Homemade Hostess Cupcakes

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Homemade Hostess Cupcakes made with chocolate fudge cake mix, old-fashioned whipped cream filling, and rich chocolate ganache. Finished with the signature white swirl, this easy copycat Hostess cupcake recipe brings nostalgic flavor right to your kitchen.

Prep Time15

Cook Time40

Chilling Time8

Total Time8 55

Course: Cake & Cupcakes

Cuisine: American

Keyword: chocolate ganache, Copycat recipe, cream filling, cupcake filling, cupcakes, homemade hostess cupcakes, Hostess

Servings: servings

Calories: 189kcal

Equipment

Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
Wilton Cupcake Decorating Icing Tips, 12-Piece Set
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
Kitchenaid Stand Mixer

Ingredients

For the Cupcakes:

1 (15.25 ounce) Chocolate Fudge Cake Mix and ingredients on the box to prepare

To Make the Old Fashioned Cupcake Filling:

1 cup milk
4 Tablespoons flour
2 teaspoons vanilla
1 cup Crisco
1 cup sugar

For the Ganache:

1 (12 ounce) package of semi-sweet chocolate chips
1/2 cup of heavy cream
1 Tablespoon whiskey or dark rum or substitute dark coffee

To Make the White Squiggle:

1 tube white piping icing (or use homemade recipe in the notes below)

Instructions

Make the Cupcakes:

Prepare the chocolate fudge cake mix according to box instructions. Bake 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 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 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.

Notes

To make a from scratch white icing for the squiggle:

1 cup Powdered Sugar (sifted for a smooth texture)
1–2 Tablespoons Milk, Cream, or Water
1/4 to 1/2 teaspoon Vanilla Extract (use clear vanilla for a pure white color)

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.

Nutrition