Homemade Hostess Chocolate Cupcakes Recipe

If you’re craving a nostalgic treat that perfectly captures the magic of a bakery favorite, look no further than this Homemade Hostess Chocolate Cupcakes Recipe. These cupcakes are indulgently rich, moist, and lavishly layered with fluffy marshmallow filling and a shiny chocolate glaze that will have you swooning bite after bite. I can’t wait to share this recipe with you because making these at home means you get all the love and flavor of that beloved Hostess classic without leaving your kitchen. Plus, with each element crafted from scratch, the results are simply unbeatable and guaranteed to impress anyone lucky enough to try them.

Ingredients You’ll Need

The beauty of this Homemade Hostess Chocolate Cupcakes Recipe lies in its straightforward, pantry-friendly ingredients which come together to create layers of taste and texture. Each component is thoughtfully chosen to bring that perfect balance of cocoa richness, sweet marshmallow creaminess, and smooth glaze that defines these cupcakes.

• 1 cup butter (2 sticks): Adds richness and moisture to the cupcake batter for a tender crumb.
• 1 cup water: Helps dissolve the cocoa and sugar ensuring a smooth chocolate base.
• 1/2 cup cocoa: Provides deep chocolate flavor integral to the cake’s character.
• 1 cup brown sugar: Offers a subtle caramel undertone and contributes to moistness.
• 2 teaspoons vanilla extract: Enhances the overall aroma and complements the chocolate perfectly.
• 2 cups flour: The structure builder supporting the cupcake’s tender texture.
• 1 cup granulated sugar: Sweetens the batter and balances bitterness from cocoa.
• 1/2 teaspoon salt: Intensifies flavors and balances sweetness.
• 1 teaspoon baking soda: Leavens the batter for a light, airy cupcake.
• 1/2 cup sour cream: Adds moisture and tender crumb with a slight tang to brighten flavors.
• 2 large eggs: Bind ingredients and contribute richness.
• 1 1/2 cups heavy cream: Whipped into peaks for the luscious marshmallow filling.
• 1 (7-oz) jar marshmallow creme: Gives that signature fluffy, sweet center inside each cupcake.
• 1/2 cup butter (1 stick) for glaze: Combines with cocoa to create a silky chocolate coating.
• 1/2 cup unsweetened cocoa (preferably Special Dark Cocoa): Delivers the intense, dark glaze shade and depth.
• 6 tablespoons sour cream: Adds a glossy smoothness and slight tang to the glaze.
• 1 teaspoon vanilla extract for glaze: Provides that warm aroma and balances chocolate notes.
• 1/4 cup milk: Helps thin the glaze to perfect dipping consistency.
• 3 1/2 cups powdered sugar: Sweetens and thickens the glaze.
• 1 egg white: Whipped into royal icing for delicate decorative swirls on top.
• 2 cups powdered sugar (for icing): Adjusts the consistency to pipe beautiful designs atop the cupcakes.

How to Make Homemade Hostess Chocolate Cupcakes Recipe

Step 1: Preparing Your Oven and Liners

Start by heating your oven to 350 degrees F and line two muffin tins with 21 paper cupcake liners. This step ensures your cupcakes bake evenly and pop right out when done, making cleanup a breeze.

Step 2: Making the Cocoa Mixture

In a medium or large saucepan, melt 1 cup of butter with 1 cup of water and 1/2 cup cocoa over medium-high heat until it boils. Removing it from heat immediately after boiling prevents the cocoa from burning and keeps the chocolate flavor rich but smooth.

Step 3: Sweetening and Flavoring the Cocoa

Let the cocoa mixture cool slightly, then stir in 1 cup brown sugar and 2 teaspoons vanilla extract. This blend melts the sugar perfectly and infuses the mixture with delicious aromatics.

Step 4: Combining Dry Ingredients

While the cocoa mixture cools, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 teaspoon salt, and 1 teaspoon baking soda in a separate medium bowl. These dry ingredients build the foundation of your cupcake texture.

Step 5: Bringing Wet and Dry Ingredients Together

Pour the dry ingredient mixture into the saucepan with the cocoa base and stir thoroughly. Then add 1/2 cup sour cream and 2 eggs, mixing well until the batter is smooth and free of lumps. This is where all the magic happens and the batter’s texture should be silky and pourable.

Step 6: Filling and Baking the Cupcakes

Scoop about 1/4 cup of batter into each cupcake liner and bake for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Be cautious not to overbake — these cupcakes should be moist and tender.

Step 7: Cooling the Cupcakes

Transfer the cupcakes to a wire rack and let them cool completely. Cooling is crucial before filling to prevent melting or collapsing.

