Fun Hostess Cupcake Cookies Recipe with a Creamy Center

Sweet hostess cupcake cookies bring nostalgia and childhood memories rushing back with their irresistible chocolate charm.

Bakery-inspired treats capture the essence of a classic snack beloved by generations of dessert enthusiasts.

Creamy filling and rich cocoa create a perfect balance of flavors that dance across your palate.

Soft, decadent textures promise a delightful experience that revamps ordinary baking into something magical.

Professional bakers and home cooks alike can master this delectable recipe with simple ingredients and straightforward techniques.

Each bite delivers a symphony of familiar tastes that reconnect you with comforting moments from the past.

Your kitchen will soon fill with the enchanting aroma of chocolate and sugary goodness.

Hostess Cupcake Cookies That Bring Back Childhood

• Recreate Iconic Dessert: Transform the beloved Hostess Cupcake into a delightful cookie format, bringing nostalgic flavors to a new handheld treat.
• Indulgent Texture Contrast: Experience the soft, chewy chocolate cookie base paired with silky marshmallow meringue frosting and rich chocolate ganache, creating a multi-layered sensory experience.
• Impressive Decorative Technique: Master the classic Hostess cupcake swirl with professional-looking white chocolate piping, turning a simple cookie into a visually stunning dessert that looks bakery-worthy yet feels homemade.
• Elevated Baking Skills: Learn advanced techniques like temperature-controlled sugar syrup, precise meringue creation, and ganache preparation, which expand your culinary repertoire while delivering an extraordinary sweet treat.

Ingredients That Mimic the Classic Cupcake Flavor

• Butter: Rich, creamy base that provides tender texture and deep flavor.
• Brown Sugar, Granulated Sugar: Sweeteners that add moisture and caramel-like depth to cookies.
• Eggs: Binding agent that helps create structure and richness.
• Light Corn Syrup: Ensures soft, chewy cookie texture with added shine.
• Vanilla Extract: Provides warm, classic background flavor.

• All-Purpose Flour: Fundamental structure for cookie base.
• Cocoa Powder: Delivers intense chocolate flavor and dark color.
• Cornstarch: Helps create extra tender, soft cookie texture.
• Baking Soda: Leavening agent for proper cookie rise and spread.
• Salt: Enhances overall flavor complexity.

• Granulated Sugar: Sweetener for marshmallow meringue frosting.
• Egg Whites: Creates light, fluffy meringue texture.
• Marshmallow Fluff: Adds smooth, sweet marshmallow flavor.
• Semi-Sweet Chocolate: Base for rich ganache topping.
• Heavy Cream: Creates smooth, glossy ganache.
• White Chocolate Wafers: Allows for decorative white swirl design.
• Vegetable Oil: Helps white chocolate melt smoothly.

Instructions for Baking With a Soft Center

Step 1: Prepare Cookie Dough

• Butter
• Brown sugar
• Granulated sugar
• Eggs
• Light corn syrup
• Vanilla extract
• Flour
• Cocoa powder
• Cornstarch
• Baking soda
• Salt

Warm oven to 365°F. Line baking sheet with parchment paper. Using stand mixer, blend butter and sugars until fluffy. Mix in eggs, corn syrup, and vanilla. Gently fold in dry ingredients until just combined. Scoop dough into quarter-cup balls and press into flat disks on sheet. Bake 10 minutes until edges crack. Cool completely on wire rack.

Step 2: Craft Marshmallow Frosting

Fill small pot with water and simmer. Combine sugar and egg whites in heatproof bowl over water. Whisk until mixture reaches 160°F. Transfer to mixer and beat until stiff peaks form. Fold in marshmallow fluff and vanilla. Whip again until peaks are sturdy. Transfer to piping bag.

Step 3: Create Chocolate Layers

Chop semi-sweet chocolate into bowl. Heat heavy cream until boiling. Pour over chocolate and let sit. Whisk from center until smooth. Melt white chocolate with tiny bit of oil in microwave. Pour into small bag for decorating.

Step 4: Decorate Cookies

Pipe marshmallow frosting on each cookie. Drizzle chocolate ganache over frosting. Draw signature white chocolate swirls across top. Chill for 15 minutes to set decorations.

Cookie Tips That Add a Bakery Touch

• Chill the Dough: Refrigerate cookie dough for 30 minutes before baking to prevent excessive spreading and create a more compact, uniform shape.
• Check Sugar Temperatures: Use an instant-read thermometer when heating sugar and egg whites to ensure food safety and perfect meringue consistency.
• Pipe with Precision: Use disposable piping bags for clean, professional-looking frosting and ganache application, making each cookie look bakery-perfect.
• Control Ganache Thickness: Let ganache cool slightly before topping to achieve the ideal drizzling consistency without becoming too runny or too stiff.
• Customize Decorations: Experiment with different white chocolate piping designs or add sprinkles for a personalized touch that makes each cookie unique.

