Why You’ll Love This Recipe
If you loved the original Hostess cupcakes, you’ll be obsessed with these cookies. They have all the elements of the classic snack cakes: a moist, chocolatey base, a sweet, fluffy filling, and a decadent chocolate topping. The added squiggle on top makes them instantly recognizable, and the best part is they’re easier to make than you might think. With minimal ingredients and just a few simple steps, you can recreate this childhood favorite and enjoy a fresh batch of homemade cupcakes in cookie form!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 1 box devil’s food cake mix
- 2 large eggs
- ½ cup canola or vegetable oil
For the Marshmallow Frosting:
- ½ cup butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 jar marshmallow creme (7 oz)
For the Ganache:
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
For the Squiggle:
- Reserved marshmallow frosting
Directions
Make the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking.
- Prepare the Dough: In a large mixing bowl, combine the devil’s food cake mix, eggs, and oil. Stir until a soft dough forms.
- Scoop the Dough: Use a medium cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 8-10 minutes or until they are set but still soft in the center. Allow them to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the Marshmallow Frosting:
- Beat the Butter: In a large bowl, beat the softened butter until creamy and smooth.
- Add Sugar and Vanilla: Add the powdered sugar, vanilla extract, and salt, then beat until the mixture is thoroughly combined.
- Mix in Marshmallow Creme: Fold in the marshmallow creme until smooth. Set aside ½ cup of frosting for the signature squiggle.
Make the Ganache:
- Heat the Cream: In a small microwave-safe bowl, pour the heavy cream over the semi-sweet chocolate chips. Microwave for 45 seconds.
- Whisk the Ganache: Let the mixture sit for 1 minute, then whisk until smooth. Allow the ganache to cool for 10 minutes before using.
Assemble the Cookies:
- Frost the Cookies: Spread a generous layer of the marshmallow buttercream on each cooled cookie. Place the cookies in the refrigerator for about 10 minutes to allow the frosting to set.
- Top with Ganache: Spoon the cooled chocolate ganache over the chilled cookies, letting it cover the frosting and drip slightly down the edges. Allow the ganache to set before adding the squiggle.
- Add the Squiggle: Use a piping bag fitted with a small round tip to pipe the reserved marshmallow frosting in a squiggle pattern across the top of each cookie, just like the classic Hostess cupcakes.
- Enjoy: Allow the cookies to fully set before serving. Enjoy your homemade Hostess cupcake cookies!
Servings and Timing
- Yield: 20-24 cookies
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 50 minutes (including cooling and setting time)
Variations and Substitutions
- Cake Mix: Swap out the devil’s food cake mix for another chocolate cake mix if you prefer.
- Butter: For a richer flavor, replace the canola or vegetable oil with an equal amount of melted butter in the cookie dough.
- Store-bought Frosting: If you’re short on time, use store-bought white frosting in place of the homemade marshmallow frosting. Just make sure to reserve some for the squiggle.
- Dark Chocolate Ganache: For a deeper chocolate flavor, substitute semi-sweet chocolate chips with dark chocolate chips in the ganache.
- Mini Cupcakes: For a fun twist, you could make mini versions of these cookies by baking them in a mini muffin tin.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze these cookies for up to 1-2 months. Make sure to freeze them without the ganache and squiggle. After thawing, top with ganache and squiggle before serving.
- Reheating: These cookies are best enjoyed as they are, but you can lightly warm them for a few seconds in the microwave if you prefer them slightly softened.
FAQs
Can I use a different flavor of cake mix?
Yes! You can use a vanilla or yellow cake mix for a different twist on the classic Hostess cupcake cookie. Just keep in mind that the chocolate version is closest to the original.
How do I get the squiggle to look perfect?
To achieve a neat and clean squiggle, make sure your marshmallow frosting is thick enough to hold its shape. Use a piping bag with a small round tip and apply steady pressure while piping the squiggle on top of the ganache.
Can I make these cookies without the ganache?
Yes, you can skip the ganache and just stick with the marshmallow frosting. The cookies will still be delicious, though the ganache adds a richer texture and extra chocolate flavor.
How do I prevent the cookies from getting too dry?
