Homemade Hostess Cupcakes!

Prep Time 35 mins
Cook Time 25 mins
Add'l Time 25 mins
Total Time 1 hr 25 mins

I have been sitting here thinking about how I can convince you that you don’t want to start your diet today. Sure, you pigged out on Halloween candy yesterday (if you are some kinda freak with self control and you didn’t — don’t tell me. I don’t want to hear it), but for the love of everything chocolate, you do not want to start your diet today.

I mean, all that sugar is still in your system. And it’s too much of a shock to your system to cut out sugar completely. I mean for heavens sake, it’s November! That means it’s prime lumpy sweater (read: hides muffin tops) and leggings (read: you don’t have to fit into your jeans) weather.

Instead, you should spend the afternoon baking up a batch of these babies. Then just eat one every other day to slowly ease the sugar out of your system. By the time you finish the first batch, you will be totally prepared for the Thanksgiving Pies. Then you can make a second batch (and trust me, there will be a second batch), and eat them every other day till Christmas.

And then January will be here…and we all know that’s stupid resolutions time. You won’t be eating sugar in January, or if you do you will be kicking yourself for it, so enjoy it now…while it’s still lumpy sweater season and your swimsuits are hidden away in the back of your drawer.

Sure, these have a lot of ingredients and a long list of directions, but don’t let that scare you off. Each of the steps are really easy and can be done while you are watching reruns of Friends…

Ross and Rachel break up — Put the cupcakes in the oven.

Ross and Rachel make up — Take them out.

Ross and Rachel break up — Fill them with sweet gooey filling.

Ross and Rachel hook up — Dip them in dark chocolate icing.

Ross and Rachel have a baby — Stuff your face with chocolatey cakey goodness.

 

… you get the idea. All of the steps will pay off in the end with a Hostess Cupcake better than any Hostess Cupcake you have had before. In this case, Homemade really is better.

Yield: 16 cupcakes

Homemade Hostess Cupcakes!

Homemade Hostess Cupcakes in red wrapper on a cooling wrack

Homemade Hostess Cupcakes are a really fun version of a snack time classic! These chocolate cupcakes with chocolate and vanilla icing are not to be missed, trust me.

Prep Time 35 minutes
Cook Time 25 minutes
Additional Time 25 minutes
Total Time 1 hour 25 minutes

Ingredients

  • For the Cupcakes:
  • 1 1/3 cup all purpose flour
  • 1/2 cup dutch process cocoa powder (or really dark cocoa powder)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon milk
  • 1 cup marshmallow creme (the jar of marshmallow fluff)
  • For the Chocolate Icing:
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 2 teaspoons light corn syrup
  • 2 ounces 70% bittersweet chocolate, chopped
  • 1/2 cup powdered sugar, sifted
  • For the Vanilla Icing:
  • 8 tablespoons unsalted butter, room temperature
  • 1-2 tablespoons milk
  • 2 cups powdered sugar
  • 1 tsp vanilla

Instructions

Cupcakes:

  1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
  2. Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. Set aside.
  3. In a large bowl whisk egg, sugar, oil and vanilla; stirring till there are no lumps. Then add flour mixture, alternating with milk, until you have a smooth batter.
  4. Fill cups 2/3 full with batter. Bake 20 to 22 minutes. Remove from oven and allow to cool completely.

Filling:

  1. Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. Beat in the marshmallow creme.
  2. Transfer filling into a pastry bag with a long filling tip. Insert the tip into the center of each cupcake and fill until the cupcake is slightly heavier. It’s OK if some of the filling peeks out a little, it will be covered by the chocolate icing layer.

Chocolate Icing:

  1. In a small saucepan over medium heat, melt butter. Add milk, corn syrup and chopped chocolate, stirring slowly to allow chocolate to melt completely.
  2. Once melted, remove from heat and whisk in sifted powdered sugar. Immediately dip the top of each cupcake into the icing and transfer to a wire rack. Let icing set (about 10 minutes), before moving on to the next step.

Vanilla Icing:

  1. Using a stand mixer, cream the butter until light and fluffy, about 2 minutes. Beat in confectioners’ sugar. Add the vanilla and milk and beat until smooth. If the icing is too stiff, add in a little more milk.
  2. Transfer icing into a pastry bag with a small tip. Pipe in a swirl decoration on top of the cupcakes.
  3. Store cupcakes in the fridge and allow 15 minutes to warm up before serving.

Notes

Cupcakes, Chocolate Icing & Vanilla Icing: TNCB Originals

Filling: Food Network Magazine

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 374Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 182mgCarbohydrates: 54gFiber: 1gSugar: 41gProtein: 3g

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Comments

46 Responses
    1. Jessica

      Oops! The milk was there (you add it alternating with the flour mixture), however I did somehow leave out the sugar! The recipe is corrected now. Happy baking! πŸ™‚

  1. Karen in New Mexico

    I made these and they were great! But the cupcake recipe didn’t say when to add the 1 C sugar to the cake part of the recipe. I added it w/ the egg and oil part of the cake instructions.
    Also, I couldn’t find marshmallow creme at the store, so I made a package of Jello Pudding – White Chocolate flavor – delish!
    I found it hard to pipe it into the center of the cupcake and know how much was going in – I didn’t get as much filling in as I would have liked.
    For the white icing for the curlicue design, I halved that and that was plenty.
    These tasted wonderful – just like the originals, only better because it’s homemade.

  2. Pascale

    If you come up with a recipe for twinkies you would make national news!!!! I’m going to try these just because they look so tasty and I used to eat them when I was a kid…..and I took a big bite of everything at once also.

  3. Amy

    I wonder if this would work as a cake pop in the babycakes machine? I may have to experiment with this one – my husband would love me forever if I could make him mini hostess cupcakes whenever he wanted. πŸ™‚

  4. Merryl

    They look so good! Where did you get the cupcake liners? I bought some at Surfas but they don’t carry them any more. I love that you don’t have any pan to clean up. It makes baking cupcakes so easy.

  5. Alice @ Hip Foodie Mom

    OMG, I love this!!!! These look fantastic and perfect!!! and love that you wrote directions while watching a rerun of Friends. . hilarious!! πŸ™‚

  6. sally @ sallys baking addiction

    Jessica I love these!! A perfect homemade replica of the iconic american cupcake dessert. These are making me nostalgic – I remember how excited I got seeing a hostess cupcake in my lunchbox for dessert πŸ™‚

  7. Annalise

    Jessica, these look incredible! And how did you know that I bake with Friends reruns in the background?? Uh oh, my secret is out!

  8. Joanne

    I had absolutely ZERO halloween candy yesterday so I think I’m entitled to a few of these babies! You know…to make up for lost sugar. πŸ˜›

  9. Jessica

    These look soo good! I think it’s intersting that everyone ate the frosting first, I always just took one huge bite of everything…. ^_^.

  10. Michninja

    I’m not a big Hostess person, but the way you write this post is almost seductive. I guess I’m going to have to try these soon!

  11. Ali | Gimme Some Oven

    Oh my goodness — these are WAY too cute!!! Love that curly frosting (which I always used to lick off first!). πŸ™‚

  12. Averie @ Averie Cooks

    They look amazing! And I’ve seen so many cake-mix versions of these and love that you went 100% from scratch! And the white swirl frosting is so perfect on top of them! Love Hostess!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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