Homemade Hostess Cupcakes

1 Rating
1 Review
No photos

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.

By Christian

Prep: 25 mins

Cook: 20 mins

Total: 45 mins

Servings: 36

Yield: 36 cupcakes


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


Step 1
Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
Step 2
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).
Step 3
Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
Step 4
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.
Step 5
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.
You must be logged in to leave a rating.
Recipe Reviews
Reviews for Homemade Hostess Cupcakes

This was great!

2 people found this helpful.

You must login or sign up to vote on ratings.
Recipe Photos
Photos of Homemade Hostess Cupcakes