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This hearty Hostess Cupcake Cookies recipe transforms the classic snack cake into irresistible cookie form. The nostalgic flavors are all there – soft cocoa cookies with marshmallow filling and rich chocolate ganache – but reimagined into a treat that's perfect for sharing.
I first made these cookies for my niece's birthday party, and they've become our most requested dessert for special occasions. Even friends who aren't typically dessert people grab seconds when these appear on the table.
Ingredients
- All purpose flour: Provides the perfect structure for these cookies without making them too dense
- Unsweetened cocoa powder: Delivers that deep chocolate flavor everyone expects from a Hostess treat
- Baking powder: Gives just enough lift while maintaining the classic cookie texture
- Cornstarch: The secret ingredient that keeps these cookies wonderfully soft even days later
- Butter: At cool room temperature creates the perfect creamy base for the dough
- Granulated and brown sugars: Work together for ideal sweetness and moisture
- Eggs: Bind everything together and add richness to the cookie base
- Vanilla extract: Enhances all the flavors in both the cookie and filling
- Marshmallow creme: Creates that signature fluffy Hostess filling texture
- Powdered sugar: Provides structure to both the filling and ganache
- Bittersweet chocolate: Delivers a rich ganache that's not too sweet
- Heavy cream: Creates silky smooth ganache that sets perfectly
- Corn syrup: Gives the ganache that beautiful glossy finish
- White chocolate: Creates those iconic Hostess cupcake decorative swirls
Step-by-Step Instructions
- Prepare the cookie dough:
- Whisk together all dry ingredients until thoroughly combined. Using your mixer, beat butter and both sugars until creamy and lightened in color, about two full minutes. Add eggs and vanilla, mixing until fully incorporated. Gradually add the dry ingredients, mixing just until combined. The dough will feel thick and slightly sticky. Refrigerate for 30 minutes to firm up for easier handling.
- Shape the cookies:
- Preheat oven and line baking sheets. Use a medium cookie scoop to portion dough, then roll each portion between your palms to create perfectly smooth balls. Place them on the sheet with plenty of room to spread. If the dough sticks to your hands, lightly dampen your palms with water.
- Bake and create indentations:
- Bake just until set at the edges but still slightly soft in the center, exactly 11 minutes. Immediately after removing from the oven, use the bottom of your clean cookie scoop to create a depression in the center of each warm cookie. Press gently and hold for two seconds to create the perfect cavity for filling.
- Prepare marshmallow filling:
- Beat marshmallow creme and butter together until completely smooth. Add powdered sugar, vanilla and salt, then increase speed and beat for a full two minutes until the mixture becomes light and fluffy. Transfer to a piping bag for easy filling.
- Create chocolate ganache:
- Place chopped chocolate and powdered sugar in a heatproof bowl. Heat cream and corn syrup just to a boil, then pour over chocolate. Let stand covered for 5 minutes before whisking vigorously until completely smooth. Allow to cool slightly until the perfect pouring consistency.
- Fill and top the cookies:
- Pipe marshmallow filling into each cookie depression, filling just to the rim. Pour warm ganache over each filled cookie, using a small offset spatula to spread it evenly to the edges. Let set for about 15 minutes before adding the final decoration.
- Add the signature swirl:
- Melt white chocolate carefully in short microwave bursts until just fluid. Transfer to a piping bag with a small round tip and pipe the classic curlicue design across each cookie. Allow to dry completely before serving.
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The marshmallow filling is truly the heart of this recipe. I remember watching my grandmother carefully scrape the filling from Hostess cupcakes as a child, saving it for last. She would have adored these cookies with their generous filling-to-cake ratio.
Storage Solutions
These cookies maintain their perfect texture for up to three days when stored in an airtight container at room temperature. For longer storage, refrigerate for up to five days, but be sure to let them come to room temperature for about 30 minutes before serving for the best flavor and texture. The ganache will look slightly cloudy when cold but returns to its glossy finish as it warms.
Make-Ahead Options
This recipe works beautifully for advance preparation. The cookie bases can be baked and indented a full day ahead, and the marshmallow filling can also be prepared in advance and stored in the refrigerator. Just bring the filling back to room temperature and re-whip before using. The ganache and white icing should be made fresh on assembly day for the perfect consistency and finish.
Perfect Pairings
These cookies practically beg to be served with an ice-cold glass of milk. For adults, a small espresso provides a delightful bitter contrast to the sweet cookies. During the holidays, these make a festive addition to cookie platters or can be packaged individually in cellophane bags tied with ribbon for charming homemade gifts.
The History Behind the Treat
The original Hostess CupCake debuted in 1919 but the iconic seven squiggly lines across the top weren't added until 1950. This clever design element not only became instantly recognizable but served a practical purpose - hiding imperfections in the ganache! These cookies honor that beloved American classic while creating something new and special for modern dessert tables.
Frequently Asked Questions
- → What makes these cookies taste like Hostess Cupcakes?
The combination of a soft cocoa cookie base, marshmallow filling, and a chocolate ganache topping mimics the flavors of Hostess Cupcakes, complete with the classic white icing swirl.
- → Can I prepare any parts of this recipe ahead of time?
Yes, you can bake the cookies and prepare the marshmallow filling a day in advance. Store the cookies at room temperature and the filling in the fridge, then assemble when needed.
- → How do I store these cookies for freshness?
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Let chilled cookies sit at room temperature before serving.
- → What type of cocoa powder works best for this recipe?
Unsweetened natural cocoa powder is recommended for the best flavor and texture in the cookie base.
- → Can I use semi-sweet chocolate instead of bittersweet for the ganache?
Yes, you can substitute semi-sweet chocolate if you prefer a slightly sweeter ganache topping.