Homemade Hostess Cupcakes Recipe
Introduction
These homemade Hostess Cupcakes capture the nostalgic flavors of the classic treat with a rich chocolate cake, fluffy marshmallow filling, and a smooth chocolate glaze. They’re perfect for a special dessert or a fun baking project that delights both kids and adults alike.
Ingredients
- 1/2 cup melted coconut oil
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup plain Greek yogurt or sour cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup hot black coffee
- 3 egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/3 cup milk
- 1 cup white chocolate chips, melted
Instructions
- Step 1: Preheat your oven to 350°F. Line cupcake molds with paper liners to prepare for baking.
- Step 2: In a large bowl, beat together the melted coconut oil, eggs, buttermilk, Greek yogurt or sour cream, sugar, and vanilla extract until smooth.
- Step 3: Add the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, then slowly beat in the hot black coffee until smooth.
- Step 4: Divide the batter evenly among the lined cupcake molds. Bake for 25 to 30 minutes, or until the tops are set and a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
- Step 5: To make the marshmallow filling, place the egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water, making sure the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture becomes opaque, about 5 minutes.
- Step 6: Remove the bowl from heat, add vanilla extract, and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5 minutes.
- Step 7: Using a paring knife, carefully cut a cone-shaped piece from the center of each cooled cupcake. Fill the hollow with the marshmallow fluff using a spoon or piping bag.
- Step 8: To make the chocolate glaze, melt the semi-sweet chocolate chips and milk together over low heat, stirring often until smooth.
- Step 9: Dip the top of each filled cupcake into the chocolate glaze, letting any excess drip off. Set the cupcakes aside to allow the glaze to firm up.
- Step 10: Spoon the melted white chocolate into a piping bag fitted with a small round tip or a sandwich bag with a corner cut off. Decorate the top of each cupcake with looping designs for the classic Hostess look. Serve and enjoy!
Tips & Variations
- Use strong brewed coffee for a deeper chocolate flavor without overwhelming bitterness.
- For a dairy-free version, substitute coconut yogurt and a plant-based milk alternative.
- Chill the marshmallow filling before piping to make it easier to handle.
- Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but allow cupcakes to come to room temperature before serving. Reheat slightly if necessary to soften the filling, but avoid overheating to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular vegetable oil instead of coconut oil?
Yes, vegetable oil can be used as a substitute for coconut oil and will still produce moist cupcakes, though the flavor will be slightly different.
How do I know when the cupcakes are done baking?
The cupcakes are done when the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Print
Homemade Hostess Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Description
These Homemade Hostess Cupcakes replicate the classic treat with a rich chocolate cupcake base, a gooey marshmallow fluff center, and a smooth chocolate glaze topped with a swirl of white chocolate. Moist, decadent, and perfect for satisfying any sweet tooth craving.
Ingredients
Scale
Cupcake Batter
- 1/2 cup melted coconut oil
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup plain Greek yogurt or sour cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup hot black coffee
Marshmallow Filling
- 3 egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 1/3 cup milk
- 1 cup white chocolate chips, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350° F (175° C). Line cupcake molds with paper liners to prevent sticking and allow for easy removal after baking.
- Make Cupcake Batter: In a large mixing bowl, beat together the melted coconut oil, eggs, buttermilk, Greek yogurt or sour cream, sugar, and vanilla extract until well combined. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Slowly pour in the hot black coffee while beating gently to create a smooth batter.
- Bake the Cupcakes: Divide the batter evenly among the lined cupcake molds. Bake in the preheated oven for 25 to 30 minutes, or until the tops are just set and a toothpick inserted comes out clean. Remove from oven and allow cupcakes to cool completely.
- Prepare Marshmallow Filling: In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar. Set this bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar dissolves and the mixture becomes opaque, about 5 minutes. Remove from heat, add vanilla extract, and beat with an electric mixer on high speed until stiff, glossy peaks form, approximately 5 minutes.
- Fill Cupcakes: Using a paring knife, carefully cut a cone-shaped hole in the center of each cooled cupcake. Spoon or pipe the marshmallow fluff filling into the holes to create a gooey center.
- Make the Chocolate Glaze: In a small saucepan or heatproof bowl over low heat, melt the semi-sweet chocolate chips and milk together, stirring frequently until smooth and shiny. Remove from heat.
- Glaze Cupcakes: Dip the top of each filled cupcake into the melted chocolate glaze, allowing any excess to drip off. Place the cupcakes on a wire rack or parchment paper and let the glaze set completely.
- Decorate with White Chocolate: Fill a piping bag fitted with a small round tip (or a sandwich bag with a small cut corner) with melted white chocolate chips. Pipe loops or swirls onto the top of each glazed cupcake for an authentic Hostess-style finish.
- Serve and Enjoy: Allow the white chocolate decoration to set before serving. Enjoy these delicious, homemade Hostess Cupcakes fresh or store in an airtight container at room temperature for up to 2 days.
Notes
- Use room temperature ingredients for better mixing and cakey texture.
- If you don’t have cream of tartar, substitute with an equal amount of lemon juice or omit, but the marshmallow fluff may be less stable.
- Make sure the cupcakes are completely cool before filling to prevent the marshmallow fluff from melting.
- Use good quality cocoa powder and chocolate chips for richer flavor.
- Store cupcakes in a cool, dry place; avoid refrigerating as it can dry them out.
- For a vegan version, substitute eggs and dairy with plant-based alternatives but note that marshmallow filling will need a vegan meringue substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hostess cupcakes, homemade cupcakes, chocolate cupcakes, marshmallow filling, chocolate glaze dessert, copycat Hostess recipe
