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
Scale
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.
