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three hostess cupcake cookies lined on a platter.
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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 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12 Cookies
Calories 649kcal

Equipment

  • large bowl
  • electric mixer - hand mixer or stand mixer
  • cookie sheet or baking sheet
  • parchment paper
  • medium bowl
  • piping bag or storage bag
  • small bowl - microwave-safe

Ingredients

  • 1 cup butter softened
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 ⅔ cups flour
  • ½ cup baking cocoa
  • 1 teaspoon baking soda
  • 1 tablespoon water

Buttercream

  • ¾ cup butter softened
  • 7 ounces marshmallow fluff
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Ganache

  • 6 ounces semisweet chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1 tablespoon corn syrup
  • 1 cup white melting chocolate

Instructions

  • 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!

Notes

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

Nutrition

Serving: 1Cookie | Calories: 649kcal | Carbohydrates: 127g | Protein: 7g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 152mg | Potassium: 230mg | Fiber: 3g | Sugar: 97g | Vitamin A: 111IU | Calcium: 67mg | Iron: 3mg