Description
These Homemade Hostess Chocolate Cupcakes replicate the nostalgic classic with rich, moist chocolate cupcakes filled with whipped marshmallow creme, topped with a glossy chocolate glaze and finished with a delicate piped icing loop. Perfectly balanced between fluffy, creamy, and chocolatey, these cupcakes make a delightful treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup butter (2 sticks)
- 1 cup water
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
Marshmallow Filling
- 1 1/2 cups heavy cream
- 1 (7-oz) jar marshmallow creme
Chocolate Glaze
- 1/2 cup butter (1 stick)
- 1/2 cup unsweetened cocoa powder (preferably Special Dark Cocoa)
- 6 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 3 1/2 cups powdered sugar
Icing Loop
- 1 egg white
- 2 cups powdered sugar
- 1/2 teaspoon milk (adjust as needed)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line 2 muffin tins with 21 paper cupcake liners to ensure an easy release after baking.
- Make Cocoa Mixture: In a medium or large saucepan, combine 1 cup butter, 1 cup water, and 1/2 cup cocoa powder. Heat over medium-high until boiling, then remove from heat promptly.
- Add Sugar and Vanilla: Allow the cocoa mixture to cool for a minute or two, then stir in 1 cup brown sugar and 2 teaspoons vanilla extract until well combined.
- Mix Dry Ingredients: In a medium bowl, sift together 2 cups flour, 1 cup granulated sugar, 1/2 teaspoon salt, and 1 teaspoon baking soda.
- Combine Wet and Dry: Add the dry ingredients to the cocoa mixture in the saucepan. Stir thoroughly, then mix in 1/2 cup sour cream and 2 large eggs until the batter is smooth with no lumps.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, using about 1/4 cup batter per cupcake for even sizing.
- Bake Cupcakes: Bake at 350°F for 17-20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean without wet batter. Avoid overbaking to keep cupcakes moist.
- Cool Cupcakes: Remove cupcakes from oven and transfer to a wire rack to cool completely before filling.
- Prepare Marshmallow Filling: In a large bowl or stand mixer, beat 1 1/2 cups heavy cream on high for about 3 minutes to stiff peaks. Fold in 1 jar (7 oz) marshmallow creme and beat until smooth. Refrigerate until ready to use.
- Hollow Cupcakes: Once cooled, use a sharp knife to carefully cut out the center of each cupcake. Carve out a bit more inside to create ample space for the filling, ensuring the bottom remains intact.
- Fill Cupcakes: Transfer marshmallow filling to a pastry bag or a ziplock bag with the corner snipped and fill each cupcake hollow with the marshmallow cream.
- Replace Tops: Place the hollowed-out cupcake tops back onto each filled cupcake to cover the filling.
- Make Chocolate Glaze: Clean the saucepan used earlier and melt 1/2 cup butter with 1/2 cup unsweetened cocoa powder over medium heat. Bring to a boil, then remove from heat.
- Add Glaze Ingredients: Stir in 6 tablespoons sour cream, 1 teaspoon vanilla extract, and 1/4 cup milk. Gradually whisk in 3 1/2 cups powdered sugar until smooth. Add extra milk if glaze thickens or hardens.
- Glaze Cupcakes: Carefully dip the top of each filled cupcake into the chocolate glaze. Let set for several minutes, then optionally dip a second time for extra coverage.
- Set Glaze: Allow the glaze to set completely, placing cupcakes in the freezer for 20 minutes to speed the process.
- Prepare Icing Loop: Beat 1 egg white until frothy. Gradually add about 2 cups powdered sugar while beating until smooth but firm. Adjust consistency by adding a little milk if too thick or more powdered sugar if too thin.
- Pipe Icing Loops: Place the icing into a ziplock bag with a small snip at the corner and pipe decorative loop shapes on top of each cupcake. Allow icing to fully set.
- Storage: Store finished cupcakes in an airtight container at room temperature for up to 24 hours, then refrigerate to maintain freshness.
Notes
- Ensure cupcakes are completely cooled before hollowing and filling to prevent melting of the marshmallow filling.
- Double dipping the cupcakes into the glaze creates a richer chocolate coating but is optional.
- The icing loop is a signature look; adjust thickness carefully for smooth piping without bleeding.
- Use high-quality cocoa powder (preferably Special Dark) for a more intense chocolate flavor in the glaze.
- If glaze firms up before dipping all cupcakes, warm gently and stir to restore consistency.
