Hostess Cupcake Cookies Nostalgia (Print Version)

# Ingredients:

→ Cookies

01 - 175 grams all-purpose flour
02 - 43 grams unsweetened natural cocoa powder, sifted
03 - 1 teaspoon baking powder
04 - 1 teaspoon cornstarch
05 - 1/2 teaspoon fine salt
06 - 113 grams unsalted butter, at cool room temperature
07 - 150 grams granulated sugar
08 - 67 grams light brown sugar
09 - 2 large eggs, at room temperature
10 - 2 teaspoons vanilla extract

→ Marshmallow Filling

11 - 99 grams marshmallow creme
12 - 50 grams unsalted butter, at cool room temperature
13 - 39 grams powdered sugar, sifted
14 - 1 teaspoon vanilla extract
15 - 1/8 teaspoon salt

→ Ganache

16 - 113 grams bittersweet chocolate, coarsely chopped
17 - 16 grams powdered sugar
18 - 90 grams heavy cream
19 - 21 grams corn syrup

→ White Icing Swirl

20 - 43 grams white chocolate chips or chopped baking chocolate

# Instructions:

01 - In a medium bowl, whisk together flour, sifted cocoa powder, baking powder, cornstarch, and salt. In an electric mixer, beat butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla, mix until combined. Gradually beat in the flour mixture on low speed, forming a thick dough. Cover with plastic wrap and chill for 30 minutes.
02 - Preheat the oven to 350°F. Line baking sheets with parchment paper. Using a 1 1/2-tablespoon cookie scoop, portion dough onto sheets 2 inches apart. Roll dough balls smooth with hands, wet palms lightly if sticky. Bake for 11 minutes. Immediately after baking, press the center of each cookie down with the back of the cookie scoop, holding briefly. Cool completely.
03 - Using an electric mixer, beat marshmallow creme and butter on low speed until combined. Scrape down bowl. Mix in powdered sugar, vanilla, and salt on low until combined, then increase speed to medium-high and beat until smooth, about 2 minutes. Transfer to a piping bag and set aside.
04 - Place chopped bittersweet chocolate and powdered sugar in a heatproof bowl. In a small saucepan, heat heavy cream and corn syrup until it just begins to boil. Pour over the chocolate, cover, and let sit for 5 minutes. Whisk vigorously until smooth. Let cool for 5 minutes before use.
05 - Pipe marshmallow filling into the cooled cookie centers until level with the brim. Spoon approximately 1 teaspoon of warm ganache on top of each cookie, smoothing to the edges with the back of a spoon. Reheat and whisk ganache as needed if it thickens during the process. Allow cookies to set for 15 minutes before proceeding.
06 - Melt white chocolate chips in a heatproof bowl in 15-second increments, stirring after each. Transfer melted chocolate to a piping bag with a small round tip. Pipe loopy designs across the center of each cookie. Let sit for 1 hour to set completely.
07 - Store cookies in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. If chilled, let sit at room temperature for 30 minutes before serving.

# Notes:

01 - Pressing cookie centers immediately after baking ensures space for filling.
02 - Re-warm ganache in 5-10 second microwave increments if it thickens too much.

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