Homemade Hostess Cupcakes (Printable)
Chocolate cupcakes with marshmallow filling and glossy ganache, topped with iconic white swirl.
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - ½ cup whole milk
11 - ½ cup hot water
→ Marshmallow Filling
12 - ½ cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
→ Chocolate Ganache
16 - ½ cup heavy cream
17 - 4 oz semi-sweet chocolate, chopped
→ White Icing Swirl
18 - ¼ cup powdered sugar
19 - 1 teaspoon whole milk
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk gently to distribute evenly.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until pale, light, and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
05 - Add the sifted flour mixture in three additions, alternating with the whole milk in two additions, beginning and ending with the flour mixture. Mix on low speed just until each addition is incorporated. Stir in the hot water by hand until the batter is smooth and uniform.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely before filling.
07 - In a mixing bowl, beat the softened butter and powdered sugar together until light and creamy. Add the marshmallow creme and vanilla extract, then mix on medium speed until smooth and well combined.
08 - Transfer the marshmallow filling to a piping bag fitted with a small round tip. Insert the tip into the center of each cooled cupcake and squeeze gently to fill. Reserve a small amount of filling if desired for a decorative swirl on top.
09 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently until the ganache is glossy and completely smooth. Allow to cool for 5 minutes until slightly thickened.
10 - Dip the top of each filled cupcake into the ganache, allowing any excess to drip off. Place on a wire rack and let the ganache set for about 10 minutes.
11 - Stir together the powdered sugar and milk to form a thick but pipeable icing. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe the classic squiggly swirl pattern across the top of each cupcake. Allow the icing to set before serving.
# Expert Advice:
01 -
- The marshmallow filling is shockingly easy and tastes like a cloud made of vanilla frosting and daydreams.
- That glossy ganache dip transforms an ordinary cupcake into something that belongs in a bakery window.
- You finally get to control the filling to cake ratio, which means more gooey center in every single bite.
02 -
- Cool the cupcakes completely before filling them or the marshmallow creme will melt into a soupy mess that leaks everywhere.
- Do not overfill the cupcakes because too much pressure will crack the cake and cause the filling to ooze out the sides instead of staying tucked inside.
03 -
- Tap the muffin tin firmly on the counter before baking to release trapped air bubbles that cause ugly dome cracks.
- Reserve a tiny bit of the marshmallow filling and fold it into the white icing for a subtle flavor echo that ties everything together.