Cream-filled Hostess Style Cupcakes Recipe

If you’re dreaming of nostalgic, bakery-style treats right in your own kitchen, it’s hard to beat Cream-filled Hostess Style Cupcakes. These beauties feature ultra-moist chocolate cake, a marshmallowy vanilla cream filling, and a thick blanket of glossy chocolate ganache — with that iconic swirl on top, of course! Every bite takes you back to after-school snacks and sweet surprises, but homemade is miles above the store-bought kind. Making them from scratch is simpler than you might think, and the payoff is rich, fluffy, and absolutely irresistible.

Cream-filled Hostess Style Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Each of these ingredients plays a starring role in the flavor, texture, or signature look of these Cream-filled Hostess Style Cupcakes. The list is straightforward, but don’t skip a thing — every element brings something special!

  • All-purpose flour: Delivers that wonderfully tender cupcake crumb while keeping the structure light and fluffy.
  • Granulated sugar: Besides sweetening, it gives the cupcake its tender texture.
  • Unsweetened cocoa powder: Choose a good-quality cocoa for rich, deep chocolate flavor.
  • Baking powder: Helps the cupcakes rise and stay soft.
  • Baking soda: Reacts with the buttermilk for added lift and lightness.
  • Salt: Just a pinch balances the sweetness and enhances the chocolate notes.
  • Buttermilk: Adds moisture and a gentle tang to the crumb.
  • Vegetable oil: Keeps the cupcakes ultra-moist and tender — better than butter for this job!
  • Large egg: Binds the ingredients together and contributes to the classic cupcake structure.
  • Vanilla extract: Rounds out both the cupcakes and the filling with that comforting, familiar aroma.
  • Hot water: Makes the cocoa powder bloom for an even more chocolatey cupcake.
  • Unsalted butter (softened): Fluffs up the cream filling and adds richness.
  • Powdered sugar: Sweetens and stabilizes the marshmallow cream filling.
  • Marshmallow creme: The secret ingredient for that perfect, Hostess-inspired filling.
  • Semi-sweet chocolate chips: For a silky, irresistible ganache topping.
  • Heavy cream: Makes the ganache pourable, shiny, and decadent.

How to Make Cream-filled Hostess Style Cupcakes

Step 1: Make the Chocolate Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until perfectly combined. This step ensures your cupcakes will rise evenly and have no sneaky lumps! Add the buttermilk, vegetable oil, egg, and vanilla extract, mixing until the batter is almost smooth. Next, slowly pour in the hot water and stir gently — the batter will be thin, and that’s the secret to the moistest cupcakes you’ll ever taste.

Step 2: Bake the Cupcakes

Divide your silky batter evenly among the cupcake liners, filling each about two-thirds full for that classic dome. Bake for 18 to 20 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool completely on a wire rack — patience is key here, as filling warm cupcakes leads to melted, messy cream.

Step 3: Whip Up the Cream Filling

In a medium bowl, beat the softened butter and powdered sugar together until the mixture turns pale, fluffy, and cloud-like. Add in the marshmallow creme and vanilla extract, beating again until smooth. This filling is beyond dreamy: light, sweet, and with that unmistakable Hostess-inspired taste. Scoop the cream into a piping bag for the next step.

Step 4: Fill the Cupcakes

Once your cupcakes are at room temperature, grab a small knife and carefully cut out a little hole right in the center of each one (don’t go too deep!). Using your piping bag, fill each cavity generously with that marshmallow cream. Feel free to sneak a taste — it’s nearly impossible not to!

Step 5: Make the Ganache and Dip

For the glossy ganache, heat the heavy cream in a small saucepan until it just barely starts simmering. Pour it over the semi-sweet chocolate chips in a heatproof bowl and let sit undisturbed for 2 minutes, then stir until the chocolate is completely melted and smooth. Dip the tops of the filled cupcakes into the ganache, letting excess drip off for that picture-perfect finish.

Step 6: Finish with the Signature Swirl

Using any leftover filling in your piping bag, carefully pipe a swirl or curly pattern atop each ganache-coated cupcake. This last flourish instantly transforms your treats into true Cream-filled Hostess Style Cupcakes — and adds the cutest nostalgic touch!

How to Serve Cream-filled Hostess Style Cupcakes

Cream-filled Hostess Style Cupcakes Recipe - Recipe Image

Garnishes

The classic white swirl is a must for authentic Cream-filled Hostess Style Cupcakes, but you can jazz them up even more! Try a sprinkle of chocolate shavings, a pinch of flaky sea salt, or a dusting of cocoa powder for a gourmet presentation. If you want to go all out, edible gold glitter or tiny candy pearls will make them pop for a party.

