Copycat Hostess Cupcakes

As a child, I fondly remember the delight of biting into a soft, chocolatey cupcake filled with creamy goodness. The moment I discovered the Copycat Hostess Cupcakes recipe, it was a game changer. I found myself in the kitchen, channeling my inner pastry chef, eager to recreate those nostalgic treats that had sparked joy in my childhood. Every bite of those homemade cupcakes brought back memories of birthday parties and family gatherings, and I couldn’t help but smile. The best part was knowing I could make them from scratch, adjusting the flavors to perfection. It felt like a little slice of happiness right in my kitchen!

Main Ingredients for Copycat Hostess Cupcakes

The key to making irresistible Copycat Hostess Cupcakes lies in the harmonious blend of ingredients. Each component plays a crucial role in creating that perfect balance of flavors and textures. From the rich chocolate flavor of the cocoa powder to the creamy sweetness of marshmallow creme, every ingredient contributes to the nostalgic taste we all love.

• 1½ cups all-purpose flour (180 grams) – This is the base of your cupcakes, providing structure and softness.
• ⅔ cup unsweetened cocoa powder (56 grams) – Imparts that rich chocolate flavor that makes these cupcakes so indulgent.
• 1 teaspoon baking powder (4 grams) – Helps the cupcakes rise and become fluffy.
• ¾ teaspoon baking soda (5 grams) – Works alongside baking powder to give the cupcakes the lift they need.
• ¼ teaspoon kosher salt – Enhances all the flavors in the cupcakes.
• 1 cup brown sugar (213 grams) – Adds moisture and a hint of caramel flavor.
• 1 cup buttermilk (227 grams) – Ensures the cupcakes are tender and adds a slight tanginess.
• ⅔ cup vegetable oil (133 grams) – Keeps the cupcakes moist and adds richness.
• 1 teaspoon pure vanilla extract (4 grams) – A classic flavor booster that adds depth.
• 2 large eggs (100 grams) – Provides structure and stability.
• 4 tablespoons unsalted butter (57 grams, room temperature) – Adds richness to both the cupcake and frosting.
• ⅓ cup powdered sugar (38 grams) – For the frosting, giving it a sweet and creamy consistency.
• 5 ounces marshmallow creme (142 grams) – The iconic filling of these cupcakes, providing sweetness and texture.
• ½ cup heavy cream (114 grams) – Essential for making the chocolate ganache.
• 1 cup semisweet chocolate chips (170 grams) – Creates a decadent chocolate topping for the cupcakes.
• 4 tablespoons unsalted butter (57 grams, room temperature) – Used in the frosting to achieve a smooth texture.
• ½ cup powdered sugar (57 grams) – Sweetens the frosting and helps it hold shape.
• 1 tablespoon milk (14 grams; optional) – Can be added to adjust frosting consistency if needed.

Making This Copycat Hostess Cupcakes

Creating Copycat Hostess Cupcakes is a delightful process that involves several steps, but trust me, it’s worth every moment. You’ll be amazed at how easy it is to whip up these scrumptious treats. Follow these steps for perfectly baked cupcakes filled with creamy goodness!

