Hostess Cupcakes Copycat Recipe

Name: Hostess Cupcakes Copycat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/4 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 1/4 cups granulated sugar; 4 ounces unsweetened chocolate, chopped; 1/2 cup unsalted butter, cut into pieces; 2 teaspoons vanilla extract; 2 large eggs, lightly beaten; Cream Filling; 4 tablespoons unsalted butter, at room temperature; 1 cup confectioners' sugar; 2 teaspoons vanilla extract; 3 tablespoons heavy cream; 1 cup marshmallow creme; Ganache and Icing; 6 ounces bittersweet chocolate, chopped; 1/2 cup heavy cream; 1/2 cup unsalted butter; 1 tablespoon unsalted butter; 2 1/4 teaspoons vanilla extract; 1 tablespoon milk; 2 cups confectioners' sugar

Servings: persons

Cupcakes
1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten
Cream Filling
4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme
Ganache and Icing
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/2 cup unsalted butter
1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

1
Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
2
Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into 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. Using a mixer, beat in the eggs, then mix in the dry ingredients.
3
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
4
Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
5
Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
6
Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
7
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

2118

kcal

Calories

102

Fat

288

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 24 ingredients. The key ingredients include: Cupcakes, 1 1/4 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and more.

Yes, Hostess Cupcakes Copycat 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!

Hostess Cupcakes Copycat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions