Homemade Hostess Cupcakes

Homemade Hostess Cupcakes

A couple of months ago, it was announced that Hostess would be going out of business and shutting down or selling off its popular snack brands. At the time, I plunged head-first into a batch of homemade Twinkies after not being able to find a single package in any grocery store within 24 hours of the announcement. I was admittedly never a huge Hostess groupie growing up. First of all, I just flat-out wasn’t allowed to eat stuff like that most of the time; myy mom never kept it in our house. Second, if we were allowed the occasional treat while at the grocery store, I always navigated to the Little Debbie snacks instead (hello, Swiss Cake Rolls!). However, I did manage to get my mitts on Hostess cupcakes now and again while at birthday parties or sleepovers, and I was mesmerized by that dreamy, creamy filling, and what kid doesn’t love chocolate?! Now, after seeing multiple renditions of the homemade version online, I finally created my own. Better late than never, for sure! Needless to say, these homemade cupcakes are approximately a bazillion times better than I can ever remember those packaged cupcakes tasting. Moist, luscious chocolate cupcakes, filled with a fluffy marshmallow cream frosting, topped with chocolate ganache and garnished with the nostalgic finishing touch: white curly-cued icing. Bottom line, even if you were never a Hostess cupcake fan, you owe it to yourself to make some crazy-good cupcakes. You can even eat them for breakfast if you want and I won’t tell a soul… I’m totally on board the “eat cake for breakfast” band wagon. Anyone else want to join?! One year ago: Minestrone Soup and Chubby Hubby Rice Krispies Treats Two years ago: Maple-Bacon Kettle Popcorn


  • For the Cupcakes:
  • 3 ounces bittersweet chocolate, chopped fine
  • ⅓ cup Dutch-processed cocoa powder
  • ¾ cup brewed coffee, still hot
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • For the Filling:
  • 1 cup marshmallow creme
  • ¼ cup unsalted butter, at room temperature
  • ½ cup powdered sugar
  • For the Ganache Frosting:
  • 2½ ounces bittersweet chocolate, finely chopped
  • ¼ cup heavy cream
  • For the White Icing:
  • 1 cup powdered sugar
  • ¼ cup unsalted butter, at room temperature
  • 1 tablespoon whole milk
  • Splash vanilla extract


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