These CopyCat Hostess Cupcakes are moist chocolaty cake, filled with a creamy whipped cream filling, and topped with a rich chocolate ganache. I made these for Valentine’s today so instead of the usual loops, I went with the word love. These Hostess Cupcakes are perfect for a Valentine’s Day party or for your family anytime of the year.
Did you grow up eating Hostess Cupcakes? They were a favorite from my childhood. As an adult though, I try to eat not as many things that come in little plastic packages. I prefer mine with a little less chemicals if I’m going to feed them to my girl. So, I wanted to recreate these Hostess Cupcakes with some ingredients that I could actually pronounce.
Can you believe that Hostess Cupcakes have been around since 1919? When someone even mentions the name Hostess to me I automatically think of these rich and creamy cupcakes with their iconic swirl icing. And, this Hostess Cupcake recipe will bring all your favorite memories of childhood with these delicious cupcakes. Don’t worry I won’t judge you if you have to taste test one or three of these Hostess Cupcakes to make sure they are fit for your family! It’s a judgement free zone here!
These Copycat Hostess Cupcakes are a HUGE hit with our friends and family. It’s amazing how every single time I bake up a batch of them it seems everyone wants to “stop by” to say hello. It couldn’t have anything to do with getting a free sweet treat could it? Well now that I think about it, it’s most likely the only reason they stop by at the last minute!
I’ve found the best way to fill these Hostess Cupcakes is to carve out a small hole in the middle and then pipe it full of the creamy filling. I don’t know about you but in our family the filling is by far our favorite part. I always want to make sure there is enough of this fluffy filling to get some of it’s creamy goodness in every single bite that I take!
I like to make sure that I fill up the center hole that I carve as much as possible because there is no such thing as too much creamy, fluffy delicious goodness!
This CopyCat Hostess Cupcakes recipe is certainly not the easiest recipe I’ve ever made for you, but let me tell you making this childhood favorite with less preservatives is bound to please your entire family and have them asking you to make them over and over again.
CopyCat Hostess Cupcakes
- 2 cups granulated sugar
- 1 ¾ cup all purpose flour
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 cup fresh brewed coffee
- ½ cup canola oil
- 2 large egg
- 2 tsp pure vanilla extract
Whipped Cream Filling
- 2 tbsp cold water
- 1 ¼ tsp unflavored gelatin
- 1 ½ cup chilled heavy whipping cream
- ¾ cup powdered sugar
Chocolate Ganache Ingredients
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
- Using a large bowl, whisk together the dry ingredients
- Beat in buttermilk, coffee, oil, eggs and vanilla until combined
- Scoop batter into cupcake liners and bake in the oven for 15 minutes
- Allow to cool completely
Whipped Cream Directions
- Using a small bowl, add the cold water.
- Sprinkle the gelatin over the cold water and allow to set for 10 minutes.
- Using a small pot, add about ½ C water and place over medium to high heat.
- Place the gelatin bowl over the pot.
- Once stir until the gelatin is melted.
- Using a standing mixer, beat the heavy whipping cream and powdered sugar until soft peaks form.
- Beat in the gelatin mixture until stiff peaks have formed.
- Scoop some of the whipped cream batter into the piping bags.
- Pipe cream into the centers of the cupcakes.
Chocolate Ganache Directions
- Using a small pot, heat up the heavy whipping cream over medium to high heat until slightly simmering.
- Pour the hot cream over the chocolate chips in a heatproof bowl.
- Allow to sit for 1 minute before whisking until smooth.
- Dip the cupcakes into the chocolate ganache.
- Allow to harden for a few minutes.
- Using the filling with the tip, pipe out the words “Love” in cursive onto the top of the cupcakes as well as the traditional squiggle.