Irresistible Hostess Chocolate Cupcakes Recipe

Hostess Chocolate Cupcakes are a beloved treat that take you back to childhood with their indulgent flavors and comforting textures. This easy creamy recipe not only satisfies your sweet tooth but also allows you to recreate the nostalgic experience of biting into a moist, rich cupcake filled with fluffy marshmallow cream. The combination of a glossy chocolate ganache and a delicate white icing swirl on top mimics the classic dessert, but with the freshness and warmth of homemade goodness. What’s even better? You can whip up these delightful cupcakes entirely from scratch, using simple and accessible ingredients.

Whether you’re celebrating a special occasion, hosting a gathering, or just treating yourself on an ordinary day, these cupcakes will definitely impress. This recipe yields 15 cupcakes, making it perfect for sharing with friends and family—or for keeping all to yourself! With the rich chocolate and sweet marshmallow filling, these cupcakes are not just a treat; they are an experience you won’t forget.

Why You’ll Love This Hostess Chocolate Cupcakes Recipe

Here’s why these Hostess Chocolate Cupcakes stand out:

• Mouth-Watering Flavor: The blend of chocolate and marshmallow creates a flavor that is hard to resist.
• Homemade Goodness: Made entirely from scratch, ensuring freshness and quality.
• Perfect for Any Occasion: Ideal for birthdays, parties, or a sweet treat at home.
• Easy to Follow: Simple instructions make this recipe suitable for bakers of all levels.
• Impressive Presentation: The glossy ganache and icing swirl make these cupcakes visually stunning.

Preparation Phase & Tools to Use

Before diving into the delightful process of making Hostess Chocolate Cupcakes, it’s essential to prepare your kitchen and gather the necessary tools. Begin by preheating your oven to 300°F (148°C). This lower temperature will help ensure your cupcakes rise beautifully without burning. You’ll need a standard cupcake pan lined with paper liners, which not only helps with easy removal but also creates a lovely presentation. Additionally, have a whisk for mixing your ingredients, a mixing bowl for combining dry and wet components, and an electric mixer for the filling and icing. A piping bag with a small round tip will be necessary for adding that signature icing swirl on top.

Ingredients

Gather these ingredients to make 15 delectable cupcakes:

• 1 cup (130g) all-purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) hot water
• 1/4 cup (56g) unsalted butter (room temperature, for filling)
• 1/2 cup (58g) powdered sugar (for filling)
• 5 oz marshmallow creme
• 4 oz (113g) semi-sweet chocolate chips
• 6 tbsp (90ml) heavy whipping cream
• 2 tbsp unsalted butter (room temperature, for icing)
• 1/2 cup powdered sugar (for icing)
• 1 tbsp milk
• Splash of vanilla extract

Instructions

Step 1: Prepare the Oven and Liners

Start by preheating your oven to 300°F (148°C). While the oven is warming up, take your cupcake pan and line it with paper liners. This helps keep your cupcakes from sticking and ensures they come out with a beautiful shape.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they are well combined. This step is crucial as it incorporates the leavening agents evenly throughout the flour mixture to help your cupcakes rise perfectly.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until thoroughly mixed. The vegetable oil is essential for keeping the cupcakes moist. Once mixed, combine the wet ingredients with the dry mixture, gradually adding the hot water. Stir until the mixture is smooth and thin, ensuring that everything is well incorporated.

Step 4: Fill the Cupcake Liners

Carefully fill each cupcake liner slightly more than halfway full with the batter. This allows enough space for the cupcakes to rise without overflowing. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool the Cupcakes

Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 2 minutes. After that, gently transfer them to a wire rack to cool completely. Allowing them to cool fully is crucial before adding the filling and ganache.

Step 6: Prepare the Marshmallow Filling

In a mixing bowl, beat the room-temperature butter until smooth and creamy. Gradually add the powdered sugar and beat until combined. Once incorporated, mix in the marshmallow creme, beating until the filling is light and fluffy. This marshmallow filling will provide a delightful surprise in the heart of each cupcake.

Step 7: Fill the Cupcakes

After the cupcakes have cooled, carefully core each one using a small knife or a cupcake corer to remove the center. Fill each cavity with the prepared marshmallow filling generously, then replace the trimmed tops of the cupcakes to close them up.

Step 8: Make the Chocolate Ganache

In a heatproof bowl, add the semi-sweet chocolate chips. In a small saucepan, heat the heavy whipping cream until just simmering, then pour it over the chocolate. Let it sit for about 2 minutes to melt the chocolate, then whisk until smooth and glossy. This ganache adds a rich chocolate layer on top of your cupcakes.

Step 9: Ice the Cupcakes

For the icing, beat the butter in a bowl until smooth and creamy. Gradually add in the powdered sugar, followed by the milk and vanilla extract. Mix until smooth and fluffy. Using a piping bag with a small round tip, pipe swirls of icing onto each cooled cupcake to finish them off beautifully.

Step 10: Chill and Serve

Once decorated, refrigerate the cupcakes until it’s time to serve. These cupcakes are best enjoyed slightly chilled, allowing the flavors to meld together deliciously.

