Name: Homemade Hostess Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup whole milk; 1/3 cup vegetable oil; 1 tsp vanilla extract; 2 large eggs; 1/2 cup sweet cream butter, softened; 1 cup powdered sugar; 1 cup marshmallow fluff; 1/2 cup heavy cream; 1 cup semi-sweet chocolate chips

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These homemade Hostess cupcakes bring back all the nostalgia of the classic store-bought treat, but they taste even better fresh from the kitchen. I love making these for birthdays, bake sales, or just a fun dessert project with the kids. Each cupcake is moist, rich, and filled with a creamy marshmallow center, topped with silky chocolate ganache and the signature swirl of icing.

Why You’ll Love This Recipe

I can never resist these cupcakes. They’re quick to make, fun to decorate, and taste like a chocolate lover’s dream. I get the same sweet, gooey center and soft cake I remember from childhood, but homemade means no preservatives and way more flavor. Plus, they’re a hit with both kids and adults, which makes them perfect for any gathering. Homemade Hostess Cupcakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cocoa powder
Baking soda
Salt
Granulated sugar
Whole milk
Vegetable oil
Vanilla extract
Eggs
Sweet cream butter
Powdered sugar
Marshmallow fluff
Heavy cream
Semi-sweet chocolate chips

Directions

Make the cupcakes: Preheat the oven to 350°F and line a muffin tin with paper liners. In one bowl, whisk flour, cocoa powder, baking soda, and salt. In another bowl, mix sugar, oil, vanilla, and eggs until smooth. Gradually stir in the dry ingredients, alternating with milk, until fully combined.
Bake: Fill each cupcake liner about 2/3 full and bake for 15–18 minutes, or until a toothpick inserted comes out clean. Let them cool completely on a wire rack.
Prepare the filling: Beat the butter until creamy. Add powdered sugar and continue mixing. Then fold in marshmallow fluff until smooth and fluffy.
Fill the cupcakes: Cut a small circle from the center of each cupcake and remove it. Use a zip-top bag with the corner snipped off to pipe in the marshmallow filling. Replace the top “cap” of each cupcake.
Make the ganache: Heat the heavy cream in the microwave until just hot. Pour over chocolate chips and let sit a minute before stirring until smooth. Spoon over each cupcake and let it set.
Decorate: Make a simple icing by creaming butter with powdered sugar, vanilla, and milk. Pipe the signature white swirl over the ganache once it’s set.

Servings and timing

This recipe makes 14 cupcakes.
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 40 minutes

Variations

I sometimes use a boxed chocolate cake mix when I’m short on time—still delicious with the homemade filling and ganache.
For a twist, I flavor the marshmallow filling with peppermint or almond extract.
I’ve swapped the ganache for a thin chocolate glaze when I want a lighter topping.
Add mini chocolate chips to the cupcake batter for a little extra indulgence.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If chilled, I let them come to room temperature before serving so the ganache and filling are soft again. These also freeze well—I just wrap them individually and thaw in the fridge overnight.

FAQs

Can I make these cupcakes ahead of time?

Yes, I usually bake the cupcakes and prep the filling a day ahead. I assemble and add the ganache the day I plan to serve them for best texture.

What’s the best way to fill the cupcakes?

I use a small paring knife to cut a shallow cone out of the center, then pipe the filling in using a plastic bag with the tip snipped off. It’s simple and clean.

Can I use store-bought frosting for the swirl?

Absolutely. While I like making my own, a canned white frosting works fine for the swirl if I’m in a hurry.

What kind of chocolate works best for ganache?

I prefer semi-sweet chocolate chips or chopped bars. They melt smoothly and give that perfect rich coating.

How do I get a smooth swirl on top?

I use a small round piping tip or snip the tiniest corner off a plastic bag. I practice on parchment paper first if I want to be extra precise.

Conclusion

These homemade Hostess cupcakes are everything I remember loving as a kid—rich chocolate cake, gooey marshmallow center, and that shiny ganache finish. But now, I get the added bonus of knowing exactly what’s in them. Whether I’m making them for a party or just to satisfy a craving, they never last long on the plate.