Print

Easy Hostess Chocolate Cupcake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking.
  2. Prepare the Dough: In a large mixing bowl, combine the devil’s food cake mix, eggs, and oil. Stir until a soft dough forms.
  3. Scoop the Dough: Use a medium cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
  4. 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.
  5. Beat the Butter: In a large bowl, beat the softened butter until creamy and smooth.
  6. Add Sugar and Vanilla: Add the powdered sugar, vanilla extract, and salt, then beat until the mixture is thoroughly combined.
  7. Mix in Marshmallow Creme: Fold in the marshmallow creme until smooth. Set aside ½ cup of frosting for the signature squiggle.
  8. Heat the Cream: In a small microwave-safe bowl, pour the heavy cream over the semi-sweet chocolate chips. Microwave for 45 seconds.
  9. Whisk the Ganache: Let the mixture sit for 1 minute, then whisk until smooth. Allow the ganache to cool for 10 minutes before using.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://chocolatecoveredamy.com/easy-hostess-chocolate-cupcake-cookies/