Description
Delight in these homemade Hostess Cupcakes, featuring moist chocolate cake filled with fluffy marshmallow creme and topped with rich chocolate ganache and creamy white frosting. Perfectly portioned and irresistibly indulgent, these cupcakes are a nostalgic treat for any occasion.
Ingredients
Cake Batter
- 1 Box chocolate cake mix (13 ¼ ounces)
- ½ Cup oil
- 3 large eggs
- 1 Cup water
Marshmallow Filling
- ¼ Cup unsalted butter, softened
- 1 ¼ Cups powdered sugar
- 7 ½ Ounces marshmallow creme
Chocolate Ganache
- 1 Cup semi-sweet chocolate chips
- ⅓ Cup heavy whipping cream
- 1 Tablespoon corn syrup (optional)
White Frosting
- 1 ⅓ Cups powdered sugar
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F and line two cupcake pans with 24 cupcake liners. Combine the box of chocolate cake mix, oil, large eggs, and water in a large mixing bowl. Using an electric mixer set to medium speed, blend the ingredients until the batter is smooth and well combined.
- Bake the Cupcakes: Fill each cupcake liner halfway full, approximately 2 ½ tablespoons per liner. Place the pans on the middle rack of your preheated oven, baking one pan at a time for about 15 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes and place them on a cooling rack to cool completely at room temperature.
- Prepare the Marshmallow Filling: In a large bowl, use an electric mixer to blend the softened unsalted butter, powdered sugar, and marshmallow creme. Mix until the filling is smooth and creamy. Transfer this mixture into a piping bag for easy filling.
- Fill the Cupcakes: Using a 1-inch round cookie cutter or cupcake corer, cut ½-inch-deep holes in the center of each cooled cupcake. Carefully set aside the cut tops. Pipe the marshmallow filling into each hole until filled, then gently replace the tops of the holes back onto the cupcakes to seal the filling inside.
- Add the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy whipping cream, and corn syrup (if using). Heat the mixture in 30-second increments, stirring after each, until the chocolate is completely melted and smooth. Spoon a heaping teaspoon of the ganache over each cupcake and spread evenly to cover the top.
- Prepare the White Frosting: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the mixture is thick and smooth. If the frosting is too thin to pipe, add additional powdered sugar one tablespoon at a time until you reach the desired consistency. Transfer the frosting to a piping bag.
- Frost the Cupcakes: Pipe decorative swirls of the white frosting over the chocolate ganache-topped cupcakes. Serve immediately or store in an airtight container to enjoy later.
Notes
- For best results, let the cupcakes cool completely before filling to prevent melting the marshmallow filling.
- If you prefer a sweeter ganache, you can omit the corn syrup and add a teaspoon of vanilla extract instead.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To soften butter quickly, cut into small pieces and let sit at room temperature for 30 minutes before use.
- You can substitute the heavy whipping cream in the ganache with half-and-half for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
