Homemade Hostess Chocolate Cupcakes Copycat Recipe

Indulge in a nostalgic treat with our Copycat Hostess Chocolate Cupcakes recipe! The perfect dessert to scratch your chocolate itch!

These homemade delights bring back the classic flavors and textures you love, featuring a rich chocolate cake, creamy filling, and a glossy chocolate ganache topping. Perfect for any occasion, these cupcakes will transport you straight back to your childhood with every bite.

Nostalgic Delight: Copycat Hostess Cupcakes

Rediscover the classic Hostess Cupcake with this easy-to-follow recipe. Enjoy the same rich flavors and delightful textures in a homemade version that’s sure to impress.

For more chocolate obsession ideas, check these out:

• Chocolate Zucchini Bread with Walnuts
• Chocolate Strawberry Whoopie Pies
• Chocolate Wacky Cake
• Layered German Chocolate Brownie Recipe
• Grandma’s Old Fashioned Chocolate Pie

Make-Ahead and Storage of Hostess Cupcakes

Making and storing homemade Hostess cupcakes can be a great way to enjoy these treats while keeping them fresh for longer. Here’s a guide on how to make them ahead of time and store them properly:

Make-Ahead Tips

1. Baking the Cupcakes:
   • Follow your favorite recipe for chocolate cupcakes, baking them as usual. Allow them to cool completely before moving on to filling and frosting.
2. Filling and Frosting:
   • Prepare the cream filling and chocolate ganache or frosting. Once the cupcakes are cool, core the center of each cupcake and fill with the cream filling. Replace the tops, then frost with the chocolate ganache.
   • If you plan to store the cupcakes for a few days, consider slightly under-baking them by a minute or two to ensure they stay moist.
3. Decorating:
   • If you want the classic Hostess swirl on top, wait until the chocolate frosting is fully set before piping the white icing.

Storage Tips

1. Room Temperature:
   • If you plan to eat the cupcakes within a day or two, they can be stored at room temperature in an airtight container. They’ll stay fresh for 1-2 days this way.
2. Refrigeration:
   • For longer storage (up to 5-7 days), place the cupcakes in an airtight container and store them in the refrigerator. Before serving, let them come to room temperature for the best texture and flavor.
3. Freezing:
   • To store the cupcakes for longer periods (up to 3 months), you can freeze them. Place the decorated cupcakes on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag.
   • When ready to eat, thaw the cupcakes at room temperature for a few hours. This method ensures they retain their moisture and flavor.

Reheating (Optional):

• If you like your cupcakes warm, you can reheat them in the microwave for about 10-15 seconds after thawing, though this is optional and should be done with caution to avoid melting the filling or frosting.

By following these tips, you can enjoy homemade Hostess cupcakes at their best, whether you make them ahead for a party or just want to have a sweet treat ready at any time!

Hostess Chocolate Cupcakes

Print Recipe

Homemade Hostess Chocolate Cupcakes

Rich chocolate decadence with a hint of nostalgia reminding you of your favorite treat. These cupcakes taste better than the store-bought hostess. They taste cleaner and come out fluffier.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate cupcakes, hostess cupcakes

Servings: 18

Ingredients

Cupcake Ingredients

• 1 cup flour
• 1 cup sugar
• 6 tbsp cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 large egg
• ½ cup milk
• ½ cup vegetable oil
• ¾ tsp vanilla
• ½ cup hot water

Marshmallow Cream Filling Ingredients

• ¼ cup butter softened
• ½ cup powdered sugar
• 5 oz marshmallow creme

Chocolate Ganache Ingredients

• 4 oz semi-sweet chocolate chips
• 6 tbsp heavy whipping cream

Vanilla Icing Ingredients

• 2 tbsp unsalted butter softened
• ½ cup powdered sugar
• 1 tbsp milk
• ½ teaspoon vanilla extract

Instructions

• Set oven to 300°F and ready a cupcake pan with liners.
• Combine and mix the flour, cocoa powder, salt and baking soda in a big bowl, then set aside.
• Mix egg, milk, oil, sugar and vanilla in a separate bowl.
• Mix wet ingredients into dry ones till fully combined.
• Add water and mix well till batter is thin.
• Fill cupcake liners more than halfway and bake for 18-23 mins, till a toothpick comes out with a few wet crumbs.
• Cool for 2 mins, then move to a wire rack to fully cool.
• Beat ¼ cup butter till smooth, add half of powdered sugar, mix till smooth.
• Add remaining sugar and mix till smooth.
• Blend in marshmallow creme.
• Cut cupcake centers using a cupcake corer or small spoon
• Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part.
• Add chocolate chips and heavy whipping cream to a bowl, microwave for 30 seconds, then let sit for 1 minute before mixing into the ganache.
• Dip the top of the cupcakes into the ganache once, let drip then dip and drip for a second time to coat the top of the cupcake. Let the cupcake sit to allow the ganache to firm.
• Beat 2 tablespoons butter till smooth, add powdered sugar. Mix till lumpy.
• Add milk and vanilla, mix till smooth and firm.
• Add the frosting to a piping bag with a small hole.
• Pipe icing loops on top of cupcakes, refrigerate before serving. Practice piping loops onto an extra cupcake or onto a flat surface.