Homemade Hostess Cupcakes

Why You’ll Love This Recipe

I like this recipe because it captures everything I adore about the original Hostess cupcakes but with homemade quality. The cupcakes are deeply chocolatey thanks to cocoa and a splash of coffee that enhances the flavor. The marshmallow fluff filling feels light yet indulgent, and the glossy chocolate glaze adds the perfect finishing touch. I also enjoy that I can make these from scratch with simple ingredients—no preservatives, just pure, delicious nostalgia in every bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cupcakes
1/2 cup melted coconut oil
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1/2 cup plain Greek yogurt or sour cream
1 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup hot black coffee

Marshmallow Fluff
3 egg whites
3/4 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Glaze
1 cup semi-sweet chocolate chips
1/3 cup milk
1 cup white chocolate chips, melted

Directions

1. I start by preheating the oven to 350°F (175°C) and lining my cupcake pan with paper liners.

2. In a large mixing bowl, I whisk together the melted coconut oil, eggs, buttermilk, yogurt, sugar, and vanilla until smooth.

3. I add the flour, cocoa powder, baking powder, baking soda, and salt, stirring until combined. Then I slowly pour in the hot coffee, mixing until the batter is silky and uniform.

4. I divide the batter evenly among the cupcake molds, filling each about two-thirds full, and bake for 25–30 minutes, until the tops are just set. Once done, I let them cool completely on a rack.

5. To make the marshmallow fluff, I place the egg whites, sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. I whisk constantly for about 5 minutes until the sugar dissolves and the mixture looks opaque.

6. I remove the bowl from the heat, add the vanilla, and beat with an electric mixer on high speed for about 5 minutes until glossy, stiff peaks form.

7. Once the cupcakes are cool, I use a paring knife to cut a small cone out of the center of each cupcake and fill the hole with marshmallow fluff.

8. For the glaze, I melt the semi-sweet chocolate chips and milk together over low heat, stirring until smooth. I dip each cupcake top into the glaze and let any excess drip off before letting them set.

9. Finally, I spoon the melted white chocolate into a piping bag (or a small plastic bag with the tip snipped off) and draw the signature swirl on top.

Servings and Timing

This recipe makes about 18 cupcakes. The prep time is 1 hour, the baking time is 30 minutes, for a total time of 1 hour and 30 minutes.

Variations

I like playing around with flavors in this recipe. Sometimes I add a spoonful of espresso powder to the batter for a deeper chocolate taste. For a peppermint twist, I add a touch of peppermint extract to the marshmallow fluff and sprinkle crushed candy canes over the glaze during the holidays. When I want to simplify, I fill them with vanilla buttercream instead of marshmallow. I’ve even made mini versions for parties—they’re adorable and just as delicious.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. I let refrigerated cupcakes sit at room temperature for about 20 minutes before serving so the filling softens. These also freeze beautifully—unfrosted cupcakes can be frozen for up to 2 months and glazed afterward for a freshly made look and taste.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead and fill and glaze them just before serving to keep them fresh.

What’s the purpose of adding coffee to the batter?

The coffee enhances the chocolate flavor without making the cupcakes taste like coffee—it just deepens the richness.

Can I use butter instead of coconut oil?

Yes, melted butter works perfectly and adds a slightly richer taste.

How do I get the marshmallow fluff extra glossy?

I make sure the sugar is completely dissolved during heating and whip it on high speed until stiff peaks form.

Can I use store-bought marshmallow fluff?

Absolutely! It’s a great shortcut if I’m short on time, though homemade fluff tastes a bit lighter.

What type of chocolate should I use for the glaze?

I prefer semi-sweet chocolate chips for the right balance of sweetness and richness.

How can I make the cupcakes dairy-free?

I use plant-based yogurt, dairy-free milk, and vegan chocolate chips to make them completely dairy-free.

Can I fill the cupcakes without cutting them?

Yes, I sometimes use a piping bag fitted with a long tip to inject the filling directly into the center.

Why did my cupcakes sink in the middle?

They may have been overmixed or underbaked. I mix gently and check for doneness with a toothpick before removing them.

How do I make the swirl if I don’t have a piping bag?

I use a zip-top sandwich bag and snip a tiny hole in one corner—it works perfectly for creating neat loops.

Conclusion

These Homemade Hostess Cupcakes are one of my favorite baking projects because they combine nostalgia with the joy of making something truly special from scratch. I love their rich chocolate cake, creamy marshmallow center, and glossy glaze with that playful swirl on top. Whether I’m recreating childhood memories or sharing them at a party, they always bring smiles and that unmistakable, deliciously classic taste.