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Hostess Cupcake Cookies Recipe

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★★★★★

4.9 from 123 reviews

Delight in these homemade Hostess Cupcake Cookies featuring a rich and fudgy chocolate cookie base topped with a fluffy marshmallow frosting, silky chocolate ganache, and a delicate decorative swirl of buttercream icing. Perfectly balanced textures of soft, creamy, and slightly chewy, these cookies recreate the nostalgic cupcake experience in a fun, handheld form.

Ingredients

Scale

Cookie Dough

  • 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

Marshmallow Frosting

  • 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)

Chocolate Ganache

  • 4 ounces semi-sweet chocolate baking bar, chopped (approximately ¾ cup)
  • ⅓ cup heavy whipping cream
  • 2 teaspoons light corn syrup

Pipeable Icing (Decorative Swirl)

  • ¾ cup powdered sugar, sifted
  • 3 tablespoons unsalted butter, softened to room temperature
  • ¼ teaspoon vanilla extract
  • 2 teaspoons heavy cream

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
  2. Make cookie dough: In a large bowl, using a handheld mixer on medium-high speed, cream together the softened butter, light brown sugar, and granulated sugar for 2-3 minutes until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla extract. Scrape the bowl sides to incorporate fully.
  3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, dutch processed cocoa powder, cornstarch, baking soda, and salt.
  4. Mix dough: With mixer on medium-low, gradually add the dry ingredients to the wet ingredients, mixing just until fully combined. The dough will be thick. Scrape bowl sides and bottom to ensure even mixing.
  5. Shape cookies: Using a large 2-inch cookie scoop (~3-3½ tablespoons), scoop 8 dough balls per baking sheet, spacing at least 2 inches apart. Gently flatten each dough ball into a 2 to 2¼ inch wide disc using your palm.
  6. Bake cookies: Bake in the center of the oven for 9-11 minutes until edges crack slightly and centers look just set. Avoid overbaking so cookies stay soft. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely before frosting.
  7. Make marshmallow frosting: While cookies bake and cool, add 1 cup softened butter to a stand mixer bowl fitted with paddle attachment. Cream on medium-high for 1-2 minutes until smooth and fluffy. On low speed, gradually beat in sifted powdered sugar one cup at a time. Add vanilla extract and salt, then beat on high 2-3 minutes until very light and lump-free. Add marshmallow creme and mix on medium-high for 1-2 minutes until fully combined. Add 1 tablespoon heavy cream and beat on high 1-2 more minutes. Add second tablespoon cream if needed for a softer, pipeable consistency.
  8. Pipe marshmallow frosting: Transfer frosting to an extra-large piping bag fitted with a ¾ inch round tip. Pipe a swirl atop each cooled cookie, leaving a ¼-½ inch border free of frosting. Use a small offset spatula to smooth the frosting tops ensuring a flat surface for ganache.
  9. Make chocolate ganache: In a microwave-safe bowl, combine chopped semi-sweet chocolate and heavy cream, ensuring chocolate is covered. Microwave on high for 1 minute, then let rest 1 minute. Stir until smooth. Stir in light corn syrup until ganache is glossy and even. Let cool at room temperature 5-10 minutes until slightly thickened but still spreadable.
  10. Top with ganache: Spoon about 1½ tablespoons ganache onto center of each frosted cookie. Spread ganache carefully with back of spoon to form a smooth layer, leaving a ¼ inch border of marshmallow frosting visible. Let ganache set 15-20 minutes at room temperature before decorating.
  11. Prepare pipeable icing for decorative swirl: In a medium bowl, cream together softened butter and powdered sugar using a handheld mixer at medium speed for 2-3 minutes until fluffy. Add vanilla extract and heavy cream and beat on medium-high speed 1-2 minutes until smooth. Adjust thickness by adding cream or powdered sugar to reach pipeable consistency.
  12. Pipe decorative swirl: Transfer decorative icing to a small piping bag fitted with a small round tip (~⅛ inch). Pipe a delicate swirl atop the ganache on each cookie.
  13. Set and serve: Allow the decorated cookies to rest at room temperature for 30-45 minutes or until the ganache has firmed before serving.

Notes

  • Do not overbake cookies to keep them soft and chewy.
  • Scrape bowl sides frequently during mixing for even incorporation.
  • Adjust heavy cream in frosting and icing to achieve desired pipeable consistency.
  • Allow ganache to cool enough so it doesn’t melt the marshmallow frosting.
  • Use parchment-lined baking sheets for easy cookie removal.
  • Room temperature ingredients ensure better mixing and texture.

Keywords: Hostess cupcake cookies, marshmallow frosting cookies, chocolate ganache cookies, homemade Hostess cupcakes, chocolate cookies with marshmallow, dessert cookie recipe

Find it online: https://thefoodrecipe.com/hostess-cupcake-cookies-recipe/