Name: Hostess Cupcake Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, softened to room temperature; 1 ¼ cups light brown sugar, packed; ¼ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 ⅓ cups all-purpose flour; ⅔ cup dutch processed unsweetened cocoa powder; 1 tablespoon cornstarch; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened to room temperature; 3 cups powdered sugar, sifted; ½ teaspoon vanilla extract; ⅛ teaspoon salt; 7 ounce jar marshmallow creme (marshmallow fluff); 1-2 tablespoons heavy whipping cream (start with 1 tablespoon, add more if needed); 4 ounces semi-sweet chocolate baking bar, chopped (approximately ¾ cup); ⅓ cup heavy whipping cream; 2 teaspoons light corn syrup; ¾ cup powdered sugar, sifted; 3 tablespoons unsalted butter, softened to room temperature; ¼ teaspoon vanilla extract; 2 teaspoons heavy cream

Jump to Recipe

Introduction

Hostess Cupcake Cookies are a delightful twist on the classic treat, combining rich chocolate cookies with fluffy marshmallow frosting and smooth chocolate ganache. These homemade goodies capture the nostalgic flavors in a convenient, bite-sized form.

The image shows a stack of two chocolate cookies with a soft, cracked texture. The bottom cookie has a thick layer of smooth white cream in the middle topped with a shiny, dark chocolate layer. The top cookie has a bite taken out of it, revealing its moist, dark chocolate inside, with a thick layer of white cream beneath a glossy, dark chocolate topping decorated with a small white swirl. The cookies are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter, softened to room temperature
1 ¼ cups light brown sugar, packed

¼ cup granulated sugar
2 large eggs, room temperature

2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour

⅔ cup dutch processed unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda

½ teaspoon salt
1 cup unsalted butter, softened to room temperature (for frosting)
3 cups powdered sugar, sifted

½ teaspoon vanilla extract (for frosting)
⅛ teaspoon salt (for frosting)
7 ounce jar marshmallow creme (marshmallow fluff)

1-2 tablespoons heavy whipping cream
4 ounces semi-sweet chocolate baking bar, chopped (about ¾ cup)
⅓ cup heavy whipping cream (for ganache)

2 teaspoons light corn syrup
¾ cup powdered sugar, sifted (for decorative icing)
3 tablespoons unsalted butter, softened to room temperature (for decorative icing)

¼ teaspoon vanilla extract (for decorative icing)
2 teaspoons heavy cream (for decorative icing)

Instructions

Step 1: Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Step 2: In a large bowl, cream together the butter, light brown sugar, and granulated sugar using a handheld mixer on medium-high speed for 2-3 minutes until light and fluffy.
Step 3: Add the eggs one at a time, followed by the vanilla extract, beating each addition in fully. Scrape down the bowl sides and bottom as needed to fully incorporate.
Step 4: In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt.

Step 5: With the mixer on medium-low, slowly add the dry ingredients to the wet ingredients until just combined. Scrape down the bowl as needed. The dough will be very thick.
Step 6: Using a large 2-inch cookie scoop (about 3 to 3 ½ tablespoons), scoop 8 dough balls per baking sheet, leaving 2 inches between each. Gently flatten each ball into a 2 to 2 ¼ inch wide disc with your palm.
Step 7: Bake for 9-11 minutes in the center of the oven, until edges crack slightly and centers look set. Do not overbake to avoid hard cookies. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Step 8: For the marshmallow frosting, beat 1 cup softened butter in a stand mixer on medium-high for 1-2 minutes until fluffy. On low speed, add powdered sugar 1 cup at a time until incorporated.
Step 9: Add vanilla extract and salt, then beat on high for 2-3 minutes until light and smooth. Mix in marshmallow creme, then add 1 tablespoon heavy cream and beat until fluffy. Add a second tablespoon if frosting needs to be softer.
Step 10: Transfer frosting to a large piping bag fitted with a ¾ inch round tip. Pipe swirls on cooled cookies, leaving a ¼-½ inch border around edges. Smooth tops gently with an offset spatula.

Step 11: For ganache, place chopped chocolate and ⅓ cup heavy cream in a microwave-safe bowl, making sure cream covers chocolate. Heat 1 minute on high, rest 1 minute, then stir until smooth.
Step 12: Stir in corn syrup until glossy. Cool at room temperature 5-10 minutes until thickened but still spreadable.
Step 13: Spoon about 1 ½ tablespoons ganache onto each frosted cookie, spreading smoothly but leaving a ¼ inch border of marshmallow visible. Let ganache set 15-20 minutes.

Step 14: For decorative icing, cream 3 tablespoons softened butter and ¾ cup powdered sugar with a handheld mixer on medium for 2-3 minutes until smooth.
Step 15: Add vanilla extract and 2 teaspoons heavy cream, then beat on medium-high until smooth. Adjust with more cream or powdered sugar for pipeable consistency.
Step 16: Transfer icing to a small piping bag fitted with a ⅛ inch round tip. Pipe decorative swirls onto each ganache topped cookie.

Step 17: Let cookies sit at room temperature 30-45 minutes until ganache firms before serving.

Tips & Variations

Make sure all dairy ingredients are at room temperature for best mixing and texture.
You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.

For a different twist, try using dark chocolate for the ganache instead of semi-sweet.
If you prefer a dairy-free version, replace butter and cream with plant-based alternatives and verify your marshmallow fluff is vegan.

Storage

Store the Hostess Cupcake Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Allow chilled cookies to come to room temperature before serving to soften the frosting. Avoid freezing as the texture of the marshmallow frosting and ganache may change.

How to Serve

Two pieces of a chocolate cookie sandwich are being pulled apart by two woman's hands, revealing a thick, stretchy layer of white marshmallow filling inside. The cookie has a dark brown, rough textured base and top, with the top decorated with a layer of smooth, shiny dark chocolate and a white swirl design made from frosting. More cookie sandwiches are blurred in the background, all placed on a white plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Let the dough sit at room temperature for 15-20 minutes before scooping to make it easier to handle.

What is the best way to pipe the marshmallow frosting?

Use a large round piping tip (about ¾ inch) and pipe a swirl in the center of the cookie, leaving a border around the edge. If the frosting is too stiff, add a small amount of heavy cream to make it more pipeable.