Homemade Hostess Cupcakes (Printable)
Chocolate cupcakes with marshmallow filling and glossy ganache, finished with the classic white swirl.
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - ½ cup whole milk
11 - ½ cup hot water
→ Marshmallow Filling
12 - ½ cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1 cup marshmallow creme
15 - 1 teaspoon vanilla extract
→ Chocolate Ganache
16 - ½ cup heavy cream
17 - 4 oz semi-sweet chocolate, chopped
→ White Icing Swirl
18 - ¼ cup powdered sugar
19 - 1 teaspoon whole milk
# How To Make:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until pale, light, and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Add the sifted dry ingredients to the butter mixture in three additions, alternating with the milk. Mix just until each addition is incorporated. Stir in the hot water until the batter is smooth and silky.
05 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely.
06 - Beat the softened butter and powdered sugar together until light and fluffy. Fold in the marshmallow creme and vanilla extract, mixing until perfectly smooth and creamy.
07 - Transfer the marshmallow filling to a piping bag fitted with a small round tip. Insert the tip into the center of each cooled cupcake and squeeze gently to fill. Reserve a small amount of filling if desired for the swirl decoration.
08 - Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chopped semi-sweet chocolate and let stand for 2 minutes. Stir gently until glossy and completely smooth. Allow to cool for 5 minutes.
09 - Dip the top of each filled cupcake into the ganache, allowing the excess to drip off. Let the ganache set for 10 minutes at room temperature.
10 - Whisk together the powdered sugar and milk until a thick but pipeable icing forms. Transfer to a small piping bag and pipe the iconic squiggly swirl across the top of each cupcake.
# Expert Tips:
01 -
- That molten marshmallow center surprises everyone who bites into one, and watching peoples faces shift from curiosity to delight never gets old.
- The ganache sets into a shell that cracks perfectly when you bite through, giving you that satisfying snap before hitting the tender cake beneath.
02 -
- Cool the cupcakes completely before filling them or the marshmallow butter will melt into a greasy puddle inside the warm cake instead of sitting in a neat pocket.
- Do not overfill because the cupcake will crack and bulge, so squeeze gently and stop the moment you feel resistance against the piping tip.
03 -
- Chill the filled cupcakes in the fridge for ten minutes before dipping in ganache so the filling firms up and does not squish out when the cupcake is inverted.
- For the cleanest white swirl, use powdered sugar mixed with the tiniest amount of milk until it falls somewhere between glue and paste, thick enough to hold its shape but thin enough to pipe without effort.