Homemade Hostess Cupcakes

Rich chocolate cake. Fluffy vanilla cream tucked inside. A smooth layer of chocolate ganache on top and that iconic little white swirl. If you loved Hostess cupcakes growing up, this homemade version delivers all that nostalgic flavor, only better.

These easy homemade Hostess cupcakes start with a chocolate fudge cake mix, which keeps things simple and dependable. The cream filling whips up light and fluffy, the ganache melts together in minutes, and suddenly you’ve got bakery-style cupcakes without the fuss.

This recipe makes about 20 cupcakes and requires about 30 minutes of active prep time. Plan for about an hour and a half including baking and cooling, plus chill time for the filling. Most of it is hands-off, making them easy to plan ahead.

What Hostess team were you on as a kid? Ho Ho? Twinkie? Ding Dong? I, myself, was always on team cupcake! There was just something about them that I loved best. Put them in the freezer, and I was over the moon happy!  

When I was a kid, we rarely got them. But about once a year, my mom would make her own cream-filled cupcakes, and my brother and I were always so excited! I still use that cupcake cream filling recipe to this day. I decided, let’s take that, my chocolate ganache recipe, and a chocolate fudge cake mix, and whip up a batch of copycat Hostess cupcakes!

Homemade Hostess Cupcakes with Cake Mix

You’re going to love this homemade Hostess cupcake recipe because it gives you all that nostalgic chocolate-and-cream goodness without turning into an all-day baking project. Starting with a chocolate fudge cake mix keeps things simple and dependable, while the old-fashioned filling gives you that light, fluffy center that tastes just like you remember. The chocolate ganache on top makes them feel rich and special, and that little white swirl is just plain fun. These are easy enough for a random Tuesday but cute enough for birthdays, bake sales, or when you just want to surprise your family with something that feels a little extra.

Easy Homemade Hostess Cupcakes Recipes

There are plenty of DIY Hostess cupcakes out there, but this version focuses on flavor and simplicity.

• Uses familiar, easy-to-find Hostess Cupcakes ingredients
• The filling is that classic cooked flour frosting, fluffy and not overly sweet
• The ganache is made with just chocolate and cream (plus optional whiskey or coffee for depth)
• No complicated steps or specialty equipment

If you’ve been looking for how to make homemade Hostess cupcakes without turning it into an all-day baking project, this is your answer.

Ingredients in my Hostess Cupcakes recipe

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

For the Cupcakes

• Chocolate fudge cake mix – This keeps the recipe consistent, ensuring you get soft, moist chocolate cupcakes every time. You’ll prepare them according to the box directions. If you prefer from-scratch baking, you can substitute this decadent chocolate cake recipe.

For the Cream Filling

• Milk – Combined with flour and cooked briefly, this creates the base that makes the filling smooth and fluffy instead of overly sweet.
• Flour – Thickens the milk mixture and helps create that classic, old-fashioned whipped filling texture.
• Vanilla Extract – Adds warmth and balances the sweetness.
• Crisco – Whips up light and airy, giving the filling structure and that signature Hostess-style texture.
• Sugar – Sweetens the filling and creams beautifully with the Crisco to create a fluffy consistency.

For the Chocolate Ganache

• Semi-sweet chocolate squares or chips – Melt down into a rich, glossy topping. Semi-sweet keeps it balanced and not overly sugary.
• Heavy cream – Creates that smooth, silky ganache texture when melted with the chocolate.
• Whiskey or dark rum (or substitute dark coffee) – Adds a subtle depth of flavor to the ganache. If you prefer not to use alcohol, dark coffee works perfectly.

For the Signature Swirl

• White icing (homemade powdered sugar icing or store-bought tube icing) – This is what gives you that classic little curly line across the top. It’s simple but makes them instantly recognizable.

How to Make Hostess Cupcakes at Home

This recipe doesn’t take much hands on time at all. Do, however, allot for chilling time.

Bake the Cupcakes: Prepare the chocolate fudge cake mix according to the box instructions. Bake the cake batter in cupcake tins, transfer to a cooling rack, and allow cupcakes to cool completely.

Make the Cream Filling: In a saucepan over medium heat, whisk together milk and flour until slightly thickened. Continue whisking as it warms.

Whisk in vanilla. Remove from heat and allow to cool completely.

In a mixing bowl, cream together Crisco and sugar until smooth. Slowly add the cooled milk mixture and whip for 10 minutes, until the mixture is light and fluffy.

Refrigerate 6–8 hours to fully set.

Fill the Cupcakes: Transfer the cream filling into a piping bag fitted with a larger round tip. Press the tip into the top of each cooled cupcake and squeeze to fill the center.

You’ll feel the cupcake gently expand as it fills. That’s how you know it’s perfect.

Make the Ganache: In a saucepan over low heat, melt chocolate chips and heavy cream, stirring constantly until smooth.

Remove from heat and whisk in whiskey (or coffee). Pour or spoon over the tops of the cupcakes.

Refrigerate until the ganache is set.

Add the Signature Swirl: Use white icing (homemade or store-bought tube icing) to pipe that classic curly line across the top. And just like that, homemade lunchbox magic.

Storage Instructions

Because of the cream filling and ganache topping, these homemade Hostess cupcakes should be stored in the refrigerator. Place them in an airtight container to keep them fresh and to prevent the tops from drying out.

They’ll keep well for 3 to 4 days. For the best texture and flavor, let them sit at room temperature for about 15 to 20 minutes before serving so the cake softens slightly and the ganache isn’t too firm.

If you’d like to make them ahead, you can bake the cupcakes a day in advance and store them (unfilled) at room temperature in an airtight container. Fill and top them the next day for the freshest results.

Love it? Pin it!

If you can’t wait to try this recipe for homemade Hostess cupcakes, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Let your cupcakes cool completely before filling them. If they’re even slightly warm, the cream filling can soften too much and won’t stay fluffy inside. When making the filling, be sure the milk and flour mixture cools fully before whipping it into the creamed Crisco and sugar. That’s what helps it whip up light instead of runny.
• Whip the filling for the full 10 minutes. It might feel like a long time, but that’s what creates that smooth, airy texture that mimics the classic Hostess center. Refrigerating it for the full 6 to 8 hours also makes a difference, so plan ahead.
• When melting the ganache, keep the heat low and stir constantly. Chocolate can scorch quickly, and low and slow gives you that smooth, glossy finish. Let the ganache set slightly before piping the white swirl on top so it doesn’t sink in.
• And don’t stress about perfection. The little curly line doesn’t have to look bakery-perfect. A slightly wiggly swirl just makes them feel homemade. Use a pastry bag or even a ziplock bag with a tiny hole cut into the corner of the bag for doodling.

More Copycat Recipes to Love

I have lots of copycat recipes here on my website. Today, I thought it would be fun to share some of my favorite sweet copycat recipes with you today. Pictured above is my Dairy Queen Buster Bar copycat recipe. You are also sure to love this Homemade Moosemuch Popcorn, my Homemade Nesquick, Copycat Wendy’s Frosty, and Baskin Robbins Daiquiri Ice recipes too!

See all of my copycat recipes here.

There’s something really special about recreating a childhood favorite in your own kitchen. These homemade Hostess cupcakes bring back all the chocolate-and-cream nostalgia, but with that from-scratch touch that makes them even better. They’re simple, satisfying, and just plain fun to make.

Whether you’re baking them for a party, slipping one into a lunchbox, or sneaking one with a cup of coffee after dinner, they’re the kind of treat that makes everyone smile. And honestly, that little white swirl on top never gets old.