Introduction

Hostess Cupcake Cookies combine rich chocolate cake flavors with fluffy marshmallow frosting and a smooth chocolate ganache. These delicious treats capture the nostalgic taste of the classic cupcake in a fun, handheld cookie form—perfect for parties or anytime you crave something sweet.

The image shows several chocolate cookies with three layers each; the bottom layer is a round, textured dark brown cookie base, the middle layer is a smooth, thick ring of white frosting, and the top layer is a glossy, dark chocolate ganache spread evenly with a swirl effect, decorated with a white icing squiggle line across the center. The cookies are placed on a white marbled textured surface, and a small white bowl filled with chocolate chips is visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 ounce) box Devil’s Food cake mix
2 large eggs
1/2 cup canola or vegetable oil
1/2 cup unsalted butter (room temperature)
2 1/4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (7 ounce) jar marshmallow creme
3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

Instructions

Step 1: Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
Step 2: In a large bowl, combine the Devil’s Food cake mix, eggs, and oil until a soft dough forms. Using a medium scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 3: Bake the cookies for 8-10 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 4: To make the frosting, beat the butter in a large bowl until creamy. Add the powdered sugar, vanilla extract, and salt, then beat until fully combined. Fold in the marshmallow creme until smooth. Set aside 1/2 cup of the frosting for the white squiggle.
Step 5: Prepare the ganache by pouring the cream over the chocolate chips in a small microwave-safe bowl. Microwave for 45 seconds, then let it rest for 1 minute before whisking until smooth. Let the ganache cool for 10 minutes before using.
Step 6: Spread a generous layer of the marshmallow frosting on each cooled cookie. Chill the cookies in the refrigerator for 10 minutes to allow the frosting to set.
Step 7: Spoon the cooled chocolate ganache over the chilled cookies. Allow the ganache to set before proceeding.
Step 8: Using a piping bag fitted with a small round tip, pipe the reserved marshmallow frosting in a squiggle pattern across the top of each cookie. Enjoy!

Tips & Variations

For a richer flavor, substitute the canola or vegetable oil with melted butter in the dough.
Use dark chocolate chips instead of semi-sweet for a deeper chocolate taste.
If you don’t have a piping bag, use a small plastic sandwich bag and cut a tiny corner to pipe the frosting squiggle.
Try adding a few crushed peppermint candies on top of the ganache before it sets for a festive twist.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days. Allow chilled cookies to come to room temperature for about 10-15 minutes before serving for the best texture. You can gently rewarm them in the microwave for a few seconds to soften the ganache if desired.

How to Serve

The image shows close-up chocolate cookies with three clear layers; the bottom layer is a thick, soft chocolate cookie with a rough texture, the middle layer is smooth white icing forming a thick ring around the edge, and the top layer is glossy dark chocolate ganache spread evenly across the center, decorated with a white icing swirl pattern in the middle. The cookies are placed on a white marbled surface with small bowls of chocolate chips and white icing nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping and baking.

What if I don’t have a microwave to make the ganache?

You can make the ganache by heating the cream in a small saucepan over low heat until warm, then pouring it over the chocolate chips. Let it sit for a minute before whisking until smooth.