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
Scale
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.
