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
Scale
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.
