If you’re ready to dive into a nostalgic treat guaranteed to make you feel like a kid again, Homemade Hostess Cupcakes are calling your name! These beloved chocolate cupcakes with their creamy marshmallow filling, rich chocolate ganache, and signature white squiggle on top are so much better when crafted right in your own kitchen. Every bite delivers that classic flavor you remember, with a freshness and fluffiness you simply can’t get in a plastic wrapper. The homemade touch brings out the best in each layer—so grab your mixing bowls and let’s bake up a childhood favorite!

Homemade Hostess Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

What makes Homemade Hostess Cupcakes so irresistible? It’s all about the balance of just-right ingredients. Simple pantry staples come together to create a deeply chocolatey cake, a marshmallowy filling, and that shiny topping everyone loves. Here’s what you’ll need and why each ingredient is crucial:

All purpose flour: Gives your cupcakes their light but sturdy crumb, ensuring you can stuff them to your heart’s delight without them falling apart.
Sugar: Sweetens the deal and supports the soft, tender texture of the cupcake base.
Unsweetened cocoa powder: Delivers an essential deep, satisfying chocolate flavor—don’t skimp here!
Baking soda: Allows the cupcakes to rise perfectly and stay fluffy.
Salt: Just a pinch amplifies all the other flavors—don’t skip it!
Large egg: Adds richness and binds your batter beautifully.
Milk: Moistens the batter and enriches the crumb.
Vegetable oil: Makes the cupcakes seriously moist and tender, even days later.
Vanilla: Enhances both the cake and the creamy filling’s flavor, for pure comfort.
Hot water: Blooming the cocoa in hot water makes the chocolate flavor more intense and irresistible.
Unsalted butter (for filling & icing): Lets you control the salt and achieves that classic creamy consistency in both the center and the icing squiggle.
Powdered sugar: Used in both the filling and icing for ultra-smooth sweetness.
Marshmallow creme: The star of the creamy filling—sticky, soft, and nostalgic.
Semi sweet chocolate chips: Melt down into a perfectly glossy ganache that coats each cupcake in chocolate luxury.
Heavy whipping cream: Blends with chocolate to make your ganache ultra-rich and silky.
Milk (for icing): Thins out the icing just enough for perfect piping.
Vanilla extract (for icing): Rounds out the flavor of your decorative squiggle.

How to Make Homemade Hostess Cupcakes

Step 1: Prepare and Preheat

Set yourself up for success by preheating your oven to 300°F (148°C) and placing liners in your cupcake pan. This ensures each cupcake bakes evenly and pops out with a perfect shape, just begging to be filled and frosted.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. This not only combines everything thoroughly, but eliminates lumps, making sure you get even chocolate joy in every bite of these Homemade Hostess Cupcakes.

Step 3: Combine Wet Ingredients

In a separate medium-sized bowl, whisk up the egg, milk, vegetable oil, and vanilla. This step helps smoothly incorporate the wet ingredients, so your batter stirs together quicker and more evenly when combined with the dry ingredients.

Step 4: Create the Cupcake Batter

Pour your wet ingredients into the bowl with the dry ingredients. Stir until just combined and you don’t see any big pockets of flour—don’t overmix! Now, add the hot water slowly, mixing as you go. The batter will seem thin at first, but this is key to the cupcakes’ ultra-moist crumb.

Step 5: Bake the Cupcakes

Fill each cupcake liner a little over halfway and slide the tray into the oven. Bake 18 to 23 minutes, until a toothpick poked into the center comes out with just a few moist crumbs. Don’t overbake! Let the cupcakes cool for 2 minutes in the pan, then transfer them to a rack to finish cooling completely. That patience pays off with perfectly moist cupcakes ready for filling and frosting.

Step 6: Make the Marshmallow Filling

Once the cupcakes are completely cool, begin the filling by beating the butter until smooth and creamy. Add about half the powdered sugar, mixing well, and then the rest until fully incorporated. A slow, thorough mix guarantees the fluffiest texture. Now, fold in the marshmallow creme—this is where the magic happens, as your filling turns luxuriously light and sweet with every swirl.

Step 7: Fill the Cupcakes

Use a cupcake corer or a paring knife to cut small cones out of the center of each cupcake. Fill with the marshmallow cream mixture, then trim the cake core and replace it (or eat the leftover little cores as a baker’s treat!). This step brings that signature surprise inside every Homemade Hostess Cupcake.

Step 8: Make the Ganache Topping

Add the chocolate chips to a bowl, then heat your heavy cream just to boiling. Pour it over the chocolate, let it sit a couple minutes, then whisk until glossy and smooth. Spread this ganache generously over each cupcake, letting it cascade to the edges for that mouthwatering finish.

