Hostess Cupcakes (Copycat Recipe)

Here’s a delicious Hostess Cupcakes Copycat Recipe, replicating the iconic treat with a rich chocolate cupcake, creamy filling, and glossy chocolate ganache topping, complete with the signature white swirl!

Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk
• ½ cup hot water or coffee (for enhanced chocolate flavor)

For the Cream Filling:

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 cup marshmallow fluff (marshmallow creme)
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 6 oz semi-sweet or dark chocolate, chopped
• ½ cup heavy cream
• 1 tbsp butter

For the White Icing Swirl:

• ½ cup powdered sugar
• 1-2 tbsp milk (adjust for piping consistency)

Instructions

For the Chocolate Cupcakes:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternate Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in hot water or coffee.
6. Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before filling.

For the Cream Filling:

1. Beat Butter: In a medium bowl, beat the softened butter until creamy.
2. Add Sugar and Marshmallow Fluff: Gradually add the powdered sugar, then beat in the marshmallow fluff and vanilla extract until smooth.
3. Transfer to a Piping Bag: Place the filling in a piping bag fitted with a round tip.

For the Chocolate Ganache:

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Add Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth. Add butter and stir until glossy.
3. Cool Slightly: Allow the ganache to cool until thick enough to coat the cupcakes but still spreadable.

Assemble the Cupcakes:

1. Core Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill with Cream: Pipe the cream filling into the hollow center of each cupcake.
3. Dip in Ganache: Dip the tops of the filled cupcakes into the ganache, letting any excess drip off. Let the ganache set for a few minutes.

For the White Icing Swirl:

1. Mix Icing: In a small bowl, whisk together powdered sugar and milk until smooth. Adjust the consistency as needed.
2. Pipe Swirls: Transfer the icing to a piping bag with a small round tip and pipe the signature swirl on top of each ganache-covered cupcake.

Enjoy!

These Hostess Cupcake Copycats are as close to the real thing as you can get, with their signature creamy filling, rich chocolate ganache, and playful white swirl on top! Perfect for any nostalgic treat lover or party snack!