Homemade Hostess Cupcakes Recipe: A Nostalgic Bake That’s Pure Therapy
There’s something sacred about the treats we loved as kids
Sometimes it’s not just the sugar rush—it’s the moment it represents.
I was flipping through a new cookbook I picked up on one of my rare solo weekends (shout out to Mosaic District’s farmers market in Northern VA), and I stumbled across a recipe that stopped me in my tracks: classic chocolate cupcakes with that signature squiggle on top.
You know the ones. Hostess. Two to a pack. Glossy ganache top, cream filling, soft chocolate cake. They were perfect.
And for me, they were personal.
Growing up in Detroit, Sundays meant church with my dad. And if the timing lined up, a stop by the Wonder Bread factory. It was right next to the food bank, and we’d swing by for the discounted loaves—something I didn’t think twice about as a kid. I just knew it smelled amazing. And if it was a good day, my dad would let me pick out a treat.
My go-to? Hostess Chocolate Cupcakes. Big enough to feel like a win, and you got two of them. One for now, one for later. You couldn’t tell me I wasn’t living.
It wasn’t until much later that I realized what those trips really meant. The quiet sacrifices. The joy tucked into small acts. The way parents stretch their magic to make you feel like the world is yours, even when the budget is tight.
That’s why recreating these cupcakes at home felt so powerful.
Not just because they taste good (and they do)—but because baking them was like opening a memory. A way to pause in the middle of chaos—work deadlines, home messes, the noise of the world—and let nostalgia take the wheel for a minute.
Why You’ll Love This Recipe
- It’s nostalgic—but upgraded. All the classic Hostess cupcake flavors you remember, made with real ingredients and from-scratch love.
- The filling is actually good. We toned down the sugar, dialed up the marshmallow, and gave you a creamy center that won’t knock out your teeth.
- It’s baking therapy you can share. Whether you're eating one solo or dropping them off for friends, this recipe turns your kitchen chaos into joy.
"Baking these cupcakes reminded me that joy can be homemade—even when life is messy.."
Recipe information
40 minutes
18-22 min bake time + 2 hrs assembly
24-32 cupcakes
Cupcakes
American
Ingredients You’ll Need:
For the Chocolate Cupcakes (Makes 24)
20 oz sugar (about 2½ cups)
13 oz all-purpose flour (about 2⅔ cups)
4 oz unsweetened cocoa powder (about 1 cup)
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
1½ cups sour cream
¾ cup canola oil
3 large eggs
¾ cup brewed hot coffee
For the Butterfluff Filling
½ lb marshmallow creme (about 1 cup)
10 oz unsalted butter, softened (2½ sticks)
11 oz confectioners’ sugar (or slightly less to taste)
1⅓ teaspoons pure vanilla extract
¾ teaspoon kosher salt
For the Chocolate Ganache
8 oz chocolate (dark or milk), chopped
1 cup heavy cream
Photo: Kasandra Busy and Baked Founder
Recipe from: The Encyclopedia of Desserts 400 Internationally Inspired Sweets and Confections
Step-by-Step Directions:
1. Prep & Preheat
Preheat your oven to 350°F (175°C).
Line two standard 12-cup muffin pans with cupcake liners (24 total).
2. Make the Cupcake Batter
In a large bowl, whisk together:
sugar, flour, cocoa powder, baking soda, baking powder, and salt.In a mixer bowl, beat together sour cream, oil, and eggs on medium speed until smooth.
Reduce speed and slowly add dry ingredients.
Finally, slowly pour in the hot coffee and mix until the batter is fully combined and glossy.
3. Bake
Fill each cupcake liner about ¼ full (this batter is rich and rises well).
Bake for 18–22 minutes or until a toothpick comes out clean.
Let cupcakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Marshmallow Buttercream Filling
Beat together marshmallow creme and softened butter for 4–5 minutes until fluffy.
Add vanilla and salt, then gradually beat in powdered sugar, starting with less than the full amount—taste and adjust to your preference.
Scoop into a piping bag fitted with a round tip (or use a ziplock with the corner snipped off).
5. Fill the Cupcakes
Use a cupcake corer, paring knife, or spoon to remove a small center from each cooled cupcake.
Pipe in the marshmallow filling until just full, then replace the cake “lid” if desired.
