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Hostess Cupcake Cookies Recipe

Hostess Cupcake Cookies Recipe
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★★★★★

5.2 from 15 reviews

These Hostess Cupcake Cookies are a delightful twist on the classic treat, featuring a moist chocolate cake cookie base topped with fluffy marshmallow frosting and a rich chocolate ganache finish. Perfect for fans of nostalgic sweets, this recipe combines soft, fudgy cookies with creamy marshmallow and silky chocolate for an irresistible dessert.

Ingredients

Scale

Cookie Dough

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

Marshmallow 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

Chocolate Ganache

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

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make Cookie Dough: In a large bowl, combine the Devil’s Food cake mix, eggs, and oil. Mix until a soft dough forms that is pliable but not too sticky. Use a medium cookie scoop to portion the dough.
  3. Bake Cookies: Drop the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading. Bake for 8 to 10 minutes or until the edges are set but cookies remain soft in the center.
  4. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
  5. Prepare Marshmallow Frosting: Beat the butter in a large bowl until creamy. Gradually add powdered sugar, vanilla extract, and salt; beat until fully combined and smooth. Fold in the marshmallow creme carefully until the frosting is fluffy and uniform. Reserve 1/2 cup of this frosting for decoration.
  6. Make Chocolate Ganache: In a microwave-safe bowl, pour the heavy cream over the chocolate chips. Microwave for 45 seconds and then let sit for 1 minute to allow chocolate to melt. Whisk the mixture until smooth and glossy. Allow the ganache to cool for about 10 minutes so it thickens slightly for spreading.
  7. Frost Cookies: Spread a generous layer of the marshmallow frosting over each cooled cookie. Place all frosted cookies in the refrigerator for 10 minutes to help the frosting set properly.
  8. Add Ganache: Spoon the cooled chocolate ganache on top of the chilled frosted cookies, spreading gently to cover the frosting layer. Let the ganache set to room temperature or refrigerate briefly.
  9. Pipe Decoration: 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, mimicking the iconic Hostess style finishing touch. Serve and enjoy!

Notes

  • Ensure cookies are fully cooled before frosting to prevent melting.
  • For best results, use room temperature butter for the frosting.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
  • Store finished cookies in an airtight container in the refrigerator for up to 5 days.
  • Allow refrigerated cookies to come to room temperature before serving for optimal texture and flavor.

Nutrition

Keywords: Hostess cupcake cookies, chocolate cake cookies, marshmallow frosting, chocolate ganache, nostalgic desserts, easy cookie recipes

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