If you have a sweet tooth craving something nostalgic yet delightfully new, the Hostess Cupcake Cookies Recipe is exactly what you’ve been dreaming about. These decadent treats capture the essence of the iconic Hostess cupcake in a cookie form that’s soft, gooey, and irresistibly chocolatey. Each bite delivers that perfect cake-like crumb topped with the fluffy marshmallow frosting and a chocolate ganache finish that makes these cookies a guaranteed party pleaser. I’m so excited to share this recipe because it’s a fun twist that feels both classic and creative, perfect for any occasion that calls for a memorable dessert.
Ingredients You’ll Need
Creating the perfect Hostess Cupcake Cookies Recipe starts with simple ingredients that each play a crucial role in delivering the right taste and texture. From flavorful cake mix to the luscious marshmallow creme, these components come together to make something truly special.
- Devil’s Food cake mix: This rich chocolate base gives the cookies their signature deep cocoa flavor and moist texture.
- Large eggs: Eggs bind everything together while adding structure and richness.
- Canola or vegetable oil: The oil keeps the cookies tender and soft, unlike butter in the dough.
- Unsalted butter (room temperature): Essential for the creamy, fluffy frosting with controlled saltiness.
- Powdered sugar: Adds sweetness and smoothness to the frosting without grit.
- Vanilla extract: Just a teaspoon for that warm, aromatic lift in the frosting.
- Marshmallow creme (7 ounces): The secret ingredient for that signature creamy, cloud-like topping.
- Semi-sweet chocolate chips: Used to make a silky ganache that coats the frosting perfectly.
- Heavy cream: Heated gently to melt the chocolate chips into a luscious topping.
How to Make Hostess Cupcake Cookies Recipe
Step 1: Prepare the Oven and Cookie Sheets
Start by heating your oven to 350°F, which is the perfect temperature to bake these cookies until just set and soft. Lining your cookie sheets with parchment paper ensures they won’t stick and helps with easy cleanup, making the process smoother and less stressful.
Step 2: Make the Cookie Dough
In a large bowl, combine the Devil’s Food cake mix, eggs, and oil. Mixing these ingredients forms a soft, chocolatey dough that’s the foundation of your cookies. Be careful not to overmix; you want the dough to come together evenly while staying tender.
Step 3: Bake and Cool the Cookies
Scoop the dough onto your prepared sheets, spacing them well so the cookies have room to spread properly. Bake for 8 to 10 minutes until the edges are just set but the centers remain soft to the touch. Once baked, set them on wire racks and let them cool completely for frosting.
Step 4: Prepare the Marshmallow Frosting
While your cookies cool, beat the room temperature butter until creamy and smooth. Gradually add powdered sugar and vanilla, then mix in a pinch of salt to balance the sweetness. Finally, gently fold in the marshmallow creme to achieve that fluffy, dreamy texture that’s signature to the Hostess Cupcake Cookies Recipe.
Step 5: Make the Chocolate Ganache
Gently heat the heavy cream until warm but not boiling, then pour it over the semi-sweet chocolate chips. Whisk steadily until the mixture is perfectly smooth and glossy. This rich ganache adds that final touch of indulgence and makes the topping shine.
Step 6: Frost and Finish the Cookies
Using a spatula or piping bag, generously frost each cooled cookie with the marshmallow frosting. Let this layer set slightly before drizzling or piping the chocolate ganache on top. The contrast of fluffy frosting and silky chocolate will make your cookies look as amazing as they taste.
How to Serve Hostess Cupcake Cookies Recipe
Garnishes
To really elevate your Hostess Cupcake Cookies Recipe when serving, try sprinkling a few mini chocolate chips or colorful sprinkles over the ganache before it sets. A light dusting of edible glitter or chopped nuts like toasted almonds can also add texture and a sparkly finish for special occasions.
Side Dishes
Pair these rich cookies with a simple glass of cold milk or a cup of freshly brewed coffee to balance the sweetness. For a fun twist, serve alongside fresh berries or a scoop of vanilla ice cream—these combinations bring out the cookie’s chocolatey depth while adding refreshing contrast.
Creative Ways to Present
Try arranging the cookies on a tiered dessert stand for a charming display at parties or gift them in clear treat bags tied with a ribbon for a homemade present. You can also sandwich two cookies with extra marshmallow frosting for a double-decker delight that makes the classic feel even more indulgent.
