Copycat Homemade Chocolate Hostess Cupcakes Recipe
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Hostess Cupcakes are a nostalgic treat that’s super easy to make at home! Fill rich, chocolatey cupcakes with a fluffy marshmallow center, then top with silky ganache and signature loops of icing. Every step is made from scratch, so you can feel good about indulging in more than one Hostess cupcake!
Did you know that you can make your own copycat Hostess cupcakes without any artificial flavors, right at home?
You’ll get that delicious creamy filling and that moist chocolate cake, all made from scratch. I’m literally dreaming about that creamy center right now!
If you’re a fan of the dessrts that Hostess brands offer at the grocery store, who says you can’t make them yourself?
I’ve made this simple chocolate cup cake recipe for birthday parties, for snack time, or as snack cakes for a weekend treat.
I love that there is no artificial flavor, and no hard to read words like sodium stearoyl lactylate, monocalcium phosphate, dipotassium phosphate, thiamine mononitrate, hydrolyzed whey, or sodium acid pyrophosphate on my simple ingredients list.
You’ll be obsessed with the ease of this soft cake recipe, right down to the original squiggle on top of each cupcake!
Table of Contents
Hostess Cupcakes
There’s nothing I love more than sharing my favorite childhood treats with Munchkin, especially when we can make homemade versions of them together!
Whether it’s Choco Tacos or cosmic brownies (in cookie form), gooey Cinnabon cinnamon rolls, or Rocky Mountain Avalanche Cookies, there are so many nostalgic snacks you can make at home.
That’s why I’m so excited about this recipe for Hostess cupcakes!! I can’t be the only one who looked forward to finding one in my lunchbox.
A yummy chocolate cupcake with fluffy marshmallow filling and a creamy ganache on top… plus that adorable, loopy icing down the middle. What’s not to love?? It’s the perfect serving of food!
And because this homemade version is made entirely from scratch, you can feel good about indulging without any pesky preservatives or suspicious ingredients.
(Say goodbye to worrying about reading the label for general nutrition advice for your daily diet, and enjoy knowing that you’re eating homemade instead!)
Ingredient Notes and Substitutions
- Flour – Regular all-purpose flour is perfect for this copycat Hostess cupcake recipe, though you could use an all-purpose gluten-free blend as well.
- Sugar – White granulated sugar provides sweetness and structure to these treats. Coconut sugar would be a good substitute — avoid brown sugar as it will make them too tender.
- Cocoa Powder – Regular unsweetened or natural cocoa is perfect. Don’t use Dutch process cocoa since this recipe contains baking soda.
- Milk – Any kind will do! I like the richness of whole milk, but low-fat or even plant-based milk would work.
- Vegetable Oil – Substitute canola or avocado oil if needed.
- Marshmallow Creme Filling – On its own, marshmallow creme is quite thick… so we’re whipping it with softened butter and powdered sugar to make a lighter, fluffier filling for our Hostess chocolate cupcakes! I love the marshmallow fluff in the center of the cupcake!
- Chocolate Ganache – Melt semi-sweet chocolate chips with some heavy whipping cream for a smooth and silky Hostess cupcake topping.
For the absolute best flavor and texture, use a high-quality brand or even a really nice bar of chocolate that’s been chopped into pieces. - Vanilla Icing – This makes the signature loop design on top of these treats!
It’s the usual combo of butter and powdered sugar, plus pure vanilla extract for flavor and a little milk to make it piping consistency.
Tips and Tricks to Make Perfect Hostess Chocolate Cupcakes
- Use hot water for the batter.
It’s really important!! Cocoa powder can be a bit dry. Hot water helps it dissolve better, brings out the flavor, and helps keep the batter nice and moist.
The batter will also have a thinner, more uniform consistency and end up completely lump-free!
Hot water from the tap (as hot as you can get it) should work, but I usually just bring some water to a boil and use that.
Or, use freshly brewed coffee to really bring out the chocolate flavor!
- Bake Hostess cupcakes at 300°F.
Yes, you read that right! While cakes and cupcakes are typically baked at 350°F, I like to use a lower temperature when making this Hostess cupcake recipe for a couple of reasons.
It keeps the tops nice and flat instead of domed — just like the originals — and also keeps the cake super moist and delicious.
