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!
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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?!
One year ago: Minestrone Soup and Chubby Hubby Rice Krispies Treats
Two years ago: Maple-Bacon Kettle Popcorn
Homemade Hostess Cupcakes
Ingredients
For the Cupcakes:
- 3 ounces (85.05 g) bittersweet chocolate, chopped fine
- ⅓ cup (28.67 g) Dutch-processed cocoa powder
- ¾ cup (177.75 ml) brewed coffee, still hot
- ¾ cup (93.75 g) bread flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup (127 g) marshmallow creme
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ½ cup (60 g) powdered sugar
For the Ganache Frosting:
- 2½ ounces (70.87 g) bittersweet chocolate, finely chopped
- ¼ cup (59.5 ml) heavy cream
For the White Icing:
- 1 cup (120 g) powdered sugar
- ¼ cup (56.75 g) unsalted butter, at room temperature
- 1 tablespoon whole milk
- Splash vanilla extract
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper or foil liners.
- 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.
- Whisk together the flour, sugar, baking soda and salt in a medium bowl.
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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!!
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.
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 :)
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.
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.
She copies a lot of recipes from other sites. She used America’s Test Kitchen too. Check out her Morning Buns. Also the cake recipe for the cupcakes is identical to ATK.
These look amazing Michelle! Can’t wait to try it! :)
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!
You just convinced me to make these. I have quite a few family members who would love a homemade version of Hostess Cupcakes!
You never disappoint with your outstanding recipes! Is there an acceptable sub for the bread flour?
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.
I do not have bread flour, will reg all-purpose work?
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.
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.
Aha, thank you! My ganache layer was quite thin, so this should fix it for the next batch!
I rarely touched these as a kid. Homemade Hostess cupcakes will make up for my deprived childhood ;)
WOW!!! Nice job!! Now…. the twinkie… ready…. GO!! :D 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
Hi Angela, I forgot the link to the homemade Twinkies above, here it is! https://www.browneyedbaker.com/2012/11/26/homemade-hostess-twinkies-recipe/
LOOK AT YOU on the ball:D GREAT!!! THANKS!!!
What about a homemade Ding Dong recipe? THAT was always my favorite :)
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 !!
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!
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 :P ). 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 !!!
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?
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 .
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!
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 :)
Have you cooked anything else in this oven? ie. steak,
potatoes or other meats
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
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.
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!
maybe since your cupcake tins are bigger they cook
less evenly….I’m not really sure….
I was TOTALLY a Little Debbie person too. I mean, those Oatmeal Cream Pie were the best!
Wow! I am definitely drooling at my computer right now (and I was always more of an oatmeal cream pie girl). These look awesome!
Incredibly adorable…in love with how authentic they look! A MUST on my list to make!
These are ridiculously cute! Fantastic recreation :)
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.)
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.
Thanks, Michelle!
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
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!
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.
OMG — I can’t wait to make these! They were my favorite.
OMG! I love Hostess Cupcakes, well I did! I can’t wait to make these!!!!!!!!! They are so cute!!
OMG you have really out done yourself this time. Can’t wait to make a batch.
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.
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
Wow, my mouth is actually watering :P
It´s lunch time here in Sweden
Have a nice day!
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!
better late then never!!! These look so great! Perfect actually! mmmm! That filling looks too yummy!
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!
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.
Step 9 is incomplete!
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!
Got it! One silly little quotation mark in the code was off. So sorry for that inconvenience!
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!
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.
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.
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!
I put them in the fridge to set the ganache-mine did not harden on its own either.