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Homemade Hostess-Style Cupcakes Recipe

This dessert recipe recreates the nostalgic taste of Hostess cupcakes with rich, chocolatey cake, a creamy filling, and a glossy chocolate topping.
It's a crowd-pleasing treat that's perfect for sharing or indulging in at home.
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Active Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 pieces

Ingredients
  

Chocolate Cupcakes:

  • 1 ⅓ cups all-purpose flour
  • 1 ⅓ cups Dutch-process cocoa powder
  • 1 ¼ cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¼ cups low-fat buttermilk
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 ½ cups coconut oil melted and warm

Chocolate Topping:

  • ½ cup heavy cream
  • 1 cup dark chocolate finely chopped (60% cocoa)
  • 1 tablespoon corn syrup
  • 2 cups whipped cream

Decorative Icing:

  • 1 cup powdered sugar
  • 2 tablespoons heavy cream or as needed

Instructions
 

Make the Cupcakes:

  • Preheat your oven to 350°F and adjust the oven rack to the middle position. Prepare two cupcake pans with liners.
  • Sift flour and cocoa powder into a bowl. Stir in sugar, baking soda, and salt.
  • In another bowl, whisk together buttermilk, eggs, vanilla, and melted coconut oil until smooth. Gradually incorporate the wet ingredients into the dry mixture.
  • Fill each cupcake liner about two-thirds full (approximately 2 ounces of batter per cupcake).
  • Bake for 16 minutes or until a toothpick inserted into the center comes out with a few crumbs. Cool completely in the pans.

Make the Chocolate Topping:

  • Heat heavy cream in a saucepan until it simmers. Remove from heat and whisk in chocolate and corn syrup until smooth. Let it cool to 90°F before using.

Assemble the Cupcakes:

  • Use a round cookie cutter to cut out a small core from each cupcake without removing it entirely. Scoop out the cake center and fill the cavity with whipped cream. Replace the top layer and press gently to secure.

Finish with Topping and Icing:

  • Spoon the chocolate topping over each cupcake, smoothing with the back of a spoon. Chill for 20 minutes until set.
  • Mix powdered sugar with heavy cream until thick and pipeable. Fill a piping bag with a small round tip and pipe decorative loops or designs on each cupcake.

Notes

  • Store in an airtight container for 2 days at room temperature or up to 1 week in the fridge. Let refrigerated cupcakes come to room temperature before serving.
  • The recipe offers variations such as butterscotch, chocolate-covered strawberry, or gluten-free adaptations.
Keyword Best cupcake recipes, Chocolate-filled cupcakes recipe, classic dessert ideas, dessert recipes, Easy chocolate dessert recipes, Homemade Hostess cupcakes
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