Hostess Cupcake Cookies

Introduction

Who doesn’t love the classic taste of Hostess cupcakes? Now, imagine biting into a cookie that has all the flavors of those cupcakes but in a delightful new form. Hostess Cupcake Cookies bring you the nostalgic taste of chocolate cake, sweet marshmallow frosting, and rich chocolate ganache in a fun and easy-to-make cookie. Perfect for parties, snacks, or simply for indulging your sweet tooth!

Why Make This Recipe

This recipe is a wonderful way to recreate a beloved childhood treat in cookie form. They are soft, chocolatey, and topped with fluffy marshmallow frosting and luscious ganache. These cookies are not just tasty; they are also visually appealing, making them great for celebrations. It’s an easy recipe that you can make at home, and you can customize it to suit your tastes!

How to Make Hostess Cupcake Cookies

Ingredients:

1 cup unsalted butter (softened)
1 cup light brown sugar (packed)
1 cup granulated sugar
2 large eggs (room temperature)
1 1/2 tbsp light corn syrup
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 cup Dutch process cocoa powder
2 tsp cornstarch
1 1/2 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
3 large egg whites
1/2 cup marshmallow fluff
1 tsp vanilla extract
3 oz semi-sweet chocolate (chips or chopped)
1/4 cup heavy cream
1/2 cup white chocolate wafers (or chips)
1 tsp vegetable oil (if using white chocolate chips)

Directions:

Preheat your oven to 365°F and line a baking sheet with parchment paper.
In a stand mixer, cream together butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes until smooth.
Add eggs, corn syrup, and vanilla extract. Mix until fully combined, scraping down the bowl as needed.
Add flour, cocoa powder, cornstarch, baking soda, and salt. Mix until just combined.
Portion dough into 1⁄4 cup-sized balls and place 6 on the baking sheet. Gently press each ball into a thick disk.
Bake for 10 minutes or until the edges are set with slight cracks. Let cool for 5 minutes before transferring to a wire rack.

Marshmallow Meringue Frosting:

In a small pot, heat 1-2 inches of water to a simmer. In a large mixing bowl, whisk together sugar and egg whites over the simmering water until the mixture reaches 160°F on an instant-read thermometer.
Transfer the bowl to a stand mixer and beat with the whisk attachment on medium speed until stiff peaks form (about 4-5 minutes).
Add marshmallow fluff and vanilla extract. Continue mixing on high until stiff peaks form again (another 4-5 minutes). Place the frosting in a piping bag.

Ganache & Topping:

In a heatproof bowl, heat the heavy cream in a small pot until it begins to boil. Pour it over the semi-sweet chocolate and let sit for 2 minutes. Whisk until smooth. Let cool slightly.
Melt the white chocolate wafers in 30-second increments in the microwave. If using white chocolate chips, add 1 tsp vegetable oil to help with melting.
Pour the melted white chocolate into a small Ziploc bag and snip off a tiny corner for piping.

Assembly:

Pipe a generous amount of marshmallow frosting onto each cooled cookie.
Add a dollop of chocolate ganache and swirl it to cover some of the frosting.
Pipe the iconic white chocolate loops in the center of each cookie.

Enjoy these indulgent Hostess Cupcake Cookies with a glass of milk or a warm cup of coffee!

How to Serve Hostess Cupcake Cookies

These cookies are best served fresh but can be enjoyed at room temperature. Pair them with a glass of cold milk or a warm cup of coffee for a delightful treat. They also make great gifts for friends or family!

How to Store Hostess Cupcake Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can refrigerate them. Just be sure to bring them back to room temperature before serving.

Tips to Make Hostess Cupcake Cookies

Make sure your butter is softened to room temperature for easy mixing.
When baking, keep an eye on the cookies; they should not look overly cooked. Slightly underbaking can keep them soft.
If you find the frosting too thick, you can add a little bit of water or milk to thin it out.

Variations

You can customize these cookies by adding different flavored extracts or mixing in chocolate chips or nuts. If you prefer a vanilla version, simply replace the cocoa powder with more flour and use a vanilla frosting.

FAQs

1. Can I use regular chocolate chips instead of semi-sweet chocolate?
Yes! You can use any chocolate chips you prefer, but semi-sweet provides a good balance of sweetness.

2. What if I don’t have marshmallow fluff?
If you don’t have marshmallow fluff, you can make your own by mixing marshmallows with a little bit of water and heating them until melted.

3. Can I freeze these cookies?
Yes! You can freeze the cookies before or after decorating. Just make sure they are wrapped tightly to avoid freezer burn.

With these steps and tips, you’ll be able to create a batch of amazing Hostess Cupcake Cookies that your friends and family will adore! Happy baking!