Homemade Hostess Cupcakes

Homemade Hostess Cupcakes

A couple of months ago, it was announced that Hostess would be going out of business and shutting down or selling off its popular snack brands. At the time, I plunged head-first into a batch of homemade Twinkies after not being able to find a single package in any grocery store within 24 hours of the announcement. I was admittedly never a huge Hostess groupie growing up. First of all, I just flat-out wasn’t allowed to eat stuff like that most of the time; myy mom never kept it in our house. Second, if we were allowed the occasional treat while at the grocery store, I always navigated to the Little Debbie snacks instead (hello, Swiss Cake Rolls!). However, I did manage to get my mitts on Hostess cupcakes now and again while at birthday parties or sleepovers, and I was mesmerized by that dreamy, creamy filling, and what kid doesn’t love chocolate?! Now, after seeing multiple renditions of the homemade version online, I finally created my own. Better late than never, for sure!

Homemade Hostess Cupcakes

Needless to say, these homemade cupcakes are approximately a bazillion times better than I can ever remember those packaged cupcakes tasting. Moist, luscious chocolate cupcakes, filled with a fluffy marshmallow cream frosting, topped with chocolate ganache and garnished with the nostalgic finishing touch: white curly-cued icing.

Bottom line, even if you were never a Hostess cupcake fan, you owe it to yourself to make some crazy-good cupcakes. You can even eat them for breakfast if you want and I won’t tell a soul… I’m totally on board the “eat cake for breakfast” band wagon. Anyone else want to join?!

Homemade Hostess Cupcakes

One year ago: Minestrone Soup and Chubby Hubby Rice Krispies Treats
Two years ago: Maple-Bacon Kettle Popcorn

Homemade Hostess Cupcakes

Yield: 12 cupcakes

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours

A homemade recreation of the famous Hostess Cupcakes - chocolate cupcakes with a creamy white center, topped with a chocolate glaze and white curly piping.


For the Cupcakes:
3 ounces bittersweet chocolate, chopped fine
⅓ cup Dutch-processed cocoa powder
¾ cup brewed coffee, still hot
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Filling:
1 cup marshmallow creme
¼ cup unsalted butter, at room temperature
½ cup powdered sugar

For the Ganache Frosting:
2½ ounces bittersweet chocolate, finely chopped
¼ cup heavy cream

For the White Icing:
1 cup powdered sugar
¼ cup unsalted butter, at room temperature
1 tablespoon whole milk
Splash vanilla extract


1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper or foil liners.

2. Place the chocolate and cocoa in a medium bowl. Pour the coffee over the mixture and let sit, covered, for 5 minutes. Whisk the mixture gently until smooth, then transfer to the refrigerator to cool completely, about 20 minutes.

3. Whisk together the flour, sugar, baking soda and salt in a medium bowl.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture to the chocolate mixture and whisk until smooth.

5. Divide the batter evenly among the muffin cups. Bake cupcakes until set and just firm to the touch, 15 to 20 minutes. Let the cupcakes cool in the tin on a wire rack until cool enough to handle, about 10 minutes. Remove each cupcake from the tin, set on the wire rack, and let cool completely before filling and frosting, about 1 hour. (Unfrosted cupcakes can be stored at room temperature for up to 1 day.)

6. Make the Filling: Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar. Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy. Transfer the filling to a pastry bag fitted with a large, round tip (I used an Ateco #804) and refrigerate until ready to use.

7. Make the Ganache Frosting: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the stove, and immediately pour over the chopped chocolate. Let stand for 2 minutes, then gently whisk together until a smooth ganache forms. Set aside to thicken for 5 to 10 minutes.

8. Make the White Icing: Beat together the powdered sugar, butter, milk and vanilla on medium speed until completely blended and smooth. Transfer the icing to a pastry bag fitted with a small, round tip (I used a Wilton #3) and refrigerate until ready to use.

9. Assemble the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down (just like I did in these cupcakes). Using the prepared pastry bag, pipe filling into the holes of each cupcake. If any filling spills over the top, just scrape it off so the top stays smooth.

10. Once all of the cupcakes have been filled, take them one at a time and dip them, top-side-down, into the ganache. Dip them down to where the liners starts, so that the entire top is covered. Allow any excess to drip off, then place back on the cooling rack, right-side up. Once all of the cupcakes have been topped with ganache, transfer the cooling rack to the refrigerator for 20 to 30 minutes to allow the ganache to firm up and set.

