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Homemade Hostess Cupcakes

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Rich, moist chocolate cupcakes filled with homemade marshmallow fluff and topped with a glossy chocolate glaze and signature white swirl. These Homemade Hostess Cupcakes recreate the classic treat with better flavor and a nostalgic, bakery-quality finish.

Ingredients

Cupcakes:

1/2 cup melted coconut oil (or butter)

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 tbsp vanilla extract

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup hot black coffee

Marshmallow Fluff:

3 egg whites

3/4 cup granulated sugar

1/2 tsp cream of tartar

1 tsp pure vanilla extract

Glaze:

1 cup semi-sweet chocolate chips

1/3 cup milk

1 cup white chocolate chips, melted (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. In a large bowl, whisk together melted coconut oil, eggs, buttermilk, yogurt, sugar, and vanilla until smooth.
  3. Add flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
  4. Slowly pour in hot coffee, stirring until the batter is smooth and glossy.
  5. Divide batter among cupcake liners, filling each about two-thirds full. Bake 25–30 minutes, until set. Cool completely on a rack.
  6. Make the marshmallow fluff: In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Set over simmering water and whisk constantly for about 5 minutes until sugar dissolves and mixture turns opaque.
  7. Remove from heat, add vanilla, and beat on high speed for 5 minutes until glossy, stiff peaks form.
  8. Cut a small cone from the center of each cooled cupcake and fill with marshmallow fluff.
  9. For the glaze: Melt semi-sweet chocolate chips with milk over low heat, stirring until smooth. Dip cupcake tops into glaze and let excess drip off. Allow to set.
  10. Pipe melted white chocolate in loops across each cupcake to create the signature swirl. Let set before serving.

Notes

Add 1 tsp espresso powder to the batter for a deeper chocolate flavor.

For a peppermint variation, add peppermint extract to the marshmallow fluff and top with crushed candy canes.

Store cupcakes at room temperature for 2 days or refrigerate up to 5 days.

Unfrosted cupcakes can be frozen for up to 2 months; glaze and decorate after thawing.

To simplify, substitute homemade marshmallow fluff with store-bought.

Nutrition

Find it online: https://chocolatecoveredamy.com/homemade-hostess-cupcakes/