This recipe for rich, tender Chocolate Cream Filled Cupcakes AKA Copycat Hostess Cupcake Recipe was due for a remake. Filled with marshmallow cream, they’re so much better than those packaged cupcakes!
Nick, our youngest was coming over for his birthday dinner and his celebratory dessert had to be chocolate. I perused the blog and found an ancient chocolate cupcake post without much substance besides a tasty recipe. These were just as marvelous as the first time around though my photography has improved a bit!
Chocolate Cream Filled Cupcakes
I received a Cook’s Country Best Country Recipes issue the week that I first made these Copycat Hostess Cupcakes. As it was just before Father’s Day, I asked Bill if he wanted one of the featured desserts on his special day. After baking two different brownies the week before, I was hoping he’d choose their angel food cake or icebox strawberry pie.
Nope, instead, he honed in on the cupcakes that look like Ding dongs, Ho Hos or whatever those packaged snack cakes, with an almost nonexistent expiration date, are called. Since that time, I’ve been thoroughly educated on the names of the Hostess products that still make their way into the hubby’s grocery cart on occasion!
Copycat Hostess Cupcake Recipe
The father of the house was very pleased with these cream-filled chocolate cupcakes as were his chocolate-loving sons….”quite tasty” was repeated a number of times. I had a leftover strawberry souffle and Katie enjoyed the one I didn’t glaze she prefers a milder chocolate dessert.
I think we have a winner as the family agreed that these Copycat Hostess Cupcakes were better than the originals I was trying to imitate. (I was given a lesson on the names of all different supermarket chocolate cake goodies). Feel free to pipe some white icing squiggles across the top of the glaze if you really want these to look like a Hostess product.
How Do You Make Filled Cupcakes?
The process is quite simple. It will work for these cream-filled chocolate cupcakes and any other variety you’d like to try.
Here is the lowdown:
- First, bake and cool your cupcakes.
- When they are fully cooled, there are a couple of options. One is to use a small knife and cut a cone shape out of the middle of the cupcake.
- Another is to use a cupcake corer; I found mine at Target, but they’re also readily available on Amazon.
- Using the device, you insert, twist and remove the cylinder of cake.
- If you own an apple corer or melon baller, those will work, too! You might as well get some more use out of your kitchen tools.
- Then, with a small knife, remove the top of each core. These rounds will be the lids to cover the filling, which you will insert before frosting the cupcakes.
- Eyeing the amount of filling, you may need to make even larger cones or wells in your cupcakes. I used my coring device, then removed a little more cake with a knife.
- You can use a small spoon or piping bag to add the filling. A standard teaspoon may be too wide, depending on the size of your opening.
- Then frost as desired!
More Cupcake Recipes You’ll Love
- Best White Cupcakes
- Red Velvet Cupcakes
- Coconut Cupcakes
- Perfect Chocolate Cupcakes
- Mounds Brownie Cupcakes
- Cupcake Recipes
This cupcake recipe was originally posted in July, 2011. The text and photos were updated in 2019.
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 cup boiling water
- 1/3 cup cocoa powder
- 1/3 cup semi sweet chocolate chips
- 1 teaspoon instant esspresso
- 3/4 cup sugar
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 3 tablespoons water
- 3/4 teaspoon unflavored gelatin
- 4 tablespoons (1/2 stick) butter, at room temperature
- 1 teaspoon vanilla
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup semi sweet chocolate chips
- 3 tablespoons butter
Preheat oven to 350º. Line 12 cup muffin tin with paper liners or grease and flour tin.
In a medium bowl, whisk together flour and baking soda. Set aside.
In large mixing bowl, whisk together water, cocoa, chocolate chips and espresso. When smooth, add sugar, sour cream, oil, eggs and vanilla and whisk till combined.
Add flour mixture and whisk till combined.
Divide batter among muffin cups. Bake for 18-22 minutes, till toothpick inserted in cupcake comes out with just a few dry crumbs. Cool 10 minutes in tin, then remove to rack to cool completely.
To make filling, combine water and gelatin and let sit about 5 minutes. Microwave about 30 seconds, till gelatin appears dissolved. Whisk, then add butter and vanilla. Let cool about 5 minutes, till just warm to touch.
Whisk in marshmallow creme till mixture is smooth. Refrigerate till set, 30 minutes or longer.
To assemble cupcakes, use a cupcake corer or paring knife to cut a cone out of the top of each cupcake. Cut bottom of cone off, leaving just a circle of cake. Save the small rounds of cake.
Using a spoon, fill each cupcake divet with a spoonful or so of marshmallow filling. Top filling with reserved circles of cake.
Make glaze by microwaving chocolate chips and butter for about 30 seconds. Stir, and microwave again for 15 seconds if chocolate not completely smooth. Cool for about 10 minutes, then glaze tops of cupcakes.
Recipe adapted from Cook's Country.
Serving Size:1 cupcake
Amount Per Serving: Calories: 293 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 44mg Sodium: 93mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 3g