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There is something truly magical about biting into a soft, rich chocolate cupcake filled with fluffy marshmallow cream and topped with glossy chocolate ganache. This Hostess Cupcakes (Copycat Recipe) Recipe captures all those nostalgic flavors and textures from the classic treat everyone loves, but with a homemade touch that feels even more special. Whether you’re craving a comforting dessert or want to impress friends with a familiar favorite, this recipe combines simplicity and indulgence in every bite.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing its part in creating the perfect balance of moist cake, creamy filling, and smooth chocolate topping. From the fudgy cake mix that makes prep a breeze, to the marshmallow fluff that delivers that iconic sweetness, they all come together effortlessly.
- 15.25 ounces fudge cake mix: Provides a rich and moist chocolate base with ease and consistency.
- 3 eggs: Adds structure and richness to the cupcake batter.
- 1 cup water: Keeps the batter light and helps with the right consistency.
- ½ cup vegetable oil: Ensures the cupcakes stay tender and moist.
- ½ cup butter (softened): Adds creamy richness to the marshmallow filling.
- 1 ½ cups marshmallow fluff: The sweet, fluffy core that makes these cupcakes so iconic.
- 1 cup powdered sugar: Balances the fluff with just the right amount of sweetness.
- 8 ounces semi-sweet chocolate chips: Melts into a silky ganache for that glossy finish.
- 1 ¼ cups heavy whipping cream (divided): Used both to lighten the filling and create the smooth chocolate glaze.
How to Make Hostess Cupcakes (Copycat Recipe) Recipe
Step 1: Bake the Cupcakes
Start by preheating your oven to 350 degrees Fahrenheit for the perfect baking temperature. In a medium bowl, whisk together the fudge cake mix, eggs, water, and vegetable oil until everything is smoothly combined with no lumps. Divide this batter evenly among 18 cupcake liners set in pans—each one will soon become a little chocolate cloud. Bake for 12 to 15 minutes, checking doneness with a toothpick to ensure the cupcakes are perfectly baked but still moist. Once done, let them cool thoroughly. To create space for the filling, gently hollow out the center of each cupcake using a teaspoon or even the cap from a soda bottle—it’s a fun hack that creates the perfect pocket.
Step 2: Make and Fill the Marshmallow Cream
In a mixing bowl, use an electric mixer to whip together softened butter, marshmallow fluff, powdered sugar, and a quarter of the heavy cream. This creates a luscious, fluffy filling that’s sweet but balanced. Transfer about three-quarters of this mixture into a Ziploc bag, snip off one corner, and pipe it neatly into the hollow centers of your cooled cupcakes. Each bite will reveal the delightfully gooey surprise you’ve just crafted.
Step 3: Create the Ganache and Decorate
For the chocolatey finishing touch, prepare the ganache by combining the semi-sweet chocolate chips and the remaining heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring in between until the chocolate is melted and the ganache is smooth and shiny. Dip the tops of each filled cupcake into the ganache carefully, then set them aside to let it firm up just enough. With the remaining marshmallow filling, put it into a new small Ziploc bag and pipe the classic signature swirl on top of each cupcake. This final flourish gives your cupcakes that unmistakable Hostess charm. Now, they’re ready to serve!
How to Serve Hostess Cupcakes (Copycat Recipe) Recipe
Garnishes
While these cupcakes are dazzling just as they are, you can add a sprinkle of crushed nuts or a light dusting of cocoa powder for extra texture and flair. A tiny pinch of sea salt on the ganache also beautifully enhances the chocolate’s richness.
Side Dishes
A cold glass of milk is the classic pairing that never fails, but these cupcakes also go wonderfully alongside a warm cup of coffee or your favorite hot tea. For a festive twist, serve them with fresh strawberries or raspberries to add a burst of bright flavor.
Creative Ways to Present
Presentation makes any treat feel extra special. Try arranging the cupcakes on a tiered dessert stand, or place each one in a colorful cupcake wrapper to brighten your table. You can also add edible gold stars or shimmer dust to the ganache swirl for celebrations or parties.
Make Ahead and Storage
Storing Leftovers
You can keep your Hostess Cupcakes (Copycat Recipe) Recipe fresh by storing them in an airtight container in the refrigerator. They’ll stay moist and delicious for up to 3 days—perfect if you want to savor them over a few indulgent days.
Freezing
If you want to make these cupcakes ahead of time, they freeze beautifully. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months without losing their fabulous flavor or texture.
