Copycat Hostess Cupcakes Recipe

What’s in This Copycat Hostess Cupcakes Recipe?

I’m so excited about bringing this nostalgic recipe to life at home. These copycat Hostess Cupcakes are everything you’d expect them to be! Chocolate cupcakes, chocolate ganache, a soft and creamy center, and the signature squiggle on top. My kids are obsessed.

Flour: All-purpose flour gives these cupcakes structure. Cocoa Powder: While you can use any unsweetened cocoa powder you prefer, we 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. Leavening: Baking powder and baking soda pull double-duty to creat light and fluffy cupcakes. Sugar: Brown sugar adds a rich sweetness to the cupcakes that balances out the cocoa powder, while powdered sugar sweetens the frosting. Dairy: Buttermilk makes these cupcakes moist and tender, butter enriches the marshmallow filling and frosting, and heavy cream thins out the chocolate ganache. Oil: Vegetable oil keeps these cupcakes super moist. Vanilla: Pure vanilla extract enhances the sweetness of these cupcakes. Eggs: Add richness to the cupcakes. Marshmallow Creme: Adds that signature marshmallow flavor and texture to the filling. Chocolate Chips: We like semisweet chocolate chips for a rich and flavorful ganache, but milk or dark chocolate also work.

Notes from the Test Kitchen

I think these Copycat Hostess Cupcakes are so much better than packaged ones. We know (and can pronounce!) all of the ingredients in this homemade recipe, and I love that you can easily adapt the cupcakes for different taste preferences!

Flavor Ideas

Chocolate is the iconic Hostess cupcake flavor, but I love playing around to adapt this recipe to make different variations.

For Birthday Cupcakes: I use our funfetti cake and frosting recipe with the marshmallow filling below. For Golden Cupcakes: I bake up our yellow cake recipe with the marshmallow filling, ganache, and frosting from below. For Orange Cupcakes: I make our yellow cake recipe, use the marshmallow filling and vanilla frosting from below, replace the chocolate chips in the ganache with white chocolate chips, and add some orange extract and a drop of orange food coloring to create an orange ganache. For Iced Lemon Cupcakes: I follow the same steps as for the orange cupcakes, but use lemon extract and a drop of yellow food coloring instead. For Key Lime Cupcakes: I follow the same steps as for the orange cupcakes, but use key lime extract and a drop of green food coloring instead. For Strawberry Cupcakes: I love to use our strawberry cake recipe with the marshmallow filling and vanilla frosting from below, replace the chocolate chips in the ganache with white chocolate chips, and add some strawberry extract and a drop of pink or red food coloring to create a strawberry ganache. This version is my second favorite (second only to the iconic chocolate version).

How to Make Ahead and Store

You can bake the cupcakes and make the marshmallow filling and vanilla icing ahead of time. The cupcakes can be stored in an airtight container at room temperature for up to a day, while the filling and frosting will need to be stored in the refrigerator. I let all components come to room temperature for about 30 minutes before assembling. I do not recommend making the ganache ahead of time, as it will not keep well at room temperature, and it will solidify in the refrigerator. I store leftover copycat Hostess cupcakes in an airtight container in the refrigerator for up to 5 days. Always let them come to room temperature before enjoying.

How to Freeze

Freeze copycat Hostess cupcakes without the ganache and frosting, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 2 months. Let thaw overnight in the refrigerator before dipping in ganache and frosting.

Serving Suggestions

I think these copycat chocolate Hostess cupcakes are the perfect sweet treat to end a long day. Enjoy one with a chocolate coffee, a cup of hot cocoa, or simply a cold glass of milk.

How to Make Hostess Cupcakes Step by Step

Make the Batter: Preheat your oven to 350°F. Prepare two 12-count cupcake tins by lining them with paper liners. Set aside for now. Add 1½ cups of all-purpose flour, ⅔ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ¾ teaspoon of baking soda, and ¼ teaspoon of kosher salt to a large bowl and whisk until combined. In a separate bowl, whisk 1 cup of brown sugar, 1 cup of buttermilk, ⅔ cup of vegetable oil, 1 teaspoon of pure vanilla extract, and 2 large eggs together. 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 the Cupcakes: 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). Make the Filling: In a large bowl, using a hand mixer, beat 4 tablespoons of unsalted butter and ⅓ cup of powdered sugar together. Add in 5 ounces of marshmallow creme and beat until combined. 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. Fill the Cupcakes: 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. Make the Ganache: Add ½ cup of heavy cream to a bowl and microwave for 30-45 seconds. Stir in 1 cup of chocolate chips until melted and smooth. Let it sit for a couple minutes to thicken. Dip the top of each cupcake into the chocolate ganache. Place on a baking rack to let the ganache set. Frost the Cupcakes: Beat together 4 tablespoons of unsalted butter and ½ cup of powdered sugar. Add in a bit (up to 1 tablespoon) of milk if needed to smooth out the frosting. 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.