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Hostess Cupcake Cookies Recipe

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Hostess Cupcake Cookies combine rich Devil’s Food cake cookies with fluffy marshmallow frosting and a smooth chocolate ganache topping, perfectly capturing the beloved flavor of classic Hostess Cupcakes in a delightful cookie form.

Ingredients

Scale

Cookies

  • 1 (15.25 ounce) box Devil’s Food cake mix
  • 2 large eggs
  • 1/2 cup canola or vegetable oil

Frosting

  • 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

Ganache

  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to ensure the cookies bake evenly and do not stick.
  2. Make the Cookie Dough: In a large mixing bowl, combine the Devil’s Food cake mix, eggs, and oil. Stir until a soft dough forms. Using a medium scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  3. Bake the Cookies: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. After baking, allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Prepare the Marshmallow Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and salt, continuing to beat until fully combined and smooth. Gently fold in the marshmallow creme until the frosting is homogeneous. Reserve 1/2 cup of this frosting to use later for decorating.
  5. Make the Chocolate Ganache: Place the semi-sweet chocolate chips in a small microwave-safe bowl and pour the heavy cream over them. Microwave for 45 seconds, then let it rest for 1 minute. Whisk the mixture until the ganache is smooth and glossy. Allow it to cool for 10 minutes until it thickens slightly.
  6. Assemble with Frosting: Spread a generous layer of the marshmallow frosting over each completely cooled cookie. Place the cookies in the refrigerator for about 10 minutes to allow the frosting to set firmly.
  7. Add the Chocolate Ganache: Spoon the cooled, slightly thickened chocolate ganache over the chilled cookies, covering the frosting layer. Let the ganache set at room temperature or in the fridge until firm enough for the next step.
  8. Decorate with Reserved Frosting: Fill a piping bag fitted with a small round tip with the reserved marshmallow frosting. Pipe a signature squiggle pattern across the top of each cookie to mimic the classic Hostess cupcake decoration. Serve and enjoy your cupcake-inspired cookies!

Notes

  • For softer cookies, do not overbake; remove them as soon as edges are set.
  • If you don’t have a microwave, gently heat the cream and chocolate chips over a double boiler until melted and smooth.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
  • Allow the ganache and frosting to fully set for best texture and appearance.

Keywords: Hostess cupcakes, cupcake cookies, marshmallow frosting, chocolate ganache cookies, Devil's Food cake cookies, chocolate cookies, homemade cupcakes

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