Small Batch Homemade Hostess Cupcakes

There’s something incredibly special about baking your own treats, especially when they evoke childhood memories. The Small Batch Homemade Hostess Cupcakes bring back those nostalgic moments of biting into a soft, chocolatey cupcake, filled with sweet marshmallow goodness, and topped with a glossy chocolate glaze. I remember the excitement of seeing those iconic cupcakes on store shelves, but little did I know, creating my own would be a delightful adventure.

One weekend, I decided to channel my inner baker and recreate these treats from scratch. As I mixed the ingredients together, the aroma of melting chocolate and butter filled the kitchen, making my mouth water. It felt like a warm embrace, comforting and familiar. Each step in the process reminded me of my childhood kitchen, where experiments with sweets were a cherished tradition. Sharing these cupcakes with friends and family is always a win, as they can’t help but smile when they see them. Whether it’s a cozy gathering or a simple afternoon snack, these cupcakes always steal the show!

Ingredients Required for Small Batch Homemade Hostess Cupcakes

The ingredients for these Small Batch Homemade Hostess Cupcakes are simple yet essential in creating that nostalgic flavor we all adore. Each component plays a crucial role, from the rich chocolate to the fluffy marshmallow filling. Together, they create a delightful cupcake experience that’s hard to resist.

• 2 tablespoons unsalted butter – This adds richness and moisture to the cupcakes, making them soft and flavorful.
• 2 tablespoons chopped semi-sweet chocolate – Using high-quality chocolate enhances the overall taste and gives a deep chocolate flavor.
• 1 1/2 teaspoons vegetable oil – A small amount of oil keeps the cupcakes moist and tender.
• 1/4 cup all-purpose flour – Essential for structure, this flour provides the base for the cupcakes.
• 2 tablespoons cocoa powder – This gives the cupcakes their rich chocolatey color and flavor.
• 1/2 teaspoon baking powder – This leavening agent helps the cupcakes rise and become fluffy.
• 1/8 teaspoon salt – A pinch of salt enhances the sweetness and balances the flavors.
• 1/4 cup granulated sugar – The sugar provides sweetness and helps with the overall texture of the cupcakes.
• 1 large egg yolk – The yolk adds richness and helps bind the ingredients together.
• 1/4 teaspoon vanilla extract – For flavor, vanilla adds a lovely aromatic quality to the cupcakes.
• 2 tablespoons milk – This adds moisture and helps create a smooth batter.
• 2 tablespoons hot coffee or water – The coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
• 8 large marshmallows – These will be melted and used for the filling, creating the iconic Hostess cupcake experience.
• 1 teaspoon corn syrup – This adds shine and helps the filling stay soft and gooey.
• 1 tablespoon milk – Used in the glaze to achieve the desired consistency.
• 1 tablespoon butter – Added to the glaze for richness and flavor.
• 1 teaspoon corn syrup – Another addition to the glaze, enhancing its texture and shine.
• 1/4 cup chopped semi-sweet chocolate – This will be melted into the glaze for a rich chocolate finish.
• 1/2 cup powdered sugar – Used for sweetness and to create a smooth glaze.
• 1/4 cup powdered sugar – Extra for the icing on top of the cupcakes.
• 1/2 teaspoon to 1/2 tablespoon milk – This helps to achieve the right consistency for the icing.

Instructions for Small Batch Homemade Hostess Cupcakes

Making Small Batch Homemade Hostess Cupcakes is a fun and rewarding experience that will fill your kitchen with wonderful aromas. Gather your ingredients and follow these simple steps to create delicious cupcakes that will impress your friends and family!

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with 4 cupcake liners to prepare for baking.
2. In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 30 seconds, then stir until smooth. If needed, microwave for an additional 15 seconds. Allow it to cool slightly.
3. In another small bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
4. In a medium bowl, whisk together granulated sugar, egg yolk, and vanilla. Gradually whisk in the slightly cooled chocolate mixture until smooth.
5. Whisk in the dry flour mixture until just combined. Take care not to overmix. Add the milk and hot coffee, whisking until the batter is smooth and thin.
6. Spoon or pour the batter into the lined cupcake cups, filling them about two-thirds full. Bake for 16 to 19 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
7. Cool the cupcakes in the pan for 5 minutes before transferring them to a cooling rack. Allow them to cool completely, about 15 to 20 minutes.
8. Once cooled, use a serrated knife to cut a cone-shaped piece out of the center of each cupcake. Cut off the base of the cone and discard it, saving the cupcake top for later.
9. Spray two spoons with cooking spray and have them ready next to your hollowed-out cupcakes. In a medium, microwave-safe bowl, combine marshmallows and corn syrup. Microwave for 20 to 30 seconds until the marshmallows are bloated and melty. Stir until smooth. The mixture will be sticky!
10. Use the greased spoons to fill the hollows of the cupcakes with the marshmallow filling. Place the cupcake tops back on.
11. In a small saucepan, combine milk, butter, corn syrup, and chocolate. Heat over medium heat, stirring occasionally until everything is melted and combined. Turn off the heat, but leave the pot on the burner. Whisk in the sifted powdered sugar until the glaze is smooth.
12. Transfer the glaze into a small bowl wide enough for dipping. Dip each cupcake into the glaze, allowing the excess to drip off. Let the glaze set for 5 minutes.
13. In a small bowl, whisk together remaining powdered sugar and milk. Add more milk by the 1/4 teaspoon until the icing is smooth and reaches a consistency where it takes 20 seconds for the icing to fill back in when a knife is drawn through it.
14. Transfer the icing to a small plastic bag. Snip off a very small piece of the tip, and practice writing a line or two on a plate before adding swirls to the tops of your cupcakes. Let sit for 5 minutes and enjoy!

Expert Tips about Small Batch Homemade Hostess Cupcakes

Here are some expert tips to enhance your experience with Small Batch Homemade Hostess Cupcakes and ensure they turn out perfectly every time!

• Storage: Store cupcakes at room temperature in an airtight container for up to 24 hours. This keeps them fresh and delicious!
• Freezing: You can freeze these cupcakes! Simply wrap them individually in plastic wrap and store in an airtight container for up to one month.
• Variations: Feel free to experiment with different fillings or toppings! Try adding peanut butter or fruit preserves for an exciting twist.
• Presentation: Consider topping the cupcakes with sprinkles or colored icing for a festive look, especially for parties!
• Make a larger batch: If you’re hosting a gathering, simply double or triple the recipe. These cupcakes are always a hit!
• Use quality ingredients: For the best flavor, use high-quality chocolate and butter. It really makes a difference!

Serving Suggestions

When it comes to enjoying your Small Batch Homemade Hostess Cupcakes, the serving options are endless. Here’s how you can make the most of these delightful treats:

• Afternoon Tea: Serve these cupcakes alongside a selection of teas for a lovely afternoon gathering. They pair wonderfully with both herbal and black teas.
• Birthday Parties: These cupcakes are a fun addition to birthday celebrations. Decorate them with colorful icing and sprinkles for a festive touch!
• Picnics: Pack these cupcakes for your next picnic. They travel well and are a sweet treat to enjoy outdoors.
• Movie Nights: Enjoy them with friends during movie marathons. Their nostalgic flavor makes them the perfect snack for film lovers.
• Seasonal Events: Customize the decorations for holidays like Christmas or Halloween to suit the occasion. Get creative with colors and toppings!
• Gift Giving: Package a few in a decorative box as a gift for friends. Who wouldn’t love to receive homemade cupcakes?

FAQ

Conclusion

The Small Batch Homemade Hostess Cupcakes truly capture the essence of childhood nostalgia while being incredibly easy to prepare. They are not only delicious but also provide a fun baking experience that you can share with loved ones. So why wait? Try making these cupcakes today and create your own sweet memories!

Small Batch Homemade Hostess Cupcakes

Indulge in the ultimate comfort with these Small Batch Homemade Hostess Cupcakes. Soft, chocolatey, and filled with a delightful marshmallow center, they are the perfect sweet treat for any occasion. Easy to make and bursting with flavor, these cupcakes will satisfy any craving!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Unsalted Butter
• 2 tablespoons Chopped Semi-Sweet Chocolate High-quality chips are fine.
• 1.5 teaspoons Vegetable Oil
• 1/4 cup All-Purpose Flour
• 2 tablespoons Cocoa Powder Sifted if lumpy.
• 1/2 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1/4 cup Granulated Sugar
• 1 large Egg Yolk Room temperature.
• 1/4 teaspoon Vanilla Extract
• 2 tablespoons Milk Any percentage.
• 2 tablespoons Hot Coffee or Water
• 8 large Marshmallows
• 1 teaspoon Corn Syrup
• 1 tablespoon Milk
• 1 tablespoon Butter (1/2 oz).
• 1 teaspoon Corn Syrup
• 1/4 cup Chopped Semi-Sweet Chocolate High-quality chips are fine.
• 1/2 cup Powdered Sugar Sifted.
• 1/4 cup Powdered Sugar
• 1/2 teaspoon Milk To 1/2 tablespoon.

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350°F. Line a cupcake pan with 4 cupcake liners.
2. In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 30 seconds, and stir until smooth, microwaving for an additional 15 seconds if necessary. Set aside to cool slightly.
3. In a small bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
4. In a medium bowl, whisk together granulated sugar, egg yolk, and vanilla. Whisk in slightly cooled chocolate mixture until smooth.
5. Whisk in flour mixture until just combined. Add the milk and hot coffee and whisk until smooth. The batter will look thin.
6. Spoon or pour batter into prepared cupcake cups, filling 2/3 of the way full. Bake for 16 to 19 minutes, until a toothpick inserted in the center comes out clean or with only a few dry crumbs.
7. Cool cupcakes in pan for 5 minutes before transferring to a cooling rack to cool completely, 15 to 20 minutes.
8. Use a serrated knife to cut a cone-shaped piece out of the center of each cupcake. Cut the base of the cone/center of the cupcake off and discard (or eat!) and save the cupcake top.
9. Spray two spoons with cooking spray and set next to your hollowed out cupcakes. In a medium, microwave-safe bowl, combine marshmallows and corn syrup. Microwave for 20 to 30 seconds until marshmallows are bloated and melty. Stir until smooth. Mixture will be sticky! Use greased spoons to fill hollows of cupcakes and place the cupcake tops back on.
10. Once your cupcakes are filled, in a small saucepan, combine milk, butter, corn syrup, and chocolate. Heat over medium, stirring occasionally, until melted and combined. Turn heat off, but leave the pot on the burner and whisk in sifted powdered sugar until glaze is smooth.
11. Transfer glaze into a small bowl wide enough for dipping and dip each cupcake down to the paper wrapper. Allow glaze to set for 5 minutes.
12. In a small bowl, whisk together powdered sugar and 1/2 teaspoon of milk. Add milk by the 1/4 teaspoon until icing is smooth and when you run a knife down the center of the bowl it takes 20 seconds for the icing to completely fill back in. (You can add more powdered sugar if necessary to reach the right consistency.)
13. Transfer icing to a small plastic bag and snip off a very small piece of the tip. Practice writing a line or two on a plate before adding swirls to the top of the cupcakes. Let sit for 5 minutes and enjoy!

Notes

• Storage: Store cupcakes at room temperature in an airtight container for up to 24 hours.
• Smooth Glaze: To get a smooth glaze on the cupcakes, you need to make about twice the amount you end up using.

Previous PostLemon Pistachio Cupcakes

Next Post Roasted Beet Potato Salad

Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.