Imagine sinking your teeth into a soft, chocolatey cookie that’s bursting with nostalgia! These Hostess Cupcake Cookies are a delightful twist on the classic treat, featuring a rich cocoa dough that melts in your mouth. As you bite in, you’ll discover a luscious marshmallow frosting center, perfectly complemented by a glossy chocolate ganache that drips decadently down the sides. Topped with a sweet, pipeable icing, each cookie is a mini masterpiece that’s sure to bring a smile to your face. Get ready for a sweet adventure that’s as fun to make as it is to eat!
Table of Contents
Why You’ll Love This Hostess Cupcake Cookies
- Trust me, you’re going to love the rich chocolatey flavor!
- This one’s a game-changer for cookie lovers and Hostess fans alike.
- Impress your friends with a fun twist on a classic treat!
- Easy to make and even easier to devour—perfect for any occasion!
- Who can resist that fluffy marshmallow frosting and silky ganache?
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Dietary | Vegetarian |
| Serves | 24 cookies |
| Best Served | At room temperature or chilled |
Ingredients
Gather these delicious ingredients to whip up your very own Hostess Cupcake Cookies!
- ¾ cup unsalted butter – softened
- 1¼ cups light brown sugar – packed
- ¼ cup granulated sugar – for sweetness
- 2 large eggs – room temperature
- 2 tsp vanilla extract – for flavor
- 2⅓ cups all-purpose flour – sifted
- ⅔ cup unsweetened cocoa powder – for richness
- 1 tbsp cornstarch – for texture
- 1 tsp baking soda – for leavening
- ½ tsp salt – to enhance flavor
- 1 cup unsalted butter – for frosting
- 3 cups powdered sugar – for sweetness
- ½ tsp vanilla extract – for frosting flavor
- ⅛ tsp salt – to balance sweetness
- 7 oz marshmallow creme – for fluffiness
- 1-2 tbsp heavy whipping cream – for consistency
- 4 oz semi-sweet chocolate baking bar – for ganache
- ⅓ cup heavy whipping cream – for ganache
- 2 tsp light corn syrup – for shine
- ¾ cup powdered sugar – for pipeable icing
- 3 tbsp unsalted butter – softened for icing
- ¼ tsp vanilla extract – to flavor icing
- 2 tsp heavy cream – for icing consistency
How to Make Hostess Cupcake Cookies
Get ready to create some delightful Hostess Cupcake Cookies that will make your taste buds dance!
1. Preheat Oven
Preheat your oven to 350°F (175°C). This is the perfect temperature for baking those cookies to perfection!
2. Cream Butter and Sugars
In a mixing bowl, cream together ¾ cup of unsalted butter, 1 ¼ cups of light brown sugar, and ¼ cup of granulated sugar until the mixture is light and fluffy.
3. Add Eggs and Vanilla
Beat in 2 large eggs and 2 teaspoons of vanilla extract until well combined. This will add a lovely flavor to your cookies!
4. Mix Dry Ingredients
In a separate bowl, whisk together 2 ⅓ cups of all-purpose flour, ⅔ cup of unsweetened cocoa powder, 1 tablespoon of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the butter mixture.
5. Scoop Dough
Scoop the dough into 2-tablespoon balls and place them on a baking sheet lined with parchment paper. Give them some space to spread!
6. Bake Cookies
Bake in the preheated oven for 9–11 minutes. Once done, let them cool completely on a wire rack.
7. Make Marshmallow Frosting
In a bowl, beat together 1 cup of unsalted butter and 3 cups of powdered sugar. Add ½ teaspoon of vanilla extract, ⅛ teaspoon of salt, and 7 oz of marshmallow creme. Mix in 1-2 tablespoons of heavy whipping cream until smooth.
8. Prepare Chocolate Ganache
In a small saucepan, heat ⅓ cup of heavy whipping cream and 2 teaspoons of light corn syrup. Pour this over 4 oz of chopped semi-sweet chocolate baking bar and stir until glossy. Let it cool slightly.
9. Pipe Icing
Mix together ¾ cup of powdered sugar, 3 tablespoons of unsalted butter, ¼ teaspoon of vanilla extract, and 2 teaspoons of heavy cream. Pipe a swirl atop the ganache on each cookie.
10. Let Set and Serve
Allow the cookies to set before serving. Enjoy your delicious Hostess Cupcake Cookies!
Pro Tips for Making the Recipe
- Soften butter slightly for easier mixing.
- Chill the cookie dough for 30 minutes for better texture.
- Use a cookie scoop for uniform cookie sizes.
- Let the ganache cool slightly before pouring for a smoother finish.
- Experiment with different sprinkles for a fun touch!
How to Serve
- Enjoy warm with a scoop of vanilla ice cream on the side.
- Pair with a tall glass of cold milk for the ultimate treat.
- Top with sprinkles for a festive touch at parties.
- Serve alongside fresh berries for a fruity contrast.
Make Ahead and Storage
You can make these delightful cookies ahead of time and store them properly:
Storing Leftovers
- Allow cookies to cool completely before storing.
