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Delicious homemade Hostess chocolate cupcakes with creamy frosting

Homemade Hostess Chocolate Cupcakes

Soft chocolate cupcakes with a sweet marshmallow center, perfect for kids and guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.