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Copycat Hostess Cupcakes
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Copycat Hostess Cupcakes

Decadent and delicious, these Copycat Hostess Cupcakes taste just like the original--only better! Fudgy cupcakes with a creamy filling and classic squiggle on top make everyone feel like a kid again.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 30 cupcakes
Calories: 210 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the cupcakes:
  • 2 cups granulated sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder unsweetened
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 egg large
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup water boiling
For the filling:
  • 2 egg large, whites
  • ½ cup granulated sugar
  • ¼ cup light corn syrup
  • 2 Tablespoons water
  • 1 ½ teaspoon vanilla extract
For the ganache:
  • ¼ cup heavy cream
  • 8 ounce bittersweet chocolate chopped
  • 1 Tablespoon butter unsalted

Instructions

For the cupcakes:
    Cup of Yum
  1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
  2. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add in eggs, milk, oil and vanilla and beat for about 2 minutes.
  3. Slow add in the boiling water and beat for 2 minutes, scraping down the sides of the bowl as necessary. Cupcake batter will be very thin, it's okay!
  4. Fill prepared cupcake tins, about 2/3 full (I use this metal scoop) and bake for 22-25 minutes. Remove and cool completely on wire rack.
For the filling:
  1. Combine filling ingredients in a metal bowl set over a saucepan of boiling water. Using a handheld electric mixer, beat on high speed until frosting is thick and fluffy, about 6 or 7 minutes.
  2. Remove bowl from heat and beat an additional 2 minutes. Reserve about 1/2 cup of filling to use for the swirls on top.
  3. Once cupcakes are completely cooled, add the filling in one of two ways. Fill a piping bag and add an open tip to the end of the bag. Press the tip into the top of the cupcake and squeeze to add filling. You will see the cupcake expand. Pull out and repeat for remaining cupcakes. OR, cut the top of the cupcake using the cone method described below in notes.
For the ganache:
  1. In a small saucepan (or double boiler), heat cream and butter until warm (do not boil). Remove from heat and add chocolate. Stir until smooth.
  2. Spread over the top of each cupcake in a thin layer. For the final touch, add the reserved filling to a piping bag with a small tip. Pipe on small swirls. ENJOY.

Notes

  • Filling cupcakes without a frosting bag. No bag? No problem. Cut a small cone shape out of the top of each cooled cupcake. Spoon some filling into the cavity, then place the cone over it to reconstruct the cupcake.
  • Use boiling water. The water should be at a full rolling boil before adding to the batter. This helps create a smooth batter with no lumps.
  • Want a richer chocolate flavor? Use hot coffee! Add hot brewed coffee instead of boiling water to the cupcake recipe. It gives the copycat Hostess cupcakes a stronger cocoa taste.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1cupcake Calories 210kcal (11%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g (29%) Cholesterol 16mg (5%) Sodium 146mg (6%) Fiber 2g (8%) Sugar 19g (38%)

Nutrition Facts

Serving: 30 cupcakes

Amount Per Serving

Calories 210

% Daily Value*

Serving 1cupcake
Calories 210kcal 11%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Cholesterol 16mg 5%
Sodium 146mg 6%
Fiber 2g 8%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.