1. Preheat your oven to 350°F. Prepare two 12-count cupcake tins by lining them with paper liners. This ensures the cupcakes don’t stick and helps with easy removal once they’re baked.
2. In a large bowl, add 1½ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¾ teaspoon baking soda, and ¼ teaspoon kosher salt. Whisk until the mixture is fully combined and well-aerated.
3. In a separate bowl, combine 1 cup brown sugar, 1 cup buttermilk, ⅔ cup vegetable oil, 1 teaspoon pure vanilla extract, and 2 large eggs. Whisk these ingredients together until smooth and creamy.
4. Gradually add the dry ingredients to the wet ingredients. Mix with an electric hand mixer on low speed until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
5. Pour the batter evenly into the lined cupcake wells, filling each about two-thirds full to allow for proper rising. This helps achieve that perfect dome shape.
6. Bake in the preheated oven for 18 to 20 minutes. To check for doneness, insert a toothpick into the center of a cupcake. It should come out mostly clean with a few moist crumbs attached.
7. Once baked, transfer the cupcakes to a wire rack to cool completely. This is crucial, as filling them while warm can lead to melting.
8. While the cupcakes are cooling, prepare the marshmallow filling. In a mixing bowl, beat 4 tablespoons unsalted butter and ⅓ cup powdered sugar together until fluffy. Add 5 ounces marshmallow creme and mix until well combined.
9. Once the cupcakes have cooled, use a knife to carefully cut out a small circle in the middle of each cupcake, saving the tops. Pipe the marshmallow filling into the center of each cupcake until it’s filled to the top.
10. Take the saved tops, cut about one-third off the bottom, and place them back on top of the filled cupcakes. This creates that signature Hostess look!
11. In a microwave-safe bowl, combine ½ cup heavy cream and 1 cup semisweet chocolate chips. Heat in the microwave for 30 to 45 seconds, stirring until melted and smooth. Let it sit for a few minutes to thicken.
12. Dip the top of each filled cupcake into the chocolate ganache, allowing any excess to drip off. Place them back on the cooling rack to let the ganache set properly.
13. For the frosting, beat together 4 tablespoons unsalted butter and ½ cup powdered sugar. If necessary, add 1 tablespoon milk to achieve a smooth consistency.
14. Transfer the frosting to a piping bag or a sealable plastic bag with the edge clipped off. Pipe decorative swirls over the top of each cupcake, creating a beautiful finishing touch.

Things Worth Knowing

Recipe Tips about Copycat Hostess Cupcakes

When making Copycat Hostess Cupcakes, a few tips can make your baking experience easier and more enjoyable. Here are some helpful hints to ensure that your cupcakes turn out perfectly every time:

• Storage: These cupcakes can be stored in an airtight container at room temperature for up to three days. They will stay fresh and delicious!
• Freezing: If you want to prepare ahead, these cupcakes freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to three months.
• Filling Variations: Feel free to experiment with different fillings like chocolate ganache or fruit preserves for a twist on the classic recipe.
• Frosting Ideas: You can use cream cheese frosting instead of buttercream for a tangy flavor that pairs wonderfully with chocolate.
• Serving Suggestions: These cupcakes are perfect for parties, but they also make a sweet treat for movie nights at home or as a special dessert after dinner.
• Presentation: For a festive touch, sprinkle some colored sprinkles on top of the frosting for birthdays or celebrations.

What to Pair With Copycat Hostess Cupcakes

Serving your delicious Copycat Hostess Cupcakes can be as fun as making them. Here are some ideas for what to pair with these delectable treats:

• Coffee or Tea: These cupcakes pair beautifully with a steaming cup of coffee or tea, balancing the sweetness perfectly.
• Ice Cream: Serve a scoop of vanilla or chocolate ice cream on the side for a delightful dessert experience.
• Fruit Salad: A light fruit salad can be a refreshing contrast to the rich chocolate flavor of the cupcakes.
• Milk: The classic pairing of cupcakes with a glass of cold milk is always a hit, especially for kids.
• Special Occasions: These cupcakes are perfect for birthday parties, holiday gatherings, or even as a sweet treat for a casual get-together with friends.
• Picnics: Bring them along for picnics; they’re easy to transport and will be a delightful surprise for everyone!

FAQ

Conclusion

These Copycat Hostess Cupcakes are a delightful blend of nostalgia and gourmet baking. From their rich chocolate flavor to their fluffy marshmallow filling, each bite is a celebration of sweet memories. I encourage you to try making this recipe for yourself and experience the joy of creating something special in your kitchen. You won’t regret it!