11. Once the ganache is firm, take your pastry bag with the white icing and pipe the decorative curls across the top of each cupcake. Allow to set for about 15 minutes before serving. Any leftover cupcakes should be stored in an airtight container in the refrigerator.

(Cupcake recipe adapted from Cook's Illustrated All-Time Best Recipes)


119 Responses to “Homemade Hostess Cupcakes”

Comment Pages 1 2
  1. Christen on January 17, 2013 at 1:12 am

    Step 9 is incomplete!


    • Michelle on January 17th, 2013 at 7:56 am

      Hi Christen, That’s so weird, in my back-end, the recipe is completely written, I’m not sure why it’s not showing up. I am working on it right now! Thanks for the heads-up!


    • Michelle on January 17th, 2013 at 7:58 am

      Got it! One silly little quotation mark in the code was off. So sorry for that inconvenience!


      • Christen on January 17th, 2013 at 9:10 am

        No problem! I just can’t wait to try these out. My husband LOVES Hostess Cupcakes, but I hate buying all of that processed junk food. Hoping these will be a great substitution!


      • Sandi Hersh on January 17th, 2013 at 2:29 pm

        when I open the window to print the recipe out, only the portion that was online yesterday shows up in my print preview. Can you fix this also? I print out all your recipes that I want to try, and this in one of them.Thanks.


        • Sandi Hersh on January 17th, 2013 at 2:32 pm

          Cyber space!! Now the whole recipe is there, and I was able to print it out. Sorry about that. I love your recipes, by the way!! Every one I have tried has turned out great.


    • Susie on February 13th, 2014 at 1:22 am

      I made these but the ganache was too soft, and didn’t set. I liked the filling though, very nice, nice like the hostess ones only better. like you i’d rather cut some of the sugar a bit, but it was nice and fluffy. thanks for the recipe!


      • Shelly on May 15th, 2015 at 11:11 am

        I put them in the fridge to set the ganache-mine did not harden on its own either.


  2. Kathy on January 17, 2013 at 3:38 am

    Two questions: Coffees vary so much. Does it matter? What do you use? Same question for the chocolate. What is your favorite brand of bittersweet/milk/dark etc.? Thank you. I can’t wait to try this recipe!


    • Michelle on January 17th, 2013 at 8:00 am

      Hi Kathy, I’m not a coffee drinker myself, so for recipes like this I just use a regular roast such as Folgers. As for chocolate, my favorite brand for baking is Ghiradelli – it’s available at most grocery stores.


  3. Heidi - Bits of Sunshine on January 17, 2013 at 3:49 am

    better late then never!!! These look so great! Perfect actually! mmmm! That filling looks too yummy!


  4. Averie @ Averie Cooks on January 17, 2013 at 4:00 am

    You outdid yourself on these, Michelle! Pinning!
    I adore Hostess anything…Twinkies, Ho-Ho’s, DingDongs, the whole lineup. Can’t go wrong.
    Your photography is looking extra spiffy in this post…so pretty!


  5. Madelein - mother of six on January 17, 2013 at 5:48 am

    Wow, my mouth is actually watering 😛
    It´s lunch time here in Sweden
    Have a nice day!


  6. Maria in NJ on January 17, 2013 at 6:20 am

    I hope you snagged one of the Kate Spade bags B4 they sold out, you might still be able to find one on e-Bay though, my DH got me one for CHRISTmas…YES! “Eat Cake for Breakfast” http://www.ebay.com/itm/Kate-Spade-Orange-Canvas-Eat-Cake-Breakfast-Shopper-Tote-Bag-Handbag-/300846221081?_trksid=p3284.m263&_trkparms=algo%3DSIC%26its%3DI%26itu%3DMRU-11450%252BUCI%252BIA%252BUA%252BFICS%252BUFI%26otn%3D21%26pmod%3D230912371521%26ps%3D54
    I’m not advocating buy from this person I just found a cheap one, I would ask if it is authentic though, there are a lot of knock-offs on e-Bay…the bag is really big and cute and the cupcakes look amazing…I love the cream in the middle! YUM…m


  7. Irina on January 17, 2013 at 6:22 am

    Wow, these look and sound wonderful! I wasn’t allowed to eat stuff like that either growing up, nor do I believe that we should eat stuff like this all the time. But once in a while we should, right? :) I’ll try to make them, maybe for Super Bowl. Thanks again.


