Homemade Hostess Cupcakes Recipe

Name: Homemade Hostess Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1A1/4 cups unbleached, all-purpose flour; 2 tsp. baking soda; 2 tsp. baking powder; A1/4 tsp. salt; 1A1/4 cups granulated sugar; 1 cup water; 4 ounces unsweetened chocolate, chopped; 1 stick (8 Tbsp.) unsalted butter, cut into pieces; 2 tsp. pure vanilla extract; 2 large eggs, lightly beaten; FILLING; 4 Tbsp. unsalted butter, at room temperature; 1 cup powdered sugar; 1 tsp. pure vanilla exrtact; 3 Tbsp. heavy cream; 1 cup marshmallow creme; FILLING; 4 Tbsp. unsalted butter, at room temperature; 1 cup powdered sugar; 1 tsp. pure vanilla exrtact; 3 Tbsp. heavy cream; 1 cup marshmallow creme

Servings: persons

CUPCAKES
1A1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
A1/4 tsp. salt
1A1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten
FILLING
4 Tbsp. unsalted butter, at room temperature
1 cup powdered sugar
1 tsp. pure vanilla exrtact
3 Tbsp. heavy cream
1 cup marshmallow creme
FILLING
4 Tbsp. unsalted butter, at room temperature
1 cup powdered sugar
1 tsp. pure vanilla exrtact
3 Tbsp. heavy cream
1 cup marshmallow creme

1
Place oven rack in the center of the oven and preheat to 350.
2
Spray muffin tins (18-20 muffins) with non-stick bakers spray (or line with paper liners).
3
MAKE THE CUPCAKES: Place the sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour the sugar into the bowl of an electric mixer or a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
4
Sift together the flour, baking soda, baking powder and salt in a bowl.
5
Place the chocolate mixture into the bowl of an electric mixer and add the eggs, beating on medium speed until well combined, then mix in the dry ingredients on low speed until the batter is smooth.
6
Divide the batter evenly between the prepared pans. Fill each muffin about A1/2 way (about A1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.
7
MAKE THE FILLING. While cupcakes are cooling, make the filling. Using a mixer, cream the butter until light and fluffy. Beat in A1/2 cup confectionersa sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining A1/2 cup confectionersa sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.
8
MAKE THE GANACHE. Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 1 tsp. vanilla; let stand until cool but still glossy and liquid.

1144

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: CUPCAKES, 1A1/4 cups unbleached, all-purpose flour, 2 tsp. baking soda, 2 tsp. baking powder, and more.

Yes, Homemade Hostess Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Hostess Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions