Hostess Cupcake Cookies: Your Ultimate Guide to a Classic Snack Cake in Cookie Form!
Prepare to embark on a nostalgic culinary journey with these incredible Hostess Cupcake Cookies! This delightful recipe transforms the iconic chocolate cupcake with its signature cream filling and rich chocolate ganache into a convenient, bite-sized cookie. Imagine all the beloved flavors and textures of that classic snack cake – the moist chocolate cake, the fluffy white frosting, the decadent chocolate topping, and of course, that unmistakable white squiggle – now perfectly captured in a soft, chewy cookie. These aren’t just cookies; they’re a celebration of a childhood favorite, reinvented for your baking pleasure and guaranteed to bring smiles to everyone who tries them.
Unveiling the Layers of Flavor: What Makes These Hostess Cupcake Cookies Special
You know that irresistible chocolate snack cake, celebrated for its rich, creamy filling and iconic white squiggle? These cookies faithfully replicate that beloved taste and appearance! Each Hostess Cupcake Cookie is a masterpiece of layered delight. We start with soft, profoundly chocolatey cookies that boast a wonderfully chewy texture, forming the perfect base. Next, a generous swirl of fluffy, homemade marshmallow buttercream frosting is piped on top, offering that distinctive sweet, creamy interior. This is then enveloped by a luscious chocolate ganache, providing a glossy finish and intense chocolate flavor. To complete the iconic look, we melt white chocolate and meticulously pipe the famous squiggle pattern, making these cookies not only a treat for the taste buds but also a feast for the eyes. They are guaranteed to be a hit at any gathering, evoking warm memories with every bite.
Essential Tools for Perfect Cookie Baking
Achieving consistently perfect cookies doesn’t require a professional kitchen, but a few key items can significantly streamline your baking process and elevate your results. These are some of my go-to tools that I use for almost every cookie recipe, making them incredibly versatile and a worthy investment for any home baker.
- Parchment Paper: My absolute top recommendation is lining your cookie sheets with parchment paper. Pre-cut sheets that fit standard 12×16 cookie pans are a game-changer. Not only do they prevent cookies from sticking, ensuring a perfect release every time, but they also promote even baking and make cleanup an absolute breeze – no more scrubbing burnt bits off your baking sheets!
- KitchenAid Mixer: A stand mixer like the KitchenAid is invaluable. While other mixers exist, the KitchenAid’s cookie paddle attachment is fantastic for thoroughly combining dough ingredients without overmixing. For this recipe, the metal whisk attachment is essential for whipping the marshmallow buttercream into its signature fluffy consistency quickly and efficiently. If you don’t already own one, it’s definitely an appliance to add to your wish list; its versatility extends far beyond cookies.
- Cookie Scoop: Gone are the days of using two spoons and ending up with oddly shaped, inconsistently sized cookies! A cookie scoop is the secret weapon for perfectly uniform cookies. They come in various sizes – typically 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon. For these Hostess Cupcake Cookies, I recommend the middle size (1.5 tablespoon) to yield a nice, substantial cookie. Uniform sizing ensures all cookies bake evenly, preventing some from being undercooked while others are overbaked. Plus, they just look more professional!
Expert Tips for Baking Flawless Cookies Every Time
Crafting the perfect cookie involves more than just following a recipe; it’s about understanding a few fundamental techniques that guarantee success. These tips are universal for most cookie recipes and will help you achieve consistently amazing results with your Hostess Cupcake Cookies and beyond.
- Use Room Temperature Butter (Not Melted): This is crucial. Butter should be softened to room temperature, which means it yields slightly when pressed but isn’t greasy or melted. Cold butter won’t cream properly with sugar, leading to a denser cookie, while melted butter can result in flat, greasy cookies. Softened butter creates tiny air pockets when creamed, giving your cookies a lighter, chewier texture.
- Cream Butter and Sugars Thoroughly: Don’t rush this step! Take an extra 2-3 minutes to cream the softened butter and sugars together until the mixture is light, fluffy, and pale in color. This process incorporates air, which contributes significantly to the cookie’s texture and rise. It’s the foundation for a perfectly chewy and soft cookie.
- Always Preheat Your Oven: A properly preheated oven is non-negotiable for consistent baking. Placing cookies into an oven that hasn’t reached the correct temperature can lead to them spreading too much before they set, resulting in thin, crispy cookies instead of soft, chewy ones. Always give your oven at least 15-20 minutes to fully preheat.
- Utilize Parchment Paper or Silicone Mats: As mentioned in my favorite tools, using parchment paper or a silicone baking mat is a game-changer. They ensure your cookies don’t stick to the pan, preventing breakage when removing them. This means every single cookie slides off effortlessly, maintaining its perfect shape.
- Avoid Overbaking: This is arguably the most common mistake in cookie baking. Most cookies, including these Hostess Cupcake Cookies, should look slightly underbaked when you pull them from the oven. The edges might be set, but the centers will still appear soft or slightly wet. Cookies continue to bake on the hot baking sheet for a few minutes after removal, a process called “carryover cooking.” Overbaking will result in dry, crumbly cookies. Trust your instincts and pull them out when they look just barely done!
Hostess Cupcake Cookie Ingredients: Building Blocks of Deliciousness
Crafting these delectable Hostess Cupcake Cookies requires a few distinct sets of ingredients, each contributing to the irresistible layers of flavor and texture. Using quality ingredients will make a noticeable difference in the final product, so choose wisely!
Cookie Ingredients
- 1 cup of butter, softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract (pure vanilla extract provides the best flavor)
- 2 eggs (large, at room temperature for better emulsion)
- 2 ⅔ cups all-purpose flour (sifted for a lighter cookie)
- ½ cup baking cocoa (Dutch-processed cocoa will give a darker, richer chocolate flavor)
- 1 teaspoon baking soda
- 1 tablespoon water
Buttercream Frosting
- ¾ cup butter, softened
- 7 ounce jar marshmallow fluff (the secret to that classic creamy, airy filling)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (confectioners’ sugar, sifted to avoid lumps)
Chocolate Ganache
- 6 ounces semisweet chocolate chips (high-quality chips melt smoother)
- 2 tablespoons butter
- 1 tablespoon milk (whole milk often yields a richer ganache)
- 1 tablespoon corn syrup (for shine and a smoother consistency)
White Chocolate Drizzle
- 1 cup white melting chocolate (or white chocolate chips; ensure it’s good quality for piping)
How to Master the Art of Making Hostess Cupcake Cookies
Follow these step-by-step instructions carefully to recreate the magic of Hostess Cupcakes in cookie form. Patience and attention to detail will ensure your cookies are as delicious and visually appealing as the classic snack cake.
Make the Cookies
Before you begin mixing, ensure your oven is ready. Preheat your oven to 350°F (175°C). This allows the oven to reach and stabilize at the correct temperature, which is vital for even baking.
In a large mixing bowl, using an electric mixer, combine the softened butter and sugar. Beat them together on medium speed for about 2-3 minutes until the mixture is light in color and fluffy. This creaming process incorporates air, giving your cookies a tender texture.
Next, add the vanilla extract and eggs to the butter-sugar mixture. Continue mixing for another 2-3 minutes, ensuring everything is well incorporated and smooth. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients: flour, cocoa powder, and baking soda, along with the tablespoon of water. Mix on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
Using a 1.5 tablespoon cookie scoop, portion out 18 balls of cookie dough. Arrange them on a baking sheet lined with parchment paper or a silicone baking mat, leaving about 2 inches between each cookie to allow for spreading.
Bake for 12-15 minutes. The cookies are done when the edges are set, but the centers still look slightly soft. Remember, they will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and ensures they are firm enough for frosting.
Make the Buttercream Frosting
In a medium bowl, using an electric mixer, beat the softened butter with the marshmallow fluff until they are thoroughly combined and smooth. This creates the airy, sweet base for your filling.
Gradually mix in the vanilla extract and the powdered sugar, adding it 1 cup at a time. Beat on medium-high speed until the frosting is completely smooth, light, and fluffy. If the frosting seems too thick, you can add a tiny splash of milk (½ teaspoon at a time) to reach your desired consistency.
Transfer the marshmallow buttercream into a piping bag fitted with a round tip (or simply snip off the corner of a sturdy Ziploc bag). Pipe a generous swirl of frosting onto the center of each completely cooled chocolate cookie. The cookies must be fully cooled, or the frosting will melt.
Once frosted, place the cookies in the refrigerator for about 10-15 minutes. This helps the buttercream set, making it easier to apply the ganache layer without smudging.
Make the Ganache
In a microwave-safe bowl, combine the semisweet chocolate chips, butter, milk, and corn syrup. This mixture will create your rich, glossy chocolate topping.
Heat the mixture in the microwave in 30-second intervals, stirring thoroughly between each interval. Continue this process until the ganache is completely melted and smooth. Be careful not to overheat, as chocolate can seize if exposed to too much heat too quickly.
Working quickly, spoon the warm (but not hot) ganache over the chilled marshmallow buttercream on each cookie. The ganache should spread evenly and gently coat the frosting. You can use the back of the spoon to help spread it if needed.