Make Ahead and Storage
Storing Leftovers
Once frosted and ganached, keep your Hostess Cupcake Cookies Recipe in an airtight container at room temperature for up to three days. This keeps them soft and fresh, and prevents the ganache from drying out. If you prefer, refrigerate them but allow them to come back to room temperature before eating to enjoy that melt-in-your-mouth softness.
Freezing
You can freeze the baked and cooled cookies without frosting for up to a month. Place them in a single layer on a baking sheet first, freeze, then transfer to a freezer-safe bag to prevent sticking. When ready to serve, thaw completely before frosting and topping with ganache to maintain the perfect texture.
Reheating
If you want the cookies warm, gently heat them in a microwave for 10 to 15 seconds or pop them in a low oven for a few minutes. Avoid overheating as you don’t want to melt the frosting or ganache. Warming them brings back that freshly-baked softness that’s absolutely irresistible.
FAQs
Can I use a different cake mix for the cookies?
Absolutely! While Devil’s Food cake mix is ideal for its rich chocolate flavor, you can experiment with other chocolate or even vanilla cake mixes to create variations of the Hostess Cupcake Cookies Recipe. Just keep in mind the flavor and texture might change slightly.
Is it possible to make these cookies gluten-free?
To make a gluten-free version, look for a gluten-free chocolate cake mix. The rest of the ingredients are naturally gluten-free, but double-check labels to be safe. This way, you can still enjoy all the magic of this Hostess Cupcake Cookies Recipe without gluten worries.
Can I substitute the marshmallow creme?
The marshmallow creme gives these cookies their signature fluffy texture, so it’s worth using if you want an authentic taste. However, you could try homemade marshmallow fluff or a stabilized whipped cream alternative, but the texture will be slightly different.
How thick should I make the frosting layer?
The frosting layer should be generous enough to mimic the “cloud” of marshmallow on a classic Hostess cupcake. About a tablespoon per cookie works well, but feel free to adjust based on your preference for sweetness and creaminess.
Can I use dark chocolate instead of semi-sweet for the ganache?
Yes, using dark chocolate will add a slightly more intense chocolate flavor and lessen the sweetness, which some might prefer for balance. Just keep in mind this alters the flavor profile but still works beautifully for the ganache topping.
Final Thoughts
If you’re after a fun and delicious project that brings the nostalgic joy of Hostess cupcakes into cookie form, this Hostess Cupcake Cookies Recipe is a must-try. It’s an indulgent treat that’s surprisingly straightforward to make, perfect for sharing, gifting, or simply enjoying with your favorite beverage. Go ahead and bake a batch—your taste buds will thank you!
Print
Hostess Cupcake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Hostess Cupcake Cookies combine the rich, moist texture of devil’s food cake with fluffy marshmallow frosting and a smooth chocolate ganache topping. These delightful cookies mimic the iconic Hostess Cupcakes in a cookie form, perfect for snack time or dessert.
Ingredients
Cookie Dough
- 1 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
- Pinch of salt
- 1 jar marshmallow creme (7 ounces)
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper to ensure cookies do not stick.
- Make the Cookie Dough: In a large mixing bowl, combine the Devil’s Food cake mix, 2 large eggs, and 1/2 cup canola or vegetable oil. Mix until a smooth dough forms. Use a cookie scoop or spoon to drop dough onto the parchment-lined sheets.
- Bake the Cookies: Bake the cookies for 8-10 minutes, or until the edges are set but the center is still soft. Remove from oven and allow them to cool completely on wire racks.
- Prepare the Marshmallow Frosting: In a separate bowl, beat 1/2 cup unsalted butter until creamy and smooth. Gradually add 2 1/4 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, mixing well. Then gently fold in the 7-ounce jar of marshmallow creme until fully combined and fluffy.
- Make the Chocolate Ganache: Heat 1/4 cup heavy cream gently on the stovetop or in the microwave until warm but not boiling. Pour over 3/4 cup semi-sweet chocolate chips and whisk until the mixture is smooth and glossy.
- Assemble the Cookies: Spread or pipe the marshmallow frosting generously onto each cooled cookie. Next, drizzle or pipe the chocolate ganache over the top to finish your Hostess Cupcake Cookies.
Notes
- Allow cookies to cool completely before frosting to prevent melting.
- For a glossy finish on ganache, let it cool slightly before applying.
- You can substitute vegetable oil with canola oil or light olive oil.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a firmer ganache, refrigerate for 10-15 minutes before spooning.
