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Hostess Cupcake Cookies Recipe

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3.9 from 82 reviews

  • Author: Amina
  • Total Time: 3 hours 11 minutes
  • Yield: 22 servings

Description

Hostess Cupcake Cookies combine rich chocolate cookie bases with a creamy marshmallow filling and a luscious chocolate ganache topping, finished with delicate white chocolate icing. This nostalgic treat mimics the classic Hostess cupcake flavors, offering a homemade twist on the beloved snack cake with a tender, slightly gooey center and a shiny chocolate glaze.

Ingredients

Cookie Dough

  • 1 ¼ cup + 2 tablespoons (175 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened natural cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • ¾ cup (150 grams) granulated sugar
  • 1/3 cup (67 grams) light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract

Marshmallow Filling

  • 3 ½ ounces (99 grams) marshmallow creme
  • 3 ½ tablespoons (50 grams) unsalted butter, at cool room temperature
  • ¼ cup + 1 tablespoon (39 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt

Chocolate Ganache

  • 4 ounces (113 grams) bittersweet chocolate, coarsely chopped
  • 2 tablespoons (16 grams) powdered sugar
  • 6 tablespoons (90 grams) heavy cream
  • 1 tablespoon (21 grams) corn syrup

White Chocolate Icing

  • ¼ cup (43 grams) white chocolate chips or chopped baking chocolate

Instructions

  1. Make the cookies: In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder, cornstarch, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Scrape down the bowl, then add eggs and vanilla, beating until combined. Gradually add the flour mixture on low speed; dough will be thick and slightly sticky. Cover and chill for 30 minutes.
  2. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. Shape and bake cookies: Using a 1 ½-tablespoon cookie scoop, place dough onto baking sheets spaced 2 inches apart. Roll into smooth balls with dampened palms as needed. Bake for 11 minutes or until just set. Immediately after baking, gently press the center of each cookie with the bottom of the scoop to create a slight indentation. Cool completely before filling.
  4. Make the marshmallow filling: Beat marshmallow creme and butter on low speed until combined. Add powdered sugar, vanilla, and salt on low speed; increase to medium-high and beat until smooth, about 2 minutes. Transfer to a piping bag; set aside.
  5. Make the ganache: Place chopped bittersweet chocolate and powdered sugar in a heatproof bowl. In a saucepan, bring heavy cream and corn syrup to a boil over medium-high heat. Pour hot cream over chocolate mixture; cover and let stand 5 minutes. Whisk vigorously until smooth. Allow to cool and thicken for 5 minutes.
  6. Assemble cookies: Pipe marshmallow filling into each cookie indentation to level with cookie surface. Smooth with a wet finger if needed. Drizzle about 1 teaspoon of warm ganache onto each cookie and gently spread it over filling to edges. If ganache thickens, briefly microwave and rewhisk. Let set 15 minutes.
  7. Make and pipe white chocolate icing: Melt white chocolate chips in 15-second increments, stirring until just melted. Transfer to a piping bag with a small round tip. Pipe loopy circles of icing over center of each cookie. Let dry for at least 1 hour.
  8. Storage: Store cookies in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. If chilled, let come to room temperature 30 minutes before serving.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Wetting your hands helps in rolling sticky cookie dough smoothly.
  • Pressing the cookie centers immediately after baking creates the perfect cavity for filling.
  • If ganache thickens during assembly, warming briefly keeps it easy to spread.
  • Allow the white chocolate icing to dry completely to avoid smudging.
  • Cookies can be refrigerated to extend freshness; allow them to reach room temperature before enjoying for best flavor and texture.
  • For a more intense chocolate flavor, use high-quality cocoa powder and bittersweet chocolate.
  • Prep Time: 40 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/hostess-cupcake-cookies-recipe/