If you’ve ever craved that nostalgic bite of a classic treat, you’re going to fall head over heels for this Hostess Cupcakes (Copycat Recipe) Recipe. These cupcakes perfectly capture the magic of the iconic Hostess snack with their moist fudge cake base, luscious marshmallow filling, and decadent chocolate ganache topping. It’s like bringing a slice of your favorite childhood indulgence right into your home kitchen. Whether you’re baking for a party, a sweet rescue after a long day, or simply because cupcakes make everything better, this recipe delivers that soft, fluffy, and rich experience everyone loves.
Ingredients You’ll Need
The beauty of this Hostess Cupcakes (Copycat Recipe) Recipe is that it comes together using simple, straightforward ingredients you probably already have or can easily find. Each component plays a key role: from the fudgy cake mix that forms the base to the rich marshmallow fluff adding that signature creamy surprise, and the smooth chocolate ganache sealing the whole deal with elegance and indulgence.
- 15.25 ounces fudge cake mix: The foundation for moist, chocolatey cupcakes packed with flavor.
- 3 eggs: Binds ingredients together and adds tenderness to the cake texture.
- 1 cup water: Keeps the cake batter smooth and helps the cupcakes rise perfectly.
- ½ cup vegetable oil: Adds moistness without overpowering the chocolate flavor.
- ½ cup butter (softened): Provides richness for the marshmallow filling’s luscious texture.
- 1 ½ cups marshmallow fluff: The star ingredient that recreates the classic sweet, airy center.
- 1 cup powdered sugar: Sweetens the filling with a smooth, velvety finish.
- 8 ounces semi-sweet chocolate chips: For the shiny, decadent ganache topping.
- 1 ¼ cups heavy whipping cream (divided): Used both in the marshmallow filling and the chocolate ganache to keep things creamy and dreamy.
How to Make Hostess Cupcakes (Copycat Recipe) Recipe
Step 1: Baking the Fudge Cupcakes
Start by preheating your oven to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the fudge cake mix, eggs, water, and vegetable oil until smooth and well combined. Divide this luscious batter evenly into 18 cupcake liners placed in cupcake pans. Bake them for about 12 to 15 minutes, or until a toothpick inserted comes out clean—this ensures the cupcakes are perfectly moist and cooked through. Once baked, let them cool completely before moving on to the filling. To create that iconic Hostess cupcake center, use a teaspoon or the cap from a soda bottle to hollow out the middle of each cupcake gently. Don’t worry about neatness; a little rustic charm only makes them more inviting!
Step 2: Preparing and Adding the Marshmallow Filling
Now for the magical marshmallow center. In a medium bowl, use an electric mixer to whip together the softened butter, marshmallow fluff, powdered sugar, and a quarter of the heavy whipping cream until the filling is light, creamy, and spreadable. Scoop about three quarters of this fluffy filling into a Ziploc bag and snip off a tiny corner so it’s easy to pipe. Fill each cupcake’s hollowed center generously with this marshmallow cream, giving them that classic creamy surprise inside.
Step 3: Crafting the Chocolate Ganache and Final Touches
Almost there! For the luxurious ganache topping, place the semi-sweet chocolate chips and the remaining heavy whipping cream in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until the chocolate melts smoothly and the mixture is glossy and rich. Dip the top of each cupcake into this warm ganache, or drizzle it on if you want to keep things a little neater. Set the cupcakes aside to allow the ganache to firm up slightly. Meanwhile, fill a small piping bag with the leftover marshmallow filling and pipe that classic signature swirl across each cupcake’s top to replicate the iconic look you’ll recognize and love. And just like that, your Hostess Cupcakes (Copycat Recipe) Recipe is ready to delight everyone lucky enough to taste one!
How to Serve Hostess Cupcakes (Copycat Recipe) Recipe
Garnishes
While these cupcakes are delicious on their own, enhancing their presentation is easy and fun. Try sprinkling mini chocolate chips, a pinch of edible glitter, or even tiny nonpareils on the ganache before it sets for a festive touch. If you want to add a flavor twist, a light dusting of cocoa powder or a flicker of sea salt can bring out the chocolate’s depth beautifully.
Side Dishes
Hostess Cupcakes (Copycat Recipe) Recipe shines as a dessert, so pairing them with lighter sides balances the indulgence. Fresh berries, a simple vanilla bean ice cream scoop, or a cup of your favorite coffee or milk all complement the richness without competing. These cupcakes work wonderfully for birthday parties, potlucks, or as a sweet ending to a casual dinner with friends.
Creative Ways to Present
Get playful when serving these cupcakes! Arrange them on a tiered cake stand for a show-stopping centerpiece. For an interactive twist, set up a “decorate your own cupcake” station with various sprinkles, nuts, and sauces. Or, serve them with a side of warmed chocolate sauce for extra dipping fun. These ideas turn ordinary dessert time into a joyful, memorable experience.
