Easy and Delicious Recipes

Homemade Hostess Cupcake Recipe

Homemade Hostess Cupcake Recipe

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Homemade Hostess Cupcake Recipe is creamy in the middle, an extra moist cake with a nice fudge ganache and the classic crisp vanilla swirl on the top. This isn’t one of my easiest recipes, considering there are many delicious components that make this delicious masterpiece. However, with a couple of shortcuts, this cake is easy to create.

Prepare Ahead Options For Hostess Cupcake Recipe:

  • Create the swirl icing and cream filling and store them in an airtight container for up to five days ahead of time.
  • Store the chopped chocolate in a sealed ziplock bag.
  • Mix all dry ingredients (not the espresso) for the cake and store in an airtight container.

If you haven’t stuffed a cupcake before, it’s straightforward, no worries. There are a couple of ways you can do it. You can stick the piping bag ( with a metal tip) directly into the whole cake. Or, you could take away the tops of cupcakes by creating a cone shape, and add the filling, then replace the tops with some of the cake removed from the top.


Hostess Cupcake Recipe

For the Chocolate Cake

  • 2 cups of flour, all-purpose
  • 2 cups of sugar, granulated
  • 1 cup of cocoa powder
  • 2 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 2 heaped tsp of espresso powder
  • 1 cup of milk
  • 1/2 cup of vegetable oil
  • 2 whole eggs
  • 2 tsp of vanilla
  • 1 cup boiling water, filtered

For the Cream Filling

  • 2 cups of marshmallow creme
  • 1/2 cup of stick butter
  • 1 cup of sugar, powdered
  • splash heavy cream

For the Chocolate Glaze

  • 5 ounces of chopped Bittersweet chocolate
  • 1/2 cups of heavy cream

For the Swirl Icing

  • 1/4 cup of room-temperature butter
  • 1 cup of sugar, powdered
  • 1 Tbsp of heavy cream
  • 1/2 tsp of vanilla extract


  1. Preheat Oven & Prep Pans:

    • Heat your oven to 325º F (163º C).
    • Line a muffin tin with cake liners.
  2. Mix Dry Ingredients:

    • In a large bowl of a stand mixer, combine the following:
      • Flour
      • Cocoa powder
      • Sugar
      • Baking powder
      • Baking soda
      • Salt
    • Use the paddle attachment to mix until well combined.
  3. Add Wet Ingredients:

    • To the dry mixture, add:
      • Milk
      • Egg
      • Vegetable oil
      • Vanilla extract
    • Blend on medium speed until the mixture is well combined.
  4. Prepare Espresso Water:

    • Boil water in a microwave-safe glass.
    • Remove from the microwave and stir in espresso powder until dissolved.
  5. Combine Espresso Water with Batter:

    • With the mixer on low speed, slowly add the boiling espresso water to the batter.
    • Increase the speed and mix for about one minute to aerate the batter.
  6. Bake:

    • Fill each cupcake liner about 3/4 full with batter.
    • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
    • Remove from the oven and allow the cupcakes to cool completely.

Creme Filling:

  1. Mix Ingredients:

    • In a mixing bowl, beat together butter and marshmallow creme on medium speed until fluffy.
    • Reduce speed to low and gradually add powdered sugar.
    • Once combined, increase the speed to medium-high and beat for 1-2 minutes until light and airy.
  2. Prepare for Piping:

    • Transfer the filling to a piping bag fitted with a large, round tip.
    • Refrigerate until ready to use.

Chocolate Glaze:

  1. Prepare Chocolate:

    • Place chopped chocolate in a round bowl.
  2. Heat Cream:

    • Microwave heavy cream until it simmers.
    • Pour the hot cream over the chopped chocolate and let it sit for a moment.
  3. Create Ganache:

    • Whisk the cream and chocolate until smooth.
    • Let it sit for about 5 minutes to thicken.

Swirl Icing:

  1. Mix Icing:
    • Beat all icing ingredients on medium speed until well combined and creamy.
    • Transfer to a piping bag with a small writing tip and set aside.

Assemble the Cupcakes:

  1. Fill Cupcakes:

    • Cut a cone-shaped piece out of the top of each cupcake.
    • Pipe the creme filling into the holes.
    • Replace the cone top and press down to seal.
  2. Add Chocolate Glaze:

    • Stir the ganache to ensure smoothness. Heat for 5 seconds if needed.
    • Dip the top of each cupcake into the ganache.
    • Allow excess to drip off and place on a cooling rack.
  3. Chill:

    • Refrigerate the cupcakes for 15-16 minutes to set the ganache.
  4. Decorate with Swirl Icing:

    • Pipe swirls across each cupcake with the prepared swirl icing.

Pin the image below if you like these Homemade Hostess Cupcakes!


4/5 (68 Reviews)

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