If you have a sweet tooth and a love for nostalgic treats, you’re about to hit the jackpot with this Hostess Cupcakes (Copycat Recipe) Recipe. This delightful homemade version captures everything you adore about the classic snack: rich, fudgy cake, luscious marshmallow cream filling, and that irresistible chocolate ganache topping. The best part? You can whip these up right in your own kitchen and enjoy fresh, dreamy cupcakes any time you want. Whether it’s a special occasion or just a fun baking day, these cupcakes bring comfort and joy in every bite.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together to create those perfectly decadent Hostess cupcakes. Each one plays a key role, from giving structure and moisture to that signature fluffy marshmallow center and silky chocolate coating that make this treat truly unforgettable.
- Fudge cake mix (15.25 ounces): Provides a rich, chocolaty base that’s quick and foolproof for the cupcake batter.
- Eggs (3): Help bind the ingredients and add moisture and richness to the cupcakes.
- Water (1 cup): Keeps the batter tender and perfectly textured.
- Vegetable oil (½ cup): Adds moistness and keeps the cupcakes soft and tender.
- Butter (½ cup / 1 stick, softened): Creates a creamy texture in the marshmallow filling and boosts flavor.
- Marshmallow fluff (1 ½ cups): The star of the filling, delivering that classic sweet fluff inside every cupcake.
- Powdered sugar (1 cup): Sweetens the filling and helps achieve a silky texture.
- Chocolate chips, semi-sweet (8 ounces): Melt into a glossy ganache for that iconic shiny chocolate topping.
- Heavy whipping cream (1 ¼ cups, divided): Used both in the marshmallow filling and the ganache for richness and smooth consistency.
How to Make Hostess Cupcakes (Copycat Recipe) Recipe
Step 1: Bake the Cupcakes
Start by heating your oven to 350 degrees. In a medium bowl, whisk together the fudge cake mix with eggs, water, and vegetable oil—it’s so quick to pull together. Divide the batter evenly among 18 cupcake liners. Bake the cupcakes for about 12 to 15 minutes, until a toothpick comes out clean from the center. Once baked, let them cool completely. To create room for the filling, scoop out the centers carefully—using a teaspoon or even the cap from a soda bottle works beautifully to get that classic hollow shape.
Step 2: Make the Marshmallow Filling and Stuff the Cupcakes
Using an electric mixer, whip together the softened butter, marshmallow fluff, powdered sugar, and a quarter cup of the heavy cream. This mixture is what transforms these cupcakes into the signature Hostess treat with a fluffy, sweet filling. Spoon most of this filling into a Ziploc bag and snip the corner to pipe it neatly into the cupcake holes you made. Set the filled cupcakes aside while you prepare the luscious finishing touches.
Step 3: Prepare the Chocolate Ganache and Decorate
For the topping, combine the chocolate chips and the remaining heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring often, until silky smooth and glossy. Dip the tops of the cupcakes into this heavenly ganache and let it set just enough to hold. Then, transfer the remaining marshmallow filling into another bag, make a tiny snip in the corner, and pipe the iconic Hostess swirl across each cupcake top. Doesn’t that look amazing? These treats offer that nostalgic look and taste in every bite.
How to Serve Hostess Cupcakes (Copycat Recipe) Recipe
Garnishes
A simple swirl of marshmallow fluff is perfect, but if you want to get creative, try adding a light dusting of powdered sugar or a few chocolate shavings on top. These small touches add a bit of extra flair without taking away from that classic vibe we all love.
Side Dishes
Serve these cupcakes alongside a cold glass of milk or an afternoon coffee for a match made in heaven. For a party, consider pairing with fresh fruit or light vanilla ice cream to balance their sweetness.
Creative Ways to Present
Present your Hostess Cupcakes (Copycat Recipe) Recipe on a cute cake stand or in colorful cupcake wrappers to make them extra festive. For gifting, package them in a decorative box with parchment paper for a homemade touch that feels professional and thoughtful.