White Chocolate Drizzle for the Signature Squiggle
In a small microwave-safe bowl, melt the white melting chocolate. Heat it in 30-second intervals, stirring well after each interval until it is completely smooth and fluid. It’s crucial not to overheat the white chocolate, as it’s more delicate than dark chocolate and can seize easily, becoming clumpy and unusable.
Transfer the melted white chocolate into a small piping bag or a Ziploc bag with a very tiny corner snipped off. The smaller the hole, the finer your squiggle will be.
Pipe the classic Hostess squiggle pattern across the top of each ganache-coated cookie. Let the cookies sit at room temperature or in the refrigerator for a few minutes to allow the ganache and white chocolate drizzle to set completely before serving or storing.
Hostess Cupcake Cookies
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Ingredients
Cookie Ingredients
- 1 cup of butter softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 ⅔ cups flour
- ½ cup baking cocoa
- 1 teaspoon baking soda
- 1 tablespoon water
Buttercream Frosting
- ¾ cup butter softened
- 7 ounce jar marshmallow fluff
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Chocolate Ganache
- 6 ounces semisweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon milk
- 1 tablespoon corn syrup
White Chocolate Drizzle
- 1 cup white melting chocolate
Instructions
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Preheat the oven to 350°F (175°C).
Make the cookies
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In a large mixing bowl using an electric mixer combine the softened butter and sugar until light and fluffy (about 2-3 minutes).
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Add the vanilla extract and eggs and mix for another 2-3 minutes until well combined.
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Add the flour, cocoa, baking soda and water. Mix until just combined, being careful not to overmix.
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Scoop out 18 balls of the cookie dough, placing them 2 inches apart on a baking sheet that has been lined with parchment paper or a silicone baking mat.
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Bake for 12-15 minutes until the cookie edges are set and the centers appear slightly soft.
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Let the cookies cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely before frosting.
Make the buttercream frosting
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In a medium bowl using an electric mixer, combine the softened butter with the marshmallow fluff until well combined and smooth.
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Mix in the vanilla extract, then gradually add the powdered sugar 1 cup at a time, mixing until completely smooth and fluffy.
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Fill a piping bag (or a sturdy ziploc bag with the tip cut off) with the marshmallow buttercream. Pipe a generous amount onto the center of each completely cooled cookie.
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Place the frosted cookies in the fridge for 10-15 minutes while you prepare the ganache to help the buttercream set.
Make the ganache
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In a microwave-safe bowl, combine the chocolate chips, butter, milk, and corn syrup. Heat in 30-second intervals, stirring thoroughly between each interval until the ganache is completely melted and smooth.
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Spoon the warm (not hot) ganache over the chilled marshmallow buttercream on each cookie, allowing it to coat evenly.
White chocolate drizzle
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In a small microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each interval until completely smooth. Be careful not to overheat to prevent seizing.
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Place the melted white chocolate into a small piping bag or a ziploc bag with a very small tip cut off.
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Pipe the classic squiggle design on the top of the ganache-covered cookies. Allow the ganache and drizzle to set completely before serving.
Nutrition
Tips for Perfectly Softening Butter
Softened butter is paramount for many baking recipes, especially cookies, as it creams properly with sugar to create a light, airy texture. But what does “softened” really mean, and how do you achieve it quickly without melting it?
My preferred method for softening butter is using the defrost function on my microwave. If you need a full 1/2 cup (one stick) of butter, you can leave it in its paper wrapper. For smaller amounts, or if you prefer, place the butter in a glass or porcelain bowl. Set your microwave to the lowest defrost setting and run it for just 20 seconds. After 20 seconds, gently press the butter with a rubber spatula or your finger. It should leave an indentation without being greasy or melted. If it’s still too firm, continue heating in very short 5-10 second bursts, checking after each. Butter softens incredibly quickly, so constant vigilance is key to prevent it from melting, which would alter your recipe’s outcome.
Alternatively, you can leave butter out at room temperature for 1-2 hours, depending on your kitchen’s warmth. To speed this up naturally, cut the butter into smaller cubes; the increased surface area will help it soften faster. Avoid using direct heat from a stove or leaving it in direct sunlight, as these methods can melt the butter unevenly.
Creative Variations for Your Hostess Cupcake Cookies
While the classic Hostess Cupcake Cookie is undeniably delicious, there’s always room for customization! These cookies are a fantastic canvas for experimentation, allowing you to tailor them to different flavor preferences or dietary needs. Here are a few exciting variations to inspire your next batch:
Gluten-Free Version
To make these irresistible cookies accessible to those with gluten sensitivities, simply swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend. Ensure your chosen blend contains xanthan gum, or add 1/2 teaspoon per cup of flour if it doesn’t, to help with structure. Always double-check labels on all other ingredients, like cocoa powder and baking soda, to confirm they are certified gluten-free. The rest of the recipe steps and ingredient quantities should remain the same.
