{VIDEO} Cream-Filled Chocolate Cupcakes (Homemade Hostess Copycat Recipe) (2024)

These little guys are so much easier to make than you think and people seriously love these. The rich chocolate glaze is like 10 times better than the original and the cream dreamy filling is definitely my favorite part.

The batter is very thin and runny, but when you put it in the oven, the magic happens and it turns into beautiful perfect chocolate cupcakes, so don't worry.

The glaze is a simple chocolate ganache made from cream and chocolate chips with a little butter on top to make it ultra rich and decadent.

Lastly, add that iconic white squiggle on top.

And you can also customize these and pipe different things on top, like a heart, or words or someones name. Even use food coloring to make a different colored filling inside.

Cream-Filled Chocolate Cupcakes

Ingredients

Chocolate Cupcakes:

• 1 cup (200g) granulated white sugar

• 3/4 cup + 2 tablespoons (105g) all-purpose flour

• 1/2 cup (40g) unsweetened cocoa powder, dutch processed or dark

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons vinegar)

• 1/4 cup vegetable oil

• 1 large egg, room temperature

• 2 teaspoons vanilla extract

• 1/2 cup boiling water

Filling/Squiggle:

• 1/2 cup shortening or softened butter
• 1 teaspoon vanilla
• 2 cup powdered sugar
• 1 cup marshmallow creme
• 1-2 Tablespoons heavy cream

Chocolate Glaze:

• 1/4 cup cream
• 4 ounces (⅔ cup) semisweet chocolate chips
• 1 tablespoon butter

Directions

Cupcakes:

Preheat the oven to 350 degrees F. Spray a cupcake pan with non-stick cooking spray.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt. In a measuring cup lightly whisk together buttermilk, oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Stir in the boiling water. Batter will be very thin and runny.

Distribute all of the batter, filling almost up to the top, between all of the baking cups. Bake for 16-18 minutes, or until an inserted toothpick comes out with a few moist crumbs. Cool completely on a wire rack before filling and frosting.

Filling/Squiggle:

While waiting for cupcakes to cool, make the filling. Beat butter on medium speed until creamy. Add vanilla. Reduce the speed to low and beat in powdered sugar until combine. Add 1-2 tablespoons of cream and beat on medium-high for 1 to 2 minutes, until light and fluffy. Set aside about 1/2 cup in a sandwich bag with the corner snipped off, for the squiggle on top. Beat in marshmallow creme to the remaining mixture, until creamy and smooth. Place in a plastic sandwich bag and snip off the corner.

Glaze:

Heat cream for 1-2 minutes in the microwave just until it starts to get hot bubble, without actually boiling and bubbling over (you can also do this in a small saucepan over the stovetop). Immediately pour over chocolate chips and butter in a shallow bowl. Add butter. Let sit for 2-3 minutes, then stir until smooth. Let cool and thicken for a few minutes.

Assemble:

Once cupcakes are fully cooled, fill the centers with marshmallow filling and dip the top of each cupcake in the glaze to coat the entire top. If glaze gets too thick, microwave it for a few seconds and give it a stir to thin it out again. Chill dipped cupcakes in refrigerator for 15 minutes or until the glaze is set. Pipe the squiggles across the top of each cupcakes and enjoy.