These Hostess Cupcake Cookies take your favourite childhood deal with and switch it into delicate, chocolate cookies! They’re topped with candy marshmallow and clean chocolate ganache, and naturally, the traditional white swirl!
Causes These Will Steal the Present
- Cupcake in Cookie Type: All the flavour of a traditional Hostess cupcake, however in a enjoyable cookie you may devour anytime.
- Childhood Favourite: Brings again these candy reminiscences of traditional Hostess cupcakes all of us beloved rising up.
- Excellent for Any Event: Whether or not it’s a celebration, Christmas deal with, snack time, or a selfmade present, these cookies all the time impress.
Substances for Hostess Cupcake Cookies
- Cake Combine Tip: I used a darkish chocolate fudge cake combine, however any chocolate cake combine works. Including the cocoa powder helps darken the chocolate coloration. Satan’s meals and triple chocolate cake combine additionally work nice!
- Chocolate for Ganache: The cookie is fairly wealthy, so milk chocolate is the proper stability for the ganache.
- White Chocolate: I like to make use of white sweet coating (additionally known as sweet melts or almond bark) for clean melting and simple piping, however white chocolate chips work too.
Make Hostess Cupcake Cookies
There are a number of steps to comply with, however belief me, the top result’s price it! These Hostess cupcake cookies are a traditional childhood reminiscence price turning right into a enjoyable cookie model.
- Make the Dough: Add the cake combine, cocoa powder, vegetable oil, and eggs to a big bowl and blend with a hand mixer or stand mixer fitted with the paddle attachment till a thick batter types.
- Bake and Cool: Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop the cookie dough, then roll it into uniform balls along with your palms. Place them on the ready baking sheet, leaving about 2 inches aside. Bake for 10-12 minutes till the perimeters are set. The facilities will look delicate, however they end cooking as they relaxation on the pan for two–5 minutes. Then switch to a cooling wire rack to chill utterly.
Marshmallow Cream
- Make the Marshmallow Topping: Add the butter, powdered sugar, and a pinch of salt to a big bowl. Beat with a hand mixer or stand mixer (paddle attachment) till mixed and crumbly. Add the marshmallow fluff and vanilla extract, then beat till clean, scraping down the bowl so every thing mixes evenly.
- Add Marshmallow Frosting: Spoon the cream into the middle of the cooled Hostess Cupcake cookies. Unfold it into an excellent circle, leaving a few of the cookie uncovered. Don’t frost the entire floor. Let the cookies sit for at the least 10 minutes earlier than topping with ganache.
Ganache and Swirl
- Chocolate Ganache: Make the ganache by including the chocolate chips and heavy whipping cream to a small microwavable bowl. Microwave for 30-45 seconds and stir till clean. The ganache will appear runny. Maintain stirring and heating in 10-second increments till clean and melted.
- Prime with Ganache: Spoon a heaping teaspoon of ganache within the heart of the marshmallow cream. Unfold it out right into a round layer. Enable it to arrange for a couple of minutes.
- Soften White Chocolate: Add the white melting chocolate to a small microwavable bowl. Microwave in 20-second increments till totally melted.
- Add Signature Swirl: Add the melted chocolate to a small ziplock bag with the nook barely snipped off. You can too use a piping bag fitted with a small spherical piping tip (measurement #1 or #2). Pipe the signature swirls excessive of the ganache on the cooled Hostess Cupcake cookies.
Alyssa’s Professional Tip
Don’t Overbake: Don’t anticipate the facilities to look completed! They’ll end baking on the cookie sheet and keep delicate and completely scrumptious!
Hostess Cupcake Cookies
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Comfortable, chocolatey cookies topped with fluffy marshmallow cream and silky ganache. They're identical to a Hostess cupcake, solely in cookie type!
Servings 18 cookies
Energy 238kcal
Gear
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1 Hand Mixer or stand mixer with a paddle attachment
Substances
Cookies
- 1 (15.25-ounce) darkish chocolate fudge cake combine Duncan Hines
- 2 tablespoons unsweetened cocoa powder
- ½ cup vegetable oil
- 2 giant eggs room temperature
Marshmallow Cream
- ½ cup softened unsalted butter
- 2 cups powdered sugar
- 1 pinch salt
- 1 (7-ounce) container marshmallow creme
- ½ teaspoon vanilla extract
Ganache and Swirl
- ½ cup milk chocolate chips
- 3 tablespoons heavy whipping cream
- ¼ cup white sweet coating chocolate
Directions
Cookies
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Preheat the oven to 350 levels Fahrenheit and line 2-3 baking sheet pans with parchment paper. Put aside.
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Add 1 (15.25-ounce) darkish chocolate fudge cake combine, 2 tablespoons unsweetened cocoa powder, ½ cup vegetable oil, and 2 giant eggs to a big bowl and blend with a hand mixer or stand mixer fitted with the paddle attachment till a thick batter types.
-
Use a medium cookie scoop (about 1½ tablespoons) to scoop the dough, then roll it into uniform balls along with your palms. Place them on the ready baking sheets, leaving about 2 inches aside.
-
Bake for 10-12 minutes, till the perimeters are set. The middle of the cookies will look underbaked, however they may proceed to cook dinner as they cool. Allow them to sit on the baking pan for two minutes earlier than transferring them to a cooling rack to complete cooling.
Marshmallow Cream
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Add ½ cup softened unsalted butter, 2 cups powdered sugar, and 1 pinch salt to a big bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment till mixed. It will likely be crumbly at this stage.
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Add 1 (7-ounce) container marshmallow creme and ½ teaspoon vanilla extract to the cream and beat till mixed, scraping down the edges and backside of the bowl to make sure every thing is included.
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Spoon the cream into the middle of every cooled cookie. Unfold it into an excellent circle, leaving a few of the cookie uncovered. Don't frost the entire floor. Let the cookies sit for at the least 10 minutes earlier than topping with ganache.
Ganache and Swirl
-
Make the ganache by including ½ cup milk chocolate chips and 3 tablespoons heavy whipping cream to a small microwavable bowl. Microwave for 30-45 seconds and stir till clean. The ganache will appear runny. Maintain stirring and heating in 10-second increments till clean and melted.
-
Spoon a heaping teaspoon of ganache within the heart of the marshmallow cream and unfold it out right into a round layer. Enable it to arrange for a couple of minutes.
-
Let the ganache cool utterly and set earlier than heating ¼ cup white sweet coating chocolate in a small bowl within the microwave in 20-second increments till totally melted. Add the melted chocolate to a small ziplock bag with the nook barely snipped off. You can too use a piping bag fitted with a small spherical piping tip (measurement #1 or #2). Pipe the signature swirls excessive of the ganache.
Notes
Storage Directions
- Storage: Maintain cookies in an hermetic container for as much as 3 days at room temperature or 5 days within the fridge.
- Freezing: Don’t freeze the completed cookies. The marshmallow and chocolate can flip sticky as they thaw. As an alternative, freeze the plain cookie base for as much as 3 months, then thaw utterly earlier than including the toppings.
Diet
Energy: 238kcal | Carbohydrates: 28g | Protein: 1g | Fats: 14g | Saturated Fats: 6g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 38mg | Sodium: 17mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.3mg
Attempt These Different Nostalgic Treats!
Don’t cease right here! When you appreciated these Hostess cupcake cookies, attempt these different beloved treats that deliver again all the great reminiscences. Click on on the copycat recipes beneath.