  8. Lori on January 17, 2013 at 7:42 am

    OMG you have really out done yourself this time. Can’t wait to make a batch.


  9. Jennifer @ Peanut Butter and Peppers on January 17, 2013 at 7:54 am

    OMG! I love Hostess Cupcakes, well I did! I can’t wait to make these!!!!!!!!! They are so cute!!


  10. Ericka on January 17, 2013 at 7:55 am

    OMG — I can’t wait to make these! They were my favorite.


  11. Kerry on January 17, 2013 at 8:15 am

    I ate a cupcake for breakfast this morning. It wasn’t frosted, so that’s pretty much the same as a chocolate muffin. I figured I needed something to make my morning go well since my lil’ dude was up at 4:45 this morning, making that the start of my day.


  12. Brandi @ new30something on January 17, 2013 at 8:26 am

    I had my share of Little Debbie treats and preferred them over anything else. But this is a hostess cupcake I could get behind. Looks awesome!


  13. Char James-Tanny on January 17, 2013 at 8:41 am

    Do you know if we can use Fluff instead of marshmallow creme? (I’m not even sure that we have the creme stuff here…I live in the city where Fluff was created 😉 But I do know that Fluff and the creme stuff are different.)


    • Michelle on January 17th, 2013 at 5:55 pm

      Hi Char, I think you could go ahead and substitute fluff in this particular recipe. They aren’t always interchangeable, but I’ve seen a number of fillings for this particular cupcake use fluff as well as creme.


      • Char James-Tanny on January 19th, 2013 at 9:41 am

        Thanks, Michelle!


      • Jodi on August 22nd, 2014 at 7:25 am

        I’m having difficulty with the filling being too gooey and not fluffy. I use fluff and room temp butter and follow instructions. I have a kitchenaid and have tried both the paddle and whisk without improvement. Funny thing is the first 3-4 times I’ve made these I had no problems. Can’t figure out what’s goin on


  14. Rachel @ Baked by Rachel on January 17, 2013 at 9:04 am

    These are ridiculously cute! Fantastic recreation :)


  15. Carol | a cup of mascarpone on January 17, 2013 at 9:15 am

    Incredibly adorable…in love with how authentic they look! A MUST on my list to make!


  16. windykitchen on January 17, 2013 at 9:24 am

    Wow! I am definitely drooling at my computer right now (and I was always more of an oatmeal cream pie girl). These look awesome!


  17. Annie @ Annie's City Kitchen on January 17, 2013 at 9:56 am

    I was TOTALLY a Little Debbie person too. I mean, those Oatmeal Cream Pie were the best!


  18. NorSid86 on January 17, 2013 at 10:00 am

    Hi Michelle,
    I live in London (U.K) and i am using a Convectional ZANUSSI Fan assisted Oven (electric).
    I am new to baking, i don’t bake Cakes or Cupcakes regularly and there’s a reason behind it. I love cupcakes. My Cupcakes/Cakes over-brown from the top and they remain uncooked/rubbery in texture from the middle. I follow the same recipes/measurements always but still i always fail. I really don’t know where i fail or go wrong??? pls advice . . .

    I place the cupcake tin/ cake tin 9” on the 2nd shelf (2nd shelf from the bottom). There are four shelves in my oven. And the fan is at the left corner of the oven. I am using a PYREX cupcake tin. Also i tried to keep the cupcake tin on the 3rd shelf( which is 3rd shelf from bottom & 2nd from top) but still the cupcakes remain uncooked from the centre :-S.

    Baking at 180C (18-20mins) over brown alot from the top and rubbery/uncooked from the middle of the cupcake.

    Baking at 160C (20-25mins) dark brown from the top and still uncooked from the middle of cupcakes :-(

    The thing that concerns me a lot is why they r uncooked/rubbery from the middle. I also tried once not to open the oven door at all. It didn’t made any difference.

    I use James Martin Electric hand Mixer to beat the batter.

    Pls help me, i am really very disappointed.
    I’ve emailed you as well but no reply so far :(.
    Take Care. Your reply will b highly appreciated!

    Thanks !!


