Description
This classic Homemade Hostess Cupcakes recipe features moist chocolate cupcakes filled with a luscious marshmallow creme center and topped with rich chocolate ganache and a swirl of smooth white frosting. Perfectly replicating the beloved bakery treat, these cupcakes are sure to impress with their soft texture and decadent flavors.
Ingredients
Cupcake Batter
- 1 Box chocolate cake mix (13 ¼-Ounce)
- ½ Cup oil
- 3 large eggs
- 1 Cup water
Marshmallow Filling
- ¼ Cup unsalted butter (softened)
- 1 ¼ Cups powdered sugar
- 7 ½ Ounces marshmallow creme
Chocolate Ganache
- 1 Cup semi-sweet chocolate chips
- ⅓ Cup heavy whipping cream
- 1 Tablespoon corn syrup (optional)
White Frosting
- 1 ⅓ Cups powdered sugar
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
Instructions
- Prepare the Cupcake Batter: Preheat the oven to 350°F and line 2 cupcake pans with 24 cupcake liners. In a large mixing bowl, combine the chocolate cake mix, oil, eggs, and water. Use an electric mixer on medium speed to blend until the batter is smooth and well combined.
- Bake the Cupcakes: Fill each cupcake liner halfway full, approximately 2 ½ tablespoons per liner. Bake the cupcakes one pan at a time on the middle rack of the oven for about 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare the Marshmallow Filling: In a large bowl, use an electric mixer to blend the softened butter, powdered sugar, and marshmallow creme until the mixture is smooth and fluffy. Transfer this filling to a piping bag for easier application.
- Fill the Cupcakes: Core each cooled cupcake using a 1-inch round cookie cutter or cupcake corer, cutting about ½-inch deep. Set aside the tops removed from each cupcake. Pipe the marshmallow filling into each cored cupcake and then replace the tops.
- Add the Chocolate Ganache: In a medium microwave-safe bowl, combine the chocolate chips, heavy whipping cream, and optional corn syrup. Heat in 30-second increments, stirring after each, until the mixture is smooth and fully melted. Spoon about a heaping teaspoon of ganache over each cupcake and smooth out evenly.
- Prepare the White Frosting: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the frosting is thick and smooth. If the frosting is too thin, add additional powdered sugar one tablespoon at a time until the desired consistency is reached.
- Frost the Cupcakes: Transfer the white frosting to a piping bag and pipe swirls on top of each cupcake to finish. Serve and enjoy your homemade treats!
Notes
- Allow cupcakes to cool completely before coring and filling to prevent filling from melting.
- Corn syrup in the ganache helps give a shiny, smooth finish but can be omitted if unavailable.
- Use room temperature butter for the marshmallow filling for easier mixing.
- For best results, use fresh cupcakes; these are best enjoyed within 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
