Hostess Cupcake Cookies

Hostess Cupcake Cookies bring the nostalgic flavor of the iconic snack cake into a bite-sized cookie form. With a soft, chocolatey base, a creamy filling, and a glossy chocolate glaze topped with the signature white swirl, these cookies are a fun and indulgent treat for both kids and adults.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
unsweetened cocoa powder
baking soda
salt
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
mini chocolate chips
marshmallow creme or fluff
confectioners’ sugar
heavy cream
semisweet chocolate chips
white chocolate or white icing (for swirl)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a separate large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the mini chocolate chips.

Scoop dough into balls and place them on the baking sheet, spacing them apart. Flatten slightly with your palm.

Bake for 9-11 minutes or until edges are set. Let cool completely.

For the filling, beat marshmallow creme with confectioners’ sugar until smooth and pipe a small amount into the center of each cooled cookie using a piping bag or small spoon.

For the glaze, heat heavy cream until hot and pour over semisweet chocolate chips. Stir until smooth, then spoon over the top of each cookie.

Melt white chocolate or use white icing to pipe the iconic swirl design across the top of each cookie.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 20 minutes
Baking time: 10 minutes
Cooling and decorating time: 30 minutes
Total time: 60 minutes

Variations

Use dark chocolate chips for a richer flavor.
Add a bit of espresso powder to the dough to enhance the chocolate taste.
Swap the marshmallow filling for vanilla buttercream.
Make sandwich cookies with the filling in between two chocolate cookies.

storage/reheating

Store Hostess Cupcake Cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to a week if filled and glazed.
Freeze unglazed cookies for up to 2 months and decorate after thawing.
To soften slightly, microwave for 5-8 seconds before serving.

FAQs

What makes these cookies taste like Hostess Cupcakes?
The combination of chocolate cookie base, marshmallow filling, and ganache glaze mimics the classic cupcake flavor.

Can I use store-bought icing for the swirl?
Yes, white decorating gel or icing works well for the signature swirl.

Can I skip the filling?
Yes, they’ll still be delicious as plain chocolate cookies with glaze.

Can I use oil instead of butter?
Butter is best for flavor and texture, but a neutral oil can work in a pinch.

Why is my glaze too runny?
Add more chocolate chips or chill slightly to thicken.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.

What’s the best way to fill the cookies?
Use a piping bag fitted with a small round tip or a zip-top bag with the corner snipped.

Can I make mini versions?
Yes, reduce baking time slightly for smaller cookies.

How long does the glaze take to set?
About 15–20 minutes at room temperature, or faster in the fridge.

Do these cookies travel well?
Yes, once set, they are great for lunchboxes or bake sales.

Conclusion

Hostess Cupcake Cookies are a fun twist on a classic treat, capturing the rich chocolate flavor, creamy center, and playful swirl that everyone loves. Whether you’re baking for nostalgia or just craving something indulgent, these cookies are sure to impress.

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