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Homemade Hostess Cupcakes

These copycat Hostess cupcakes are a treat for all chocolate lovers: chocolate cupcakes filled with cream and topped with chocolate frosting and that signature white icing finish.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 36 people
Calories 6639.1 kcal

Equipment

  • 1 Electric Mixer With both standard and clean beaters for batter and filling
  • 3 Muffin Tins (12-cup) To accommodate 36 cupcakes
  • 2 Large Mixing Bowls One for batter, one for filling
  • 2 Pastry Bags with Tips One large round tip for filling, one small round tip for decoration
  • 1 Wire Cooling Rack For cooling baked cupcakes evenly

Ingredients
  

Main

  • 3 cups flour
  • 3 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ¼ cup butter softened
  • ¼ cup shortening
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup chocolate frosting
  • ¾ cup vanilla frosting

Instructions
 

  • Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
  • Whisk together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Add eggs, milk, oil, water, and vanilla extract. Mix with an electric mixer at low speed until smooth, about 2 minutes. Fill prepared muffin cups a little over half full (use a #20 or 3-tablespoon scoop).
  • Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
  • Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch salt in another large bowl. Using clean beaters, mix with an electric mixer at high speed until fluffy, about 5 minutes. Insert a large round tip into a pastry bag; fill with filling. Push tip through top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.
  • Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill with vanilla frosting. Pipe frosting across tops of cupcakes in loops. Transfer cupcakes to an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Notes

For the best texture, ensure all dairy ingredients for the filling (butter, milk) are at room temperature. This helps create a smoother, lump-free cream. Avoid overmixing the cupcake batter; mixing until just combined will keep the cupcakes tender. When filling, a consistent amount of cream is key for balance; a quick practice pipe on parchment paper helps gauge the quantity. For a cleaner presentation, slightly warm the chocolate frosting for easier spreading before applying.