The easiest copycat Hostess cupcakes recipe! Cake mix, marshmallow cream filling and dipped in chocolate ganache. These are the real deal! Our FAVORITEÂ cupcakes! Grab a glass of milk and enjoy a sweet moment after school or a late-night snack. This post contains affiliate links.
If you like these you’ll LOVE our Hostess cupcake COOKIES! You might also like our easy lemon loaf cake or mini bundt cakes! If you’re looking for a rich chocolatey dessert, try our hot cocoa bombs!
Watch our step by step video!
What is about Hostess cupcakes the makes them so delicious? I love the delicious moist chocolate cake, marshmallowy filling, and chocolate glaze in each bite. They’ve been at the top of my list of copycat recipes to conquer, and my kids were thrilled to come along for the ride.
The EASIEST Hostess Cupcakes To Make
This Hostess cupcakes recipe IS THE REAL DEAL. Made with cake mix, marshmallow creme for a creamy center, and a super easy chocolate ganache icing. They are always a crowd please because EVERYONE recognizes the signature curly cues! Ready to make and enjoy the cupcakey goodness of Hostess in the privacy of your own kitchen? Let’s get started!
I blended my favorite marshmallow frosting recipe from Lil Luna, my EASY flavorful chocolate icing from my biscuit donut recipe, the basic royal icing recipe from my Pop Tart Gingerbread houses, and the simplicity of a cake mix to create these iconic treats.
What makes these the easiest Classic Hostess cupcakes to make?
- Boxed cake mix:Â Unless you have diet restrictions and need to substitute out the basic ingredients, just use a cake mix. It’s my biggest tip for making cakes at home. I took a cake decorating class years ago and my instructor let us in on her secret. She used cake mixes for most of the cakes that she made in her bakery. I’ve been doing this ever since and my cakes always turn out great! You’ll still achieve an amazing chocolate cupcake flavor— with less effort. I’m all about convenience if it doesn’t impact flavor. That being said, I DO HAVE a go-to chocolate cake recipe that hasn’t ever failed me and is delicious and can definitely be used in this recipe!
- 3-second filling technique:Â my technique for filling cupcakes with a creamy vanilla center literally takes 3 seconds per cupcake. So easy! Use a piping bag and tip! I like using a #21 star tip, available at most craft stores.
- Simple ganache made from chocolate chips:Â No need to use fancy chocolate. Chocolate chips work just fine! For the recipe, I highly suggest using semi-sweet.
Hostess Cupcakes Ingredients
You’ll need to pick up the following groceries to make a batch of our favorite cupcakes:
Cake
- boxed cake mix (dark chocolate) I wanting to make a cake from scratch definitely use THIS chocolate cake recipe.
- eggs
- oil (vegetable oil, sunflower oil, or canola oil)
- water
Filling
- marshmallow creme (the entire jar)
- powdered sugar
- butter
- vanilla extract (or skip the artificial flavor and try our homemade vanilla)
Ganache
- chocolate chips
- milk
- honey
- butter
Icing
- powdered sugar
- water
You’ll also want to pickup a #21 star frosting tip for the creamy filling, a #5 (or just cut the corner off of a frosting bag) for the original squiggle detail and pastry bags. If you look at the actual product packaging for a Hostess cupcake you’ll notice 7 swirls. I used 6 since that fit better for me, but how cute would it be to pipe on little hearts or a name?
Last, but not least, you’ll want to have a glass of milk handy because these pair perfectly with chilled milk for a late-night snack.
Make sure to watch my video to see how easy it is to fill the cupcakes with the marshmallow frosting.
Cake mixes always claim that each box makes 24 cupcakes. I don’t buy it. You can expect to get 20-22 cupcakes from this recipe. They are delicious served at room temperature. Store in an airtight container on the counter for up to 3 days.
Copycat Hostess Chocolate Cupcakes Recipe
The Easiest Hostess Cupcake Recipe
Equipment
- 2 pastry (frosting) bags
- #21 frosting tip
- #5 frosting tip
Ingredients
Cupcakes
- 1 chocolate cake mix
- 1 cup water
- 1/3 cup oil
- 3 whole eggs
Marshmallow Creme Filling
- 1/2 cup butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 7 oz. marshmallow creme 1 tub
Chocolate Ganache Icing
- 1 cup chocolate chips
- 2 Tbsp. butter
- 1 Tbsp. milk
- 1 Tbsp. honey
Swirl Icing
- 1 cup powdered sugar
- 4-5 teaspoons water
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line a muffin pan(s) with 20 cupcake liners.
- Mix cake mix, oil, eggs and water on low for 30 seconds.Mix on medium speed for 2 minutes.
- Divide batter amongst cupcake liners. Bake for 15-18 minutes or until toothpick inserted comes out clean. Let cupcakes cool completely.
Marshmallow Filling
- Beat butter, powdered sugar and vanilla together until whipped and creamy. Stir in marshmallow creme by hand.
- Fill a pastry bag with icing and a star tip (#21).
- How to fill a cupcake with marshmallow creme: Insert frosting tip into the center of the cupcake and press/squeeze for 3 seconds or until the cupcake puffs up slightly.
