Yield: about 30 cupcakes

Copycat Hostess Cupcakes

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

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.


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 tsp vanilla extract

For the ganache:

  • ¼ cup heavy cream
  • 8 ounce bittersweet chocolate, chopped
  • 1 Tablespoon unsalted butter


For the cupcakes:

  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 ⅔ 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 ½ 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.

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.


  • 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.
  • Nutrition Information:



    Serving Size:

    1 cupcake

    Amount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 146mgCarbohydrates: 28gFiber: 2gSugar: 19gProtein: 3g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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