Don’t overbake the cookies! They should still be soft when you take them out of the oven, as they will firm up as they cool. Be sure to check them around 8 minutes to avoid overbaking.
Can I add other toppings?
Yes! You can sprinkle crushed nuts, sprinkles, or mini chocolate chips on top of the ganache before it sets for extra texture and flavor.
Can I freeze the cookies?
Yes! You can freeze the cookies before adding the ganache and squiggle. Once frozen, place them in a freezer-safe container, and thaw them before completing the topping process.
What other flavors could I add to the frosting?
You can add a few drops of flavoring, like vanilla, almond extract, or even a bit of espresso powder for a coffee-flavored frosting.
How do I make these cookies extra chocolatey?
For even more chocolate flavor, you could add mini chocolate chips to the cookie dough or mix in some cocoa powder to the frosting.
Can I use store-bought marshmallow creme?
Yes, store-bought marshmallow creme works perfectly for the frosting. Just ensure it’s smooth and creamy for the best texture.
How can I make these cookies in advance?
These cookies can be made in advance and stored in an airtight container for up to 3 days. If you freeze them, thaw and top with ganache and squiggle when you’re ready to serve.
Conclusion
These Easy Hostess Chocolate Cupcake Cookies are a fun, nostalgic treat that brings the flavors of Hostess cupcakes into a convenient, bite-sized cookie form. With a soft chocolate cookie base, creamy marshmallow frosting, and decadent chocolate ganache, they’re sure to satisfy your sweet cravings. Whether you’re serving them at a party, sharing with friends, or enjoying them as a snack, these cookies are a guaranteed hit!
Easy Hostess Chocolate Cupcake Cookies
These Easy Hostess Chocolate Cupcake Cookies are a nostalgic twist on the classic Hostess cupcakes, featuring a chocolate cookie base, marshmallow frosting, and a rich chocolate ganache topping.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 50 minutes
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box devil’s food cake mix
2 large eggs
½ cup canola or vegetable oil
½ cup butter, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 jar marshmallow creme (7 oz)
1 cup semi-sweet chocolate chips
¼ cup heavy cream
Reserved marshmallow frosting for squiggle
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking.
- Prepare the Dough: In a large mixing bowl, combine the devil’s food cake mix, eggs, and oil. Stir until a soft dough forms.
- Scoop the Dough: Use a medium cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 8-10 minutes or until they are set but still soft in the center. Allow them to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
- Beat the Butter: In a large bowl, beat the softened butter until creamy and smooth.
- Add Sugar and Vanilla: Add the powdered sugar, vanilla extract, and salt, then beat until the mixture is thoroughly combined.
- Mix in Marshmallow Creme: Fold in the marshmallow creme until smooth. Set aside ½ cup of frosting for the signature squiggle.
- Heat the Cream: In a small microwave-safe bowl, pour the heavy cream over the semi-sweet chocolate chips. Microwave for 45 seconds.
- Whisk the Ganache: Let the mixture sit for 1 minute, then whisk until smooth. Allow the ganache to cool for 10 minutes before using.
- Frost the Cookies: Spread a generous layer of the marshmallow buttercream on each cooled cookie. Place the cookies in the refrigerator for about 10 minutes to allow the frosting to set.
- Top with Ganache: Spoon the cooled chocolate ganache over the chilled cookies, letting it cover the frosting and drip slightly down the edges. Allow the ganache to set before adding the squiggle.
- Add the Squiggle: Use a piping bag fitted with a small round tip to pipe the reserved marshmallow frosting in a squiggle pattern across the top of each cookie, just like the classic Hostess cupcakes.
- Enjoy: Allow the cookies to fully set before serving. Enjoy your homemade Hostess cupcake cookies!
Notes
Store-bought frosting can be used in place of homemade marshmallow frosting.
If you want a deeper chocolate flavor, substitute dark chocolate chips in the ganache.
Freezing is recommended without ganache and squiggle. Add them after thawing.
Mini chocolate chips or crushed nuts can be added on top of the ganache for extra texture.
For a different flavor, swap the devil’s food cake mix with a vanilla or yellow cake mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
