Copycat Hostess Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 18

Total Time: 38

Servings: cupcakes

Calories: 452kcal

Rich, chocolate-y, and better than a classic Hostess Cupcake, this copycat version is just do delicious!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 350°F. Prepare two 12-count cupcake tins by lining them with paper liners. Set aside for now.
Add the flour, cocoa powder, baking powder, and salt to a large bowl and whisk until combined.
1½ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon kosher salt
In a separate bowl, whisk the brown sugar, buttermilk, vegetable oil, vanilla extract, and eggs together.
1 cup brown sugar, 1 cup buttermilk, ⅔ cup vegetable oil, 1 teaspoon pure vanilla extract, 2 large eggs
Add the dry ingredients to the wet ingredients and mix with an electric hand mixer until just combined.
Pour the batter evenly into the cupcake wells, filling a little more than halfway full.
Bake for 18-20 minutes, or until a toothpick inserted comes out mostly clean.
Transfer to a baking rack to cool. While the cupcakes cool, make the marshmallow filling (below).

In a large bowl, using a hand mixer, beat the butter and powdered sugar together.
4 tablespoons unsalted butter, ⅓ cup powdered sugar
Add in the marshmallow cream and beat until combined.
5 ounces marshmallow creme
Transfer the filling to a piping bag or sealed plastic bag with the edge clipped off.
When the cupcakes have cooled completely, use a knife to cut out a small hole in the middle of each cupcake. Be sure to save the cupcake middles.
Pipe the filling into the center of each cupcake up to the top. Cut about one-third off the bottom of the cupcake center and place it on top of the filling.

Add the heavy cream to a bowl and microwave for 30-45 seconds. Stir in the chocolate chips until melted and smooth. Let it sit for a couple minutes to thicken.
1 cup semisweet chocolate chips, ½ cup heavy cream
Dip the top of each cupcake into the chocolate ganache. Place on a baking rack to let the ganache set.

Beat together the butter and powdered sugar. Add in a bit of milk if needed to smooth out the frosting.
4 tablespoons unsalted butter, ½ cup powdered sugar, 1 tablespoon milk
Transfer the frosting to a piping bag or sealable plastic bag with the edge clipped off.
Pipe the decorative swirl over the top of each cupcake.

DIY Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
For gluten-free Hostess cupcakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
You can use any neutral oil, such as coconut, avocado, or canola oil, in place of vegetable oil.
You can use dark chocolate or milk chocolate chips instead of semisweet if you prefer.
Measure your dry ingredients using the spoon-and-level method to prevent dense cupcakes.
Take care not to overmix the cupcake batter; otherwise, your cupcakes will turn out chewy.
Let the cupcakes cool completely before filling and topping; otherwise, the filling could melt into the cupcakes and the topping cold melt off.

Storage: Store Hostess cupcakes in an airtight container in the refrigerator for up to 5 days or in the freezer (unfrosted) for up to 2 months.