    • Kori on January 17th, 2013 at 2:20 pm

      It could be the pyrex (glass, right?) cupcake tins that are the problem. It might take longer to heat than the usual metal tins. I always use metal moulds, as silicon tends to taste funnny, and baking in glass dishes often require different cooking time. Good luck!


      • NorSid86 on January 17th, 2013 at 4:26 pm

        Hi Korl, Thank you so much for your reply :) . I don’t use glass.
        I have got a usual pyrex metal cupcake tin which makes 6 Cupcakes.
        I really don’t know what’s wrong with my baking. Is it ME or my OVEN :'(. I have just ordered an OVEN THERMOMETER and a Kitchen Scale online (just to be more accurate with what i do and what my oven does 😛 ). As soon as i get my items delivered, i’m gona give it a go again but i’ll try michelle’s vanilla cupcakes recipe. Let’s see what happens. I am really upset with my cupcakes baking mission lolz. For Sure i’ll give you the update.

        @Michelle:- I am desperately waiting for your response :-( Pls Help !!!


        • Michelle on January 17th, 2013 at 6:08 pm

          I am not familiar with convection ovens (mine is a traditional), but it sounds like you are getting too much heat on the top before the body of the cupcake is baked through. Are you making sure to convert the time and temperature to account for baking in a convection oven?


          • NorSid86 on January 18th, 2013 at 5:59 am

            Yes, you are right. The top almost over brown & the center of the cupcake remain uncooked. Yes, i have read the Zanussi Oven User Manual and it says the cakes should be baked at 160C for about 45-55mins, also the cake tin should be placed on the 2nd shelf ( 2nd shelf from the bottom). And if baking two cakes then one should be placed on the 1st shelf (from bottom) and another one on the 3rd Shelf (from bottom), That means one shelf level in between should be kept empty. I’ve never tried to bake two cakes at a time. It also says:- “The appliance has a special system which circulates the air and constantly recycles steam. With this system you can cook in a steamy environment and keep the food soft inside and crusty outside. It decreases the cooking time and energy consumption to a minimum – the best temperature for baking cakes is between 150C – 200 C”. I’ve followed that temperature and time too.
            As i mentioned earlier, i did try to bake at 160C and also 180C but that still results in over brown/dark brown from top and rubbery/uncooked from the center of the cupcake. I have emailed you my oven pics and the cupcake tin i use, may be this can help ! Pls do advice. I’ve also tried to cover the cupcake tin with aluminium foil so that the top doesn’t over brown and the cupcakes get cooked through all the way from inside but even failed.
            Should i try to bake cupcakes at 150C and check if that helps? I am really very confused :-S. I don’t know what to do :-(.
            If anyone else using a fan assisted oven (electric). Your comments will be highly appreciated. Thanks Michelle and everyone else too .


        • Kori on January 18th, 2013 at 10:16 am

          One more suggestion: make sure both the top and bottom heating element is on. Dont know if you have a setting for just top or bottom heat, but my oven does. If it dosnt come on, or the heat only comes from the top of the oven, i would call the repair guy to see if the bottom heating element works or needs replaceing. ( i also use electric ovens with a fan option, and with the convection fan on, it generally takes less time to cook cakes than with it off). Good luck!


          • NorSid86 on January 18th, 2013 at 11:30 am

            Hi Korl, Hope you are doing good. It’s not that type of oven which has a top & bottom heating element (i know exactly how that one is as my mum had the same). It just has a single fan which is located at the left corner of the oven and when i place the cupcake tin or cake tin in the middle of the oven, the air comes directly onto the cupcakes. I guess if i send you a picture then only you’ll understand clearly what i mean hehe :p. Can i have your email address if that’s ok to email you a picture?
            Thanks for posting ur suggestion Korl :)


            • lafleur on January 18th, 2013 at 1:40 pm

              Have you cooked anything else in this oven? ie. steak,
              potatoes or other meats

            • lafleur on January 18th, 2013 at 1:53 pm

              You should probably call the store where you bought it. If they don’t know maybe they can give you a number to help. If you still have the manual maybe there’s an 800 number. Good luck. I tried googling the manual but I’m not sure what to look for. Sorry

            • NorSid86 on January 18th, 2013 at 2:47 pm

              Yes lafleur, i have baked whole chicken, potatoes, chicken fajita pizza, cinnamon rolls, Biscuits etc etc. All these things turned out amazing. Even i was thinking the same today. If it can bake everything else good then why not cakes.
              Only Cupcakes & Cakes are a problem. Believe i have baked vanilla cupcakes ten times this week but unfortunately i failed every time and i don’t know why?
              How come all the time it results in an uncooked center. Today i tried to bake Vanilla cupcakes again at 150C for 30mins but still the same result :-(
              This is a rented furnished apartment. I did not buy this oven :-S .
              I am doubt’g on the Plain Flour i’m using but not sure really.

