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There’s something undeniably nostalgic about biting into a Hostess Cupcake. This beloved treat, with its rich chocolate cake, creamy filling, and signature swirl on top, has been a staple in American snack culture for decades. Whether you enjoyed them as a child or still indulge in them today, Hostess Cupcakes evoke memories of lunchbox surprises and after-school snacks. However, while these store-bought delights are convenient, many home bakers are discovering the joy of replicating this classic treat from scratch.

Copycat Chocolate Hostess Cupcake

Recreate a childhood favorite with these delectable copycat Chocolate Hostess Cupcakes! This homemade version captures the classic blend of rich chocolate cake, creamy filling, and shiny ganache topping, all crafted from fresh, quality ingredients. Enjoy the satisfaction of baking and customize your treats to suit your taste. Whether for special occasions or everyday indulgence, these cupcakes bring joy and nostalgia to every bite. Dive into the full recipe and start your baking adventure today!
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Ingredients
  

For the Chocolate Cupcakes:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 large egg

1 cup whole milk

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup boiling water

For the Cream Filling:

1/2 cup unsalted butter, softened

1 cup powdered sugar

2 tbsp marshmallow fluff

1/2 tsp vanilla extract

1-2 tbsp heavy cream (as needed)

For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Instructions
 

Make the Cupcakes:

    - Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

      - In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

        - Add the egg, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.

          - Carefully stir in the boiling water until the batter is smooth. The batter will be thin—this creates a moist cupcake.

            - Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

              - Bake for 18-20 minutes until a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Prepare the Cream Filling:

                  - In a medium bowl, beat the softened butter until fluffy. Gradually add powdered sugar and mix until well incorporated.

                    - Add the marshmallow fluff and vanilla extract; beat until creamy. If the filling is too thick, add heavy cream, one tablespoon at a time, until it reaches a pipeable consistency.

                      - Once cooled, remove the centers of the cupcakes using a cupcake corer or a small knife, filling each cavity with the cream filling using a piping bag.

                        Make the Chocolate Ganache:

                          - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and immediately add the chocolate chips.

                            - Let it sit for a minute, then stir until smooth and glossy.

                              Assemble the Cupcakes:

                                - Dip the top of each filled cupcake into the warm ganache, allowing any excess to drip off.

                                  - Optionally, allow the ganache to set before serving. Enjoy your homemade Chocolate Hostess Cupcakes!

                                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12