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Home » Creative Recipes » Desserts » Homemade Hostess Chocolate Cupcakes

Homemade Hostess Chocolate Cupcakes

BY: Michele
PUBLISHED: Dec 13, 2022
UPDATED: Jan 10, 2023
1 Review / 5 Average
1 Comment
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This post may contain affiliate links. Please read my disclosure policy.
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Homemade Hostess Chocolate Cupcakes are chocolate cupcakes with a marshmallow filling, topped with chocolate ganache, and decorated with vanilla icing!

Remember eating those classic Hostess cupcakes as a kid? I loved biting into them and getting to that divine marshmallow filling!

Scattered Chocolate Cupcakes with Chocolate ganache icing with white football laces piped on top. The front cupcake has been cut in half and shows the white, creamy marshmallow center.

You can bring back those delightful memories with this delicious copycat recipe!

These copycat Hostess cupcakes taste like the original, and you can serve them at a game day party because they also make perfect football cupcakes!

horizontal photo of 3 plates of cupcakes with a green napkin on the bottom right with a silver fork. The closest cupcake has been cut in half to show the white, creamy marshmallow creme center.
Jump to:
  • Why You’ll Love These Cupcakes
  • What You’ll Need
  • Equipment
  • Ingredients
  • Recipe Tips
  • What To Serve With Hostess Cupcakes
  • FAQs
  • How To Store Hostess Cupcakes?
  • Can I Freeze These Cupcakes?
  • Recipe
  • ⭐ Reviews

Why You’ll Love These Cupcakes

  • Chocolate Cupcakes – Heavenly homemade chocolate cupcakes made from scratch!
  • Marshmallow Filling – Soft and creamy marshmallow filling in the middle!
  • Chocolate G/anache – Sweet melted chocolate over the top of the cupcakes.
  • Cute Football Cupcakes – Fun football cupcakes that are perfect for game day.
Overhead view of a white plate on top of a green plate with 7 chocolate cupcakes with chocolate ganache icing with white football laces piped on top.

What You’ll Need

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • Stand Mixer with the paddle attachment or hand mixer or electric mixer
  • Large bowl (Mixing bowl)
  • Pastry bag
  • Double Boiler
  • Small saucepan
  • Freezer-safe airtight container
  • cupcake pan or cupcake tin
  • cupcake liners
  • cooling rack
  • Ziploc bag

Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Overhead view of ingredients, each in a separate bowl.

Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup hot water

Marshmallow Filling

  • 1/4 cup salted butter, room temperature
  • 1/2 cup powdered sugar
  • 2 cups marshmallow creme

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream

Vanilla Icing

  • 2 tablespoons unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon of vanilla extract
First Photo collage showing steps of how to make the copycat hostess cupcakes.
  • Preheat the oven to 300 degrees Fahrenheit. Line a muffin tin with baking cups.
  • In a large-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside for now.
  • In a medium-sized bowl, whisk the egg, milk, vegetable oil, and vanilla together.
  • Add the egg mixture to the flour mixture and stir until combined.
  • Add the hot water to the batter. It will be very runny.
  • Fill each muffin cup to the halfway point only.
  • Bake for 18-20 minutes and allow to cool completely.
Second Photo collage showing steps of how to make the copycat hostess cupcakes.
  • While the cupcakes are cooling, it’s time to make that gooey center. In a medium-sized bowl, cream the butter until whipped.
  • Add the powdered sugar and beat until combined and crumbly.
  • Add the marshmallow creme and stir until incorporated.
  • Grab all of the cooled cupcakes. Using a spoon or a piping tip, remove some cake from the middle of the cupcake. Go down about 3/4 of the way and try to keep the cake pieces intact.
  • Fill the hole with the marshmallow creme mixture and top with the cake you just removed. You will have to trim the cake pieces to ensure that the cupcakes’ tops are even.
Third Photo collage showing steps of how to make the copycat hostess cupcakes.
  • Next, we’ll make the ganache. Place the chocolate chips in a small bowl. Heat the whipping cream until it is hot but not boiling.
  • Pour the warm cream over the chocolate chips and let sit for 5 minutes. After 5 minutes, stir the chocolate until it is melted.
  • Using a knife or the back of a spoon, spread the chocolate ganache over the top of the cupcake. Let set for 5 minutes.
  • While the ganache is setting, let’s make the icing. In a small bowl, beat the butter until smooth.
  • Add the powdered sugar and beat until crumbly. Add the vanilla and milk and continue beating until it is smooth.
  • Transfer the icing to a piping bag and pipe the football laces on top. Chill for 5 minutes before eating.

Recipe Tips

  • Cupcakes Don’t Rise? Check the dates on your baking soda. If it has expired, throw it out and get fresh baking soda.
  • Sweeter Ganache? Would you like the ganache to be even sweeter than it already is? Try using milk chocolate chips instead of semi-sweet chocolate for a sweeter ganache.
  • No Piping Bag? No worries! You can cut the tip off one corner of a clear plastic zip-top bag and pipe the frosting on top of the chocolate ganache. You can save some money with this option as well.
Three Copycat Hostess Cupcakes stacked on top of each other with the top cupcake cut in half to see the white, creamy marshmallow filling.