- Place in an airtight container at room temperature.
- Enjoy within 3-5 days for best freshness.
Freezing
- Wrap cookies individually in plastic wrap.
- Place wrapped cookies in a freezer-safe bag or container.
- Freeze for up to 3 months for optimal quality.
Reheating
- Thaw cookies in the refrigerator overnight if frozen.
- Reheat in the microwave for 10-15 seconds.
- For a crispier texture, warm in the oven at 350°F for 5-7 minutes.
Hostess Cupcake Cookies
Equipment
- 1 Mixing bowl For mixing ingredients.
- 1 Baking sheet For baking cookies.
- 1 Parchment paper To line the baking sheet.
- 1 Saucepan For making ganache.
- 1 Mixer For creaming butter and sugar.
Ingredients
Cookie Ingredients
- ¾ cup unsalted butter softened
- 1¼ cups light brown sugar packed
- ¼ cup granulated sugar for sweetness
- 2 large eggs room temperature
- 2 tsp vanilla extract for flavor
- 2⅓ cups all-purpose flour sifted
- ⅔ cup unsweetened cocoa powder for richness
- 1 tbsp cornstarch for texture
- 1 tsp baking soda for leavening
- ½ tsp salt to enhance flavor
Frosting Ingredients
- 1 cup unsalted butter for frosting
- 3 cups powdered sugar for sweetness
- ½ tsp vanilla extract for frosting flavor
- ⅛ tsp salt to balance sweetness
- 7 oz marshmallow creme for fluffiness
- 1-2 tbsp heavy whipping cream for consistency
Ganache Ingredients
- 4 oz semi-sweet chocolate baking bar for ganache
- ⅓ cup heavy whipping cream for ganache
- 2 tsp light corn syrup for shine
Icing Ingredients
- ¾ cup powdered sugar for pipeable icing
- 3 tbsp unsalted butter softened for icing
- ¼ tsp vanilla extract to flavor icing
- 2 tsp heavy cream for icing consistency
Instructions
Preparation Steps
- 1. Preheat your oven to 350°F (175°C). This is the perfect temperature for baking those cookies to perfection!
- 2. In a mixing bowl, cream together ¾ cup of unsalted butter, 1 ¼ cups of light brown sugar, and ¼ cup of granulated sugar until the mixture is light and fluffy.
- 3. Beat in 2 large eggs and 2 teaspoons of vanilla extract until well combined. This will add a lovely flavor to your cookies!
- 4. In a separate bowl, whisk together 2 ⅓ cups of all-purpose flour, ⅔ cup of unsweetened cocoa powder, 1 tablespoon of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the butter mixture.
- 5. Scoop the dough into 2-tablespoon balls and place them on a baking sheet lined with parchment paper. Give them some space to spread!
- 6. Bake in the preheated oven for 9–11 minutes. Once done, let them cool completely on a wire rack.
- 7. In a bowl, beat together 1 cup of unsalted butter and 3 cups of powdered sugar. Add ½ teaspoon of vanilla extract, ⅛ teaspoon of salt, and 7 oz of marshmallow creme. Mix in 1-2 tablespoons of heavy whipping cream until smooth.
- 8. In a small saucepan, heat ⅓ cup of heavy whipping cream and 2 teaspoons of light corn syrup. Pour this over 4 oz of chopped semi-sweet chocolate baking bar and stir until glossy. Let it cool slightly.
- 9. Mix together ¾ cup of powdered sugar, 3 tablespoons of unsalted butter, ¼ teaspoon of vanilla extract, and 2 teaspoons of heavy cream. Pipe a swirl atop the ganache on each cookie.
- 10. Allow the cookies to set before serving. Enjoy your delicious Hostess Cupcake Cookies!
You can visit our breakfast, lunch, dinner and desserts recipes from here :
Breakfast, Lunch, Dinner, Desserts
FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use a different type of flour for the cookies?
Yes, you can use a gluten-free all-purpose flour blend if you need a gluten-free option. Just make sure it has a binding agent like xanthan gum to help the cookies hold together. The texture may vary slightly, but they should still be delicious!
2. How can I make the marshmallow frosting fluffier?
To achieve a fluffier marshmallow frosting, beat the butter and powdered sugar together for a longer time before adding the marshmallow creme. This will incorporate more air into the mixture, giving it a lighter texture. You can also add a bit more heavy cream if needed to reach your desired consistency.
3. Can I make the cookies ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container. When you’re ready to bake, let it thaw in the fridge overnight before shaping and baking the cookies.
4. What can I use instead of heavy cream for the ganache?
If you need a substitute for heavy cream in the ganache, you can use full-fat coconut milk or a mixture of milk and butter (2 tablespoons of butter melted into 1/3 cup of milk). This will give you a similar richness and texture, making your ganache just as delightful!
Final Thoughts
Get ready to indulge in these delightful Hostess Cupcake Cookies! They’re a fun twist on a classic treat, and making them is a breeze. Gather your loved ones, whip up this sweet nostalgia, and enjoy every gooey, chocolatey bite. Trust me, the smiles and satisfaction will be worth it!