Hostess Cupcake Cookies
Delicious cookies that replicate the classic flavors of Hostess cupcakes, filled with sweet marshmallow cream and topped with chocolate ganache.
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.
Notes
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them well-wrapped. To avoid dry cookies, do not overbake them and keep an eye on them while baking.