Name: Homemade Hostess Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 1/2 cup whole milk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup hot water; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1 cup marshmallow fluff; 1/2 teaspoon vanilla extract (for filling); 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 1/2 cup powdered sugar (for icing swirl); 1-2 tablespoons milk (for icing swirl)

Why You’ll Love Homemade Hostess Cupcakes Recipe

If you grew up loving those iconic chocolate snack cakes, this homemade version will quickly become a favorite. The cupcakes are incredibly moist thanks to hot coffee in the batter, which enhances the chocolate flavor without making them taste like coffee. The marshmallow filling is light, creamy, and perfectly sweet, creating that signature surprise in the center.

The glossy chocolate ganache adds a bakery-style finish, while the traditional swirl on top gives them their recognizable look. Best of all, making them from scratch means fresher flavor, better texture, and no preservatives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cupcakes:
all-purpose flour
unsweetened cocoa powder
granulated sugar
baking soda
salt
egg
milk
vegetable oil
vanilla extract
hot coffee or hot water

For the marshmallow filling:
unsalted butter, softened
powdered sugar
marshmallow creme
vanilla extract

For the chocolate ganache:
semi-sweet chocolate chips
heavy cream

For the vanilla swirl icing:
powdered sugar
milk
vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a separate bowl, combine the egg, milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
Slowly stir in the hot coffee or hot water. The batter will be thin — this is normal and helps create a moist cupcake.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the filling, beat the softened butter until creamy. Gradually add powdered sugar and mix until light and fluffy. Fold in marshmallow creme and vanilla extract. Transfer the filling to a piping bag.
Using a small knife or cupcake corer, remove a small portion from the center of each cooled cupcake. Pipe the marshmallow filling into the cavity.
For the ganache, heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth. Let the ganache cool slightly.
Dip the tops of the filled cupcakes into the ganache or spoon it over the tops. Allow it to set.
Mix the swirl icing ingredients until smooth and thick enough to pipe. Transfer to a piping bag fitted with a small round tip and pipe the classic curly design across the top of each cupcake.

Servings and timing

Servings: 12 cupcakes

Prep time: 30 minutes
Bake time: 18–22 minutes
Cooling and decorating time: 30–40 minutes
Total time: Approximately 1 hour 30 minutes

Variations

For a richer chocolate flavor, substitute dark chocolate chips in the ganache.

Add a teaspoon of espresso powder to the batter for deeper chocolate intensity.

Use a cream cheese-based filling for a slightly tangy twist.

Turn them into mini cupcakes for bite-sized treats — simply reduce the baking time to about 10–12 minutes.

You can also swap the marshmallow filling for peanut butter cream if you love a chocolate-peanut butter combination.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 3 days.

If your kitchen is warm, refrigerate them for up to 5–7 days. Allow refrigerated cupcakes to come to room temperature before serving for the best texture.

Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before filling and decorating.

Freezing fully decorated cupcakes is possible, but for best results, freeze them before adding the ganache and swirl icing.

FAQs

How do I keep the cupcakes extra moist?

Using hot coffee in the batter enhances the chocolate flavor and keeps the crumb tender and moist.

Can I make the cupcakes ahead of time?

Yes. You can bake the cupcakes a day in advance and store them covered at room temperature before filling and decorating.

What can I use instead of marshmallow creme?

You can substitute marshmallow fluff or make a simple vanilla buttercream if needed.

Can I use butter instead of oil in the batter?

Oil produces a moister texture, but melted butter can be used for a slightly richer flavor.

Why is my batter so thin?

The thin consistency comes from the hot liquid added at the end. This helps create a soft and tender cupcake.

How do I get a smooth ganache finish?

Make sure the ganache is slightly cooled but still pourable before dipping. Let excess drip off for a smooth, even coating.

Do I need a piping bag for the filling?

A piping bag makes it easier, but you can also use a zip-top bag with the corner snipped off.

Can these be made gluten-free?

Yes, substitute a 1:1 gluten-free flour blend designed for baking.

How long does ganache take to set?

At room temperature, ganache typically sets within 20 to 30 minutes.

Can I double this recipe?

Absolutely. Simply double all ingredients and bake in batches as needed.

Conclusion

Homemade Hostess Cupcakes deliver everything you love about the classic snack cake — only fresher, richer, and more indulgent. With moist chocolate cake, fluffy marshmallow filling, glossy ganache, and that signature swirl on top, these cupcakes are guaranteed to impress. Once you try them from scratch, you may never go back to the packaged version again.