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cooling rack with 15 hostess heart cupcakes on it
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Heart Shaped Hostess Cupcakes

Valentine Hostess cupcakes are a sweet treat! Heart-shaped cupcakes, pink marshmallow cream filling, and topped with ganache.
Course Dessert
Cuisine American
Keyword creme filled, hostess
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 24 cupcakes
Calories 290kcal

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
  • pink food coloring

Chocolate Ganache Icing

  • 1 1/2 cup chocolate chips
  • 3 Tbsp. butter
  • 1 1/2 Tbsp. milk
  • 1 1/2 Tbsp. honey

Swirl Icing

  • 1 cup powdered sugar
  • 4-5 teaspoons water
  • pink food coloring optional

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line a muffin pan(s) with 24 cupcake liners.
    Roll pieces of aluminum foil into marble-sized balls. You'll need 24.
  • Mix cake mix, oil, eggs and water on low for 30 seconds.
    Mix on medium speed for 2 minutes.
  • Divide batter amongst cupcake liners. Do not fill more than halfway.
    Place a foil ball in between each liner and cupcake pan to create the top of the heart.
    cupcakes in pan with small balls of foil to create heart shape
  • Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

Marshmallow Filling

  • Beat butter, powdered sugar, and vanilla together until whipped and creamy. Stir in marshmallow creme and a few drops of pink food coloring by hand.
    rubber spatula with pink marshmallow frosting on it
  • Fill a pastry bag with icing and a star tip (#21).
  • How to fill a cupcake with marshmallow creme: Insert a frosting tip into the center of the cupcake and press/squeeze for 3 seconds or until the cupcake puffs up slightly.
    piping bag filling cupcake with frosting

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.
  • Spoon ganache over each cupcake and use a spoon to spread evenly. If the ganache cools and begins to thicken, simply reheat for 10 seconds and stir.
    spoon pouring small amount of ganache over cupcake
  • 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 consistency is achieved. It shouldn't be runny, more of a frosting consistency. 5 teaspoons work well for me.
    If you'd like to add pink details, tint a portion of the icing pink.
    Fill a pastry bag with icing and a round tip (#3 or #5), or cut the corner off 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 24 cupcakes.

Video

Notes

Store in an airtight container at room temperature up to 3 days.
Cupcake calories for each serving of food and nutrient information based off of box of Duncan Hines dark chocolate fudge cake mix.

Nutrition

Calories: 290kcal