- Stir the ganache in one direction.
Ganache can be a little finicky, but stirring it in the same direction is a secret bakery trick that guarantees perfect results!
Prep Ahead
- Line muffin pan with cupcake liners
- Soften butter
- Boil water
Kitchen Tools You Will Need
- Muffin Pan with Cupcake Liners.
- Stand Mixer or large mixing bowl with Hand Mixer for whipping up the marshmallow filling and the wet and dry ingredients.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Cookie Scoops – These make it super easy to portion the Hostess cupcake batter into the paper liners for even results!
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- Cupcake Corer – Quickly core cupcakes to add filling with this handy tool. A large round piping tip or even a spoon works if you don’t have one.
- Piping Bag – If you don’t have these, use a Ziploc bag and snip off one of the bottom corners.
Serving Suggestions
Before you pipe on that loop-de-loop, practice on a plate or flat surface. Squeeze from the top of the piping bag and apply consistent pressure for smooth results.
All you need after that is a tall glass of milk! Hostess cupcakes would also be delicious with a scoop of vanilla ice cream or a creamy affogato.
Storing and Reheating Hostess Cupcake Leftovers
Because of the filling and the ganache, it’s best to store homemade Hostess cupcakes in the refrigerator. Keep them in an airtight container and enjoy within 5 days.
No need to warm them — let the treats sit on the counter until they’ve softened a bit.
You can also freeze Hostess chocolate cupcakes before filling and frosting them!
Wrap them individually in plastic and store in a freezer bag for 2-3 months, then thaw in the fridge overnight before assembling.
Hostess Cupcake Recipe FAQ
This is the best way to get a thicker layer of ganache on top since only so much will stick to the surface of the cupcake.
While the standard rule for muffins and cupcakes is about ⅔ full, you’ll need to add a little less batter when making Hostess chocolate cupcakes.
Aim for a little past halfway full. Any higher and the tops will likely sink or the liners will overflow.
Overmixing and overbaking are the most common reasons for dry cupcakes. Use the toothpick test to check when they are done — remove the pan as soon as a toothpick inserted into the center comes out clean.
Pay close attention to the baking temperature and time for this recipe as well! You want to bake these for a little longer than usual but at a lower temperature of 300°F.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Homemade Chocolate Hostess Cupcakes Recipe
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup hot water
Marshmallow Cream Filling Ingredients
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 5 ounces marshmallow creme
Chocolate Ganache Ingredients
- 4 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
Vanilla Icing Ingredients
- 2 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 300°F and prepare a cupcake pan with liners.
- To Prepare Cupcakes: Combine and mix the flour, sugar, cocoa powder, baking soda and salt in a large bowl, then set aside.
- In a separate medium bowl whisk together the milk, oil, egg, and vanilla.
- Mix wet ingredients into dry ones till fully combined.
- Add water and mix well till batter is thin.
- Fill cupcake liners more than halfway and bake for 18-23 mins, till a toothpick comes out with a few wet crumbs.
- Cool for 2 mins, then move to a wire rack to fully cool.
- Meanwhile Prepare Marshmallow Filling: In a large bowl or stand mixer beat ¼ cup butter till smooth, add half of the powdered sugar, mix till smooth.
- Add remaining powdered sugar and mix till smooth.
- Blend in marshmallow creme.
- Cut out the cupcake centers using a cupcake corer or small spoon.
- Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part.
- To Prepare Ganache: Combine chocolate chips and heavy whipping cream to a small bowl, microwave for 30-60 seconds until the chips are soft, then let sit for 1 minute. Mix until it is smooth. If it isn’t smooth you can microwave for another 30 seconds.
- Dip the top of the cupcakes into the ganache once, let the excess drip into the bowl and then dip for a second time to coat the top of the cupcake. Let the cupcake sit to allow the ganache to firm.
- To create the Vanilla Icing: Beat 2 tablespoons butter till smooth, add powdered sugar. Mix until it comes together (it will be lumpy). Add milk and vanilla, mix till smooth.
- Add the frosting to a piping bag with a small hole.
- Pipe icing loops on top of cupcakes, refrigerate before serving. Practice piping loops onto an extra cupcake or onto a flat surface.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024, updated and republished August 2025
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