Homemade Hostess Cupcakes
These Homemade Hostess Cupcakes are a nostalgic treat featuring moist chocolate cake, fluffy marshmallow filling, and a rich chocolate ganache topped with the iconic white swirl.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
- 1 cup marshmallow creme
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat eggs, milk, oil, and vanilla. Gradually add wet to dry, then stir in boiling water until smooth.
- Divide batter evenly among liners, filling each about 3/4 full.
- Bake for 18–20 minutes until a toothpick inserted comes out clean. Cool completely.
- Beat marshmallow creme until fluffy. Fill a piping bag and insert into each cupcake center to fill.
- Melt chocolate chips with heavy cream until smooth. Dip cupcake tops in ganache and let set.
- Pipe white swirl on top using marshmallow creme or icing. Serve and enjoy!
Notes
- Use room temperature ingredients for best results.
- Chill cupcakes before adding the swirl for sharper lines.
- Store in an airtight container for up to 5 days.
Find it online: https://dishmio.com/homemade-hostess-cupcakes/