Description

These homemade Hostess Cupcakes capture the nostalgic flavor and texture of the classic snack cake. Moist, rich chocolate cupcakes are filled with a fluffy marshmallow cream center, topped with a smooth chocolate ganache, and finished with a delicate white loop icing swirl, creating a delightful treat perfect for parties or everyday indulgence.

Ingredients

Scale

Cupcakes

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)

Marshmallow Filling

4 tablespoons salted sweet cream butter, softened (¼ cup)
¼ cup powdered sugar
2 cups marshmallow fluff
7 tablespoons heavy cream

Ganache

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

White Loop Icing

4 tablespoons salted sweet cream butter, softened (¼ cup)
¼ teaspoon pure vanilla extract
¾ cup powdered sugar
1 tablespoon heavy cream

Instructions

Prepare Cupcake Batter: Preheat the oven to 350°F and line a muffin pan with cupcake liners. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. In a larger bowl, whip sugar, milk, vegetable oil, vanilla, and eggs until combined. Gradually add the dry ingredients and mix until just combined.
Bake Cupcakes: Fill cupcake liners about half to two-thirds full with batter. Bake for 15-18 minutes or until tops spring back when lightly pressed. Remove and cool completely on a wire rack.
Prepare Marshmallow Filling: Using a handheld mixer, cream softened butter for 1 minute until smooth. Gradually add powdered sugar in two parts, beating well after each addition. Add marshmallow fluff and beat on low just until combined. Transfer filling to a quart-size Ziploc bag, removing excess air and sealing securely.
Core and Fill Cupcakes: Once cupcakes are cool, use a sharp knife or cupcake corer to cut a quarter-sized circle from the center of each cupcake. Remove the cut-out piece and reserve. Snip a small corner from the filling bag, insert into cupcake hollow, and pipe filling until nearly full. Replace the top cupcake piece back over the filling.
Make Ganache: Heat heavy cream in a microwave-safe cup for 30-40 seconds until very warm. Place chocolate chips in a bowl and pour the hot cream over them. Let sit for 1 to 1.5 minutes, then stir until smooth and shiny. Spread about ½ to ¾ teaspoon of ganache on top of each filled cupcake and allow it to set.
Prepare White Loop Icing: Beat softened butter in a small bowl with a handheld mixer on medium speed for 1 minute until smooth. Add vanilla and mix briefly. Add powdered sugar and mix for 30 seconds to a sandy texture. Add heavy cream and beat on medium speed for 1 minute until smooth and creamy. Transfer icing to a piping bag fitted with a #5 tip or snip a small corner of a Ziploc bag.
Decorate Cupcakes: Hold piping tip ¼ to ½ inch above each cupcake and pipe a steady swirling loop pattern down the center to create the signature white icing loops. Repeat until all cupcakes are decorated.

Notes

Ensure eggs are at room temperature for a better batter consistency and rise.
Do not overmix the cupcake batter to keep cupcakes tender and moist.
Be careful not to overfill the cupcake liners to prevent overflow during baking.
Use a gentle swirling motion when piping the white icing to replicate the classic Hostess cupcake look.
Allow ganache to set completely before decorating with the white loop icing for best results.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Hostess cupcakes, homemade cupcakes, marshmallow filled cupcakes, chocolate cupcakes, classic snack cake, dessert recipe