Homemade Hostess Cupcakes (Printer-Friendly)
Chocolate cupcakes with marshmallow filling and glossy ganache topped with the iconic white swirl.
# What You'll Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - ½ cup whole milk
11 - ½ cup hot water
→ Marshmallow Filling
12 - ½ cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
→ Chocolate Ganache
16 - ½ cup heavy cream
17 - 4 oz semi-sweet chocolate, chopped
→ White Icing Swirl
18 - ¼ cup powdered sugar
19 - 1 teaspoon whole milk
# How to Make It:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Add the sifted dry ingredients in three additions, alternating with the milk. Mix until just combined, then stir in the hot water until the batter is smooth.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
07 - Beat the softened butter and powdered sugar together until fluffy. Add the marshmallow creme and vanilla extract, mixing until smooth and creamy.
08 - Transfer the filling to a piping bag fitted with a small round tip. Insert the tip into the center of each cooled cupcake and pipe about 1 tablespoon of filling inside. Reserve a small amount of filling for decorative swirls if desired.
09 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour over the chopped chocolate and let sit for 2 minutes. Stir until glossy and smooth, then let cool for 5 minutes to thicken slightly.
10 - Dip the top of each filled cupcake into the ganache, allowing excess to drip off. Let set at room temperature for 10 minutes.
11 - Mix the powdered sugar with the milk to form a thick but pipeable icing. Transfer to a small piping bag and pipe the iconic squiggly swirl across the top of each cupcake.
# Expert Advice:
01 -
- That moment when you bite in and the marshmallow center surprises you is worth every minute of effort.
- The ganache sets into a shell that cracks perfectly, just like the real thing but somehow better because you made it with your own hands.
02 -
- If the cupcakes are even slightly warm when you try to fill them, the marshmallow center will melt into the crumb and vanish completely.
- Letting the ganache cool for about 5 minutes before dipping prevents it from sliding right off the cupcake and pooling on the counter.
03 -
- Freeze the cupcakes for 15 minutes before filling them so the cake firms up and holds its shape against the piping tip.
- Use a chopstick or skewer to poke a starter hole in the center before piping, which prevents the cupcake top from cracking.