Homemade Hostess Chocolate Cupcakes (Print Version)
Classic chocolate cupcakes with fluffy marshmallow filling and glossy chocolate ganache topping.
# What You Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - ½ teaspoon baking soda
05 - 1 teaspoon baking powder
06 - ¼ teaspoon salt
07 - ½ cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - ½ cup hot water
→ Cream Filling
12 - ⅓ cup unsalted butter, softened
13 - ¾ cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
16 - 1–2 teaspoons milk, as needed for consistency
→ Chocolate Ganache
17 - ½ cup semi-sweet chocolate chips
18 - ¼ cup heavy cream
→ White Icing Swirl
19 - ¼ cup powdered sugar
20 - 1 teaspoon milk, plus more as needed
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly distributed.
03 - Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix until just combined, then pour in the hot water and stir until the batter is smooth. The batter will be thin — this is normal.
04 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
05 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and let them cool completely.
06 - Beat the softened butter with an electric mixer until light and creamy. Add the powdered sugar and beat for 1 minute. Mix in the marshmallow creme and vanilla extract, beating until the filling is fluffy. If the consistency is too stiff, add milk one teaspoon at a time until it reaches a pipable texture.
07 - Using a small knife or cupcake corer, remove a small portion from the center of each cooled cupcake, reserving the tops if desired. Transfer the cream filling to a piping bag and fill each cavity. Replace the reserved tops if using.
08 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2 minutes. Stir until the ganache is smooth and glossy.
09 - Spoon the ganache over each cupcake or dip the tops directly into the ganache to coat evenly. Set aside and allow the glaze to set.
10 - Mix the powdered sugar with milk until a smooth but pipeable icing forms. Transfer to a piping bag fitted with a fine tip, or use a zip-top bag with a tiny corner snipped off. Pipe the classic swirl pattern across the top of each glazed cupcake.
11 - Allow the ganache and icing to fully set before serving. Enjoy at room temperature for the best texture and flavor.
# Expert Tips:
01 -
- The marshmallow filling is pillowy and sweet without being cloying, and piping it into the center feels like a small act of magic.
- That glossy ganache top paired with the iconic white swirl will make everyone at the table grin before they even take a bite.
- You finally get to control the quality of chocolate, which means these taste like actual dessert instead of something that survived a nuclear apocalypse on a grocery shelf.
02 -
- Patience during cooling is not optional, because warm cupcakes will collapse when cored and turn your filling into a melted mess.
- The batter will look alarmingly thin when you add the hot water, but trust the process because that thinness is what produces the tender, moist crumb.
03 -
- Dust your cupcake corer or knife with cocoa powder before cutting to prevent the chocolate crumb from sticking and tearing.
- Refrigerate the filled cupcakes for twenty minutes before dipping in ganache so the filling firms up and the cupcake holds its shape during handling.