Copycat Hostess Cupcakes
This was a childhood favorite of mine, and I’ve been practicing my baking more, so here we are! These chocolate cupcakes, filled with creme and topped with chocolate frosting and adorned with the classic vanilla frosting loops will satisfy your sweet tooth for sure.
Why You’ll Love This Hostess Cupcake Recipe
This cupcake recipe is super nostalgic and is so fun to make. Using your artistic skills, the loops created on the top of the cupcake create such a full circle moment if you grew up eating these.(no pun intended). The moistness of these cupcakes are like no other and the classic marshmallow fluff is a great addition to all of the sweetness these cupcakes already showcase.
Copycat Hostess Cupcakes
These chocolate cupcakes, filled with creme and topped with chocolate frosting and adorned with the classic vanilla frosting loops will satisfy your sweet tooth for sure.
Equipment
- Stand mixer or hand mixer
Ingredients
Cupcake
- 1 cup flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup unsweetened cocoa powder
- 1 egg
- 2½ tsp vanilla extract
- ½ cup milk
- ½ cup hot water
Filling
- ¾ cup marshmellow fluff
Chocolate Ganache (Frosting)
- 2 milk chocolate bars I used Hershey
- ¼ cup heavy cream
White Icing
- ½ cup confectioner's sugar
- 1½ tbsp heavy cream
- 1 tsp vanilla
Instructions
- Heat your oven to 325℉.
- To a bowl or a stand mixer, add in all dry ingredients for the cupcake and mix until combined.
- Add in your egg, milk, water, and oil one at a time until fully combined.
- Once your batter is smooth, fill your cupcake pan about 3/4 of the way and bake for 17-20 minutes, or until fully cooked. Check doneness by poking the middle with a toothpick. Once cooked, set aside to cool.
- To a bowl, combine the confectioner's sugar, heavy cream, and vanilla and whisk until smooth. Add to a piping back or Ziplock bag with the corner cut and set aside.
- Add your marshmallow fluff to a piping bag or Ziplock bag with the corner cut and set aside.
- Fill the cupcakes with fluff and smooth out any excess on the top
- Using a double boiler, melt chocolate and slowly add in heavy cream. Stir until fully combined and smooth.
- Frost cupcakes and place on a rack, allowing them to dry.
- Once dried, create a swirl design on the top of each cupcake. Enjoy!
