more frosting. These Homemade Hostess Cupcakes? They’re everything your inner kid dreamed of, plus a little “I bake now” confidence boost thrown in for good measure.
Why You’ll Love This Homemade Hostess Cupcakes Recipe?
These cupcakes are a triple threat: rich chocolate cake, creamy marshmallow filling, and glossy ganache. And let’s not forget that iconic white swirl—it’s whimsical and satisfying to pipe, even if you mess up a few.
But here’s the thing that makes these truly special: they’re handmade. Which means they’re filled with way more than sugar and cocoa—they’ve got love, a little nostalgia, and probably a few fingerprints from licking the ganache spoon. (No shame.)
Ingredient Notes:
Before you dive in, here’s a friendly nudge on the ingredients that make the magic happen.
-
Hot coffee or water: If you’re not a coffee person, it’s fine to skip it, but coffee deepens the chocolate flavor like you wouldn’t believe.
-
Marshmallow crème: This makes the filling a breeze. You could whip your own, but who has time when this stuff is practically cloud-in-a-jar?
-
Heavy cream + chocolate chips: Simple ganache ingredients, but they feel so luxurious together.
-
Powdered sugar swirl: Honestly, the swirl is more about joy than precision. Squiggle with pride.
How To Make Homemade Hostess Cupcakes?
Step 1. Prep Like a Pro
Preheat the oven to 350°F and line your cupcake tin. That’s the easy win to start your baking adventure.
Step 2. Mix the Cake Batter
Combine the dry ingredients. Then, whisk the wet stuff in a separate bowl. Mix them together, add your hot coffee (or water), and get ready for that batter to look alarmingly runny. It’s okay—it’s meant to be. Trust it.
Step 3. Bake and Cool
Scoop the batter into liners—fill them about 2/3 full. Bake for 18–20 minutes. Let them cool completely, even though you’ll be tempted to poke into one early.
Step 4. Make the Marshmallow Filling
Beat the butter and sugar until fluffy, fold in marshmallow crème and vanilla. Try not to eat it all before you fill the cupcakes. (You will be tempted. I was.)
Step 5. Fill the Cupcakes
Use a paring knife to cut out a little cone in the center of each cupcake. Pipe the filling in—don’t overfill, or the ganache will slide around later. Not that I’ve done that…
Want To Save This Recipe?
Step 6. Ganache Time
Pour hot cream over the chocolate chips and stir until smooth. This is the part where you feel like a chocolatier in your own kitchen. Dip each cupcake gently. Bonus points if you don’t smear chocolate all over your counter. (But if you do, that’s okay too.)
Step 7. Swirl, Baby, Swirl
Whisk the powdered sugar, milk, and vanilla for the swirl. Pop it in a piping bag and add that signature loop. Or do hearts. Or initials. Who’s gonna stop you?
Storage Options:
-
Room Temp: Store in an airtight container for up to 2 days.
-
Fridge: They’ll last 4–5 days chilled, just bring to room temp before eating.
-
Freezer: Freeze unfrosted cupcakes and ganache separately. Fill and frost after thawing for best results.
Variations and Substitutions:
-
No marshmallow crème? Whipped cream and powdered sugar will work in a pinch.
-
No heavy cream? Use whole milk + a little butter.
-
No piping bag? A Ziploc bag with the corner snipped works. Or just spoon it on—this isn’t a bakery; it’s your kitchen.
What to Serve with Homemade Hostess Cupcakes?
-
Cold milk (duh)
-
Hot coffee
-
A rom-com and a cozy blanket
-
That one friend who “doesn’t like sweets” but always eats two anyway
Frequently Asked Questions:
Can I make the components ahead of time?
Absolutely. Bake the cupcakes and prep the filling/ganache a day in advance. Assemble when ready.
I don’t have a piping tip—what now?
Ziploc bags with a tiny corner cut off work just fine. Your swirl might be quirky, but hey, so are we.
Can I double this recipe?
You should double it. You will want more. Trust me.
Homemade Hostess Cupcakes aren’t just a dessert—they’re a mood. They’re for when you want to feel like a kid again, or when you need a little win in the middle of a chaotic week. They’re imperfect, a little messy, and full of sweetness—kind of like life, right?
Try them. Swirl them. Share them (or don’t). And let me know how they turned out. Honestly, I can’t wait to see your versions.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Hostess Cupcakes
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water
For the Marshmallow Filling:
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 7 ounces marshmallow crème
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate chips
- ⅓ cup heavy cream
For the Vanilla Icing Swirl:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Oven and Cupcake Tin
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.
Make the Cupcake Batter
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the egg, milk, vegetable oil, and vanilla extract. Gradually incorporate the wet ingredients into the dry ingredients, stirring until just combined. Add the hot coffee or water and mix until the batter is smooth and evenly blended.
Bake the Cupcakes
- Distribute the batter evenly among the cupcake liners, filling each approximately two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center emerges clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Marshmallow Filling
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until light and fluffy. Fold in the marshmallow crème and vanilla extract until fully incorporated. Transfer the filling to a piping bag fitted with a small round tip.
Prepare the Ganache
- Place the chocolate chips in a heatproof bowl. In a small saucepan, bring the heavy cream to a gentle simmer over medium heat. Pour the hot cream over the chocolate and allow it to sit for 2 minutes. Stir until the mixture becomes smooth and glossy. Set aside to cool slightly.
Fill the Cupcakes
- Use a small knife to cut a cone-shaped piece from the center of each cooled cupcake. Discard or reserve the cut-out portions. Fill each cavity with the marshmallow filling until level with the surface of the cupcake.
Dip in Ganache
- Gently dip the tops of the filled cupcakes into the prepared ganache, ensuring an even coating. Place the cupcakes back on the wire rack and allow the ganache to set at room temperature.
Prepare the Icing and Decorate
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and thick. Transfer the icing to a piping bag fitted with a fine tip. Pipe the signature swirl or decorative design atop each cupcake once the ganache has fully set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
