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cooling rack with 15 hostess heart cupcakes on it
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5 from 1 vote

Heart Shaped Hostess Cupcakes

Valentine Hostess cupcakes are a sweet treat! Heart-shaped cupcakes, pink marshmallow cream filling, and topped with ganache.
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 290kcal
Author: Brandy Nelson

Equipment

  • 2 pastry (frosting) bags
  • #21 frosting tip
  • #5 frosting tip

Ingredients

Cupcakes

  • 1 chocolate cake mix
  • 1 cup water
  • ⅓ cup oil
  • 3 whole eggs

Marshmallow Creme Filling

  • ½ cup butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 7 oz. marshmallow creme 1 tub
  • pink food coloring

Chocolate Ganache Icing

  • 1 ½ cup chocolate chips
  • 3 Tbsp. butter
  • 1 ½ Tbsp. milk
  • 1 ½ 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, ½ 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
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