What To Serve With Hostess Cupcakes

  • Cookies and Cream Ice Cream
  • Shortbread Chocolate Filled Cookies
  • Hot Chocolate Dip
  • Nutella Stuffed Chocolate Muffins
3 plates of Homemade Hostess Cupcakes with chocolate ganache icing, and white piped football laces on top. Green napkin on the bottom left of the photo with 2 forks.

FAQs

How To Store Hostess Cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 4 days, and they will stay moist and fresh.

Can I Freeze These Cupcakes?

Store unfrosted cupcakes by wrapping them in plastic wrap and placing them in a freezer-safe airtight plastic bag for up to 3 months.

Freeze frosted cupcakes uncovered for about 6 hours, then remove from the freezer and place them in a container large enough to accommodate the height of the frosting.

If you have pre-frozen uncovered cupcakes, then you can wrap them in plastic wrap, and the frosting won’t get messed up. Then place them in an airtight container and freeze for up to 3 months.

If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:

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Recipe

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5 from 1 vote

Hostess Copycat Football Cupcakes

Homemade Hostess Chocolate Cupcakes are chocolate cupcakes with a marshmallow filling, topped with chocolate ganache, and decorated with vanilla icing!
Course Dessert
Cuisine American
Keyword Copycat Hostess Cupcakes, Football Cupcakes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 16
Calories 291kcal
Author Michele @ Flavor Mosaic

Ingredients

Chocolate Cupcakes

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup hot water

Marshmallow Filling

  • 1/4 cup salted butter room temperature
  • 1/2 cup powdered sugar
  • 2 cups marshmallow creme

Chocolate Ganache

  • 1 cup semi sweet chocolate chips
  • 6 tablespoon heavy whipping cream

Vanilla Icing

  • 2 tablespoons unsalted butter room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon of vanilla extract
Prevent your screen from going dark

Instructions 

  • Preheat the oven to 300 degrees Fahrenheit. Line a muffin tin with baking cups.
  • In a large-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Set aside for now.
  • In a medium-sized bowl, whisk the egg, milk, vegetable oil, vanilla together.
  • Add the egg mixture to the flour mixture and stir until combined.
  • Add the hot water to the batter. It will be very runny.
  • Fill each muffin cup to the halfway point only.
  • Bake for 18-20 minutes and allow to cool completely.
  • While the cupcakes are cooling, it’s time to make that gooey centre. In a medium-size bowl, cream the butter until whipped.
  • Add the powdered sugar and beat until combined and crumbly.
  • Add the marshmallow creme and stir until incorporated.
  • Grab all of the cooled cupcakes. Using a spoon or a piping tip, remove some cake from the middle of the cupcake. Go down about 3/4 of the way and try to keep the cake pieces intact.
  • Fill the hole with the marshmallow creme mixture and top with the cake you just removed. You will have to trim the cake pieces to make sure that the top of the cupcakes are even.
  • Next we’ll make the ganache. Place the chocolate chips in a small bowl. Heat the whipping cream until it is hot but not boiling.
  • Pour the warm cream over the chocolate chips and let sit for 5 minutes. After 5 minutes, stir the chocolate until it is melted.
  • Using a knife or the back of a spoon, spread the chocolate ganache over the top of the cupcake. Let set for 5 minutes.
  • While the ganache is setting, let’s make the icing. In a small bowl, beat the butter until smooth.
  • Add the powdered sugar and beat until crumbly. Add the vanilla and milk and continue beating until it is smooth.
  • Transfer the icing to a piping bag and pipe the laces of a football on top. Chill for 5 minutes before eating.

Notes

  • Cupcakes Don’t Rise? Check the dates on your baking soda. If it has expired, throw it out and get fresh baking soda.
  • Sweeter Ganache? Would you like the ganache to be even sweeter than it already is? Try using milk chocolate chips instead of semi-sweet chocolate for a sweeter ganache.
  • No Piping Bag? No worries! You can cut the tip off one corner of a clear plastic zip-top bag and pipe the frosting on top of the chocolate ganache. You can save some money with this option as well.
  • Storing Cupcakes – Store the cupcakes in an airtight container at room temperature for up to 4 days, and they will stay moist and fresh.
  • Freezing Cupcakes – Store unfrosted cupcakes by wrapping them in plastic wrap and placing them in a freezer-safe airtight plastic bag for up to 3 months.
    • Freeze frosted cupcakes uncovered for about 6 hours, then remove from the freezer and place them in a container large enough to accommodate the height of the frosting.
    • If you have pre-frozen uncovered cupcakes, then you can wrap them in plastic wrap, and the frosting won’t get messed up. Then place them in an airtight container and freeze for up to 3 months.

Nutrition

Calories: 291kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 175mg | Potassium: 125mg | Fiber: 2g | Sugar: 34g | Vitamin A: 249IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg

Filed Under: American, Bake, Cakes, Chocolate, Custom 3 Featured Posts, Desserts, Game Day, Make Ahead, Pot Luck

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

Comments

  1. Brenda Young says

    December 13, 2022 at 12:28 pm

    Yum Yum!!! Brings back childhood memories.

    Reply

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