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» Pale Yellow

Cream together butter and sugar until pale yellow.

Hostess Cupcakes

Tracy Byrne

A week ago I heard the sad news that Hostess was going out of business.  As always, all of my news comes from Facebook, and this was no exception.  I cannot remember the last time I ate a Hostess product, but it is still unfortunate to hear about a company going out of business, especially an iconic one.

As a double bonus, these were the perfect cupcakes to make for Hayida's birthday.  When Hayida was at my house for our Fall Fest, she conveniently wrote her birthday on our roommate calendar, no worries, I can take a hint!  Considering we had parent-teacher conference the next day and the city took away our mid-winter break, the third floor lunch crew was in need of a sweet pick-me-up and thankfully Hayida's birthday was the right occasion.

This cupcake requires a large glass of milk.  The chocolate cake is light and moist and the dark chocolate cocoa powder brings plenty of deep, chocolate flavor to the party.  The marshmallow is very sweet and tastes just as I remember the original tasting.  And how can you go wrong with chocolate ganache?  It's dark and smooth and a perfect offset to the sweet filling.  Adding the piped squiggle gives the cupcakes the perfect amount of whimsy and cuteness.

Feeling nostoligic?  Missing your favorite Hostess products?  No worries, just make your own!

Print the Recipe!

Hostess Cupcakes Yield - 22 cupcakes Adapted from Bake at 350

Cupcakes 1 cup water 1 1/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 4 ounces unsweetened chocolate 2 teaspoons vanilla 2 eggs 1 1/4 cup flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt

  1. Preheat the oven to 350 F and line 22 cupcake tins with papers.
  2. In a small saucepan bring the water and the sugar to a boil.  Stir to combine and melt all the sugar.  Pour sugar/water into the bowl for your stand mixer and add the butter and chocolate.  Stir to melt and let cool slightly.  Stir in the vanilla.
  3. Place the mixing bowl on the mixer and mix on low speed.  Add the eggs one at a time and beat to combine.  Scrape the bowl as needed.
  4. Sift together the flour, soda, powder, and salt onto wax paper.  Add to the wet ingredients and mix until just combined.
  5. Use a standard size ice cream scoop to portion the batter into the cupcake cups.
  6. Bake for 20 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Filling 4 tablespoons unsalted butter, room temperature 1 cup powdered sugar pinch of salt 2 teaspoons vanilla 3 tablespoons heavy cream 1 cup marshmallow creme

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter for two minutes.  Add in 1/2 cup of powdered sugar, 1 tablespoon cream, pinch of salt, and 2 teaspoons vanilla.  Beat on low speed to combine.
  2. Add in the remaining 1/2 cup of powdered sugar and 2 tablespoons of creams in alternating increments on a slow speed.  Add in the cup of marshmallow cream and beat on high until the mixture is well combined.

Ganache 6 ounces semisweet chocolate chips 1/2 cup heavy cream 1 tablespoon unsalted butter 2 teaspoons vanilla pinch of salt

  1. Place the chocolate chips in a heatproof bowl.
  2. Bring the cream, butter, and salt to a simmer in a small saucepan.  Add the hot cream to the chocolate and leave the mixture alone for 5 minutes.
  3. Whisk the chocolate and the cream together and set aside to cool.  Stir every ten or so minutes to keep the ganache from setting.

Piped Squiggle 8 tablespoons (1 stick) unsalted butter, room temperature 1 1/2 tablespoons heavy cream 2 cups powdered sugar 1/4 teaspoon vanilla pinch of salt

  1. Add all the ingredients to the bowl of a stand mixer and beat with a paddle attachment on slow until well combined.  Turn up the speed and beat for 1 minutes, scrape the bowl as needed.
  2. If the mixture seems too thick, add some more cream.


  1. Add the marshmallow filling to a piping bag with an injection tip.  Poke each cupcake in the center and squeeze until the top of the cupcake begins to rise.
  2. If there is a lot of filling poking out, scrape it off.
  3. Spoon about 2 teaspoons of ganache on top of each cupcake and use the back of the spoon to smooth the ganache.
  4. Add the piping frosting to a piping bag with a number 2 tip.  Pipe a squiggle on each cupcake.