After making homemade oatmeal cream pies and cosmic brownies, I knew homemade Hostess cupcakes were next. I already have an amazing chocolate cake recipe that seemed it would be perfect, so with a bit of tweaking, delicious cream filling, and a rich chocolate ganache, I knew I could make these happen.
There's something about the combination of rich chocolate cake, cloud-like marshmallow filling, glossy ganache, and the little white swirl - that hits a deep nostalgia button when it comes to these homemade Hostess cupcakes. But here's the thing: the original is fine. The homemade version is actually good. Real chocolate flavor, real buttercream-adjacent filling, and ganache that is thick and indulgent. These homemade Hostess cupcakes make the original taste like a memory rather than the real thing.
The chocolate cake here is a proper one - cocoa powder plus hot water or coffee (coffee intensifies the chocolate flavor without making it taste like coffee), buttermilk for tenderness, and a combination of butter and oil so you get both flavor and moisture that lasts. The cupcakes themselves are worth making even if you never fill them.
The filling is a marshmallow buttercream - whipped butter, powdered sugar, marshmallow fluff - that pipes into the center of each cupcake through a simple hole made with a piping tip or even a chopstick. Then ganache on top, set slightly, and the iconic swirl piped with a fine round tip. These are a project, but they're a fun one, and the result is genuinely impressive.
Breaking Down Each Component of these Homemade Hostess Cupcakes
The cake: moist, dark, slightly fudgy. Bake these just until a toothpick comes out with a few moist crumbs - slightly underbaked cupcakes are more moist after filling and dipping than perfectly baked ones.
The filling: marshmallow buttercream should be stiff enough to hold its shape when piped but light enough that you actually get a billowy effect when you bite in. Don't skimp on the fluff.
The ganache: let it cool until it's thick enough to coat the back of a spoon but still pourable. Too hot and it runs right off. Too cool and you lose that smooth, glossy finish.
Tips for Nailing the Swirl
- Use a #2 or #3 round piping tip for the swirl. A Ziploc with a tiny corner snipped works in a pinch.
- Let the ganache set almost completely before piping the swirl - you want the white to sit on top, not sink in.
- Practice the swirl on parchment before you commit to the cupcake. It only takes a minute to get the motion down.
- Chill the filled cupcakes briefly before dipping in ganache so the filling doesn't shift.
Make-Ahead Notes
The cupcakes can be baked a day ahead and stored unfilled, tightly wrapped. Fill and glaze the day you're serving them. Filled cupcakes keep in the fridge for up to 3 days - bring to room temperature before serving for the best texture. They can also be kept in an airtight freezer safe container for about 2 months
Frequently Asked Questions
Can I use store-bought ganache or frosting? You could, but homemade makes a real difference here. The ganache is just chocolate and cream - it takes 5 minutes and the quality jump is significant.
What if I don't have a piping bag for the filling? Use a ziplock bag with the corner snipped off, or hollow out the cupcakes with a small spoon and fill with a regular spoon. It won't look as perfect but tastes identical.
Can I make these gluten-free? A 1:1 gluten-free flour blend works well here since the cocoa adds structure. Results may vary slightly by brand.
These homemade Hostess cupcakes are a love letter to a childhood snack, done the way it always deserved to be made. They take a little time but nothing about them is complicated - and they are absolutely worth every step.
Hostess Cupcakes
Ingredients
Method
- Whisk the oil, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, sour cream, and milk and whisk until combined. Stir in the flour, cocoa powder, baking soda, baking powder, and salt until just combined. Divide the batter between 12 lined muffin cups, filling each about ¾ full. Bake at 350°F for 16-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool completely before frosting.
- Beat butter until fluffy. Add powdered sugar, marshmallow fluff, vanilla, and salt. Beat until light and smooth. Core each cooled cupcake, or just press a piping tip into the cupcake. Fill with marshmallow cream.
- Pour cream over the chocolate chips in a microwavable bowl. Heat in increments of 30 seconds until it is steaming but not boiling. Sprinkle in salt, add vanilla, and stir until smooth. Dip the tops of cooled cupcakes into the ganache. Place them in the fridge so they can set. Pipe on the iconic white swirl.