Step 9: Pipe the Iconic White Squiggle

Now for the trademark Hostess cupcake squiggle! Beat the butter until creamy, blend in the powdered sugar, then add milk and a splash of vanilla until everything is smooth and pipeable. Using a small round piping tip (Wilton tip 3 is perfect), zigzag that playful white line on the tops—your Homemade Hostess Cupcakes are turning into the real deal!

Step 10: Chill (and Anticipate!)

Refrigerate the cupcakes until you’re ready to serve. Enjoy them cool (but not ice cold) for the ideal texture—ganache firm but creamy, filling fluffy, and cake perfectly moist with every bite.

How to Serve Homemade Hostess Cupcakes

Garnishes

There’s no rule against a little extra flair! A light dusting of cocoa powder, some chocolate shavings, or even sprinkles around the ganache edge can make your Homemade Hostess Cupcakes extra festive. For an added throwback, try a few mini marshmallows or a drizzle of caramel.

Side Dishes

While these cupcakes stand proudly on their own, pairing with a cold glass of milk, a mug of hot coffee, or even a scoop of vanilla ice cream is downright dreamy. Their rich flavor balances sweetly with whatever you sip or scoop alongside them.

Creative Ways to Present

Arrange your cupcakes on a tiered stand for parties or box them in cupcake carriers lined with retro wax paper for that true Hostess-throwback presentation. For birthdays or celebrations, tuck themed picks or edible confetti around each cupcake to charm your guests the moment dessert arrives.

Make Ahead and Storage

Storing Leftovers

Homemade Hostess Cupcakes store beautifully! Keep them in an airtight container in the refrigerator for up to 4 days. If possible, let them sit at room temperature for 10-15 minutes before digging in, so the ganache and filling soften back to their creamy best.

Freezing

Yes, you can freeze these cupcakes. Wrap each cupcake individually in plastic, then place them together in a freezer-safe container or zip-top bag. They’ll keep their quality for up to two months. For best results, wait to pipe on the white squiggle until after thawing.

Reheating

Want that fresh-baked, cozy feeling? Thaw frozen cupcakes overnight in the fridge, then bring them to room temperature, or gently warm for a few seconds in the microwave. Just be careful not to overheat, so your filling stays dreamy and your ganache doesn’t melt away!

FAQs

Can I use a different filling if I don’t have marshmallow creme?

Absolutely! While the marshmallow creme gives you the classic flavor, a simple vanilla buttercream or whipped cream can be a tasty substitute—just make sure it’s thick enough to hold its shape inside the cupcakes.

Why is my cupcake batter so thin?

It’s normal! That thin batter is actually the secret behind the tender, moist crumb of Homemade Hostess Cupcakes. Just pour carefully, and you’ll see how beautifully they bake up.

Can I make these cupcakes gluten-free?

Yes, you can swap in a 1:1 gluten-free flour blend for the all-purpose flour. Just keep a close eye on baking time, as gluten-free versions may bake a touch faster.

What’s the best way to core the cupcakes?

If you don’t have a cupcake corer, a sharp paring knife works perfectly fine. Just cut a small circle about halfway down into each cupcake and gently remove the center, being careful not to cut all the way through.

How do I make the perfect white squiggle on top?

Use a small piping bag with a round tip (like Wilton tip 3), fill with your white icing, and practice a few loops on wax paper before piping onto the cupcakes. Slow and steady wins the squiggle race!

Final Thoughts

If you’ve ever wanted to relive that classic lunchbox joy, making Homemade Hostess Cupcakes from scratch is the sweetest way to do it. Every step brings you closer to a batch of treats that deliver nostalgia, fun, and irresistible chocolatey flavor—so why not treat yourself and someone you love to a batch of these iconic cupcakes this week?

Homemade Hostess Cupcakes Recipe

★★★★★

5 from 19 reviews

Author: Lily
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the nostalgia of childhood with these Homemade Hostess Cupcakes. A rich, moist chocolate cupcake filled with creamy marshmallow filling, topped with decadent chocolate ganache and a sweet buttercream loop design. Perfect for special occasions or just a fun treat!

Instructions

For the Cupcakes Preheat oven and prepare cupcake pan. Combine dry ingredients, then mix wet ingredients and combine. Add water, fill cupcake liners, and bake. Cool completely.
For the Filling Beat butter, add powdered sugar, mix until smooth. Add marshmallow creme and stir until combined.
To Assemble Fill cupcake centers with filling. Make chocolate ganache, spread on cupcakes. Prepare icing and pipe decorative loops on top of cupcakes. Refrigerate until serving.

Notes

For a richer flavor, use dark cocoa powder instead of regular cocoa powder.
Ensure cupcakes are completely cooled before filling and icing to prevent melting.
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: Homemade Hostess Cupcakes, Hostess Cupcake Recipe, Homemade Cupcake Recipe