Reheating
To enjoy frozen cupcakes, thaw them overnight in the refrigerator. For that just-baked warm feel, gently microwave them for about 10 to 15 seconds—be careful not to melt the ganache completely, but just soften the marshmallow filling for a heavenly experience.
FAQs
Can I make these cupcakes without a boxed cake mix?
Absolutely! While the fudge cake mix makes this recipe incredibly quick, you can use your favorite homemade chocolate cake recipe instead. Just make sure the batter yields around 18 cupcakes and has a similarly moist texture for the best results.
Is it necessary to use marshmallow fluff, or can I substitute it?
Marshmallow fluff is key to achieving that iconic creamy center. If you can’t find it, homemade marshmallow creme or a very well-whipped marshmallow cream substitute can work, but marshmallow fluff offers the perfect consistency and sweetness.
What kind of chocolate chips work best for the ganache?
Semi-sweet chocolate chips are ideal because they strike a nice balance of sweetness and chocolate depth. You can also experiment with bittersweet chocolate chips for a richer finish or milk chocolate for a sweeter taste.
Can I make these cupcakes vegan or dairy-free?
With some substitutions, yes! Use a dairy-free cake mix or homemade recipe, replace eggs with flax eggs, use vegan butter and nondairy marshmallow fluff, and swap heavy cream with coconut cream. It takes a little tweaking but definitely doable!
How do I get the perfect swirl on top like Hostess cupcakes?
Using a small Ziploc bag with a tiny tip cut off gives you excellent control for piping the marshmallow swirl. Practice on a plate before piping on cupcakes to get that classic look just right.
Final Thoughts
Making these Hostess Cupcakes (Copycat Recipe) Recipe at home is such a joy, and the results are just irresistible. Each bite transports you back to childhood memories while impressing everyone around the table with your baking skills. So grab your mixing bowl and get ready to enjoy a classic treat made even better from scratch—your taste buds will thank you!
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Print
Hostess Cupcakes (Copycat Recipe) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This copycat Hostess Cupcakes recipe replicates the iconic treat with moist fudge cupcakes filled with creamy marshmallow fluff and topped with a rich chocolate ganache and the classic marshmallow swirl. Perfect for a nostalgic dessert or party treat, these cupcakes combine fluffy cake, sweet filling, and silky chocolate coating in every bite.
Ingredients
Cake Ingredients
- 15.25 ounces fudge cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
Marshmallow Filling
- ½ cup butter (1 stick), softened
- 1 ½ cups marshmallow fluff
- 1 cup powdered sugar
- ¼ cup heavy whipping cream (from the 1 ¼ cups total)
Ganache & Topping
- 8 ounces semi-sweet chocolate chips
- 1 ¼ cups heavy whipping cream (divided: ¼ cup for filling, remaining 1 cup for ganache)
Instructions
- Preheat and Bake: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the fudge cake mix, eggs, water, and vegetable oil until smooth. Divide the batter evenly among 18 cupcake liners placed in cupcake pans. Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely.
- Hollow Out Cupcakes: Once cooled, carefully remove a small portion from the center of each cupcake using a teaspoon or the cap of a soda bottle to create a cavity for the filling.
- Make Marshmallow Filling: In a medium bowl, use an electric mixer to whip together the softened butter, marshmallow fluff, powdered sugar, and ¼ cup of the heavy whipping cream. Mix until light and fluffy. Transfer about ¾ of this marshmallow filling into a Ziploc bag, snip off a corner, and pipe the filling into the hollowed centers of each cupcake. Set the filled cupcakes aside.
- Prepare Ganache: Place the semi-sweet chocolate chips and the remaining heavy whipping cream (1 cup) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth.
- Dip Cupcakes: Carefully dip the tops of each filled cupcake into the warm chocolate ganache, allowing excess to drip off. Place cupcakes on a wire rack or parchment paper to set.
- Add Classic Marshmallow Swirl: Transfer the remaining marshmallow filling to a new small Ziploc bag. Snip a small hole from one corner and pipe the signature Hostess swirl over the chocolate-topped cupcakes. Allow the ganache and swirl to set before serving.
Notes
- You can substitute the fudge cake mix with a homemade chocolate cake batter if preferred.
- Ensure cupcakes are completely cooled before hollowing and filling to prevent melting of the filling.
- For easier ganache dipping, slightly warm the ganache but do not overheat as it may become too thin.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days for best freshness.
- Allow ganache to fully set before stacking or packaging the cupcakes to avoid smudging.
