Name: Homemade Hostess Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; 5 tablespoons unsweetened cocoa powder; ¾ teaspoon baking soda; ½ teaspoon salt; ¾ cup granulated sugar; ½ cup whole milk; ⅓ cup vegetable oil; 1½ teaspoons pure vanilla extract; 2 large eggs (room temperature); 4 tablespoons salted sweet cream butter, softened (¼ cup); ¼ cup powdered sugar; 2 cups marshmallow fluff; 7 tablespoons heavy cream; 1 cup semi-sweet chocolate chips; 4 tablespoons salted sweet cream butter, softened (¼ cup); ¾ cup powdered sugar; ¼ teaspoon pure vanilla extract; 1 tablespoon heavy cream; 4 tablespoons salted sweet cream butter, softened (¼ cup); ¼ teaspoon pure vanilla extract; ¾ cup powdered sugar; 1 tablespoon heavy cream

Ingredients

¾ cup all-purpose flour

5 tablespoons unsweetened cocoa powder

¾ teaspoon baking soda

½ teaspoon salt

¾ cup granulated sugar

½ cup whole milk

⅓ cup vegetable oil

1½ teaspoons pure vanilla extract

2 large eggs (room temperature)

4 tablespoons salted sweet cream butter (softened, ¼ cup)

¼ cup powdered sugar

2 cups marshmallow fluff

7 tablespoons heavy cream

1 cup semi-sweet chocolate chips

4 tablespoons salted sweet cream butter (softened, ¼ cup)

¾ cup powdered sugar

¼ teaspoon pure vanilla extract

1 tablespoon heavy cream

Instructions

Step 1: Preheat the oven to 350°F. Line a muffin pan with cupcake liners and set aside.

Step 2: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 3: In a medium bowl, whisk together the sugar, milk, vegetable oil, vanilla, and eggs until well combined.

Step 4: Gradually add the dry flour mixture to the wet ingredients and mix just until combined.

Step 5: Fill the cupcake liners halfway to two-thirds full with batter.

Step 6: Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.

Step 7: For the filling, beat the softened butter in a small bowl on medium speed for about 1 minute until smooth.

Step 8: On low speed, add half the powdered sugar and beat well; then add the rest of the powdered sugar and beat on medium for another minute until smooth.

Step 9: Lower mixer speed and blend in the marshmallow fluff just until combined.

Step 10: Transfer the filling into a quart-sized Ziploc bag, remove excess air, and seal.

Step 11: Once cupcakes are cool, cut out a small circle in the top center of each cupcake using a sharp knife or cupcake corer and remove the cut-out pieces.

Step 12: Snip a small corner of the filling bag, insert into the hollow of each cupcake, and fill nearly to the top. Replace the cut-out piece as a cap.

Step 13: To make the ganache, heat the heavy cream in a microwave-safe measuring cup for 30 to 40 seconds until hot but not boiling.

Step 14: Place the chocolate chips in a heat-safe bowl and pour the hot cream over them. Let sit for 1 to 1½ minutes, then stir until smooth and glossy.

Step 15: Spoon about ½ to ¾ teaspoon of ganache onto each filled cupcake and spread evenly. Allow the ganache to set.

Step 16: For the white loop icing, beat the softened butter in a small bowl on medium speed for about 1 minute until smooth.

Step 17: Add vanilla extract and beat for 10 to 15 seconds.

Step 18: Add powdered sugar and mix for 30 seconds until it resembles coarse sand.

Step 19: Add the heavy cream and beat on medium speed for 1 minute until smooth and creamy.

Step 20: Transfer icing to a piping bag fitted with a small tip or a Ziploc bag with a corner snipped off.

Step 21: Hold the piping tip ¼ to ½ inch above each cupcake and pipe a swirling loop pattern down the center. Repeat for all cupcakes.

Tips & Variations

Use room temperature eggs and butter for better mixing and a smoother batter and frosting.

For a richer chocolate flavor, try using Dutch-processed cocoa powder instead of regular unsweetened cocoa powder.

Substitute semi-sweet chocolate chips with dark or milk chocolate according to your taste.

If you prefer, use a cupcake corer tool to hollow out the cupcakes cleanly and easily.

Add a pinch of instant espresso powder to the batter to enhance the chocolate flavor.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and fill the cupcakes a day or two in advance. Store them covered in the refrigerator. Just add the ganache and icing the day you plan to serve them for the freshest taste and best texture.

Can I use a different filling instead of marshmallow fluff?

Absolutely! You can substitute marshmallow fluff with vanilla frosting or cream cheese frosting for a different twist. Keep in mind that marshmallow fluff is lighter and more traditional for this recipe.