            • NorSid86 on January 19th, 2013 at 5:08 pm

              Hi Michelle, Korl & Lafleur,
              I bought a basic Cupcake Mix today for testing, just added the required ingredients into it i.e. 1Medium Egg & 2tbsp of cold water, i did beat the mixture for 2-3 minutes with an electric whisk and baked at 160C for 18minutes and the cupcakes were really soft and cooked nicely all the way through inside. Also, i had to turn the side of the cupcake tin b’coz the cupcake top colour wasn’t even on it. Now this shows the OVEN is working properly.
              There must be something else wrong, which is making the cupcakes uncooked from the center.
              Is it a mistake in the measurement being a new baker as i don’t have a digital measuring scale yet. Or it’s the cheapest Basic Plain Flour i am using? Wondering if Flour does make any difference in baking? Or may be some air got into my Flour container which i used?
              PLS ADVICE . . . . :-( :'( Thanks in advance!

        • cupcake girl on August 9th, 2014 at 12:31 pm

          maybe since your cupcake tins are bigger they cook
          less evenly….I’m not really sure….


  19. Lisa on January 17, 2013 at 10:42 am

    What about a homemade Ding Dong recipe? THAT was always my favorite :)


  20. Angela on January 17, 2013 at 10:45 am

    WOW!!! Nice job!! Now…. the twinkie… ready…. GO!! 😀 I did see some crazy, “tested” recipes for the twinkie out there. I don’t personally enjoy twinkies, but I think it would be a cool thing to try:D I am very curious to see if they taste the same, as I don’t really think twinkies are real food cuz they last a lifetime LOL


  21. Sandra@the foodie affair on January 17, 2013 at 11:33 am

    I rarely touched these as a kid. Homemade Hostess cupcakes will make up for my deprived childhood 😉


  22. Tracy on January 17, 2013 at 11:33 am

    I do not have bread flour, will reg all-purpose work?


    • Marla on January 17th, 2013 at 11:43 am

      The bread flour has more protein which makes for a sturdier cupcake. Here I think the purpose of using bread flour is to support the amount of chocolate in the recipe as well as to support the cupcake filling.


    • Michelle on January 17th, 2013 at 6:40 pm

      Hi Tracy, As Marla mentioned, the bread flour has more protein and is used to keep the cupcakes sturdy, which allows more chocolate to be added without the cupcakes falling apart.


      • Shelly on May 15th, 2015 at 11:15 am

        Aha, thank you! My ganache layer was quite thin, so this should fix it for the next batch!


  23. betty on January 17, 2013 at 11:41 am

    You never disappoint with your outstanding recipes! Is there an acceptable sub for the bread flour?


    • Michelle on January 17th, 2013 at 6:40 pm

      Hi Betty, In this case, I would recommend using the bread flour, as it helps to create a sturdy cupcake that won’t crumble apart given the amount of chocolate that is used in the recipe.


  24. Anna @ Crunchy Creamy Sweet on January 17, 2013 at 12:20 pm

    You just convinced me to make these. I have quite a few family members who would love a homemade version of Hostess Cupcakes!


  25. Erin @ Dinners, Dishes, and Desserts on January 17, 2013 at 12:27 pm

    I was always more of a Little Debbie girl myself too. Hostess cupcakes were always dry to me – but I can bet these are nothing like that! They look perfect!


  26. Aikko @ Bake Happy on January 17, 2013 at 1:35 pm

    These look amazing Michelle! Can’t wait to try it! :)


  27. Becky on January 17, 2013 at 2:08 pm

    I love how you claim these are “your rendition,” when the filling and glaze are almost directly from Annie’s Eats, just halved. Your photos and styling are also pretty close to hers (though not as good, of course). You’re not fooling anyone.


