Homemade Hostess Chocolate Cupcakes

why make this recipe

This cupcake recipe makes soft, chocolate cupcakes with a sweet marshmallow center. You can make them at home with simple pantry items. They are fun to fill and frost for kids and guests. If you like filled treats, try also cheesecake stuffed cookies for another easy dessert idea.

how to make Homemade Hostess Chocolate Cupcakes

Make the batter, bake the cupcakes, and then fill and frost them. Mix dry and wet ingredients in two bowls, combine, then add boiling water to make the batter smooth. Fill liners, bake, cool, then use a small tool to make a hole and add marshmallow filling. Top with chocolate frosting. For another chocolate filling idea, see chocolate cream pie recipes to inspire your filling and frosting choices.

Ingredients :

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup boiling water
• Chocolate frosting
• Marshmallow filling

Directions :

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract.
4. Combine the wet and dry ingredients and stir until just combined.
5. Slowly mix in the boiling water until smooth.
6. Fill the cupcake liners about 2/3 full with batter.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool completely.
9. Once cooled, fill with marshmallow filling and frost with chocolate frosting. Enjoy your homemade Hostess Chocolate Cupcakes!

introduction

This recipe makes a small batch of filled chocolate cupcakes that taste like a classic snack. The steps are easy and the ingredients are common. You can make the marshmallow filling from a jar or homemade. These cupcakes work for parties or a simple treat at home.

how to serve Homemade Hostess Chocolate Cupcakes

Serve the cupcakes at room temperature. Place them on a plate or a tray. They look nice with a dusting of cocoa or a small dollop of extra marshmallow on top. Serve with milk, coffee, or tea.

how to store Homemade Hostess Chocolate Cupcakes

Store unfrosted cupcakes in an airtight container at room temperature for 1-2 days. If filled and frosted, keep them in the fridge in a covered container for up to 3-4 days. Let chilled cupcakes sit 15-20 minutes at room temperature before eating for best texture.

tips to make Homemade Hostess Chocolate Cupcakes

• Measure flour by spooning it into the cup and leveling it.
• Use fresh baking powder and baking soda for best rise.
• Add boiling water slowly so the batter stays smooth.
• Cool cupcakes fully before filling and frosting to avoid melting.
• Use a small knife or a cupcake corer to make a neat hole for the marshmallow filling.

variation (if any)

• Use chocolate ganache instead of chocolate frosting for a richer top.
• Add a teaspoon of instant espresso powder to the batter for deeper chocolate flavor.
• Swap marshmallow filling with vanilla cream or whipped cream for a different center.

FAQs

Q: Can I make the batter ahead of time?
A: You can mix dry ingredients ahead, but combine wet and dry right before baking for best rise.

Q: How do I fill cupcakes neatly?
A: Use a small piping bag or a cupcake corer. Fill slowly to avoid overflow.

Q: Can I freeze these cupcakes?
A: Yes. Freeze unfrosted cupcakes in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before filling and frosting.

Q: Can I use regular milk instead of buttermilk?
A: Yes. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let sit 5 minutes.

Conclusion

For more ideas on cream-filled chocolate cupcakes, see this detailed recipe for Cream-Filled Chocolate Cupcakes – Sally’s Baking.

Homemade Hostess Chocolate Cupcakes

Soft chocolate cupcakes with a sweet marshmallow center, perfect for kids and guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour Measure by spooning into the cup and leveling it.
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder Use fresh for best rise.
• 1/2 tsp baking soda Use fresh for best rise.
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup boiling water Add slowly to keep batter smooth.

Fillings and Toppings

• Chocolate frosting Use chocolate ganache for a richer topping.
• Marshmallow filling Can use store-bought or homemade.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract.
4. Combine the wet and dry ingredients and stir until just combined.
5. Slowly mix in the boiling water until smooth.
6. Fill the cupcake liners about 2/3 full with batter.

Baking

1. Bake for 18-20 minutes or until a toothpick comes out clean.
2. Let cool completely.

Filling and Frosting

1. Once cooled, fill with marshmallow filling and frost with chocolate frosting.

Notes

For best texture, let chilled cupcakes sit for 15-20 minutes at room temperature before eating. Store unfrosted cupcakes in an airtight container at room temperature for 1-2 days. For frosted cupcakes, keep in the fridge for up to 3-4 days.