Variations

• Protein: Add mini marshmallows or chopped nuts to the filling for added texture.
• Vegetables: Incorporate grated zucchini for added moisture in the batter without affecting the flavor.
• Spices: Add a pinch of cayenne pepper or espresso powder to the batter to enhance the chocolate flavor.

Cooking Notes

• Ensure your butter and eggs are at room temperature for smoother mixing.
• Use high-quality cocoa powder for richer flavor.
• Store cupcakes in an airtight container in the refrigerator to maintain freshness.
• To keep cupcakes fluffy, avoid overmixing the batter once combined.

Serving Suggestions

• Pair these cupcakes with a scoop of vanilla ice cream for a delicious dessert.
• Serve alongside a cup of coffee or milk to complement the chocolate flavor.

Tips

• Always check cupcakes a few minutes before the minimum baking time to avoid overbaking.
• If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the icing.
• For a fun twist, try adding flavored extract like almond or mint to the icing.
• Make sure to let the ganache cool slightly before spreading to avoid melting the icing.

Prep Time, Cook Time, Total Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 50 minutes

Nutritional Information

• Calories: Approximately 250 per cupcake
• Protein: 3g
• Sodium: 150mg

FAQs

Can I use regular chocolate instead of semi-sweet for the ganache?

Absolutely! You can use any chocolate you prefer; just keep in mind that different types can alter the sweetness.

How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to five days.

Can I freeze the cupcakes?

Yes, you can freeze unfrosted cupcakes for up to three months. Just let them cool completely before freezing.

What can I substitute for marshmallow creme?

You can make your own by blending powdered sugar, corn syrup, and vanilla extract together if you can’t find marshmallow creme.

Conclusion

These Hostess Chocolate Cupcakes are a delightful way to indulge your sweet side, combining nostalgia with the joys of homemade baking. The moist chocolate cake, sweet marshmallow filling, and rich chocolate ganache come together create a treat that’s simply irresistible. So why not roll up your sleeves and give this easy creamy recipe a try? Whether for yourself or to impress guests, these cupcakes will surely become a favorite. Don’t forget to comment below once you’ve made them, share your thoughts, and let us know your favorite variations!

Hostess Chocolate Cupcakes

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• Author: Alioui
• Total Time: 1 hour 50 minutes
• Yield: 15 cupcakes 1x

Print Recipe

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Description

These Hostess Chocolate Cupcakes are a delightful way to indulge your sweet side, combining nostalgia with the joys of homemade baking.

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Ingredients

Scale 1x2x3x

• 1 cup (130g) all-purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) hot water
• 1/4 cup (56g) unsalted butter (room temperature, for filling)
• 1/2 cup (58g) powdered sugar (for filling)
• 5 oz marshmallow creme
• 4 oz (113g) semi-sweet chocolate chips
• 6 tbsp (90ml) heavy whipping cream
• 2 tbsp unsalted butter (room temperature, for icing)
• 1/2 cup powdered sugar (for icing)
• 1 tbsp milk
• Splash of vanilla extract

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Instructions

1. Start by preheating your oven to 300°F (148°C). While the oven is warming up, take your cupcake pan and line it with paper liners. This helps keep your cupcakes from sticking and ensures they come out with a beautiful shape.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they are well combined. This step is crucial as it incorporates the leavening agents evenly throughout the flour mixture to help your cupcakes rise perfectly.
3. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until thoroughly mixed. The vegetable oil is essential for keeping the cupcakes moist. Once mixed, combine the wet ingredients with the dry mixture, gradually adding the hot water. Stir until the mixture is smooth and thin, ensuring that everything is well incorporated.
4. Carefully fill each cupcake liner slightly more than halfway full with the batter. This allows enough space for the cupcakes to rise without overflowing. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center comes out clean.
5. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 2 minutes. After that, gently transfer them to a wire rack to cool completely. Allowing them to cool fully is crucial before adding the filling and ganache.
6. In a mixing bowl, beat the room-temperature butter until smooth and creamy. Gradually add the powdered sugar and beat until combined. Once incorporated, mix in the marshmallow creme, beating until the filling is light and fluffy. This marshmallow filling will provide a delightful surprise in the heart of each cupcake.
7. After the cupcakes have cooled, carefully core each one using a small knife or a cupcake corer to remove the center. Fill each cavity with the prepared marshmallow filling generously, then replace the trimmed tops of the cupcakes to close them up.
8. In a heatproof bowl, add the semi-sweet chocolate chips. In a small saucepan, heat the heavy whipping cream until just simmering, then pour it over the chocolate. Let it sit for about 2 minutes to melt the chocolate, then whisk until smooth and glossy. This ganache adds a rich chocolate layer on top of your cupcakes.
9. For the icing, beat the butter in a bowl until smooth and creamy. Gradually add in the powdered sugar, followed by the milk and vanilla extract. Mix until smooth and fluffy. Using a piping bag with a small round tip, pipe swirls of icing onto each cooled cupcake to finish them off beautifully.
10. Once decorated, refrigerate the cupcakes until it’s time to serve. These cupcakes are best enjoyed slightly chilled, allowing the flavors to meld together deliciously.

Notes

Ensure your butter and eggs are at room temperature for smoother mixing.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert

Nutrition

• Calories: Approximately 250 per cupcake
• Sodium: 150 mg
• Protein: 3 g