Copycat Hostess Cupcakes

The ultimate indulgence, Copycat Hostess Cupcakes are rich, moist chocolate cupcakes filled with creamy marshmallow filling, topped with decadent chocolate ganache. Perfect for satisfying your sweet cravings, these homemade treats will bring joy with every bite. Make them tonight for a delightful dessert experience!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Desserts

Cuisine American

Servings 14 cupcakes

Calories 270 kcal

Equipment

• Kitchen Scale (optional)
• Cupcake Tin
• Hand Mixer
• Piping Tip Set (optional)

Ingredients

  

• 1.5 cups All-Purpose Flour
• 0.67 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 0.75 teaspoon Baking Soda
• 0.25 teaspoon Kosher Salt
• 1 cups Brown Sugar
• 1 cups Buttermilk
• 0.67 cups Vegetable Oil
• 1 teaspoon Pure Vanilla Extract
• 2 large Eggs
• 4 tablespoons Unsalted Butter
• 0.33 cups Powdered Sugar
• 5 ounces Marshmallow Creme
• 0.5 cups Heavy Cream
• 1 cups Semisweet Chocolate Chips
• 4 tablespoons Unsalted Butter
• 0.5 cups Powdered Sugar
• 1 tablespoon Milk optional

Instructions

 

• Preheat your oven to 350°F. Prepare two 12-count cupcake tins by lining them with paper liners. This ensures the cupcakes don’t stick and helps with easy removal once they're baked.
• In a large bowl, add 1½ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¾ teaspoon baking soda, and ¼ teaspoon kosher salt. Whisk until the mixture is fully combined and well-aerated.
• In a separate bowl, combine 1 cup brown sugar, 1 cup buttermilk, ⅔ cup vegetable oil, 1 teaspoon pure vanilla extract, and 2 large eggs. Whisk these ingredients together until smooth and creamy.
• Gradually add the dry ingredients to the wet ingredients. Mix with an electric hand mixer on low speed until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
• Pour the batter evenly into the lined cupcake wells, filling each about two-thirds full to allow for proper rising. This helps achieve that perfect dome shape.
• Bake in the preheated oven for 18 to 20 minutes. To check for doneness, insert a toothpick into the center of a cupcake. It should come out mostly clean with a few moist crumbs attached.
• Once baked, transfer the cupcakes to a wire rack to cool completely. This is crucial, as filling them while warm can lead to melting.
• While the cupcakes are cooling, prepare the marshmallow filling. In a mixing bowl, beat 4 tablespoons unsalted butter and ⅓ cup powdered sugar together until fluffy. Add 5 ounces marshmallow creme and mix until well combined.
• Once the cupcakes have cooled, use a knife to carefully cut out a small circle in the middle of each cupcake, saving the tops. Pipe the marshmallow filling into the center of each cupcake until it’s filled to the top.
• Take the saved tops, cut about one-third off the bottom, and place them back on top of the filled cupcakes. This creates that signature Hostess look!
• In a microwave-safe bowl, combine ½ cup heavy cream and 1 cup semisweet chocolate chips. Heat in the microwave for 30 to 45 seconds, stirring until melted and smooth. Let it sit for a few minutes to thicken.
• Dip the top of each filled cupcake into the chocolate ganache, allowing any excess to drip off. Place them back on the cooling rack to let the ganache set properly.
• For the frosting, beat together 4 tablespoons unsalted butter and ½ cup powdered sugar. If necessary, add 1 tablespoon milk to achieve a smooth consistency.
• Transfer the frosting to a piping bag or a sealable plastic bag with the edge clipped off. Pipe decorative swirls over the top of each cupcake, creating a beautiful finishing touch.

Notes

• DIY Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
• Gluten-Free Option: For gluten-free Hostess cupcakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
• Cocoa Powder: While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
• Oil Substitutes: You can use any neutral oil, such as coconut, avocado, or canola oil, in place of vegetable oil.
• Chocolate Chips: You can use dark chocolate or milk chocolate chips instead of semisweet if you prefer.
• Measuring Tips: Measure your dry ingredients using the spoon-and-level method to prevent dense cupcakes.
• Mixing Caution: Take care not to overmix the cupcake batter; otherwise, your cupcakes will turn out chewy.
• Cooling: Let the cupcakes cool completely before filling and topping; otherwise, the filling could melt into the cupcakes and the topping could melt off.

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