Copycat Hostess cupcake recipe (2024)

Forget the grocery store. This homemade Hostess cupcake recipe is way better. Perfect chocolate cupcake, filled with homemade marshmallow crème, dipped in chocolate ganache, and topped off withthe classic vanilla swirl!

Recipe Updated: 6/4/2020 with new photos, helpful tips, and simpler recipe!

Ok as a child of the 80’s or simply a child at all I guess, a Hostess cupcake was right up there with…well Hostess cupcakes. I mean those little snack cakes with their little vanilla icing swirl and secret hidden marshallowfilling hiding under that chocolate ganache. Oh. MY. HEAVEN.

I seriously thought nothing could be better.

Then I decided to make them myself.

Oh. My. Word. Homemade beats store-bought crinkly cellophane kind every time.

These cupcakes do have a few components, but trust me, totally worth it. I used my homemade marshmallow fluff I recently made to fill them with.

Oh hello homemade fluff. Nice to see you again.

Ingredients For These Hostess Cupcakes

This recipe (both the cupcakes, ganache, and icing) comes from my very own cookbook that came out last year, Beginner’s Baking Bible. I love this recipe because it uses simple ingredients and comes together very easily. Here is what you need to round up:

• Dry ingredients: I used all purpose flour, unsweetened cocoa powder, baking powder, baking soda, table salt, and instant espresso powder in these cupcakes.
• Wet ingredients: For these I used sugar, oil (a neutral-tasting one such as vegetable or canola), sour cream, eggs, and pure vanilla extract.
• 7-Minute Icing:For the filling and piping I made a 7-minute icing that is made from sugar, cold water, egg whites, cream of tartar, salt, and vanilla extract.
• Ganache: For this you just need good quality dark (or semi-sweet) chocolate and heavy cream.

How To Make These Homemade Hostess Cupcakes

First things first. Prepare your pans and pre-heat that oven. If your oven is not pre-heated properly, your cupcakes could bake unevenly. And once your batter is made you want to be able to scoop and bake them immediately because your baking soda has already gone to work. If your batter sits out while you are getting your pans ready you are losing precious lift and this could result in a flat cupcake!

My Favorite Go To Cupcake Liners Are These.

In a large bowl you need to combine the dry ingredients (flour, sugar, baking powder, cocoa powder, baking soda, and salt) and simply whisk to combine. Be sure to measure your flour correctly by scooping and levelling.

In a second mixing bowl you then combine your wet ingredients- milk, vegetable oil, vanilla, and eggs. And whisk, whisk, whisk again.

And then combine the dry and wet ingredients. Be sure to not overmix, which can cause tough cupcakes in the end. I make sure to stop mixing once the last of my flour has been stirred in.

To fill your cupcake pans, I find it easiest to pour the batter into a liquid measuring cup and pour then into my cupcake pans. You want to fill these up about 3/4 of the way to leave a bit of room for them to rise and create that beautiful domed cupcake.

When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty. For more oven 101, check out this post.

Once they are baked, then give these chocolate cupcakes a fighting chance and be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.

For more tips on making cupcakes, read this!

Making The 7-Minute Icing

Next up is the icing. We are going to use this the filling and also the piping on the end. I used to make a second icing for the piping, but I found there was enough icing to use for both. And this means one less thing to make! Woo hoo!

To make this icing you are going to be using a double boiler – aka a heatproof bowl set over a small saucepan that has a few inches of simmering water in it. Be sure the water doesn’t touch the bottom of your bowl which could heat the mixture up too much causing it to curdle or burn.

You want to beat the sugar, water, egg whites and cream of tartar together. I used a hand mixer, but a whisk (and a lot of arm muscle!!!) can also work. You will continue to beat this until the mixture has formed stiff, glossy peaks (around 7 minutes, hence the name). Then take it off the heat and add the vanilla and then continue to mix until cool. So yes it will take longer than 7 minutes to make.

Filling The Cupcakes

Once all perfectly baked, go ahead and cut the center out. I use the cone method for filling my cupcakes. Here are 4 easy ways to core your cupcake if you have never done it. I promise you have at least one of the tools I use!

Here is a video on how to core your cupcake as well!

Making The Ganache

These cupcakes after filled and topped, get dipped in homemade ganache. Ganache is no more than heavy cream and good quality chocolate. That’s it. Sounds so fancy right?

And then of course more 7-minute icing to swirl on top. The swirl is what I think truly makes it a Hostess cupcake. A true Hostess cupcake has exactly 8 swirls.

Ok so I guessmine aren’t perfect.Oh well 5, 6, however many swirls you make. Trust meno one is going to notice or care. Not once they take a bite.

Tips For Making These Hostess Cupcakes

• Be sure to measure your flour accurately. For a full tutorial on howand why,read this post.
• Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differenceshere.
• When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
• Do not overfill. They make a perfect 15 cupcakes. If you have less, then you probably overfilled some which will results in your cupcakes sinking in the middle
• Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.

How Far In Advance Can I Make These Hostess Cupcakes?

You can make the chocolate cupcakes up to 2 days in advance, unfrosted. Just wrap in plastic wrap and keep at room temperature. You can also make the cupcakes and freeze for up to 2 months.Learn how to freeze your cupcakes here.

If the cupcakes are frosted, it can stay fresh at room temperature for 1 to 2 days, according toSpruce Eats.

Can You Substitute Dutch Process For Regular Cocoa?

No unfortunately you can’t. You can read thedifferences between natural cocoa and dutch process cocoa.

So when it comes to swapping out these cocoa powder you will be upsetting that chemical balance that was originally achieved when the recipe was written. So save yourself the headache and use the cocoa powder called for.

More Recipes To Try:

• Easy Chocolate Cupcakes
• Perfect Vanilla Cupcakes
• The Ultimate Guide To Baking Cupcakes
• Easy Vanilla Cupcake Recipe
• Whipped Ganache Frosting
• Marshmallow Fluff recipes

To Make This Hostess Cupcake Recipe You Will Need:

• Cupcake pans(I’ve been loving these non-stick ones lately)
• Greaseproof cupcake liners
• Kitchen-aid mixer(I stand by using one, to make the icing that much easier!)
• Dry measuring cups and measuring spoons
• My new favorite whisk(it’s a 2-in-1 whisk and bowl scraper!)
• Metal bowls (plastic tends to retain odors and can warp, metal is best)

If you like this recipe let me know and leave me a comment and star rating below!