Mint Chocolate Version
For a refreshing twist, infuse your Hostess Cupcake Cookies with cool mint flavor. Add 1 teaspoon of pure peppermint extract to the cookie dough along with the vanilla extract. For the buttercream frosting, add a few drops of green food coloring and another 1 teaspoon of peppermint extract for a vibrant color and fresh taste. Use dark chocolate chips for the ganache to complement the mint, and you can either skip the white chocolate squiggle or use a slightly tinted green white chocolate for a playful touch.
Peanut Butter Version
Elevate the indulgence with a rich peanut butter variation. Incorporate 1/2 cup of creamy peanut butter into the cookie dough during the wet ingredients step, adjusting the flour slightly if the dough feels too sticky (add 1-2 tablespoons as needed). For the buttercream frosting, blend in an additional 1/2 cup of creamy peanut butter and a pinch of salt to enhance the flavor. Use milk chocolate chips for the ganache for a softer, sweeter chocolate profile, and omit the white chocolate drizzle, letting the peanut butter shine.
Raspberry Version
Introduce a fruity zest with a delightful raspberry variation. Stir in 1/2 cup of high-quality raspberry jam (seedless preferred) into the cookie dough after the wet ingredients are combined. For the buttercream frosting, add 1/2 cup of raspberry jam and a few drops of pink food coloring to achieve a beautiful hue and a burst of berry flavor. Opt for white chocolate chips for the ganache to create a lovely contrast, and you can skip the white chocolate drizzle, or use it to create delicate patterns over the white chocolate ganache.
Vegan/Dairy-Free Adaptation
For a plant-based option, substitute all butter with a good quality vegan butter alternative (sticks, not spread). Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) for each chicken egg. Ensure your marshmallow fluff is vegan-friendly or use a homemade aquafaba-based marshmallow cream. For the chocolate ganache and white chocolate drizzle, choose dairy-free chocolate chips and plant-based milk (like almond or oat milk). Adjust consistency as needed, as vegan ingredients can sometimes behave differently.
Storing and Serving Your Hostess Cupcake Cookies
Once your Hostess Cupcake Cookies are beautifully decorated and the ganache has set, proper storage will ensure they remain fresh and delicious for as long as possible. Due to the buttercream and ganache, these cookies benefit from a little extra care.
Storage Tips:
- Room Temperature: If your kitchen is cool (below 70°F or 21°C), you can store these cookies in an airtight container at room temperature for up to 2-3 days. Place parchment paper between layers of cookies to prevent them from sticking or smudging.
- Refrigeration: For longer freshness, especially in warmer climates, store the cookies in an airtight container in the refrigerator for up to one week. The ganache and buttercream will firm up, but the cookies will soften slightly as they come to room temperature.
- Freezing: These cookies freeze wonderfully! Arrange the completely set cookies in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer them to a freezer-safe airtight container, again using parchment paper between layers. They can be frozen for up to 1-2 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Serving Suggestions:
- Classic Pairing: Serve these rich chocolate cookies with a tall glass of cold milk, just like the classic snack cake.
- Coffee Companion: They make a fantastic accompaniment to a hot cup of coffee or espresso, the bitterness cutting through the sweetness of the cookie.
- Party Dessert: Arrange them on a platter for parties, potlucks, or bake sales. Their eye-catching design and familiar flavors make them instant crowd-pleasers.
- After-School Treat: A perfect indulgence for kids and adults alike as an after-school or after-dinner dessert.
More Irresistible Chocolate Cookie Recipes to Try:
If you’re a fan of rich, decadent chocolate cookies, you’re in for a treat! We’ve gathered some of our most beloved chocolate-centric cookie recipes that are sure to satisfy any cocoa craving. From gooey centers to fudgy textures, these recipes offer a delightful variety for every chocolate lover.
- Cake Mix Rolo Cookies
- Mint Chocolate Brownie Cookies
- Oreo Stuffed Brownie Cookies
- Chocolate Peanut Butter Chip Cookies
- Bakery Style Almond Joy Cookies
- Chocolate Junior Mint Cookies
- Chocolate Oatmeal Cream Pies
- Cosmic Brownie Cookies
- Chocolate Marshmallow Cookies
- Rocky Road Cookies
- Double Chocolate Thumbprint Cookies
- Double Chocolate Cherry Cookies
