A soft, moist chocolate cupcake with a fluffy marshmallow filling and a smooth, glossy chocolate glaze.
These Homemade Hostess-Style Cupcakes capture all the nostalgia of the classic treat with a rich chocolate cake, creamy filling, and a smooth chocolate glaze. Perfect for those who crave a sweet, nostalgic bite.
Why you'll want it now, The perfect balance of rich chocolate and creamy filling, just like your favorite childhood treat.
Why this recipe works
By using a combination of cocoa powder and melted chocolate, these cupcakes achieve a deep, rich chocolate flavor. The fluffy marshmallow cream filling gives that signature sweet surprise in every bite, while the chocolate glaze provides a smooth, decadent finish.
Equipment
Mixing bowls
Electric mixer with paddle attachment
12-cup muffin tin
Cupcake liners
Small saucepan
Piping bag with small round tip
How to make it
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the filling, beat together the marshmallow creme, softened butter, powdered sugar, and vanilla extract until light and fluffy.
Once the cupcakes are cool, use a small knife to cut a cone-shaped piece out of the center of each cupcake. Fill with the marshmallow mixture using a piping bag.
For the glaze, melt the chocolate chips, butter, and corn syrup in a small saucepan over low heat, stirring until smooth. Let cool slightly.
Dip the top of each filled cupcake into the chocolate glaze and let set.
Enjoy these nostalgic treats that bring a homemade twist to your favorite childhood snack. Happy baking!
How you'll know it's ready
The cupcakes are ready when a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and start checking for readiness a few minutes early, as the fan may cause the cupcakes to bake faster. Standard oven users, the written temperature is perfect for you!
Frosting, filling & glaze notes
The chocolate glaze should be smooth and pourable, setting into a glossy finish on the cupcakes.
That soft, gooey texture up close.
Troubleshooting
If cupcakes sink in the middle, ensure your baking soda is fresh and not expired.
For a thicker filling, add more powdered sugar to the marshmallow mixture.
If the glaze is too thick, gently reheat and stir in a teaspoon of milk.
Cupcakes sticking to the liners? Ensure they are completely cool before removing.
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Make ahead
Cupcakes can be baked a day in advance and stored in an airtight container. Fill and glaze them the day you plan to serve.
Variations
Add a teaspoon of espresso powder to the batter for a mocha twist.
Use white chocolate chips in the glaze for a different flavor.
Add a tablespoon of peanut butter to the filling for a nutty surprise.
Frequently asked questions
Can I use a different filling?
Absolutely! You can try a chocolate or peanut butter filling for a twist.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can I freeze these cupcakes?
Yes, you can freeze the unfilled cupcakes for up to 2 months. Thaw, fill, and glaze before serving.
What if I don't have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Nutrition Facts
Per serving: 1 cupcake (85 g)
Calories320
Total Fat15 g
Saturated Fat9 g
Cholesterol55 mg
Sodium150 mg
Total Carbohydrate45 g
Dietary Fiber2 g
Total Sugars32 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
