Description
Homemade Hostess Cupcakes capture the rich chocolatey flavor and marshmallow fluff filling of the classic snack cake, made from scratch with simple ingredients. These chocolate creme filled cupcakes feature a glossy chocolate glaze and the iconic white swirl, offering a nostalgic, bakery-quality treat without preservatives.
Ingredients
Scale
- 1/2 cup melted coconut oil (or butter)
- 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 (for swirl)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the melted coconut oil, eggs, buttermilk, Greek yogurt (or sour cream), granulated sugar, and vanilla extract until smooth.
- Add the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined.
- Slowly pour in the hot black coffee, stirring until the cupcake batter is smooth and glossy.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 25–30 minutes, or until the tops are set. Let the chocolate Hostess cupcakes cool completely on a rack.
- To make the marshmallow fluff for your cream-filled chocolate cupcakes: In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar. Place the bowl over a pot of simmering water and whisk constantly for about 5 minutes until the sugar dissolves and the mixture turns opaque.
- Remove the bowl from the heat, add the pure vanilla extract, and beat with an electric mixer on high speed for about 5 minutes until glossy, stiff peaks form for the marshmallow filling.
- Once the homemade Hostess cupcakes are cool, use a paring knife to cut a small cone out of the center of each cupcake and fill the hole with the marshmallow fluff.
- For the chocolate glaze: Melt the semi-sweet chocolate chips with the milk over low heat, stirring until smooth.
- Dip the top of each cupcake into the glaze and let any excess drip off. Allow the glaze to set.
- Spoon the melted white chocolate into a piping bag (or a small plastic bag with the tip snipped off) and pipe the signature loops or swirl across each cupcake top. Let set before serving your retro Hostess cupcakes.
Notes
- Add 1 teaspoon of espresso powder to the cupcake batter for a deeper chocolate flavor.
- For a peppermint variation, add peppermint extract to the marshmallow fluff and top with crushed candy canes during the holidays.
- Store the Hostess snack cakes at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
- Unfrosted cupcakes can be frozen for up to 2 months; glaze and decorate after thawing for a fresh taste.
- To simplify, you can substitute homemade marshmallow fluff with store-bought marshmallow cream for these DIY Hostess Cupcakes.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 29g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg