These Hostess Cupcake Cookies bring the classic snack cake flavors into a fun, easy-to-make cookie. With a cake mix cookie base, a fluffy marshmallow center, and a chocolate ganache on top, they’re a nostalgic treat that’s perfect for any occasion.
Easy Hostess Chocolate Cupcake Cookies
Hostess Cupcakes were a childhood favorite, and this cookie version brings back that nostalgic treat in a fun new way. I love frosted cake mix cookies for their soft texture and versatility, and this recipe is no different. The signature squiggle on top makes these cookies instantly recognizable, just like the classic snack cakes.
The base is a soft chocolate cookie, topped with an easy marshmallow frosting made with marshmallow creme and finished with a rich chocolate ganache. If you’ve tried my Grasshopper Cookies, you’ll find these have a similar structure—soft cookie, creamy frosting, and a smooth ganache topping.
Ingredients
- Devil’s Food cake mix: Provides a deep chocolate flavor and soft, cake-like texture for the cookies.
- Eggs: Binds the dough and adds moisture, keeping the cookies soft and chewy.
- Canola or vegetable oil: Adds fat for a tender, moist cookie.
- Marshmallow creme: Also known as marshmallow fluff, this creates a creamy frosting that mimics the classic Hostess filling.
- Butter: Adds richness and helps create a fluffy texture for the frosting.
- Powdered sugar: Sweetens and thickens the marshmallow frosting.
- Vanilla extract: Enhances the flavor of the frosting.
- Salt: Balances the sweetness in the frosting.
- Semi-sweet chocolate chips: Melted to make the ganache, adding a rich, smooth chocolate layer.
- Heavy cream: Combines with chocolate chips to create a glossy ganache that sets nicely on the cookies.
Making the Cookies
- Prep: Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper to prevent sticking and make cleanup easier.
- Make the dough: Combine the cake mix, eggs, and oil in a large mixing bowl until a soft dough forms. Drop the dough onto the prepared baking sheet using a medium cookie scoop, spacing the scoops about 2 inches apart.
- Bake the cookies: Bake the cookies for 8-10 minutes or until they are set but still soft. Let them cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Add the powdered sugar, vanilla extract, and salt, then beat until thoroughly combined. Fold in the marshmallow creme until smooth. Set aside 1/2 cup of the frosting for the white squiggle.
- Prepare the ganache: Pour the cream over the chocolate chips in a small microwave-safe bowl. Microwave for 45 seconds, then let it rest for 1 minute before whisking until smooth. Let the ganache cool for 10 minutes before using.
- Frost the cookies: Spread a generous layer of the marshmallow buttercream on each cooled cookie. Chill the cookies in the refrigerator for 10 minutes to allow the frosting to set.
- Top with ganache: Spoon the cooled chocolate ganache over the chilled cookies. Allow the ganache to set before adding the squiggle.
- Add the squiggle: Use a piping bag fitted with a small round tip to pipe the reserved marshmallow frosting in a squiggle pattern across the top of the cookies. Enjoy!
Variations and substitutions
Cake mix: Substitute the devil’s food cake mix with your favorite chocolate cake mix.
Melted butter: Substitute the canola or vegetable oil with an equal amount of melted butter in the cookie dough. This will add a richer flavor and a slightly denser texture to the cookies.
Store-bought white frosting: Replace the homemade marshmallow frosting with store-bought white frosting to save time. You can still set aside a small portion of the frosting for the signature squiggle on top.
Dark chocolate ganache: Use dark chocolate chips instead of semi-sweet for a deeper chocolate flavor in the ganache.
Tips for Success
- Allow cookies to cool completely: Make sure the cookies are completely cooled before frosting. If they’re even slightly warm, the frosting can melt and slide off, making it difficult to spread evenly.
- Allow the ganache to cool: Let the ganache cool for about 10 minutes after melting. This prevents the frosting from melting when you spoon it over the cookies and helps it set more evenly.
- Chill before adding ganache: After spreading the marshmallow frosting on the cookies, chill them in the refrigerator for 10 minutes. This helps the frosting firm up, making it easier to add the ganache without it sliding off.
- Create neat squiggles: For the signature squiggle on top, use a piping bag fitted with a small round tip. Practice a few squiggles on parchment paper first if you’re new to piping to get the hang of it.
- Do Not Stack the Cookies: The frosting is soft, so avoid stacking the cookies as it can cause the layers to smush or stick together. Store them in a single layer for best results.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Do not stack the cookies.
The cookies can be frozen in a single layer for up to 2 months. The marshmallow frosting won’t completely firm up, so the cookies should not be stacked. Thaw at room temperature before serving.
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Hostess Cupcake Cookies
Ingredients
- 1 (15.25 ounce) box Devil's Food cake mix
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup unsalted butter room temperature
- 2 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 7 ounce jar marshmallow creme
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
- In a large bowl, combine the Devil’s Food cake mix, eggs, and oil until a soft dough forms. Using a medium scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 8-10 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the butter in a large bowl until creamy. Add the powdered sugar, vanilla extract, and salt, then beat until fully combined. Fold in the marshmallow creme until smooth. Set aside 1/2 cup of the frosting for the white squiggle.
- Prepare the ganache by pouring the cream over the chocolate chips in a small microwave-safe bowl. Microwave for 45 seconds, then let it rest for 1 minute before whisking until smooth. Let the ganache cool for 10 minutes before using.
- Spread a generous layer of the marshmallow frosting on each cooled cookie. Chill the cookies in the refrigerator for 10 minutes to allow the frosting to set.
- Spoon the cooled chocolate ganache over the chilled cookies. Allow the ganache to set before proceeding.
- Using a piping bag fitted with a small round tip, pipe the reserved marshmallow frosting in a squiggle pattern across the top of each cookie. Enjoy!
Notes
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Do not stack the cookies.
- The cookies can be frozen in a single layer for up to 2 months. The marshmallow frosting won’t completely firm up, so the cookies should not be stacked. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.