Name: Hostess Cupcake Cookies Recipe
Ingredients: ¾ cup unsalted butter, softened to room temperature; 1¼ cups light brown sugar, packed; ¼ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2⅓ 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; 4 ounces semi-sweet chocolate baking bar, chopped (about ¾ cup); ⅓ cup heavy whipping cream; 2 teaspoons light corn syrup; ¾ cup powdered sugar, sifted; 3 tablespoons unsalted butter, softened; ¼ teaspoon vanilla extract; 2 teaspoons heavy cream

Description

Bake nostalgic Hostess Cupcake Cookies with rich chocolate dough, fluffy marshmallow filling, and glossy ganache for a bakery-style treat at home.

Ingredients

Scale

Cookie Dough

¾ cup unsalted butter, softened to room temperature
1¼ cups light brown sugar, packed
¼ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2⅓ 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

Chocolate Ganache

4 ounces semi-sweet chocolate baking bar, chopped (about 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
¼ teaspoon vanilla extract
2 teaspoons heavy cream

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk flour, cocoa powder, cornstarch, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients until just combined.
Scoop dough into 2-tablespoon portions and place on prepared baking sheets.
Bake for 10–12 minutes, until edges are set. Cool completely.
For frosting, beat butter until smooth. Add powdered sugar, vanilla, and salt.
Mix in marshmallow creme, then heavy cream until fluffy and pipeable.
Spread or pipe frosting onto the flat side of half the cookies. Top with remaining cookies.
Heat cream and corn syrup until steaming, pour over chocolate, and stir until smooth.
Spoon ganache over cookie tops and let set.
Mix icing ingredients and pipe classic swirl on top.

Notes

Chill dough briefly if cookies spread too much.

Use room-temperature ingredients for smoother frosting.

Let ganache cool slightly before topping cookies.

Keywords: Hostess Cupcake Cookies Recipe