Name: Homemade Hostess Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup melted coconut oil; 2 large eggs, at room temperature; 1/2 cup buttermilk, at room temperature; 1/2 cup plain Greek yogurt or sour cream; 1 cup granulated sugar; 1 tablespoon vanilla extract; 1 1/2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup hot black coffee; 3 egg whites; 3/4 cup granulated sugar; 1/2 teaspoon cream of tartar; 1 teaspoon pure vanilla extract; 1 cup semi-sweet chocolate chips; 1/3 cup milk; 1 cup white chocolate chips, melted

Ingredients

1/2 cup melted coconut oil

2 large eggs, at room temperature

1/2 cup buttermilk, at room temperature

1/2 cup plain Greek yogurt or sour cream

1 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup hot black coffee

3 egg whites

3/4 cup granulated sugar

1/2 teaspoon cream of tartar

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

1/3 cup milk

1 cup white chocolate chips, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line cupcake molds with paper liners.

Step 2: In a large bowl, beat together the melted coconut oil, eggs, buttermilk, Greek yogurt, granulated sugar, and vanilla extract until smooth.

Step 3: Add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, then slowly beat in the hot black coffee until the batter is smooth.

Step 4: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 25-30 minutes or until the tops are just set. Remove from the oven and allow cupcakes to cool completely.

Step 5: To make the marshmallow filling, place the egg whites, granulated sugar, and cream of tartar in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bowl does not touch the water. Whisk constantly until the sugar dissolves and the mixture becomes opaque, about 5 minutes.

Step 6: Remove the bowl from heat, add the vanilla extract, then beat the mixture on high speed with an electric mixer until stiff, glossy peaks form, about 5 minutes.

Step 7: Use a paring knife to cut a cone-shaped hole out of the center of each cupcake. Fill each hole with the marshmallow fluff using a spoon or piping bag.

Step 8: For the glaze, melt the semi-sweet chocolate chips and milk together over low heat, stirring frequently until smooth.

Step 9: Dip the top of each filled cupcake into the chocolate glaze, allowing excess to drip off. Place cupcakes on a rack to set.

Step 10: Fill a piping bag (or a sandwich bag with a corner snipped) with melted white chocolate chips. Pipe loops or decorative swirls on top of each cupcake. Let the glaze fully set before serving. Enjoy!

Tips & Variations

For deeper chocolate flavor, use espresso instead of hot black coffee in the batter.

Use a piping bag to fill the cupcakes neatly with marshmallow fluff for an even, professional look.

Try using dark chocolate chips for the glaze to add a richer contrast to the sweet marshmallow filling.

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar in the marshmallow mix.

Make these cupcakes a day ahead; the flavors meld beautifully and the marshmallow stays fluffy overnight.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but bring to room temperature before serving to preserve the texture of the marshmallow and glaze. Avoid freezing as it can affect the marshmallow filling’s texture.

FAQs

Can I use regular oil instead of coconut oil?

Yes, you can substitute melted vegetable or canola oil for coconut oil without affecting the overall taste and texture significantly.

How do I know when the marshmallow sugar is dissolved?

The mixture will turn opaque and feel smooth when rubbed between your fingers, with no grainy texture. Whisking constantly over simmering water helps achieve this properly.