Homemade Hostess Chocolate Cupcakes (Printable)
Chocolate cupcakes with marshmallow cream filling and a shiny ganache glaze topped with icing swirls.
# What You'll Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour (120g)
02 - ½ cup unsweetened cocoa powder (45g)
03 - 1 cup granulated sugar (200g)
04 - ½ teaspoon baking soda
05 - 1 teaspoon baking powder
06 - ¼ teaspoon salt
07 - ½ cup buttermilk, room temperature (120ml)
08 - ½ cup vegetable oil (120ml)
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - ½ cup hot water (120ml)
→ Cream Filling
12 - ⅓ cup unsalted butter, softened (75g)
13 - ¾ cup powdered sugar (90g)
14 - 1 cup marshmallow creme (220g)
15 - 1 teaspoon vanilla extract
16 - 1–2 teaspoons milk, as needed for consistency
→ Chocolate Ganache
17 - ½ cup semi-sweet chocolate chips (85g)
18 - ¼ cup heavy cream (60ml)
→ White Icing Swirl
19 - ¼ cup powdered sugar (30g)
20 - 1 teaspoon milk, plus more as needed
# How to Cook:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly distributed and no lumps remain.
03 - Add the room-temperature buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat until just combined. Pour in the hot water and stir until the batter is smooth and glossy — it will be thinner than typical cake batter.
04 - Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising.
05 - Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack and let the cupcakes cool completely before proceeding.
06 - Using an electric mixer, beat the softened butter on medium speed until light and creamy, about 2 minutes. Add the powdered sugar and beat for 1 minute until incorporated. Mix in the marshmallow creme and vanilla extract, beating until the filling is fluffy and smooth. If the consistency is too stiff, add milk one teaspoon at a time until spreadable.
07 - Once the cupcakes are completely cool, use a small paring knife or cupcake corer to remove a small cone-shaped portion from the center of each cupcake, reserving the cut-out tops. Transfer the cream filling to a piping bag and fill each cavity generously. Gently press the reserved tops back into place if desired.
08 - Place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it begins to steam — do not let it boil. Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir gently from the center outward until a smooth, glossy ganache forms.
09 - Spoon the ganache over the tops of the filled cupcakes, or dip each cupcake top-down into the ganache to coat evenly. Allow the glaze to set at room temperature until firm to the touch.
10 - In a small bowl, stir together the powdered sugar and milk until a smooth, pipeable icing forms — adjust with additional milk drops if too thick or more sugar if too thin. Transfer to a piping bag fitted with a fine round tip or a zip-top bag with a tiny corner snipped off. Pipe the classic curly swirl design across the top of each glazed cupcake.
11 - Let the icing set for a few minutes before serving. Enjoy at room temperature for the best texture and flavor.
# Expert Advice:
01 -
- The homemade marshmallow filling tastes infinitely fresher than anything store-bought, with a lightness that makes these cupcakes feel almost sophisticated
- That shiny ganache topping creates the most satisfying snap when you bite through it, revealing the surprise creamy center inside
02 -
- Hot water is not optional here—it blooms the cocoa powder and creates the distinctive moist, tender crumb that separates these from ordinary chocolate cupcakes
- The cupcakes must be completely cool before filling or the cream filling will melt and lose its fluffy texture
03 -
- Use a piping bag with a wide tip to fill the cupcakes—it is much faster and less messy than trying to spoon the filling into those little holes
- Warm your knife slightly before coring the cupcakes; it cuts through the cake more cleanly without tearing the edges