Description
Soft Hostess Cupcake Cookies with marshmallow frosting, chocolate ganache, and signature swirl—fun, nostalgic, and delicious.
Ingredients
Scale
Cookie Dough
- ¾ cup unsalted butter, softened
- 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
- 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, as needed
Chocolate Ganache
- 4 ounces semi-sweet chocolate baking bar, chopped (~¾ cup)
- ⅓ cup heavy whipping cream
- 2 teaspoons light corn syrup
Pipeable Icing (White Swirl)
- ¾ cup powdered sugar, sifted
- 3 tablespoons unsalted butter, softened
- ¼ teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
- Make the Cookie Dough Base
Cream butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla and beat until smooth. In a separate bowl, whisk flour, cocoa, cornstarch, baking soda, and salt. Add dry ingredients to the wet mixture. Mix until combined. - Chill the Dough
Cover and refrigerate for at least 30 minutes to prevent spreading. - Scoop and Bake Cookies
Preheat oven to 350°F (175°C). Scoop dough into balls (2 tablespoons). Place on a parchment-lined baking sheet. Bake for 9–11 minutes until set but soft. - Cool Completely
Let cookies cool on the tray for 5 minutes, then transfer to a rack. - Prepare Marshmallow Frosting
Beat softened butter until creamy. Add powdered sugar gradually. Mix in vanilla, salt, and marshmallow creme. Add cream as needed for a pipeable consistency. - Pipe Marshmallow Mounds
Using a round piping tip, pipe a tall swirl or mound of marshmallow frosting in the center of each cookie. Chill for 10 minutes. - Make the Chocolate Ganache
Heat cream until steaming. Pour over chopped chocolate. Add corn syrup. Stir until smooth and glossy. - Dip Cookies in Ganache
Turn each cookie upside down and dip the marshmallow frosting into the warm ganache. Lift and let excess drip off. Chill to set. - Make the White Swirl Icing
Beat powdered sugar and butter. Add vanilla and cream until smooth and pipeable. - Pipe the Hostess Swirl
Using a small round tip, pipe the classic looping swirl across the ganache surface. - Serve
Let the ganache fully set before serving for the cleanest look.
Notes
Dutch-process cocoa gives the richest chocolate flavor—avoid natural cocoa for this recipe.
Chill the frosting before dipping so it doesn’t melt in the warm ganache.
If ganache thickens, gently rewarm it in 5-second microwave bursts.
Cookies are easiest to decorate when cool and slightly firm.