Homemade Hostess Cupcakes
These cupcakes are a great pick for parties and bake sales. That marshmallow center and white swirl make them feel like the classic treat, only homemade.
Servings: 24
Equipment
- Round Cookie Cutter 1-inch, or Cupcake Corer
Ingredients
For the Cupcakes
- 1 Box chocolate cake mix 13 ¼-Ounce
- ½ Cup oil
- 3 eggs large
- 1 Cup water
For the Marshmallow Filling
- ¼ Cup unsalted butter softened
- 1 ¼ Cups powdered sugar
- 7 ½ Ounces marshmallow creme
For the Chocolate Ganache
- 1 Cup semi-sweet chocolate chips
- ⅓ Cup heavy whipping cream
- 1 Tablespoon corn syrup optional
For the White Icing Swirl
- 1 ⅓ Cups powdered sugar
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
Instructions
Prepare the Cupcake Batter
- Preheat oven to 350°F and line 2 cupcake pans with 24 cupcake liners.
- Combine the cake mix, oil, eggs, and water in a large mixing bowl, then use an electric mixer at medium speed to blend until smooth.
Bake the Cupcakes
- Fill each cupcake liner halfway full (about 2 ½ Tablespoons in each).
- Bake the cupcakes, one pan at a time, on the middle rack of the oven for 15 minutes or until a toothpick inserted into the cupcakes in the middle of the pan comes out clean.
- Let the cupcakes cool completely on a rack at room temperature.
Prepare the Marshmallow Filling
- Use an electric mixer to mix the butter, powdered sugar, and marshmallow cream in a large bowl until smooth.
- Transfer the mixture to a piping bag.
Fill the Cupcakes
- Use a 1-inch round cookie cutter or a cupcake corer to cut ½-inch-deep holes in each cupcake, and set aside the tops of each hole.
- Fill each cupcake with the marshmallow filling, then replace the tops of the holes.
Add the Chocolate Ganache
- Pour the chocolate chips, heavy whipping cream, and corn syrup into a medium, microwave-safe bowl.
- Heat it in the microwave in 30-second intervals, stirring the mixture in between until the chocolate is smooth.
- Spoon a heaping teaspoon of the ganache on top of each cupcake, and smooth it out evenly.
Prepare the White Frosting
- Whisk the powdered sugar, milk, and vanilla extract together in a small bowl until thick and smooth.
- If the icing seems too thin, add 1 Tablespoon of powdered sugar at a time until you reach the desired consistency.
Frost the Cupcakes
- Transfer the frosting into a piping bag and pipe swirls on top of the cupcakes.
Notes
Let cupcakes cool fully: Cooling completely before coring keeps the centers neat and prevents the filling from melting.
Handle ganache gently: Slow stirring helps maintain a smooth texture and keeps the finish glossy.
Control icing consistency: A thicker icing holds the swirl shape and won’t spread across the ganache.
Handle ganache gently: Slow stirring helps maintain a smooth texture and keeps the finish glossy.
Control icing consistency: A thicker icing holds the swirl shape and won’t spread across the ganache.
Nutrition
Calories: 279kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 116mg | Fiber: 1g | Sugar: 29g | Vitamin A: 144IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 1mg
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