Homemade Hostess Cupcakes

5 from 4 votes

Deeply chocolaty and decadent homemade hostess cupcakes are filled with marshmallow cream and topped with smooth, rich ganache and a curlicue of vanilla buttercream icing.

Prep Time1 30

Cook Time20

Cooling Time30

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: chocolate cupcake batter, cream-filled cupcakes, dark chocolate cupcakes, homemade chocolate ganache, marshmallow cream filling, vanilla buttercream icing

Servings: cupcakes

Author: Stephanie Wise

Ingredients

For the cupcakes:

1 cup all-purpose flour
6 tablespoons Dutch-process cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
¾ cup milk
6 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs

For the marshmallow cream filling:

¼ cup unsalted butter softened, ½ stick
½ cup powdered sugar
1 ¼ cups marshmallow creme 5 ounces

For the ganache topping:

⅔ cup semisweet chocolate chips 4 ounces
6 tablespoons heavy cream

For the vanilla buttercream icing:

2 tablespoons unsalted butter softened
½ cup powdered sugar
1 tablespoon milk or heavy cream

US Customary - Metric

Instructions

Make the cupcakes:

Preheat your oven to 350°F. Line 16 standard muffin cups with paper baking cups.
In a large bowl, whisk together flour, cocoa powder, baking powder and salt until well-combined. Add granulated sugar, milk, vegetable oil, vanilla extract and eggs; whisk until just combined into a smooth, silky batter.
Fill baking cups evenly with batter (a little more than halfway full). Bake for 18 to 22 minutes, rotating pans halfway through baking, until a toothpick inserted in the center of each cupcake comes out clean.
Remove cupcakes from oven; cool 2 minutes in baking pans, then transfer to a cooling rack to cool completely.

Make the marshmallow cream filling

In a medium bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat 1/4 cup butter and 1/2 cup powdered sugar on medium speed for 1 to 2 minutes or until mixture is smooth and combined. Beat in marshmallow creme until just combined.

Fill, frost & finish cupcakes:

Using a cupcake corer, paring knife or spoon, cut and scoop out the center of each fully cooled cupcake; save the centers. Use a piping bag or a spoon to pipe or spoon just enough marshmallow cream filling into each cupcake to reach the top of the cupcake.
Return the center of the cupcake over the top of the filling (you will likely have to cut some of the bottom of the center to get it to fit nicely over the top of the cupcake again).
Make the ganache topping: In a medium bowl add chocolate chips, Heat the heavy cream in the microwave or on the stove top just until boiling. Pour hot heavy cream over chocolate chips. Allow mixture to sit for 2 to 3 minutes, then stir until smooth.
Use a spoon to spread ganache over the top of each cupcake. You can tilt and turn the cupcakes to get the ganache to cover the entire top. Set aside to set slightly.
While the ganache topping sets, make the vanilla buttercream icing: In a medium bowl using an electric hand mixer, beat all vanilla buttercream icing ingredients together until a smooth frosting forms. Using a piping bag or resealable plastic food-storage bag with a small tip snipped off, pipe icing over the top of each cupcake in a curlicue design.
Serve cupcakes immediately, or store in the refrigerator covered in an airtight container for up to 5 days.

Notes

*It’s important to use Dutch-process cocoa powder in the cupcakes. Dutch-process cocoa powder is cocoa powder processed with alkali, a potassium solution that neutralizes its acidity (it also renders a richer, deeper chocolate flavor). Therefore, you need to use baking powder to function as the acid component in the recipe to leaven the cupcakes. Do not use regular/natural cocoa powder, please!
Filling and topping recipes adapted from Life, Love and Sugar.

Nutrition