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
Scale
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.