Ways to Store Cookies Without Losing Freshness

• Refrigeration: Carefully store cookies in an airtight container with parchment paper between layers. Keep chilled for up to 5 days to maintain freshness and prevent frosting from melting.
• Freezing: Wrap individual cookies in plastic wrap, then place in a freezer-safe container. Cookies can be frozen for 2-3 weeks without losing their delicious texture or flavor.
• Reheating: Thaw frozen cookies at room temperature for 15-20 minutes. For a slightly warm treat, microwave each cookie for 5-8 seconds or until just slightly softened. Avoid overheating to prevent the ganache and frosting from becoming runny.

Pairings That Make These Cookies Shine

• Craft a Decadent Milk Pairing: Serve these indulgent Hostess Cupcake Cookies with a cold glass of whole milk. The creamy, rich milk perfectly complements the intense chocolate flavor and cuts through the sweetness of the marshmallow frosting.
• Elevate with Espresso Delight: Match these cookies with a strong espresso or cappuccino. The robust coffee notes will enhance the deep chocolate undertones and provide a delightful contrast to the sweet marshmallow topping.
• Create a Dessert Wine Experience: Pair with a glass of ruby port or late-harvest zinfandel. These sweet wines beautifully echo the cookie's rich chocolate flavor while adding a sophisticated touch to the dessert experience.
• Refresh with Chocolate Stout: For beer lovers, a chocolate or imperial stout offers a remarkable companion. The beer's deep malty notes and chocolate undertones will harmonize wonderfully with the cookie's intense chocolate profile.

Spin-Offs of This Hostess Cookie Recipe

• Marshmallow Cream Dream: Replace the meringue frosting with store-bought marshmallow cream for a quicker assembly, maintaining the classic Hostess cupcake flavor profile.
• Chocolate Lover's Edition: Swap semi-sweet chocolate ganache with dark chocolate for an intense cocoa experience, creating a richer and more decadent topping.
• Peanut Butter Blast: Mix creamy peanut butter into the marshmallow frosting and drizzle with milk chocolate ganache for a nutty, indulgent variation that adds depth to the original recipe.
• Salted Caramel Crunch: Incorporate a salted caramel swirl into the ganache and sprinkle sea salt flakes on top to elevate the cookie with a sophisticated sweet-salty contrast.

Hostess Cupcake Cookies Recipe

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4.8 from 9 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Hostess cupcake cookies deliver nostalgic childhood memories with a delightful twist on classic snack cakes. Rich chocolate dough and creamy marshmallow filling create a playful homage to beloved packaged treats that spark joy with each sweet, indulgent bite.

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Ingredients

Scale 1x2x3x

Main Ingredients for Chocolate Cookies:

• 1 cup (226 grams) unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 ½ cups (353 grams) all-purpose flour
• 1 cup (109 grams) Dutch process cocoa powder

Liquid and Flavor Enhancers:

• 1 ½ tablespoons light corn syrup
• 1 tablespoon vanilla extract
• 1 ½ teaspoon baking soda
• 2 teaspoons cornstarch
• 1 teaspoon salt

Frosting and Topping Ingredients:

• ¾ cup granulated sugar
• 3 large egg whites
• ½ cup marshmallow fluff
• 1 teaspoon vanilla extract
• 3 ounces (85 grams) semi-sweet chocolate (chocolate chips or finely chopped baking chocolate)
• ¼ cup (60 milliliters) heavy cream
• ½ cup white chocolate wafers (or white chocolate chips)
• 1 teaspoon vegetable oil (if using chocolate chips)

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Instructions

1. Craft chocolate cookie dough by thoroughly blending butter, sugars, and wet ingredients until creamy and homogeneous. Incorporate dry ingredients gradually, mixing until a uniform texture emerges.
2. Shape cookie dough into uniform disks, ensuring consistent thickness and spacing on parchment-lined baking sheet. Carefully monitor baking process to achieve perfectly crisp edges and slight surface cracking.
3. Allow cookies to cool completely on wire rack, maintaining structural integrity and preventing moisture retention.
4. Create marshmallow meringue frosting through precise temperature-controlled technique. Gradually heat sugar and egg whites, whisking consistently to develop smooth, stable mixture.
5. Transition heated mixture to stand mixer, whipping vigorously until meringue develops stiff, glossy peaks. Fold in marshmallow fluff and vanilla, maintaining optimal texture and flavor.
6. Prepare rich chocolate ganache by combining heated cream with premium chocolate. Gently whisk until silky smooth, allowing mixture to rest and thicken naturally.
7. Melt white chocolate carefully in microwave, stirring intermittently to prevent scorching. Transfer to piping bag for precise decorative application.
8. Assemble cookies by generously piping marshmallow frosting onto cooled base. Layer chocolate ganache strategically, creating elegant swirled effect.
9. Finish with signature white chocolate decorative loops, mimicking classic Hostess cupcake design. Ensure intricate detailing reflects professional pastry technique.

Notes

• Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and create a more uniform shape.
• Use an instant-read thermometer when making the marshmallow meringue to ensure food safety and perfect texture.
• Let the ganache cool and thicken slightly before topping to achieve a beautiful, smooth finish.
• Pipe the marshmallow frosting with consistent pressure for a professional-looking swirl on each cookie.
• Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
• Clean your piping bags and tips immediately after use to prevent hardened frosting and make future decorating easier.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 250
• Sugar: 21 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg