Homemade Hostess Cupcakes
Nothing beats the flavor of a classic Hostess cupcake. From its fluffy, chocolatey center to its signature white swirl topping, it's easy to see why this treat has been a favorite for years! If you've never made homemade Hostess cupcakes before, don't worry – we have all the tips and tricks needed to help you master this classic recipe. So grab some ingredients from your pantry and let's get baking!
Equipment
- Piping Tip
Ingredients
Cupcakes:
- 2 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup water warm
Filling:
- 4 tablespoons butter unsalted, room temperature
- 1 cup marshmallow cream
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
Glaze:
- 4 ounces semi-sweet baking bar finely chopped
- 1/4 cup heavy cream
Instructions
- In a large mixing bowl, add the all-purpose flour, cocoa powder, baking powder, and kosher salt, and set aside. In another bowl, add the sugar, heavy cream, vegetable oil, eggs, and vanilla, and mix until smooth. Pour the wet ingredients into eh dry ingredients and mix well, slowly whisking in the water until the batter is smooth.
- Preheat the oven, to 300 degrees F. Fill the muffin tin or cupcake pan with batter, about 2/3 way full. Place the muffin pan into the oven and cook for 18-23 minutes, or until the toothpick inserted into the middle of the cupcakes comes out clean. Let cool before transferring the cupcakes to a wire rack for cooling.
- While the cupcakes are cooling, make the filling by adding the butter to a large mixing bowl, beating with a hand mixer, and mixing until smooth. Fold in the marshmallow cream and mix well. Add in the powdered sugar, and mix until smooth. Add about 3 tablespoons of the heavy cream and mix until well combined. Then mix for another 4-5 minutes, until fluffy and smooth. If you want a thinner filling, add a couple of teaspoons of heavy cream.
- Add the filling to a piping bag fitted with a piping tip that can pierce your cupcakes. Place the piping tip into the center of the cupcake and fill the inside of the cupcake. Continue to fill the remaining cupcakes.
- Add the chopped chocolate to a medium size bowl. Heat the cream just until it starts to simmer, then pour the heated cream over the chocolate, and let sit for about 5 minutes. Whisk to combine, and mix until it's smooth.
- Dip the tops of the cupcakes into the glaze, or use a butter knife to add the glaze to the cupcakes,
- Take any remaining filling and pipe a curly design on each cupcake.