6. Make the Ganache
Place chopped chocolate in a heatproof bowl.
Heat the cream until just simmering, then pour it over the chocolate.
Let sit 1 minute, then stir until silky smooth.
Let ganache cool 1 hour until slightly thickened.
7. Dip & Swirl
Dip each filled cupcake top into a shallow bowl of the cooled ganache. Let any excess drip off.
Do NOT pour the ganache over the cupcakes-it will make a mess. Dipping upside down is the best way to go.
Place on a tray and refrigerate 15–20 minutes to set.
If dip is too thin-you can double dip it after it's cooled for a thicker coating.
Optional: Place some of the fluff in a zip lock or piping bag and cut a small tip off the end and pipe a swirl on top using leftover marshmallow filling for the iconic Hostess look! Check out my instagram for an example and 20 seconds of therapy.
A Molecular Mood Boost — Now in Three Delicious Shades
Introducing your new favorite conversation starter: the Chocolate Geek T-Shirt. Equal parts science-chic and snack-core style, this smart staple features the molecular structure of theobromine (aka the feel-good compound in chocolate) — letting your cravings make a fashion statement.
Choose your flavor:
- 100% Cacao – Dark, daring, and deeply intellectual
- 70% Cacao – Balanced, complex, and just the right amount of mysterious
- Milk Chocolate – Sweet, nostalgic, and effortlessly classic
Troubleshooting hostess cupcakes recipe
Cupcakes sinking in the middle?
→ Your oven might be too hot or the batter may have been overmixed. Next time, mix until just combined and double-check your oven temp with an external thermometer if you have one.
Filling leaking or oozing out?
→ Let cupcakes cool completely before filling. If the filling is too soft, chill it in the fridge for 10–15 minutes before piping.
Ganache too runny?
→ It probably needs to cool longer. Give it 5–10 minutes at room temp before dipping. If it's still loose, pop it in the fridge for 3–5 minutes and stir. You can also add small amounts of chocolate to thicken it up.
Swirl won’t behave?
→ Try a smaller tip or use a ziplock with a teeny snip in the corner. If the filling’s too warm, it’ll melt into the ganache—chill it briefly before piping.
Hostess cupcake filling recipe Too sweet?
→ You can always reduce the powdered sugar in the filling to taste. Use 1-2 oz less than the recipe calls for and add more if needed. Trust your palate—your cupcakes, your rules.
BUSY AND BAKED Pro Tips
Hot coffee = better chocolate. The heat helps bloom the cocoa powder and the coffee enhances depth without tasting like coffee.
Less sugar = better filling. Cut the sweetness so the marshmallow and butter shine.
Cool your ganache. For a minimum 10–15 minutes of patience gives you glossy, domed perfection Longer if you have the patience.
Storage Tips (if they last that long)
Room Temp: Store filled and ganache-dipped cupcakes in an airtight container at room temperature for up to 2 days. They’re best eaten fresh—but still delicious after a day or two.
Refrigerator:
Want them to last a little longer? Pop them in the fridge for up to 5 days . Just bring them to room temp before eating so the ganache and filling soften back up.
Freezer-Friendly:
You can freeze the unfrosted cupcakes for up to 2 months . Wrap tightly in plastic wrap, then store in a ziplock or airtight container. Thaw overnight and finish with filling and ganache before serving.
Pro Tip:
If you’re making them ahead for a party or delivery, store the cupcakes and filling separately, and assemble the day-of for the freshest result.
Look good in the kitchen
These homemade Hostess cupcakes are everything you loved as a kid—only better. With a rich chocolate cake, gooey marshmallow filling, silky ganache, and that classic white swirl, they’re the perfect nostalgic bake for sharing, gifting, or simply treating yourself. Whether you’re baking through the chaos or reliving a sweet memory, this recipe is your invitation to slow down and savor the joy.
The Author :Kasandra Lynne
Kasandra is a passionate baker, surgeon, and entrepreneur who believes that food is a powerful way to bring people together. As the founder of Busy and Baked, she helps busy professionals find joy in baking through easy, foolproof recipes and engaging storytelling. With a background in science and a love for experimenting in the kitchen, Dr. Kasandra blends precision with creativity, ensuring that every recipe is as fun to make as it is delicious to eat.
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