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Homemade Hostess Cupcakes Recipe Easy Creamy Filling Tutorial

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These homemade Hostess cupcakes feature a moist chocolate cake, a light and creamy marshmallow filling, and a glossy chocolate glaze, perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (115g) unsalted butter, softened (for filling)
  • 1 1/2 cups (180g) powdered sugar, sifted (for filling)
  • 1 1/2 tsp vanilla extract (for filling)
  • 3/4 cup (180g) marshmallow fluff
  • 2 tbsp (30ml) heavy cream
  • 1 cup (180g) semisweet chocolate chips
  • 2 tbsp (30ml) vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, whisk granulated sugar with melted butter until smooth. Add eggs one at a time, beating well after each.
  4. Stir in buttermilk and vanilla extract until the batter is smooth and lump-free.
  5. Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
  6. Spoon batter into cupcake liners, filling about 2/3 full.
  7. Bake for 18–22 minutes or until a toothpick inserted comes out with moist crumbs but no wet batter.
  8. Cool cupcakes completely on a wire rack for at least 30 minutes.
  9. For the filling, beat softened butter with powdered sugar until light and fluffy. Add vanilla extract and marshmallow fluff, then mix in heavy cream until silky and soft peaks form.
  10. Core out a small hole in the center of each cupcake using a knife or cake corer. Using a piping bag or zip-top bag with a small hole, fill each cupcake with the creamy filling.
  11. For the glaze, melt semisweet chocolate chips with vegetable oil over low heat or in 30-second microwave bursts, stirring frequently until smooth and shiny.
  12. Dip the top of each filled cupcake into the chocolate glaze or spoon glaze over the top. Let set at room temperature or chill briefly until glaze firms but is not hard.

Notes

Use room temperature eggs and buttermilk for better texture. Avoid overmixing the batter to keep cupcakes tender. Whip the filling well for a light, fluffy texture. Use vegetable oil in the glaze for a glossy finish. Fill cupcakes only after they are completely cooled to prevent melting the filling. Variations include adding peanut butter to filling, espresso powder to batter, or using gluten-free/dairy-free substitutes.

Nutrition

Keywords: Hostess cupcakes, homemade cupcakes, chocolate cupcakes, creamy filling, marshmallow filling, chocolate glaze, easy dessert, nostalgic dessert

Find it online: https://swooshspice.com/homemade-hostess-cupcakes-recipe-easy-creamy-filling-tutorial/