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Homemade Hostess Cupcakes Recipe

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4.2 from 2 reviews

These Homemade Hostess Cupcakes are a delightful treat that features moist cocoa cupcakes filled with fluffy marshmallow cream and topped with a rich chocolate glaze and white chocolate drizzle. Perfect for replicating the nostalgic taste of classic store-bought treats at home with wholesome ingredients and impressive presentation.

Ingredients

Cupcake Batter

  • 1/2 cup melted coconut oil
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup hot black coffee

Marshmallow Filling

  • 3 egg whites
  • 3/4 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Chocolate Glaze

  • 1 cup semi-sweet chocolate chips
  • 1/3 cup milk
  • 1 cup white chocolate chips, melted

Instructions

  1. Preheat and Prepare: Preheat your oven to 350° F. Line cupcake molds with paper liners to prepare for baking the cupcakes.
  2. Mix the Batter: In a large bowl, beat together the melted coconut oil, eggs, buttermilk, Greek yogurt or sour cream, granulated sugar, and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently but thoroughly. Slowly beat in the hot black coffee until the batter is smooth and combined.
  3. Bake the Cupcakes: Divide the cupcake batter evenly among the paper-lined cupcake molds. Bake the cupcakes in the preheated oven for 25 to 30 minutes, or until the tops are just set and a toothpick inserted comes out clean. Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
  4. Make the Marshmallow Filling: Place egg whites, granulated sugar, and cream of tartar into a heatproof bowl set over a pot of simmering water, making sure the bowl does not touch the water (double boiler method). Whisk constantly for about 5 minutes until the sugar dissolves and the mixture turns opaque. Remove from heat, add vanilla extract, and beat on high speed with an electric mixer until stiff, glossy peaks form, about 5 minutes.
  5. Fill the Cupcakes: Using a paring knife, carefully cut a cone-shaped piece out of the center of each cooled cupcake. Fill the hollow centers with the prepared marshmallow fluff, gently pressing to fill the cavity fully without tearing the cupcake.
  6. Make the Chocolate Glaze: In a small saucepan over low heat, melt the semi-sweet chocolate chips and milk together, stirring frequently until smooth and glossy. Dip the top of each filled cupcake into the chocolate glaze, allowing excess to drip off. Place the cupcakes on a tray to let the glaze set completely.
  7. Decorate with White Chocolate: Spoon the melted white chocolate into a piping bag or a small sandwich bag with a corner snipped off. Pipe loops or decorative designs on top of each cupcake for a finishing touch. Allow the white chocolate to set before serving.

Notes

  • Ensure eggs and dairy ingredients are at room temperature for better batter consistency.
  • Be careful not to let the egg white mixture bowl touch the simmering water to avoid scrambling the eggs.
  • If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
  • Use a piping bag for neat white chocolate decoration, but a sandwich bag alternative works perfectly.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • For best results, bring refrigerated cupcakes back to room temperature before serving.

Find it online: https://simpleplatter.com/homemade-hostess-cupcakes-recipe/