    • Ariana on January 17th, 2013 at 8:07 pm

      I don’t understand the rationale for this comment, and the accusation. A ganache “glaze” recipe is so standard, all good bakers use the same ingredients. Recipes for homemade hostess cupcakes have been around for a few years, google it and you will see tons of variations on the filling. I have read this blog and Annie’s Eats for a very long time, both are outstanding and unique in their own ways. Drawing comparisons and making false accusations is simply unfair, and undermines the hard work both women put into their respective blogs.


  28. Tracey on January 17, 2013 at 2:41 pm

    I just want to reach through the screen and grab one for my afternoon snack today! These look better than the original, and I’m sure they taste way better too :)


  29. Marcie @ Flavor The Moments on January 17, 2013 at 2:54 pm

    Can I please just reach in and grab one? I’m think I’m going to try using espresso in the cupcake since it’s got such a robust coffee flavor. Thanks for yet another great recipe.


  30. stacym on January 17, 2013 at 4:06 pm

    These look fANtAstiC! Very much a Hostess fan here. Yours look very moist, can’t wait to try! Also, I received the Vitamix today! YAY! Thanks so much!!


  31. Angie on January 17, 2013 at 4:30 pm

    In reference to beckys comment… Ummmm I looked at the Annie’s Eats recipe, it’s VERY different! Also, the pictures… HELLO it’s a chocolate cupcake the white background and plate will of course set it off. Why would you be so negative? Cupcakes should make you smile… you are a muffin… muffins are just ugly cupcakes!


    • Angel on January 21st, 2015 at 10:42 am

      Angie- awesome comeback. I am going to steal that and use it every single day! You are NOT a muffin- classy response!


  32. Mi Vida en un Dulce on January 17, 2013 at 5:30 pm

    I always wanted to know how to make this cupcake, I saw all the time on pictures but never a recipe. I’m with problems because we don’t have marshmallow creme on the markets, so maybe I can replace with meringue.


  33. Dana on January 17, 2013 at 5:33 pm

    I’m totally for the eating cupcakes for breakfast thing. There’s a National Eat Ice Cream for Breakfast Day, too. Did you know that? I might have to participate in that as well…
    These look yummy!! :)


  34. Katie @ Blonde Ambition on January 17, 2013 at 5:40 pm

    These look beautiful! And I’m sure they’re so much better than the storebought version :)


  35. Tami on January 17, 2013 at 5:49 pm

    Just made these, while they don’t taste all the much like the real thing, they are very good


  36. kelly on January 17, 2013 at 8:42 pm

    Michelle, what would you substitute for if I didn’t want to use coffee in the recipe?


    • Michelle on January 18th, 2013 at 4:28 pm

      Hi Kelly, I really do recommend using the coffee, as it’s a great enhancement to the chocolate flavor and it doesn’t taste like coffee in the finished product. If you can’t use coffee for whatever reason, you can substitute hot water.


    • Steph @ Steph Runs On on January 18th, 2013 at 4:47 pm

      Hi Michelle, if you’re worried about the cupcake tasting of coffee, you needn’t be. The coffee really enhances the flavor of the chocolate and is not noticealbe. For a long time I put off using recipes that had coffee in them because I’m the only one in the family that likes it. However I finally braved a recipe and no one noticed the flavor of the coffee. Hope that helps!


    • Irina on February 3rd, 2013 at 7:46 pm

      Kelly – I made with decaf coffee (in case caffeine intake is your concern) and they turned out great. I didn’t want my little ones having too much caffeine…


  37. Laura Dembowski on January 17, 2013 at 9:19 pm

    I have been craving a Twinkie but know it would taste disappointing. All those Hostess products taste so processed. The homemade ones are always better. I still think someone will start making the products again. Have you ever tried homemade marshmallow frosting? It is literally my favorite thing on earth and I make it all the time.


  38. Bernadette @ Now Stir It Up on January 18, 2013 at 12:37 pm

    I love Hostess cupcakes. I was never a big twinkie fan. These look so perfect…


  39. lafleur on January 18, 2013 at 1:57 pm

    My favorite is the Hostess fruit pies. I like the chocolate Hostess pie. Do you have a recipe for that?


    • Michelle on January 18th, 2013 at 4:32 pm

      I don’t have recipes for them yet, but I will definitely add them to my list!