Step 8: Preparing the Marshmallow Filling

Whip 1 1/2 cups heavy cream in a large bowl or stand mixer until stiff peaks form. Then incorporate a 7-ounce jar of marshmallow creme until smooth and fluffy. Chill this luscious filling until you’re ready to fill the cupcakes.

Step 9: Hollowing Out the Cupcakes

Using a sharp knife, carefully carve out the center of each cupcake creating room for the marshmallow filling. For extra deliciousness, scoop out a bit more and trim the core bottom to make more space while keeping the base intact.

Step 10: Filling the Cupcakes

Fill a piping bag or a ziplock bag with your marshmallow cream and pipe it into each hollowed cupcake, filling to the brim. Once filled, place the tops back on for that perfectly stuffed surprise.

Step 11: Making the Chocolate Glaze

In a cleaned saucepan, melt 1 stick butter with 1/2 cup cocoa over medium heat until boiling. Remove from heat and stir in 6 tablespoons sour cream, 1 teaspoon vanilla extract, and 1/4 cup milk. Whisk in 3 1/2 cups powdered sugar until smooth. Keep stirring occasionally if it thickens before use.

Step 12: Glazing the Cupcakes

Dip the top of each filled cupcake into the glaze carefully and let it set for several minutes. For extra gloss and chocolaty goodness, dip each cupcake a second time then allow the glaze to fully harden — chilling in the freezer for 20 minutes speeds this up wonderfully.

Step 13: Decorating with Royal Icing

Beat 1 egg white until frothy, then gradually beat in about 2 cups powdered sugar until a smooth, firm icing forms. Adjust consistency with a little milk or powdered sugar as needed. Pipe whimsical looped designs on top of each cupcake for that classic Hostess look and let set completely.

How to Serve Homemade Hostess Chocolate Cupcakes Recipe

Garnishes

These cupcakes are stunning on their own, but feel free to sprinkle a few chocolate shavings or a dusting of cocoa powder on top for an extra touch of decadence. A delicate dollop of whipped cream on the side complements the richness superbly.

Side Dishes

Serve your Homemade Hostess Chocolate Cupcakes Recipe alongside a cold glass of milk or a warm cup of coffee or hot chocolate to balance the sweetness and enhance the chocolate flavors.

Creative Ways to Present

Arrange your cupcakes on a tiered dessert tray for a party or package them individually in pretty cupcake boxes as delightful gifts. You can also add edible gold leaf or tiny fondant decorations to match holidays or celebrations for a personalized twist.

Make Ahead and Storage

Storing Leftovers

If you have any cupcakes left, store them in an airtight container on the counter for up to 24 hours to keep them fresh and moist. After that, transferring them to the refrigerator is best to preserve the filling and glaze.

Freezing

This Homemade Hostess Chocolate Cupcakes Recipe also freezes beautifully. Wrap each cupcake tightly in plastic wrap and place in a sealed freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving to maintain texture and flavor.

Reheating

To enjoy thawed cupcakes, let them come to room temperature naturally or warm briefly in the microwave for 10 to 15 seconds. Avoid overheating so you don’t melt the marshmallow filling or glaze, keeping each nice and intact.

FAQs

Can I substitute the sour cream in this recipe?

Absolutely! If you don’t have sour cream, plain Greek yogurt is a great substitute that will maintain the moisture and slight tanginess needed for this recipe.

Do I have to use marshmallow creme for the filling?

Marshmallow creme is key to getting the signature fluffy texture and sweetness of the filling, so while you can experiment, this ingredient really makes the cupcakes feel like the original Hostess treat.

What is the best type of cocoa powder to use?

For the glaze and batter, a high-quality unsweetened cocoa powder such as Special Dark Cocoa will give your cupcakes that deep, intense chocolate flavor and beautiful color.

Can I make these cupcakes dairy-free?

With some ingredient changes like using non-dairy butter and cream substitutes, it’s possible to adapt this recipe, though the texture and flavor may vary slightly from the classic version.

How can I tell when the cupcakes are baked perfectly?

Use a toothpick inserted in the center of a cupcake; it should come out clean or with just a few moist crumbs but no wet batter. This ensures your cupcakes are moist but fully cooked through.

Final Thoughts

You really can’t go wrong with this Homemade Hostess Chocolate Cupcakes Recipe—it’s one of those rare delights that feels both nostalgic and incredibly fresh when made at home. Whether you’re treating yourself or sharing with friends, these cupcakes bring smiles and warm memories with every bite. I hope you dive into this recipe soon and discover just how satisfying it is to create such a beloved dessert in your own kitchen!

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