Hostess Cupcake Cookies are a fun and delicious treat that brings the classic flavors of the beloved Hostess cupcakes right into cookie form. These cookies are soft, chocolatey, and filled with a sweet marshmallow surprise. Topped with rich chocolate ganache, they make for a perfect dessert for gatherings, parties, or even just a cozy night in.
Why Make This Recipe
There are many reasons to make Hostess Cupcake Cookies. Firstly, they are incredibly easy to prepare, making them a perfect choice for bakers of all skill levels. Additionally, these cookies capture the nostalgic flavors of childhood favorite snacks, offering a delightful twist that both kids and adults will love. Plus, they are great for sharing, making them ideal for bake sales, birthdays, or potlucks.
How to Make Hostess Cupcake Cookies
To make these tasty cookies, you’ll start by preparing the cookie dough, then filling them with marshmallow cream, and finishing with a chocolate ganache.
Ingredients:
- 1 (15.25-ounce) dark chocolate fudge cake mix (Duncan Hines)
- 2 tablespoons unsweetened cocoa powder
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- ½ cup softened unsalted butter
- 2 cups powdered sugar
- 1 pinch salt
- 1 (7-ounce) container marshmallow creme
- ½ teaspoon vanilla extract
- ½ cup milk chocolate chips
- 3 tablespoons heavy whipping cream
- ¼ cup white candy coating chocolate
Directions:
- Make the Cookies: In a large bowl, mix the dark chocolate fudge cake mix, cocoa powder, vegetable oil, and eggs until well combined.
- Shape the Cookies: Use a cookie scoop to drop the dough onto a baking sheet lined with parchment paper, leaving some space between each cookie. Bake according to package instructions until set.
- Prepare the Marshmallow Cream: In another bowl, beat together the softened butter, powdered sugar, and a pinch of salt until creamy. Add the marshmallow creme and vanilla extract, mixing until smooth.
- Fill Cookies: Once the cookies have cooled, cut a small hole in the center of each cookie and pipe or spoon in the marshmallow cream.
- Make the Ganache: In a small saucepan over low heat, combine the milk chocolate chips and heavy whipping cream. Stir until melted and smooth.
- Top the Cookies: Drizzle the chocolate ganache over each cookie. For a decorative touch, melt the white candy coating chocolate and use it to drizzle on top.
How to Serve Hostess Cupcake Cookies
Serve Hostess Cupcake Cookies on a platter at room temperature. They are perfect as a snack or dessert after a meal. You can pair them with a glass of milk or a hot cup of coffee for a delightful treat.
How to Store Hostess Cupcake Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, consider freezing them. Just make sure they are well-wrapped to prevent freezer burn.
Tips to Make Hostess Cupcake Cookies
- To avoid dry cookies, do not overbake them. Keep an eye on them while baking.
- You can refrigerate the marshmallow cream for a few minutes to make it easier to pipe into the cookies.
- For extra decadence, you can sprinkle some crushed chocolate cookies or candy on top of the ganache before it sets.
Variation
If you want to mix things up, you can use different flavors of cake mix, such as vanilla or red velvet. You can also try different fillings like peanut butter or Nutella for a unique twist.
FAQs
Q: Can I make these cookies ahead of time?
A: Yes, you can make the cookies and marshmallow filling ahead of time and assemble them when you are ready to serve.
Q: What if I don’t have a piping bag?
A: You can use a resealable plastic bag with the corner snipped off to pipe the marshmallow cream into the cookies.
Q: Can I use dark chocolate ganache instead of milk chocolate?
A: Absolutely! Feel free to substitute dark chocolate for a richer flavor. Just adjust the cream amount if needed for consistent texture.
Enjoy making and sharing these delightful Hostess Cupcake Cookies! They are sure to be a hit with everyone who tries them.
Hostess Cupcake Cookies
Ingredients
For the Cookie Dough
- 1 box 15.25-ounce dark chocolate fudge cake mix (Duncan Hines)
- 2 tablespoons unsweetened cocoa powder
- ½ cup vegetable oil
- 2 large eggs (room temperature)
For the Marshmallow Filling
- ½ cup softened unsalted butter
- 2 cups powdered sugar
- 1 pinch salt
- 1 container 7-ounce marshmallow creme
- ½ teaspoon vanilla extract
For the Ganache Topping
- ½ cup milk chocolate chips
- 3 tablespoons heavy whipping cream
- ¼ cup white candy coating chocolate
Instructions
Make the Cookies
- In a large bowl, mix the dark chocolate fudge cake mix, cocoa powder, vegetable oil, and eggs until well combined.
Shape the Cookies
- Use a cookie scoop to drop the dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake according to package instructions until set.
Prepare the Marshmallow Cream
- In another bowl, beat together the softened butter, powdered sugar, and a pinch of salt until creamy.
- Add the marshmallow creme and vanilla extract, mixing until smooth.
Fill Cookies
- Once the cookies have cooled, cut a small hole in the center of each cookie and pipe or spoon in the marshmallow cream.
Make the Ganache
- In a small saucepan over low heat, combine the milk chocolate chips and heavy whipping cream.
- Stir until melted and smooth.
Top the Cookies
- Drizzle the chocolate ganache over each cookie.
- For a decorative touch, melt the white candy coating chocolate and use it to drizzle on top.
