Why You’ll Love This Recipe

Homemade Hostess Cupcakes are the ultimate treat for anyone who loves the classic store-bought version. The rich chocolate cupcakes are paired with a fluffy cream filling and topped with a glossy chocolate ganache, creating the perfect balance of sweetness and texture. Unlike store-bought versions, these cupcakes are made with high-quality ingredients and can be customized to suit your preferences. Whether you want to add a little extra frosting, or make the cupcakes even more chocolatey, this recipe gives you full control!

Ingredients

For the chocolate cupcakes:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup boiling water
For the cream filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate ganache:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the chocolate cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, milk, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the boiling water, which will make the batter thin (this is normal).
- Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the cream filling:
- In a medium bowl, beat together the softened butter and powdered sugar until smooth.
- Add the heavy cream, vanilla extract, and a pinch of salt, and continue to beat until the mixture is light and fluffy.
- Transfer the cream filling to a piping bag with a small round tip (or you can use a plastic sandwich bag with the tip cut off).
Assemble the cupcakes:
- Once the cupcakes have cooled completely, use a small knife or a cupcake corer to make a hole in the center of each cupcake, creating space for the cream filling.
- Pipe the cream filling into the center of each cupcake, filling it generously.
Make the chocolate ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (don’t let it boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly, then pour it over the top of each cupcake, letting it drip down the sides.
Decorate and serve:
- Let the ganache set for 20-30 minutes to firm up. If desired, use a piping bag to pipe a swirl of white icing on top of the ganache, mimicking the classic Hostess signature swirl.
- Serve the cupcakes and enjoy!

Servings and Timing

Servings: 12 cupcakes
Prep time: 20 minutes
Cook time: 18-20 minutes
Total time: 1 hour (including cooling time)

Variations

Mini Hostess Cupcakes: Make smaller cupcakes by using a mini muffin tin, adjusting the baking time to about 10-12 minutes.
Flavored Filling: Swap out the vanilla extract in the filling for other flavorings, such as almond or hazelnut, for a unique twist.
Chocolate Drizzle: Add a drizzle of extra chocolate sauce over the ganache for even more chocolatey goodness.
Vegan Version: Substitute the butter and milk in both the cupcake and cream filling for vegan versions, and use a plant-based heavy cream for the ganache.

Storage/Reheating

Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them longer, keep them in the refrigerator for up to 5 days.
Reheating: To enjoy them warm, you can microwave the cupcakes for about 10-15 seconds, but keep in mind that the ganache will soften.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Add the filling and ganache the day you plan to serve them.

2. How can I make the cupcakes more chocolatey?

For an even richer chocolate flavor, you can add a few extra tablespoons of cocoa powder to the batter or incorporate chocolate chips into the cupcake base.

3. Can I freeze these cupcakes?

Yes! You can freeze the baked and cooled cupcakes (without the filling and ganache) for up to 3 months. When ready to serve, thaw them and then add the cream filling and ganache.

4. Can I make the cream filling without heavy cream?

Yes, you can use milk or even half-and-half as a substitute for the heavy cream. The texture may be slightly different, but it will still be delicious.

5. How do I prevent the ganache from being too runny?

Let the ganache cool for a few minutes before pouring it over the cupcakes. If it’s too thin, you can refrigerate it for a short time to thicken it up before using it.

6. Can I use a different type of frosting?

Yes! If you prefer a buttercream frosting or whipped cream instead of the cream filling, feel free to substitute it in the recipe.

7. How do I make the swirl design on top?

Use a small piping bag or a plastic sandwich bag with the tip cut off to pipe a swirl of white frosting or icing on top of the ganache, mimicking the classic Hostess design.

8. Can I add other fillings to the cupcakes?

Absolutely! You can mix in chocolate chips or fruit preserves to the cream filling for extra flavor.

9. Can I use cake mix instead of homemade batter?

Yes, you can substitute the homemade batter with a store-bought chocolate cake mix. Follow the instructions on the package and bake as directed.

10. How long do these cupcakes last?

These cupcakes are best enjoyed within 3-4 days for optimal freshness. Store them in an airtight container to prevent them from drying out.

Conclusion

These Homemade Hostess Cupcakes are the perfect balance of chocolatey, creamy, and indulgent. They capture all the flavors of the iconic treat but are made with fresh, high-quality ingredients. Whether you’re recreating a childhood favorite or looking for a special dessert to share, these cupcakes are sure to satisfy. Easy to make and totally customizable, this recipe will quickly become a family favorite. Enjoy these homemade treats for any occasion and share the nostalgia with loved ones!

Homemade Hostess Cupcakes