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.

Craving chocolate? Add our Copycat 3 Musketeers Candy recipe to your list next.

Why this Recipe Works

I love Hostess cupcakes. I admit it.

Starting with a basic Chocolate Cupcake Recipe, I was able to bake perfect copycat Hostess cupcakes to share with my kids!

An egg-white based vanilla filling piped into the center of each cupcake makes them taste exactly like the original. Of course, I also topped them with a rich chocolate ganache!

Copycat Hostess Cupcakes were a smash! My family got a delicious treat and I got to indulge in some childhood nostalgia. Everyone wins.

Are you a fan of Little Debbies too? Try our copycat Honey Bun Cake and Oatmeal Cream Pies next!

Ingredient Notes

• Cocoa powder. Use a good quality dark or Dutch-processed cocoa powder for best flavor. I love Ghirardelli, Hershey’s Special Dark and Rodelle brands.
• Vanilla extract. Make sure to choose pure vanilla extract, not imitation flavor. If you have a batch of Homemade Vanilla Extract handy, it’s perfect in these cupcakes.
• Light corn syrup. Corn syrup is necessary to achieve the correct consistency of the cream filling. Do not use dark corn syrup here. It will alter the texture and flavor.
• Bittersweet chocolate. This gets melted with cream to create a luscious ganache. Chocolate with at least 60% cocoa is preferred.

Easy Instructions

Copycat Hostess Cupcakes only take a tad more effort than regular frosted cupcakes.

1. Make Cupcake Batter. Mix together the dry ingredients in a large bowl. Add eggs, vanilla, milk and oil then stir to combine. Slowly pour boiling water into the batter, stirring continuously. Divide the batter into a lined cupcake pan.
2. Bake Cupcakes. Bake for 22 to 25 minutes. Let cool completely.
3. Cut out “cone.” Cut a small cone shape out of the top of each cooled cupcake.
4. Make Filling. Fill a saucepan with water and bring it to a boil. Add the filling ingredients to a heat safe mixing bowl. Place bowl over the pan of boiling water. Use a hand held mixer to beat until the mixture looks thick and fluffy.

PRO TIP: You can also use a piping bag to fill cupcakes. Transfer the filling to a frosting bag. Place the tip of the frosting bag in the center of a cooled cupcake and squeeze in the filling. Repeat for all cupcakes.

Fill Cupcakes. Spoon some filling into the cavity, then place the cone over it to reconstruct the cupcake.

Ganache frosting. Heat cream and butter until warm. Stir in chopped chocolate until melted and smooth. Spread a thin layer of ganache over each Hostess cupcake.

Tips and Tricks

• Save some filling for the final SWIRLS. Want your cupcake to look like Hostess? Save some of the filling to put in a piping bag for your final touch.
• 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, without tasting like coffee.
• Swap out the filling. Use our marshmallow frosting recipe for a delicious substitute.

Recipe FAQs

More Copycat Recipes

• Copycat Reese’s Bars: Tastes just like Reese’s candy, but easy to make bars!
• Copycat Peppermint Patties: these are so delicious, and taste better than the original!
• Copycat Panera Mac and Cheese: so good, you’re just going to have to try it!
• Honey Bun Cake
• Reeses Peanut Butter Cups – tastes better than the original.
• Starbucks Lemon Loaf – moist and delicious, and budget friendly!

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Copycat Hostess Cupcakes

4.65 from 14 votes

By: Aimee

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 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 30 cupcakes

Ingredients 

1x2x3x

For the cupcakes:

• ▢ 2 cups granulated sugar
• ▢ 1 ¾ cups all-purpose flour
• ▢ ¾ cup unsweetened cocoa powder
• ▢ 1 ½ teaspoon baking powder
• ▢ 1 ½ teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 2 large eggs
• ▢ 1 cup milk
• ▢ ½ cup vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup boiling water

For the filling:

• ▢ 2 large egg 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 unsalted butter

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Instructions 

For the cupcakes:

• Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
• 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.
• 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!
• 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:

• 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.
• Remove bowl from heat and beat an additional 2 minutes. Reserve about 1/2 cup of filling to use for the swirls on top.
• 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:

• 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.
• 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

Serving: 1cupcake, Calories: 210kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 16mg, Sodium: 146mg, Fiber: 2g, Sugar: 19g

Course: Cupcake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Copycat Hostess Cupcakes have all the nostalgia of the packaged treat, without the preservatives. Kids and adults alike love these chocolate-y snack cakes with a creamy swirl on top!