Hostess Cupcakes
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Hostess cupcakes are a delightful homemade version this childhood favorite made with cake mix, marshmallow fluff filling and ganache topping!
This hostess cupcake recipe will be your new favorite dessert! We like serving these on a dessert board with chocolate covered strawberries, homemade 3 musketeers, and ricotta cookies.
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Hostess Cupcakes
Hostess Cupcakes
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Why you’ll love this recipe!
📌 That classic hostess cupcake in a homemade version!
📌 Topped with a simple ganache!
📌 Made with a simple box cake mix to keep it quick and easy!
Homemade Hostess Cupcakes Ingredients
- Cake mix – Box of fudge cake mix.
- Eggs – Large.
- Water – Cold, filtered.
- Oil – Vegetable oil.
- Butter – Unsalted, softened.
- Marshmallow fluff – Also known as marshmallow creme.
- Powdered sugar – Also known as confectioners sugar.
- Chocolate – Semisweet chocolate chips.
- Cream – Heavy whipping cream, divided.
How do you make Hostess cupcakes at home? (step-by-step directions)
⭐ First, whisk together the cake mix, eggs, water and oil until combined. Spoon batter into a prepared cupcake tray and bake until a toothpick inserted comes out clean. Cool completely.
⭐ Next, scoop out the middle of each cupcake. Whisk together butter, marshmallow fluff, powdered sugar and some of the heavy cream until light and fluffy. Fill each cupcake well with the filling. Set cupcakes aside.
⭐ Then, make the ganache by heating the chocolate chips and remaining heavy cream. Whisk until smooth. Carefully dip the tops of the cupcakes in the ganache and set aside to set.
⭐ Finally, use remaining filling to pipe the classic swirl pattern on top of the cupcakes.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can hostess cupcakes be made ahead of time?
Yes, these can be prepared a day or two in advance. Store them in an airtight container in the refrigerator until ready to serve.
What kind of boxed cake mix to use?
We used a fudge cake mix for this recipe but you could use any chocolate cake mix. If you have a homemade chocolate cake that you love, you can also use that recipe as well to make the cupcakes. The boxed method is just quick and easy for this recipe.
Storage and leftovers
How long do hostess cupcakes last?
Not very long in my house! Okay kidding…but seriously! Store these cupcakes in an airtight container in the fridge for up to 3 days.
Can you freeze hostess cupcakes?
Without the topping, yes! It is best not to freeze cupcakes with the frosting on top. You can freeze just the cupcakes in an airtight container for up to 3 months. Thaw completely and add the ganache topping.
Tips and tricks
✅ Traditional Hostess cupcakes don’t have the paper cupcake wrapper but we found it’s best to use them for this recipe.
✅ Add a little peppermint extract to the marshmallow filling for a twist in flavors!
✅ Use a gentle but constant pressure when piping on the signature loop-de-loop.
✅ Make sure to use heavy cream for the ganache. Half and half or whole milk won’t give you the creamy texture you need for dipping the cupcakes.
Frequently asked questions
Can I use a different type of frosting instead of ganache for these cupcakes?
While ganache is the traditional topping for Hostess cupcakes, you can certainly experiment with different frostings if you prefer. Our chocolate buttercream frosting would also be delicious!
Can I use mini cupcake liners instead of standard-sized ones?
Yes, you can use mini cupcake liners if you prefer bite-sized treats. Adjust the baking time accordingly, as mini cupcakes will require less time in the oven compared to standard-sized ones.
How can I prevent the cupcakes from sticking to the liners?
To prevent sticking, make sure the cupcakes are completely cooled before removing them from the liners. You can also lightly grease the liners with cooking spray before adding the batter to further reduce sticking.
What to enjoy with homemade Hostess cupcakes (serving suggestions)
We love this recipe for afterschool snacks, bake sales or a after dinner on a simple lazy weekend at home. Make these with tuna casserole for dinner or with seasoned pretzels as a snack!
More yummy copycat recipes
- Lofthouse cookies
- Homemade 3 musketeers
- Almond joy cookies
- Chick Fil A nuggets
- Peanut butter cups
- Chicken gnocchi soup
- Bang bang chicken
- Sub in a Tub Recipe
- See all our easy copycat recipes!
Check out other awesome cupcake recipes
- Lemon raspberry cupcakes
- Apple cider cupcakes with salted caramel frosting
- Pumpkin spice cupcakes with eggnog frosting
- White chocolate and peppermint cupcakes
- Mocha cupcakes
- Killer cupcakes
- Christmas tree cupcakes
- Valentine’s cupcakes
- See all our easy cupcake recipes!
Tools we love
- Stainless steel mixing bowls – Classic, basic, mixing bowls that everyone should have in your kitchen. You’ve seen me use them on the cooking show at least seventy bajillion times. Ish.
- Spatula – These ingredients are ooey gooey and sticky. You for sure want to be using a spatula to make sure you’re properly measuring and using all your ingredients.
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How to Make Hostess Cupcakes
Hostess Cupcakes Recipe
Ingredients
- 1 package fudge cake mix* (15.25 ounce) not prepared
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- 1 stick softened butter (½ cup)
- 1½ cups marshmallow fluff
- 1 cup powdered sugar
- 8 ounces semisweet chocolate chips
- 1¼ cup heavy whipping cream divided: ⅓ cup and remaining
Instructions
- In a medium bowl using an electric mixer whip together the butter, marshmallow fluff, powdered sugar and ¼ of the heavy cream.
- Fill a ziploc bag with ¾ of the marshmallow filling.
- Snip off the tip of the bag and fill each cupcake.
- Set the filled cupcakes aside.
- Next prepare the ganache by putting the chocolate chips and cream in a microwave safe bowl and microwave in 30 second intervals until melted and smooth.
- Carefully dip the tops of the cupcakes in the ganache and set aside to let the ganache set.
- Meanwhile transfer the remaining marshmallow filling to another small ziploc baggie and snip a small end off.
- Carefully pipe that classic Hostess swirl across the top of each cupcake.
- ----------------------
- In a large bowl, whisk together the cake mix, eggs, water and oil until combined. Spoon batter into a cupcake tray prepared with liners. Bake in a 350℉ preheated oven for 12-15 minutes, until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
- Use a small spoon to carefully scoop out the middle of each cupcake. In a medium bowl, use an electric mixer to whip the butter, marshmallow fluff, powdered sugar and ⅓ cup of the heavy cream until light and fluffy. Use a piping bag or ziploc to fill each cupcake well with the filling. Set cupcakes aside.
- Make the ganache by heating the remaining heavy cream in the microwave for 90 seconds. Add the chocolate chips and whisk until smooth (microwave in additional 20 second increments if necessary). Carefully dip the tops of the cupcakes in the ganache and set aside.
- Once the ganache has set, use remaining marshmallow fluff mixture to pipe the classic swirl pattern on top of the cupcakes.
Notes
Nutrition
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Hostess Cupcakes
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I remember sneaking into the pantry and eating entire boxes of these things when I was a kid. I made a batch of these for dessert and they are everything I ever loved about the originals times a thousand.
These just make me HAPPY!!!!!!!!!! The kids absolutely loved that they could make them at home.
Absolutely yummy! I’m definitely making this again!
I just finished making your Hostess Cupcakes recipe, and I have to say, they turned out even better than I expected!
These are amazing! They’re so good! Can’t stop eating them!