Hostess Chocolate Cupcakes

These Hostess chocolate cupcakes bring together a classic chocolate cake with a gooey marshmallow filling and a silky ganache frosting. They are a perfect treat for special occasions or whenever you want a cozy bite of nostalgia at home. The combination of textures and flavors really captures the magic of that beloved cupcake brand, making it a fun baking project and an impressive dessert.

I first made these for a holiday party and everyone was amazed that they were homemade. Now they are my go-to cupcakes when I want to impress family or friends without spending hours baking.

Ingredients

• Box chocolate cake mix: means you get consistent, moist cake every time
• Whole milk: adds richness and moisture to the batter
• Eggs: provide structure and help the cupcakes rise
• Unsalted butter: is melted and cooled to incorporate fat smoothly in the cake and for the filling; quality butter makes a big flavor difference
• Powdered sugar: dissolves easily in the filling for a smooth texture
• Vanilla extract: enhances all the other flavors
• Marshmallow cream: is essential for that iconic fluffiness and a sweet, pillowy center
• Chocolate chips: melt into a ganache that’s glossy and decadent
• Heavy cream: makes the ganache smooth and allows it to set perfectly on the cupcakes
• Look for fresh eggs and good quality butter and chocolate: for the best results.

Instructions

Sauté the Aromatics:

Preheat the oven to 350 degrees Fahrenheit and line your muffin pans with 20 to 24 cupcake liners. This temperature ensures even baking and the liners prevent sticking while being easy to remove.

Mix the Cake Batter:

In a mixing bowl, combine the chocolate cake mix, eggs, whole milk, and melted butter. Stir gently but thoroughly until fully blended. Avoid overmixing or you might develop gluten that can toughen the cupcakes.

Bake the Cupcakes:

Divide the batter evenly among the cupcake liners. Bake in the preheated oven for about 15 to 18 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Remove from oven and let cool completely on a wire rack for about 30 minutes; filling is easier to add when cupcakes are cool.

Prepare the Marshmallow Filling:

In a clean bowl, beat the room temperature butter on medium speed for one minute until creamy. Gradually add the powdered sugar and continue beating until smooth. Add the marshmallow cream and vanilla extract. Use low speed to combine everything gently, ensuring a fluffy, even filling.

Fill the Cupcakes:

Spoon 2 ounces of filling into a small piping bag fitted with a small lettering tip and the remainder (about 10 ounces) into a second piping bag fitted with a star tip. Insert the star tip into the center of each cooled cupcake and pipe the filling gently. The cupcake should start to puff just slightly. Slowly pull the tip up while releasing pressure to create a smooth, level surface without overflowing.

Make the Ganache Frosting:

Heat the heavy cream in a small saucepan over medium-low heat, swirling gently until the cream begins to steam but does not boil. Pour the hot cream over the chocolate chips placed in a heatproof bowl. Cover the bowl immediately and let sit undisturbed for five minutes to melt the chocolate. Remove the cover and whisk gently until smooth, shiny, and thickened.

Dip and Decorate the Cupcakes:

While the ganache is still warm and pliable, dip each filled cupcake into it, allowing excess to drip off. Set on a wire rack or parchment paper. Use the remaining marshmallow filling to pipe swirls on top, starting from one edge and making overlapping "e" shapes 6 to 7 times. Finish by lifting the piping bag gently to end the swirl smoothly.

Allow Ganache to Set:

Place the finished cupcakes uncovered in the refrigerator for at least 30 minutes to firm up the ganache and set all the flavors.

I have fond memories of making these with my niece on a rainy day and watching her delight as the fluffy marshmallow filling puffed up inside each cupcake. The smell of warm chocolate ganache brought the kitchen alive and made the baking experience truly special.

Storage Tips

Keep the cupcakes refrigerated uncovered for up to two days to maintain the ganache sheen. Wrap leftover cupcakes tightly to freeze for up to three months. Thaw in the refrigerator before serving.

Ingredient Substitutions

Butter flavor can be swapped with light olive oil in the cake for a healthier twist but will alter texture slightly. Marshmallow cream can sometimes be replaced with homemade marshmallow fluff if you want a DIY touch. Use dark chocolate for the ganache if you prefer a deeper, less sweet finish.

Serving Suggestions

Serve these cupcakes slightly chilled to keep the ganache firm. They pair beautifully with a cup of coffee or a cold glass of milk. Garnish with a sprinkle of sea salt or cocoa powder for a gourmet touch.

This nostalgic cupcake recipe balances rich chocolate and pillowy marshmallow with ease, making it a delight to create and enjoy.

FAQs about Recipes

→ How do you fill the cupcakes with marshmallow cream?

Use a pastry bag fitted with a star tip to insert the marshmallow buttercream into the cupcake centers, creating a light, fluffy filling.

→ What is the best way to make ganache frosting smooth?

Pour warm heavy cream over chocolate chips and let sit for 5 minutes before whisking gently until silky and fully combined.

→ Can I substitute the whole milk in the cake mix?

Yes, other milk types like almond or oat milk can be used, but whole milk helps keep the cake moist and tender.

→ How long should cupcakes cool before filling?

Allow cupcakes to cool completely for about 30 minutes to ensure the filling stays intact and doesn’t melt.

→ Why refrigerate the cupcakes after ganache dipping?

Refrigeration allows the ganache coating to firm up, ensuring a smooth and neat finish on the cupcakes.