Side Dishes

These cupcakes are rich and satisfying on their own, but they’re delightful with a glass of cold milk or a mug of hot coffee. For a party platter, pair them with fresh strawberries or raspberry coulis, which offer a bright, juicy contrast to the chocolatey richness. A scoop of vanilla or cherry ice cream can turn dessert into a sundae moment.

Creative Ways to Present

For a whimsical touch, arrange your Cream-filled Hostess Style Cupcakes on a vintage cake stand, or tuck each into a clear cellophane bag tied with ribbon for adorable party favors. You can also set up a DIY decorating station with extra filling and sprinkles for a family activity. They’re a show-stopper for birthdays, bake sales, or any celebration where a wave of nostalgia will win hearts.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Cream-filled Hostess Style Cupcakes in an airtight container in the refrigerator for up to three days. Store them in a single layer so the ganache stays pristine and the cream inside remains fresh. Let them come to room temperature before serving for the softest crumb and most flavorful experience.

Freezing

Want to save a batch for later? You can absolutely freeze these cupcakes! Place cooled, unfilled cupcakes in a freezer-safe bag and freeze for up to two months. If you prefer to freeze the finished, filled cupcakes, freeze on a tray until solid, then transfer to a sealed container, layering parchment between them to protect the ganache and swirl. Thaw overnight in the fridge before serving.

Reheating

For best texture, don’t microwave filled Cream-filled Hostess Style Cupcakes — the filling can melt and the ganache might separate. Instead, simply let them sit at room temperature for about an hour to take the chill off before enjoying.

FAQs

Can I make Cream-filled Hostess Style Cupcakes without marshmallow creme?

Marshmallow creme is what gives these cupcakes their signature fluffy, airy filling. If you can’t find marshmallow creme, you can whip up your own with egg whites and sugar, but the texture may be slightly different.

Can I use a different type Dessert

Absolutely! Semi-sweet chocolate gives a nicely balanced, classic flavor, but you can use milk chocolate for a sweeter touch or dark chocolate for a more intense taste. Adjust the ratios of cream and chocolate as needed for the perfect consistency.

Do I need special equipment to fill the cupcakes?

Not at all. While a piping bag makes things tidy and easy, you can use a zip-top bag with a corner snipped off or even a small spoon to fill the centers. The swirl on top can be piped or drizzled with a steady hand!

How can I make these cupcakes gluten free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend; most other ingredients are naturally gluten free. Double-check labels to be sure, and you’ll have delicious gluten-free Cream-filled Hostess Style Cupcakes in no time!

Can this recipe be doubled for a larger crowd?

Yes, this recipe scales beautifully! Simply double all the ingredients and work in batches if your oven or pan can’t fit them all at once. These cupcakes are always a huge hit at potlucks and parties, so don’t be afraid to make extra.

Final Thoughts

Making your own Cream-filled Hostess Style Cupcakes is a joyful, hands-on kitchen project that ends with the sweetest results imaginable. The process is fun, the flavors are unbeatable, and that first bite — with its rich cake, creamy filling, and glossy ganache — is pure happiness. Treat yourself and your loved ones to a homemade classic; you might find a new favorite family tradition!

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Cream-filled Hostess Style Cupcakes Recipe

Cream-filled Hostess Style Cupcakes Recipe


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4.8 from 29 reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in these homemade Cream-filled Hostess Style Cupcakes that are reminiscent of the classic childhood treat. Rich chocolate cupcakes filled with a creamy marshmallow filling and topped with a decadent chocolate ganache.


Ingredients

Scale

Cupcake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

Filling:

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup powdered sugar
  • 1 cup marshmallow creme
  • 1/2 teaspoon vanilla extract

Ganache:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Prepare the cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, egg, and vanilla extract. Mix in hot water until smooth. Fill cupcake liners and bake.
  3. Make the filling: Beat butter and powdered sugar until fluffy. Add marshmallow creme and vanilla extract, mix until smooth.
  4. Fill the cupcakes: Cut a hole in each cupcake and fill with the cream filling.
  5. Prepare the ganache: Heat cream, pour over chocolate chips, let sit, then stir until smooth. Dip cupcake tops in ganache.
  6. Decorate: Use leftover filling to pipe a design on top of each cupcake.

Notes

  • Store cupcakes in the refrigerator for up to 3 days.
  • Bring to room temperature before serving for best flavor.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 380
  • Sugar: 32g
  • Sodium: 160mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

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