Copycat Hostess Cupcakes Recipe
Who doesn’t love a good Hostess Cupcake? I sure do! These copycat homemade delights bring the nostalgic charm of the original with a fresh, homemade twist.
Soft chocolate cupcakes filled with sweet marshmallow cream, topped with a rich chocolate ganache, and decorated with that signature swirl of vanilla icing. Whether you’re hosting a party or just indulging in some self-care baking, these cupcakes will do the trick!

FAQs
Q: Can I use a different type of milk? A: Absolutely! Feel free to substitute with almond milk, soy milk, or any milk alternative you prefer.
Q: How long do these cupcakes last? A: They stay fresh for about 3-4 days when stored properly.
Q: Can I freeze the cupcakes? A: Yes, you can freeze them without the ganache and icing. Just thaw them and finish decorating when ready to serve.
Ingredients

Cupcake Ingredients: flour, sugar, cocoa powder, baking soda, salt, egg, milk, vegetable oil, vanilla, and hot water.
Marshmallow Cream Filling Ingredients: butter (softened), powdered sugar, marshmallow creme.
Chocolate Ganache Ingredients: semi-sweet chocolate chips, heavy whipping cream.
Vanilla Icing Ingredients: unsalted butter (softened), powdered sugar, milk, vanilla extract.
Fun Places to Serve These Cupcakes
Birthday parties are perfect for kids and adults alike. Potlucks are a guaranteed crowd-pleaser. Picnics are easy to transport and enjoy outdoors. Office parties are a sweet treat to brighten up the workday. Bake sales are sure to sell out fast!

How to Store Copycat Hostess Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, place them in the fridge for up to a week. For extended storage, freeze the undecorated cupcakes in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge overnight before decorating.
Tips for Making These Hostess Cupcakes with Kids

Measure ingredients together and let the kids measure out the ingredients. It’s a great way to practice math skills. Allow them to mix the batter (with supervision) to get a feel for combining ingredients. Kids will love using a pastry bag or spoon to fill the cupcakes with marshmallow cream. Let them get creative with the vanilla icing swirl. It doesn’t have to be perfect!

Why This Recipe Works
This recipe is a hit because it balances rich chocolate flavors with a light and fluffy marshmallow filling. The chocolate ganache adds a decadent touch, while the vanilla icing swirl gives it that classic Hostess look. Each component is straightforward to make, and the result is a bakery-quality cupcake that’s perfect for any occasion. Plus, making them from scratch lets you control the ingredients, ensuring they’re as fresh and delicious as possible!
Here are some more fun cupcake recipes to try:

Copycat Hostess Cupcakes Recipe
These homemade delights feature soft chocolate cupcakes filled with sweet marshmallow cream, topped with rich chocolate ganache, and decorated with a signature swirl of vanilla icing.
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.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 296Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 28mgSodium 191mgCarbohydrates 39gFiber 1gSugar 29gProtein 2g

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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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