Homemade Hostess Cupcakes are a longtime favorite here and one of the most requested recipes on the site. They capture that nostalgic Hostess flavor but are made from scratch—rich chocolate cupcakes filled with a light marshmallow-vanilla cream, dipped in glossy chocolate ganache, and finished with a simple piped icing. They’re a special treat for family gatherings, bake sales, or any time you want a classic dessert done right.
Homemade Hostess Cupcakes
This recipe began in a restaurant kitchen and has remained a favorite ever since. Originally made as a full cake, the same batter and techniques translate perfectly to cupcakes. The recipe yields enough to feed a crowd—about 24 regular cupcakes plus an 8″ cake, or up to 2½–3 dozen cupcakes if you divide the batter entirely into liners.
This recipe first appeared on the site in 2013 and was updated with new photographs in 2024.
Try our Traeger Apple Cake, too!
Recipe Shopping List
Before you start, here’s a checklist of the ingredients you’ll need. Exact amounts are shown in the ingredients section below.
- Cake flour
- Salt
- Baking powder
- Baking soda
- Cocoa powder
- Sugar
- Canola oil
- Strong hot coffee
- Milk (whole or 2%)
- Eggs
- Vanilla extract
- Butter
- Powdered sugar
- Heavy cream
- Marshmallow cream
- Milk chocolate chips
Also: Try this Whoopie Pie recipe for another chocolate-and-cream treat!
How To Make This Recipe
Here’s a clear overview of the process. Follow the full step-by-step instructions in the instructions section below while you bake.
- Prepare the batter: Sift dry ingredients and combine with wet ingredients (oil, coffee, milk) in a mixer. Add eggs and vanilla and beat until smooth.
- Bake: Fill cupcake liners two-thirds full and pour remaining batter into an 8″ cake pan. Bake until a toothpick comes out clean and cool completely.
- Make the filling: Cream butter with powdered sugar, add vanilla and cream, then fold in marshmallow cream to make a light, pipeable filling.
- Fill: Pipe the marshmallow filling into cooled cupcakes and, if making a cake, into the center layer.
- Make ganache: Heat cream and butter, pour over chocolate chips and stir to a glossy ganache, then add vanilla.
- Dip and cover: Dip each filled cupcake into ganache and pour remaining ganache over the cake. Chill until set.
- Finish with icing: Beat a simple butter-and-powdered-sugar icing, pipe signature loops on each cupcake once ganache is set.
Chocolate Chip Cookies
Recipe FAQ
No. The coffee is used to deepen and enhance the chocolate flavor. You shouldn’t taste a coffee note—only richer chocolate. Leaving it out will change the intensity of the chocolate, so it’s best to include it.
They’re best the day they’re made, but you can prepare them up to one day ahead and store in the refrigerator. For best texture, bring refrigerated cupcakes to room temperature before serving.
Because the filling and ganache contain dairy, refrigeration is recommended for safety and freshness. If stored in the fridge, allow them to warm slightly for best flavor and texture.
More delicious Dessert Recipes to enjoy!
More Cupcake Recipes
- Blueberry Lemon Cupcakes
- Strawberry Stuffed Cupcakes
- Marble Cupcakes
- Fresh Cherry Cupcakes
If you want something colorful and festive, try a classic Funfetti cupcake for parties and celebrations.
Hostess Cupcakes
This is a scratch recipe for my version of Hostess cupcakes and cake: a moist chocolate base filled with a marshmallow-vanilla center and coated in milk chocolate ganache.
Ingredients
Cake:
- 2 cups cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup cocoa powder
- 2 cups sugar
- 1 cup canola oil
- 1 cup hot strong coffee
- 1 cup 2% or whole milk
- 2 large eggs
- 2 teaspoons vanilla
Filling:
- 4 tablespoons butter
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
- 1 cup marshmallow cream
Ganache:
- 1 cup milk chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
- 2 teaspoons vanilla
Icing:
- ½ stick salted butter (softened)
- 1 tablespoon milk
- 1 cup powdered sugar
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 350°F. Line cupcake tins with liners and spray them lightly. Prepare an 8″ cake pan by spraying and lining the bottom with a parchment circle.
- In a medium bowl, sift together flour, salt, baking powder, baking soda, cocoa, and sugar. In a large mixer bowl, combine the oil, hot coffee, and milk. Gradually mix in the dry ingredients until combined. Add eggs and vanilla and beat on medium speed 3–5 minutes until smooth.
- Fill cupcake liners about two-thirds full. Pour remaining batter into the prepared cake pan. The batter will be thin. Bake cupcakes 15–20 minutes or until a toothpick comes out clean; the cake will take about 20–25 minutes. Let baked goods cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
- For the filling: Cream the butter, then add ½ cup powdered sugar. Stir in vanilla and 1 tablespoon heavy cream and beat until combined, scraping down the bowl as needed. Add the remaining ½ cup powdered sugar and the remaining 2 tablespoons cream in batches, alternating and mixing until smooth. Fold in marshmallow cream last. Transfer filling to a piping bag fitted with a filling tip.
- Use the filling tip to pipe into the center of each cooled cupcake, inserting the tip and squeezing gently to deposit about ½–1 tablespoon of filling. If making the cake, slice the cooled cake horizontally, pipe the filling onto the bottom layer, and replace the top layer.
- For the ganache: Heat ½ cup heavy cream and 1 tablespoon butter until just below boiling. Pour over chocolate chips in a heatproof bowl and stir until smooth. Mix in vanilla. Dip each filled cupcake into the ganache to coat and pour or spread remaining ganache over the cake. Refrigerate until the ganache sets, about 30 minutes.
- Make the icing by beating softened butter, milk, powdered sugar, and vanilla until smooth. Place in a small piping bag and, after the ganache has set, pipe small looped designs on top of each cupcake to mimic the classic Hostess look.
Notes
This recipe makes 24 regular cupcakes plus one 8″ cake. If you prefer only cupcakes, you can expect about 2½–3 dozen depending on how full you fill the liners. All cake, and this quantity would yield two 8″ round cakes.
Nutrition Information (per serving)
Yield: 24 | Serving Size: 1
Calories: 359 • Total Fat: 19g • Saturated Fat: 7g • Unsaturated Fat: 11g • Cholesterol: 37mg • Sodium: 270mg • Carbohydrates: 45g • Fiber: 1g • Sugar: 32g • Protein: 3g
Nutrition data are estimates. Consult a trusted tool if you need precise values for dietary reasons.