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left over, keep them in an airtight container in the refrigerator to preserve freshness and maintain the creamy filling. Properly stored, they will stay delightful for up to 3 days. Let them come to room temperature for about 20 minutes before enjoying to soften the ganache and bring back that perfect cupcake texture.
Freezing
You can freeze these cupcakes, but because of the marshmallow filling and ganache, it’s best to freeze only the unfrosted cupcakes after they’ve fully cooled. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. When you’re ready to enjoy them, thaw overnight in the refrigerator and then frost with ganache and pipe the marshmallow swirl fresh for best results.
Reheating
Since these cupcakes are best enjoyed at room temperature, reheating isn’t necessary. However, if you prefer a warm treat, gently microwave a cupcake for about 10 seconds, but avoid overheating or the ganache may melt and the marshmallow filling can lose its fluffiness. A quick warm-up brings out the chocolate aroma and softens the cake beautifully.
FAQs
Can I make the marshmallow filling from scratch?
While this recipe uses marshmallow fluff for convenience and authentic taste, you can make homemade marshmallow cream if you prefer. It requires whipping egg whites, sugar, and corn syrup, which can be more time-consuming but equally delicious.
Is it possible to use a different cake flavor?
Absolutely! The fudge cake mix adds that classic chocolate base, but feel free to experiment with vanilla or chocolate fudge to customize the cupcakes while keeping the iconic filling and ganache intact.
Can I use dark chocolate instead of semi-sweet for the ganache?
Yes, dark chocolate will give a slightly richer, less sweet ganache, which pairs beautifully with the sweet marshmallow filling. Adjust the cream quantity slightly if needed to maintain a smooth consistency.
Are these cupcakes suitable for freezing after assembly?
Due to the marshmallow and ganache topping, freezing after assembly can affect texture and appearance. It’s best to freeze only the baked but unfilled cupcakes and add filling and topping fresh after thawing.
What’s a good tool to hollow out the cupcake centers?
A small spoon, a teaspoon, or the cap from a soda bottle works perfectly to scoop out the center cleanly without damaging the cupcake. It’s a fun step that lets you get creative and precise.
Final Thoughts
Making these Hostess Cupcakes (Copycat Recipe) Recipe at home is such a rewarding experience—I promise you’ll impress friends, family, and your own sweet tooth alike! From the moment you bite into the fudgy cake, discover the pillowy marshmallow center, and savor the silky chocolate top, it’s a celebration of all the best parts of a beloved snack. So grab your mixing bowls, invite some good company, and treat yourself to these delightful little bundles of joy. Happy baking!
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 recreates the beloved chocolate fudge cupcakes filled with a fluffy marshmallow cream and topped with a rich chocolate ganache and a signature swirl of marshmallow. Perfectly moist with a creamy center, these cupcakes are a nostalgic treat for any occasion.
Ingredients
Cupcakes
- 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 to 1 1/4 cups heavy whipping cream (divided)
Ganache
- 8 ounces semi-sweet chocolate chips
- Remaining heavy whipping cream from filling (approximately 1 cup)
Instructions
- Prepare the Cupcakes: Preheat the oven to 350 degrees F. In a medium mixing bowl, whisk together the fudge cake mix, eggs, water, and vegetable oil until smooth and fully combined. Divide the batter evenly among 18 cupcake liners placed in muffin pans. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Core the Cupcakes: Once cooled, use a teaspoon or the cap of a soda bottle to carefully hollow out the center of each cupcake to create space for the filling. Set the prepared cupcakes aside.
- Make the 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 until creamy and smooth. Add additional heavy cream as needed to reach a pipeable consistency.
- Fill the Cupcakes: Spoon ¾ of the marshmallow filling into a Ziploc bag and snip off a small corner to pipe. Fill each hollowed cupcake generously with the marshmallow cream. Set filled cupcakes aside.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips with the remaining heavy whipping cream. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth.
- Dip Cupcakes in Ganache: Carefully dip the tops of the filled cupcakes into the warm ganache, allowing excess to drip off. Set the cupcakes aside on a wire rack or parchment paper to allow the ganache to set.
- Pipe the Signature Swirl: Transfer the remaining marshmallow filling to another small Ziploc bag. Snip a small end off and pipe the classic Hostess swirl design across the top of each cupcake. Serve and enjoy!
Notes
- Ensure cupcakes are completely cooled before coring and filling to prevent filling from melting.
- Smooth the ganache with a spoon if needed before dipping each cupcake for even coating.
- The cake mix can be substituted with a homemade chocolate cake batter if preferred.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.
