Hostess Cupcake Cookies

These Hostess Cupcake Cookies are soft, rich, fudgy, and full of flavor. If you are looking for a sweet treat to make this is the recipe.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Total Time 42

Servings Cookies

Calories 649kcal

Preheat your oven to 350 degrees.
In a large mixing bowl using an electric mixer combine the butter and sugar until light and fluffy.
Next add in your vanilla extract and eggs.
Mix to combine.
Next add in the flour, cocoa, baking soda and water.
Mix until just combined.
On a parchment paper lined sheet scoop out 12 balls of the cookie dough, placing them 2 inches apart on the baking sheet (you may have to do this in batches)
Bake for 12-15 minutes until the cookies are just cooked through.
Set aside to cool.
Meanwhile prepare your buttercream.
In a medium bowl using an electric mixer combine the softened butter with the marshmallow cream until combined.
Next mix in the vanilla extract and then the powdered sugar 1 cup at a time.
Fill a piping bag of ziploc bag with the tip cut off with the buttercream.
Pipe the marshmallow buttercream onto the center of the completely cooled cookies.
Place the cookies in the fridge while you prepare the ganache.
In a microwave safe bowl combine the chocolate chips, butter, milk and corn syrup in 30 second intervals until all melted and smooth.
Spoon the ganache over the marshmallow buttercream.
In a small microwave safe bowl in 30 second intervals melt the white chocolate.
Place the melted white chocolate into a small piping bag or ziploc bag with the tip cut off.
Pipe the classic squiggle on the top of the cookies.
Serve!

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.