Description

These homemade Hostess Cupcakes recreate the classic bakery treat with a moist, chocolatey cupcake base filled with a fluffy marshmallow center, finished with a rich chocolate glaze and white chocolate drizzle for a nostalgic and indulgent dessert.

Ingredients

Scale

Cupcake Batter

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

Marshmallow Filling

3 egg whites
3/4 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Chocolate Glaze and Decoration

1 cup semi-sweet chocolate chips
1/3 cup milk
1 cup white chocolate chips, melted

Instructions

Preheat and Prepare: Preheat your oven to 350° F (175° C) and line cupcake molds with paper liners to prepare for baking.
Mix the Batter: In a large bowl, beat together the melted coconut oil, eggs, buttermilk, Greek yogurt or sour cream, granulated sugar, and vanilla extract until well combined. Sift in the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix until combined, then gradually beat in the hot black coffee until the batter is smooth.
Bake the Cupcakes: Divide the batter evenly among the lined cupcake molds. Bake in the preheated oven for 25-30 minutes or until the tops are just set and a toothpick inserted in the center comes out clean. Remove from oven and allow the cupcakes to cool completely before filling.
Prepare the Marshmallow Filling: Place the egg whites, granulated sugar, and cream of tartar into a heatproof bowl set over a pot of simmering water, ensuring the bowl doesn’t touch the water (double boiler method). Whisk constantly until the sugar dissolves and the mixture becomes opaque, about 5 minutes. Remove from heat, add vanilla extract, and then beat with an electric mixer on high speed until stiff, glossy peaks form, about another 5 minutes.
Fill the Cupcakes: Use a paring knife to carefully cut a cone-shaped piece from the center of each cooled cupcake. Fill each hole generously with the prepared marshmallow fluff.
Make the Chocolate Glaze: Melt the semi-sweet chocolate chips with the milk over low heat, stirring frequently until the glaze is smooth and glossy. Dip the top of each filled cupcake into the glaze, allowing any excess chocolate to drip off. Place the cupcakes on a rack or parchment paper to set.
Decorate: Spoon the melted white chocolate into a piping bag fitted with a small round tip (or use a sandwich bag with a small corner cut off). Pipe loops or decorative lines atop the chocolate glaze for the classic Hostess look. Let the glaze and decoration set before serving.

Notes

Ensure eggs, buttermilk, and yogurt are at room temperature to help the batter mix smoothly and rise evenly.
The hot coffee intensifies the chocolate flavor without making the batter watery.
Be careful when making the marshmallow filling to keep the bowl from touching the simmering water to avoid scrambling the eggs.
Use a sharp paring knife to cut the cupcake centers and avoid heavy crumbs.
The chocolate glaze sets better if cupcakes are completely cooled before dipping.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Hostess Cupcakes, homemade cupcakes, marshmallow filled cupcakes, chocolate cupcakes, chocolate glaze cupcakes, nostalgic desserts