Make Ahead and Storage
Storing Leftovers
Once decorated, store the cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is better to keep the ganache set and the filling fresh, but bring them back to room temperature before serving to enjoy that soft, luscious texture.
Freezing
You can freeze these cupcakes without the ganache topping for up to 3 months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and then add your ganache and marshmallow swirl fresh for the best results.
Reheating
Hostess Cupcakes (Copycat Recipe) Recipe are best enjoyed fresh, but if you want to warm them slightly, let them come to room temperature naturally. Avoid microwaving ganache-topped cupcakes as the chocolate can soften or separate.
FAQs
Can I use homemade chocolate cake instead of cake mix?
Absolutely! A homemade fudge cake will work wonderfully and give you more control over ingredients, but the cake mix keeps things quick and easy without sacrificing flavor.
Is there a substitute for marshmallow fluff?
You can make your own marshmallow cream by whipping marshmallows with a little hot water, but marshmallow fluff is convenient and gives the perfect texture for this filling.
Can these cupcakes be made gluten-free?
Yes! Use a gluten-free chocolate cake mix and make sure your other ingredients, especially powdered sugar and marshmallow fluff, are certified gluten-free.
What’s the best way to hollow out the cupcakes?
Using a teaspoon or the top of a soda bottle cap works best to scoop out a neat hole for the filling without damaging the cupcake’s structure.
How do I get the ganache to be shiny and smooth?
Microwaving the chocolate chips and cream in short bursts while stirring frequently helps prevent burning and keeps the ganache glossy and silky.
Final Thoughts
There’s something truly special about recreating a beloved snack like Hostess cupcakes right in your own kitchen. This Hostess Cupcakes (Copycat Recipe) Recipe is a delightful way to enjoy that perfect balance of chocolate, fluff, and nostalgia anytime you like. So gather your ingredients, preheat that oven, and get ready to impress yourself (and anyone lucky enough to taste these) with homemade magic in cupcake form.
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
These Hostess Cupcakes are a delightful copycat recipe that perfectly mimics the classic snack cake. Moist fudge cupcakes are filled with a fluffy marshmallow cream, dipped in rich chocolate ganache, and topped with the iconic swirl of marshmallow fluff. This recipe yields 18 cupcakes and combines the nostalgic flavors into a homemade treat that’s perfect for any occasion.
Ingredients
Cake
- 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, 1 cup for ganache)
Instructions
- Prepare and bake the cupcakes: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the fudge cake mix, eggs, water, and vegetable oil until just combined. Evenly divide the batter among 18 cupcake liners placed in cupcake pans. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cupcakes to cool completely.
- Hollow out the centers: After the cupcakes have cooled, use a teaspoon or the cap of a soda bottle to carefully remove the centers, creating space for the marshmallow filling.
- Make the marshmallow filling: In a medium bowl, using an electric mixer, whip together the softened butter, marshmallow fluff, powdered sugar, and ¼ cup of the heavy whipping cream until smooth and fluffy. Transfer about ¾ of this filling into a Ziploc bag, snip the tip off, and pipe the filling into the hollowed centers of each cupcake.
- Prepare the chocolate ganache: Place the semi-sweet chocolate chips and 1 cup of heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth and glossy.
- Dip and decorate the cupcakes: Carefully dip the tops of each filled cupcake into the chocolate ganache to coat. Allow the ganache to set by placing the cupcakes aside. Meanwhile, transfer the remaining marshmallow filling into another small Ziploc bag, snip a small hole off the corner, and pipe the classic Hostess swirl atop each cupcake. Serve and enjoy!
Notes
- Be sure cupcakes are completely cool before hollowing and filling to prevent melting the filling.
- Use an electric mixer to achieve the fluffiest marshmallow filling.
- Microwave ganache in short increments to avoid burning the chocolate.
- For easier filling and frosting, use piping bags or Ziploc bags.
- Store cupcakes in an airtight container at room temperature or in the refrigerator for up to 3 days.
