A copycat Hostess cupcake recipe that you will fall madly in love with! Or that may cause someone to fall in love with you. It could go either way.
Hearts will pitter-patter a little faster with the first bite as teeth sink down through the chocolate ganache into the devil’s food cupcake and the sticky marshmallow fluff center. True love forever.
Most of their charm comes from the cupcake itself. Under the surface lies a dense, moist and tender crumb with a rich chocolate flavor that’s hard to forget. My new favorite devil’s food recipe, one I can’t wait to bake again.
Combine one of the best cupcakes in the world with a super-sweet, cream filling then seal it all in with an intense chocolate topping. . . if not true love than your new bff. Best friends forever.
Bake them if you dare but be warned expectations will be higher. Like that certain someone the originals may no longer satisfy you the same way. Ever again. They might be immensely disappointing after eating these lusty bites of joy.
The good thing is they seem labor-intensive but come together pretty quickly.
And who knows? Their wily charms may work too well.
You may find yourself making them all the time for the demanding Hostess cupcake lovers in your life. You’ll become a pro who can recite the recipe on demand. Not that I would know anything about that.
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- 1 large egg yolk, at room temperature
- ½ teaspoon vanilla
- ½ cup boiling water
- 2 tablespoons butter, softened
- 1 + ¼ cups marshmallow fluff/creme*
- 5 ounces semi-sweet chocolate chips
- ⅓ cup heavy cream, warmed in a saucepan
- ½ cup confectioners’ sugar
- 1-2 teaspoons milk
- Preheat oven to 350 degrees F. Line a 12 cup and a 6 cup muffin pan with 15 paper liners.
- Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
- In a large bowl beat the butter 2 minutes until smooth and creamy. On medium speed gradually add the sugar, beating until light and smooth 5 minutes. On low speed beat in the eggs and yolk one at a time. Beat in the vanilla.
- On low speed add the flour in 4 additions beating well after each one. Drizzle in 2 tablespoons of the hot water at a time, mixing briefly until a smooth batter forms.
- Fill the cupcake liners with ¼ cup of batter each. Bake 18-20 minutes until a toothpick comes clean from center. Cool in pans on wire rack 10 minutes then remove and cool completely on wire racks. If your cupcakes rise too high and aren't flat on top you can turn them on their side and slice off the tops with a serrated knife to make them level. Save them and make mini whoopie pies with the leftover filling.
- Whisk the marshmallow fluff and butter together in a stand mixer fitted with the whisk attachment. Transfer to a pastry bag with a wide tip. Stick the tip down into the center of each cupcake and squeeze out 1-2 tablespoons of filling.
- Bring the heavy cream to a simmer in small saucepan. Pour over top of the chocolate chips in a heat proof bowl. Allow to sit 2-3 minutes then whisk until smooth. Dollop a big spoonful of ganache over top of each cupcake and spread from edge to edge using the back of the spoon. Allow to set 15-20 minutes.
- Whisk confectioners' sugar with a teaspoon of milk, add more as needed to make a thick icing. Drizzle over top or use a pastry bag with a small tip to decorate the top. Keep refrigerated.