I've been hungry for cupcakes lately, and the Hostess Cupcake Clones recipe was on my mind. These were popular years ago, and several publications created copycats including Cook's Country. I liked theirs at the time, but felt like trying a new version. So this one's "sort of" new.
Hostess Cupcake Clone Base
The original cupcakes were great, but I used a simpler base recipe -- one that works well with Dutch processed cocoa. It's a modified version of The Ultimate Chocolate Cupcake recipe, and it's about as easy as they come. It doesn't require a mixer and the cupcakes bake up with slightly domed tops.
Marshmallow Creme Filling
I tried a few different creme fillings for this, but went back to the original one from Cook's Country because it is light and contrasts well with the cake and glaze. That, plus it can be made without an electric mixer. You do need a microwave-safe mixing bowl, though. A batter bowl or something similar works well. The filling is runny at first, but sets slightly in the refrigerator. You spoon it into the cavities, cap, then chill the cupcakes and add the chocolate glaze. The creme filling will continue to set a bit as it gets accustomed to its new home inside the chocolate crumb.
Hostess Cupcake Chocolate Glaze
The icing on Hostess cupcakes was always the best part, and I'm sure I wasn't the only kid who peeled it off and saved it for last. I wanted the tops of my new cupcakes to be just as special. After trying some other things, I found that Cooks Country's original icing of 3 tablespoons butter melted with a half cup of chocolate chips was actually perfect.
Swirls on Top
The most fun part of this recipe is piping on the signature swirls. One of the steps is reserving some marshmallow filling, putting it into a piping bag with a writing tip and using that to make the swirl. You can do that, or if you happen to have some extra vanilla frosting around you can use that.
Recipe
Hostess Cupcake Copycats
Ingredients
- 3 oz bittersweet chocolate, chopped (84 grams)
- 5 tablespoons Dutch process cocoa powder (30 grams)
- ¾ cup very hot coffee (170 grams)
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tsps vinegar
- ¾ cup all-purpose or bread flour (105 grams)
- ¾ cup granulated sugar (150 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
Fluffy Filling
- ¾ teaspoon gelatin
- 3 tablespoons cold water (42 grams)
- 4 tablespoons unsalted butter, very soft (56 grams)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ¼ cups marshmallow creme (140 grams)
Chocolate Glaze
- 3 tablespoons softened butter (42 grams)
- ½ cup bittersweet or semisweet chocolate chips (84 grams)
Instructions
- Preheat oven to 350°F. Line 12 to 14 muffins cups with paper liners. You may be able to get up to 14 depending on the size of your muffin cups, but start with 12.
- In a mixing bowl, combine the chocolate and cocoa powder. Pour the hot coffee over chocolate and stir until melted and smooth.
- Whisk the oil into the chocolate mixture, then whisk in the eggs, vanilla and vinegar.
- Mix together the flour, sugar, baking soda and salt, then add to the bowl and beat with a scraper until you have a smooth and shiny batter.
- Divide batter evenly between the cups filling about ⅔ cup full,
- Bake for 18 to 20 minutes or until cakes spring back when lightly touched. Let them cool completely while you prepare the filling.
Marshmallow Creme Vanilla Filling
- Put 3 tablespoons of water in a large microwave-safe bowl. Sprinkle ¾ teaspoon of plain gelatin over the water and let sit for 5 minutes. Microwave the bowl for 20 to 30 seconds to heat the water, then stir to dissolve gelatin. Whisk in the softened butter, vanilla and salt until smooth. Let cool until just warm to touch, then whisk in 1 ¼ cups marshmallow creme.
- Put the bowl in the refrigerator for 30 minutes to set.
- Transfer about ⅓ of the marshmallow mixture to a pastry bag fitted with a writing tip.
Assembling
- To fill the cupcakes, insert the tip of a paring knife at a 45 degree angleabout ¼ inch from the edge of the cupcake and carve out a little cone. Spoon a tablespoon of the filling into the cavity. Cut off all but about a quarter inch of the cone and use the remaining piece to cover the filling. After assembling the cupcakes, put them on a tray in the refrigerator to help set the filling more.
Make the Glaze
- Put 3 tablespoons of softened butter in a microwave-safe bowl. Add ½ cup semisweet chips and stir to coat chips. Heat on high for 30 seconds. Stir well. Repeat, melting and stirring until mixture is shiny. Let sit for about 10 minutes to thicken slightly.
- Spoon about 2 teaspoons of chocolate glaze over the cupcakes and let set. Once set, pipe the swirls of reserved marshmallow mixture over the top.
Stef Mysel says
This looks like Death By Chocolate, really the best way to go! Hubby is going to love this for football season! Thanks Anna!
Anna says
Debbie, I'm pretty sure there are some vegan versions out there. Let me know if you find any!
debbie says
These look really great Anna! It's hard staying vegan when you have a sweet tooth like I do. Have to admit I have had some sweet treats lately that weren't vegan and I am so tempted to make these. I know my husband and son would love these!
Cynna says
Yum! Susan Feniger and Mary Sue Milliken also have a wonderful Hostess style cupcake recipe in their City Cuisine cookbook.
Sue says
Your cupcakes look great! A number of years ago Joe at Culinary in the Desert/Country blogged about a similar looking cupcake. I've always wanted to make them but the timing never seems right. Making them for a bake sale like you said would be perfect.
Emily says
I want to eat these.
Jen says
Lenny craves these from time to time so I was just thinking of looking up a clone recipe. I'm going to try these and I'm also going to put that cookbook on my wishlist.
Anna says
Mary, thanks so much for sharing! I'm going to try that version next.
Mary M says
Hi Anna- I've been making Hostess clones for a few years-I've had luck with this filling recipe- and it holds it shape for piping the squiggles on top:
Fluffy Filling (fills about 12-15 cupcakes):
1 stick (1/2 cup) butter, softened
1-1/4 cup confectioner’s sugar
2 cups Marshmallow Fluff (the jar size is perfect)
1 teaspoon vanilla
Beat all ingredients together in a bowl with electric mixer at medium speed until smooth. This has a tendency to creep up the beaters at first, so have a knife handy to scrape things back into the bowl.