Homemade Hostess Cupcakes

Nothing brings back childhood memories quite like biting into a soft, chocolatey Hostess cupcake. The rich cake, the fluffy filling, and the glossy chocolate ganache are a trio that is hard to resist. Today, I’m excited to share my take on these nostalgic treats with a homemade twist. From the moist chocolate cake to the creamy marshmallow center, these Homemade Hostess Cupcakes will surely impress your friends and family. So, roll up your sleeves and let’s get baking!

The Upside of Homemade Hostess Cupcakes

Making Homemade Hostess Cupcakes from scratch not only allows you to control the ingredients but also gives you the satisfaction of creating something delicious and nostalgic. You can customize the flavors, adjust the sweetness, and even experiment with different fillings. Plus, there’s something incredibly rewarding about baking something yourself that you used to enjoy as a kid. So, let’s dive into this delightful recipe!

Ingredient Breakdown

To make your Homemade Hostess Cupcakes, you’ll need the following ingredients:

• 3 ounces (85.05g) bittersweet chocolate – This will create a rich flavor base.
• 1/3 cup (28.67g) Dutch-processed cocoa powder – For that deep chocolate taste.
• 1/2 cup (177.75ml) brewed coffee, still hot – Enhances the chocolate flavor.
• 1 cup (93.75g) bread flour – Provides the perfect texture.
• 3/4 cup (150g) granulated sugar – Sweetens the cupcakes just right.
• 1/2 teaspoon baking soda – Helps the cupcakes rise.
• 1/2 teaspoon salt – Balances the sweetness.
• 6 tablespoons vegetable oil – Keeps the cupcakes moist.
• 2 eggs – Adds richness and structure.
• 2 teaspoons white vinegar – Reacts with the baking soda for a lighter cupcake.
• 1 teaspoon vanilla extract – Enhances all the flavors.
• 1 cup (127g) marshmallow creme – For that iconic filling.
• 1/2 cup (56.75g) unsalted butter, at room temperature – For the frosting.
• 1/2 cup (60g) powdered sugar – Sweetens the frosting.
• 2 ounces (70.87g) bittersweet chocolate, finely chopped – Adds depth to the frosting.
• 1/4 cup (59.5ml) heavy cream – For a luscious ganache.
• 1 cup (120g) powdered sugar – Sweetens the ganache.
• 1/2 cup (56.75g) unsalted butter, at room temperature – For the final frosting layer.
• 1 tablespoon whole milk – Adjusts the consistency.
• Splash of vanilla extract – For flavor.

Recommended Tools

To make these cupcakes, gather the following tools:

• Mixing Bowls – For combining your ingredients.
• Whisk and Spatula – To mix and fold your batter.
• Muffin Tin – Essential for baking your cupcakes.
• Cupcake Liners – To keep your cupcakes neat and easy to serve.
• Double Boiler or Microwave – For melting chocolate.
• Pastry Bag – For filling and frosting the cupcakes.

Build Homemade Hostess Cupcakes Step by Step

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set it aside.

Step 2: Melt the Chocolate

In a double boiler or microwave, melt the 3 ounces of bittersweet chocolate until smooth. Let it cool slightly before using.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the bread flour, granulated sugar, Dutch-processed cocoa powder, baking soda, and salt until well combined.

Step 4: Combine Wet Ingredients

In another bowl, mix the eggs, vegetable oil, brewed coffee, white vinegar, and vanilla extract. Add the melted chocolate once it’s cooled.

Step 5: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

Step 7: Make the Marshmallow Filling

In a mixing bowl, beat the marshmallow creme until smooth. You can add a little vanilla extract for extra flavor if desired.

Step 8: Fill the Cupcakes

Once the cupcakes are cool, use a knife or a cupcake corer to remove the center of each cupcake. Fill each hole with the marshmallow filling, ensuring it’s generous.

Step 9: Prepare the Ganache

In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the finely chopped bittersweet chocolate. Stir until smooth and glossy.

Step 10: Frost the Cupcakes

Dip the tops of each filled cupcake into the ganache, allowing any excess to drip off. Alternatively, you can use a spoon to drizzle the ganache on top.

Step 11: Make the Frosting

In a mixing bowl, beat the unsalted butter and powdered sugar until light and fluffy. Add a splash of vanilla extract and milk to reach your desired consistency.

Step 12: Decorate the Cupcakes

Use a pastry bag fitted with a round tip to pipe the frosting onto the ganache-topped cupcakes. You can create fun swirls or just a simple dot in the center.

In-Season Swaps

If you want to experiment or swap out ingredients based on what’s available, consider the following:

• Flavored Extracts: Use almond or hazelnut extract instead of vanilla for an interesting flavor twist.
• Flour Alternatives: Replace part of the bread flour with whole wheat flour for a nuttier taste.
• Cocoa Powder: Use raw cacao powder instead of Dutch-processed for a more intense chocolate flavor.
• Sweeteners: Try coconut sugar or maple sugar in place of granulated sugar for a different sweetness profile.

Pro Tips & Notes

• Make sure all your ingredients are at room temperature for the best results.
• Don’t overmix your batter; this will keep your cupcakes light and fluffy.
• Allow the cupcakes to cool completely before filling, or you’ll end up with a gooey mess!
• For a fun twist, try adding a sprinkle of sea salt on top of the ganache for a sweet and salty combination.

Storage Pro Tips

These Homemade Hostess Cupcakes are best enjoyed fresh, but you can store them for later. Here are some storage tips:

• Store cupcakes in an airtight container at room temperature for up to 3 days.
• For longer storage, keep them in the fridge for up to a week.
• If you want to freeze them, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

Reader Questions

Can I use a different type of chocolate for the cupcakes?

Absolutely! You can substitute milk chocolate or even dark chocolate for the bittersweet chocolate, depending on your preference. Just be mindful of the sweetness level.

What can I use instead of marshmallow creme?

If you can’t find marshmallow creme, you can make a simple buttercream with powdered sugar, butter, and a bit of heavy cream. However, the texture will be different from the classic filling.

Can I make these cupcakes gluten-free?

Yes! You can substitute the bread flour with a gluten-free all-purpose flour blend. Just ensure it contains a binding agent like xanthan gum for best results.

How do I make the frosting chocolate-flavored?

To make the frosting chocolate-flavored, simply add unsweetened cocoa powder to the buttercream and adjust with more powdered sugar to maintain the right consistency.

Weekend Projects

If you’re inspired by Homemade Hostess Cupcakes and want to try your hand at other baking projects, check out these delicious recipes:

• Chocolate Chip Cookies – A classic treat that never disappoints.
• Easy Chocolate Cake – Perfect for birthdays or just a sweet craving.
• Vegan Chocolate Cupcakes – A plant-based twist on chocolate indulgence.
• Red Velvet Cupcakes – A festive and colorful option for any occasion.

Serve & Enjoy

Once your Homemade Hostess Cupcakes are complete, it’s time to gather your friends and family and share in the joy of your creation. These cupcakes are perfect for birthday parties, potlucks, or simply as an evening treat with a cup of coffee. The balance of chocolate, creamy filling, and rich ganache makes each bite a delightful experience.

Indulge in the nostalgia and enjoy the satisfaction of making something truly special from scratch. Your taste buds will thank you, and you may find these Homemade Hostess Cupcakes becoming a regular fixture in your baking repertoire!