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Hostess Cupcake Cookies Recipe

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4 from 14 reviews

Hostess Cupcake Cookies bring the nostalgic taste of classic cupcakes into a delightful cookie form. These cocoa-rich cookies are filled with a creamy marshmallow filling and topped with a luscious bittersweet chocolate ganache and delicate white chocolate icing. The perfect treat for any occasion, combining soft textures and rich flavors in each bite.

Ingredients

Cookies

  • 1 ¼ cup + 2 tablespoons (175 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened natural cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • ¾ cup (150 grams) granulated sugar
  • ⅓ cup (67 grams) light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract

Marshmallow Filling

  • 3 ½ ounces (99 grams) marshmallow creme
  • 3 ½ tablespoons (50 grams) unsalted butter, at cool room temperature
  • ¼ cup + 1 tablespoon (39 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt

Chocolate Ganache

  • 4 ounces (113 grams) bittersweet chocolate, coarsely chopped
  • 2 tablespoons (16 grams) powdered sugar
  • 6 tablespoons (90 grams) heavy cream
  • 1 tablespoon (21 grams) corn syrup

White Chocolate Icing

  • ¼ cup (43 grams) white chocolate chips or chopped baking chocolate

Instructions

  1. Make the cookies: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking powder, cornstarch, and fine sea salt until evenly combined.
  2. Cream the butter and sugars: Using an electric mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until creamy and smooth, about 2 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
  3. Add eggs and vanilla: Beat in the eggs and vanilla extract until fully incorporated. Then, on low speed, gradually add the flour mixture. The dough will be thick and slightly sticky. Cover with plastic wrap or foil and refrigerate for 30 minutes to firm up.
  4. Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
  5. Scoop and shape cookies: Using a medium cookie scoop (1 ½-tablespoon size), portion the dough onto the prepared sheets about 2 inches apart. Roll each dough ball between your palms until smooth, lightly wetting your hands if the dough is sticky.
  6. Bake the cookies: Bake for 11 minutes or until just set. Immediately after baking, use the bottom of the cookie scoop to gently press down the center of each cookie for about two seconds to create an indentation, then carefully lift the scoop. Let the cookies cool completely before assembling.
  7. Prepare the marshmallow filling: In the mixer bowl with paddle attachment, beat marshmallow creme and butter on low until combined. Scrape the bowl, then add powdered sugar, vanilla extract, and salt. Beat on low speed to combine, then increase to medium-high and beat until very smooth, about 2 minutes. Transfer to a piping bag or resealable bag with a corner cut off.
  8. Make the ganache: Place chopped bittersweet chocolate and powdered sugar in a heatproof bowl. In a small saucepan, heat heavy cream and corn syrup over medium-high until just boiling. Pour hot cream over the chocolate mixture, cover, and let sit for 5 minutes. Whisk vigorously until smooth. Allow ganache to cool and thicken slightly, about 5 minutes.
  9. Assemble the cookies: Pipe the marshmallow filling into the center of each cooled cookie, filling to the brim and leveling with the cookie surface. If filling peaks, wet a finger and smooth it evenly.
  10. Top with ganache: While the ganache is still warm, spoon approximately 1 teaspoon onto each filled cookie and smooth it over with an icing spatula or spoon back to the edges. If ganache thickens, warm briefly in the microwave for 5-10 seconds and whisk to thin. Let cookies set for about 15 minutes.
  11. Make the white chocolate icing: Melt the white chocolate chips in a small heatproof bowl in 15-second intervals, stirring after each until just melted. Transfer to a piping bag fitted with a small round tip.
  12. Decorate cookies: Pipe loopy circles of white chocolate icing across the center of each cookie. Allow the icing to dry at room temperature for at least one hour.
  13. Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, allow cookies to come to room temperature for about 30 minutes before serving for optimal texture and flavor.

Notes

  • Wet your hands slightly when rolling dough balls to prevent sticking.
  • Be careful when pressing cookies after baking to avoid breaking the cookie.
  • If ganache thickens too much during assembly, gently rewarm and whisk to restore smoothness.
  • Allow cookies to fully cool before assembling to prevent melting the filling and ganache.
  • These cookies are best enjoyed within 3 to 5 days for freshness.
  • Use good quality bittersweet and white chocolate for the best flavor.

Find it online: https://recipefeastful.com/hostess-cupcake-cookies-recipe/