Chocolate Ganache
- Place chocolate chips, butter, honey and milk in a microwave safe bowl. Heat for 30 seconds. Stir. Heat an additional 10 seconds if necessary. Stir.
- Dip the top of each cupcake in chocolate ganache. Allow excess to drip off. If ganache cools and begins to thicken, simply reheat for 10 seconds and stir.
- Allow ganache to set up for 15 minutes before adding decorating icing.
Decorating Icing (Royal Icing)
- Whisk powdered sugar and water together. Start with 3 teaspoons of water and add more, 1/2 teaspoon at a time until desired consisteny is achieved. 5 tespoons works well for me.Fill a pastry bag with icing and a round tip (#5) or simply cut the corner off of the bag to create a small hole for piping the icing.
- Decorate the tops of the cupcakes by piping on swirls all the way across.
- This recipe makes 20-22 cupcakes.
Notes
Nutrition
Speaking of marshmallow filling, did you know that you can make homemade marshmallows? Cancel everything you ever thought about marshmallows being stale, and take my word on this. Homemade marshmallows are SO much better than anything you’ll find at the store. Â Made from sugar, gelatin, corn syrup, vanilla extract, water and salt! Try our recipe!
Did you know that May 11th is Hostess Cupcake Day?
It’s true! Make a batch to enjoy every year in May!
Are copycat Hostess Cupcakes Vegetarian?
Yes, but they are not vegan with the use of milk, eggs, and butter.
How Many Calories are In a copycat Hostess Cupcake?
300 calories.
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Where do you find jumbo cupcake liners, a tin, and the cupcake recipe? I am going to have some very happy teachers. 🙂
Hi Angela!
You can get the jumbo cupcake pan at Walmart. It holds 6 cupcakes so it’s nice to have 2. 1 box of cake mix will make 6-8 cupcakes. The liners can be purchased at Michael’s. Joanns has the pans too (ours here did at least)and you might even be able to use a 40% coupon for one. I’m sure they would have the liners as well. Hope that helps!
Thanks. I will look.
How do you get a boxed cupcake mix to not flatten on the top?
This recipe turned out better than expected! I used a chocolate fudge cake mix.
So glad you liked them!
Ooo, that looks really good! I’d like to invite you to link up to Show and Tell Saturday at Sassy Little Lady!
http://www.sassylittlelady.com/blog/show-and-tell-saturday/show-and-tell-saturday-4-plus-a-giveaway
Kathie
You do realize you cannot talk about Ghirardhelli without sharing what you make right??? I will be sure to send you my address for future reference. I am hosting a bridal shower and have been concerned about what chocolate to use…not anymore!!
I just have to find who sells this!
Thanks bunches…
Jackie P
Haha! Hi Jackie! I buy the Ghirardelli melting chocolates at Sam’s Club in the big bags. I usually stock up around Christmastime and am not sure if they carry it year round. You can get smaller bags of it at some grocery stores too.
Ohh Sams Club! Thanks for heads up, I will be stocking up, the shower won’t be till next spring so I am in good shape. I also have a chocolate fountain..will have to do some research to see how well it will do in that. If so…I am really going to have to stock up!
Thanks bunches!!!
Jackie P
No problem! I was at Sam’s club tonight and didn’t see them in the baking section. I wonder if it is a holiday thing, but I think you can get them in the baking sections at grocery stores still (just smaller bags). Good luck!!
I made this recipe exactly per the directions and uses the Duncan Hines dark chocolate cake mix. I followed your recipe with the 1 cup water, 1/3 cup oil, and 3 eggs and it came out extremely runny. I cooked it anyway and it took about 25 minutes to firm up. They cane out like super dense and fell and flattened as they cooled. I got about 17 cupcakes and they are not full to the top. Do you know what i might have done wrong?
Hi Teresa, that’s so odd because the measurements for oil, water and eggs come from the back of the box. You shouldn’t have had any issues, I’m sorry! :/
I figured out the issue. I didn’t pay enough attention to the front of the box and accidentally got Duncan Hines Dark Chocolate Brownie Mix, not cake mix. It looks exactly
the same as the cake mix, same
colors and everything, well except the brownies on the front of course. Oh boy! I cant believe i did that, lol! Well i will definitely try again with the proper mix!
That makes sense!
So here’s what I changed.
I used 1 cup heavy whipping cream for 1 cup water. I beat it for about a minute on high. It was slightly thicker than it’s original form. I added 3 egg yolks to the cream. I added the oil. I kept the mixer on low while doing this. I stiffed the cake mix into the liquid.. beat until mixed.. I beat the egg whites to firm (not stiff) peaks and folded them into the batter. I made mini muffins. Baked for around 8 to 10 minutes. I put the batter in the fridge while the cupcakes baked.
ABSOLUTELY the best cupcakes I’ve ever made.
Made these this morning I had to do a sugar free version and they really turned out really good.. I was worried about making cream center sugar free, but I got it to work. Thank you so much for posting this recipe. Have a Merry Christmas!
I’m so glad! And it’s good to know that it can be made sugar-free too!