Chrysta 10 min. 15 min.

So, the Hostess Company behind the Twinkie, HoHos, Wonder Bread, and Chocolate Cupcakes, reports today that they are not only bankrupt, but they are selling off their assets.  In short, Hostess is going out of business. These shelf-stable treats are said to last forever, so one option is to stock up now.


The other option, is to find recipes that you can make yourself.   This version of the Hostess Chocolate Cupcake is moister, richer, and better tasting than the original.  I hope that’s not a problem.



Recipe:  Homemade Chocolate “Hostess”-style Cupcakes

Step 1:  Make the Chocolate Cupcakes

Cake Ingredients:

  • 1 ¾ cup of sugar
  • 2 C of flour
  • ¾ C cocoa powder
  • 1 ¼ tsp. baking powder
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • ½ C vegetable oil
  • 1 C milk
  • 1 C water, hot
  • 2 eggs
  • 1 tsp vanilla extract


Mixing Instructions:

  1. Preheat oven to 350.
  2. Combine “Dry” ingredients:  flour, sugar, baking powder, salt, baking soda, and cocoa powder.  Set Aside.
  3. In a mixing bowl, add oil, eggs, milk, and extracts.
  4. Slowly add the dry ingredients. Mix for 1 minute, or until all traces of the dry ingredients have been fully incorporated.
  5. At this point, add the hot water.  Mix until well combined. Batter will be thin.
  6. Place the paper liners into each cupcake cavity.  Fill each cupcake liner 2/3 full. 
  7. Bake for approximately 16-18 minutes, or when a toothpick inserted comes out clean..
  8. When cakes are done, remove from oven.  (Insert a toothpick into the cake center to ensure the cake is done).
  9. Let cool in pan for 3 minutes, then invert on a cooling rack.  Let cool completely (about 15 minutes) before cakes are frosted, glazed, or filled.


Step 2:  Make the Marshmallow Crème Filling

Marshmallow Filling Ingredients:

  • 1 7-ounce jar of marshmallow fluff
  • 1½ Cup of powdered sugar
  • 2 ounces of butter, room temperature.
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract


Mixing Instructions:

Place marshmallow fluff and butter in a mixing bowl.  Mix together, then slowly add powdered sugar.  Next, add milk to thin mixture to a smooth consistency. Scoop filling into a pastry bag with a star or round tip and set in the fridge until you’re ready to fill your cupcakes (but no longer than 15 minutes or the mixture will get too firm to pipe out of bag).


Step 3:  Make the Chocolate Coating, a Thick Ganache



  • 6 ounces of heavy cream
  • 8 ounces of good quality dark chocolate.

Mixing Instructions:

Bring cream to a *near* boil.  (not quite boiling, but very hot). Place chocolate in a bowl. Pour cream on top of the chocolate.  Let sit for 2 minutes. Stir until smooth and thoroughly combined. Set aside.


Step 4:  Make the Buttercream for the classic “squiggle” 


  • 2 ounces unsalted butter, softened.
  • 1 C Powdered Sugar
  • ½ tsp vanilla extract.


Mixing Instructions:

  1. Put butter into the mixing bowl and slowly beat in powdered sugar.
  2. Add vanilla extract. If mixture seems too thick, add 1 tsp of milk.
  3. Place in a pastry bag with a small hole cut in the end (so you can make your squiggle)


Step 5:  Putting it all together

Fill Cupcakes:  Take your cooled cupcakes and either (a) cut a small hole in the middle to fill with marshmallow filling, or (b) take your pastry bag and puncture the cake, making sure to squeeze filling into the cake until you fill the cake slightly expand.  (think of is as a 1-2 count).  (chef will explain in class)


Spoon on Ganache:  Hostess cupcakes have that chocolate “shell” coating on top.  Spoon about 1 tbsp ganache on top of the “hole” and smooth ganache over the entire surface of the cake.  Be sure not to smear marshmallow crème into the ganache.   


Cool Cakes:  you can let the cakes cool at room temperature, or you can put in the fridge for a few minutes.  You need the ganache to set so that you can put your squiggles on.


Add squiggle:  Using the pastry bag, pipe on the classic squiggle, or any decoration you want. A star, a heart, a smiley face, a message,  Whatever you want!