  40. Molly on January 18, 2013 at 3:22 pm

    As my mom always says, “Eating a brownie for breakfast is no different than eating a chocolate donut!” Ergo, I am TOTALLY on board with cake for breakfast, especially these yummy little treats. :)


  41. Brittany on January 18, 2013 at 4:53 pm

    Great pictures Michelle! Can’t wait to try these! For coring cupcakes, I highly recommend the Cuisipro Cupcake Corer, $5 at Williams-Sonoma and Sur La Table. I can’t live without mine. Keep up the great work!!


  42. Steph in Lex on January 18, 2013 at 10:37 pm

    I honestly never was a Twinkie fan (and also was in the camp of those whose moms didn’t let them eat a whole lot of Hostess treats anyway). But the cupcakes–those are a different story. And I’m not even a chocolate cake fan. I’ve had these on my to-make list for so long, it’s ridiculous, and this post is just reminding me that it’s about time I went ahead and did it already!


  43. Corey M. Butler on January 19, 2013 at 8:12 pm

    To make the cupcakes look like the commercial snack cakes, use a pastry bag to inject the filling. They are available in most cookware, cake supply, craft stores, and even some supermarkets. Tips for the pastry bags come in a number of shapes and sizes, but a plain round tip is all that is needed here. Snip off the point of your bag, slide the tip inside, and push it down to the point.


    • Shelly on May 15th, 2015 at 11:19 am

      I did this too and it worked beautifully-it was also very quick!


  44. Rebekah on January 20, 2013 at 4:00 pm

    I am a huge hostess cupcake fan – I very rarely ever indulged in them, but they were a REQUIREMENT during my pregnancies!! Having just found out I’m pregnant again, I have been wondering what I will do when the chocolate cupcake craving strikes, and now I know! 😀


  45. Kari on January 20, 2013 at 11:24 pm

    I made these tonight. They were fantastic!


  46. Shiloh Barkley on January 27, 2013 at 10:47 am

    Oh mah gah!


  47. Laura on January 27, 2013 at 4:59 pm

    I made a double batch of these cupcakes and they were INCREDIBLE. I don’t like chocolate cake, and I was never a big hostess snack eater, but I loved these. The only note I would make is, while I made a double batch and thus doubled the recipe and the amount of ganache I made, I still had to make another single batch of the ganache to be able to dip all the cupcakes in them. Maybe I just went a little thick with it, but luckily I had extra chocolate and cream so it was fine. And again, these were SO SO good.


    • Bethe on March 15th, 2013 at 7:52 pm

      I made these today, and did not use bread flour. I can see where it would make a difference in the texture – would be have been good. Also, I agree that the ganache recipe should be doubled so that you don’t need to scrimp when dipping the cupcakes in. I also had to add a bit of cream to the filling, as it was quite dry for me. Very good recipe!. Thanks.


  48. Maria Isabel Rodriguez on January 28, 2013 at 11:01 am

    Hello, yesterday I made these cupcakes, they look beautiful, but I have not grown out and then crushed, you might miss, maybe more flour? and its taste was very simple, tasteless … I can provide a solution to improve … Thanks keep your desserts from ECUADOR.


  49. Rebecca on January 30, 2013 at 3:33 pm

    I don’t have a pastry bag and therefore no tip to hollow out the cupcake. Do you think I could bake the filling or would that change the whole recipe? You know, fill half with the batter then put a dollop of filling in and top it off with the remaining batter? Thanks!


    • Michelle on January 31st, 2013 at 12:58 pm

      Hi Rebecca, You definitely do not want to bake the filling into the cupcake. You can use a lot of things to hollow out the middle of the cupcake, I just use a pastry tip because it’s easy. You can use a paring knife to cut out the middle.


  50. Buffy H on January 30, 2013 at 7:55 pm

    I made these for a friend for his birthday (huge sweet tooth). He just emailed back that the last one was eaten and I am to save this recipe as this was the best cupcake he has every had in his life (and he is 60+ years old so that is quite a compliment!). I followed the recipe to the letter. The only glitch I had was I used an old ratcheted type manual gadget to pipe in the filling. The filling was very loose when I loaded but quite stiff when I went to pipe it about 30 minutes later (after being in the fridge) and ended up breaking the gadget. So…use a piping bag or beware that the filling can harden up a bit too much for old worn out gadgets. It wasn’t a loss, I just pressed the contents out manually and that worked just fine. Many thanks for the step by step plus pictures, it really made a difference, and the process was pretty easy. I did it all in one evening.


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