Hostess Cupcake Cookies: An Irresistible Crumbl Copycat Recipe for Chocolate & Marshmallow Lovers
Prepare to take a delightful journey back to your childhood with these incredible Hostess Cupcake Cookies! This recipe masterfully replicates the beloved nostalgic treat you remember, transforming it into an even more decadent cookie experience. Imagine a rich, deeply chocolatey cookie base, generously topped with a cloud-like, thick marshmallow meringue frosting. This isn’t just any frosting; it’s perfectly whipped, stable, and utterly delicious. To complete the iconic look and taste, a smooth, luscious chocolate ganache covers the marshmallow, finished with those unmistakable white chocolate swirls that instantly bring to mind the classic Hostess cupcake. It’s a symphony of textures and flavors that will tantalize your taste buds and evoke cherished memories.
If you’re a devoted fan of Crumbl Cookies, you might already be familiar with these as their famous Chocolate Mallow Cupcake Cookies – more affectionately known in the baking community as Hostess Cupcake Cookies. Our homemade version captures every essence of that viral sensation, allowing you to enjoy this gourmet bakery-style treat right in your own kitchen. Beyond these chocolatey delights, you might also enjoy exploring some of my other popular Crumbl copycat creations, such as the unique Crumbl Cornbread Cookies, the rich Crumbl Biscoff Butter Cookies, or the indulgent Boston Cream Pie Cookies. And for those who can’t get enough of the heavenly combination of marshmallows and chocolate, my Marshmallow Brownies are an absolute must-try!
These Hostess Cupcake Cookies aren’t just a dessert; they’re an experience. They combine the chewy texture of a perfect cookie with the airy sweetness of meringue, the intense richness of chocolate ganache, and a playful artistic touch from the white chocolate swirls. Whether you’re baking for a special occasion, a family gathering, or simply to satisfy a nostalgic craving, this recipe promises to deliver an impressive and utterly satisfying result that looks as good as it tastes.
Why You’ll Love This Hostess Cupcake Cookie Recipe
- Achieve the Perfect Whipped Marshmallow Meringue Frosting. This frosting is truly a game-changer. I can confidently say it’s perfection! Unlike many meringues that can become watery or lose their structure, this recipe guarantees a stable, luscious, and incredibly flavorful marshmallow meringue. It holds its beautiful piped shape, boasts an amazing airy yet creamy texture, and delivers that signature sweet, fluffy mallow taste that makes these Hostess Cupcake Cookies irresistible. You won’t have to worry about it weeping or deflating, making your cookies look professionally made every time.
- A Nostalgic Trip: Looks Just Like a Classic Hostess Cupcake. This recipe is designed to be an exact visual and taste replica, providing a genuine trip down memory lane! Every element, from the deep chocolate cookie base to the fluffy marshmallow-inspired topping and the shiny chocolate ganache, meticulously mimics the iconic Hostess treat you adored in your younger years. The finishing touch of those signature white chocolate swirls ensures these cookies are not only delicious but also instantly recognizable, making them a fantastic conversation starter and a true homage to a childhood favorite.
- Experience the Silky Smooth Chocolate Ganache Topping. The luxurious chocolate ganache is another highlight of these cookies. It’s crafted to set beautifully, creating a slightly firm yet yielding layer that perfectly complements the soft meringue and chewy cookie. Even after chilling in the refrigerator, your teeth will effortlessly glide through the ganache, offering a smooth, rich chocolate experience with every bite. This isn’t a hard, cracking shell; it’s a melt-in-your-mouth topping that enhances the overall indulgence of these Hostess Cupcake Cookies.
Essential Ingredients for Your Hostess Cupcake Cookies
- Light Corn Syrup: This often-overlooked ingredient plays a crucial role in achieving the perfect texture for your Hostess Cupcake Cookies. Even a small amount of light corn syrup makes a significant difference, contributing to a wonderfully chewy cookie that stays softer for longer. It helps retain moisture and prevents the cookies from becoming dry or crumbly, ensuring that delightful bite every time.
- Dutch Process Cocoa Powder: For a truly rich chocolate flavor and a deep, dark color reminiscent of the original Hostess cupcakes, Dutch process cocoa powder is essential. This type of cocoa powder has been treated with an alkali, which neutralizes its acidity, resulting in a milder, less bitter taste and a much darker hue compared to natural unsweetened cocoa. This difference is key to the authentic appearance and intense chocolate taste of these cookies. For a deeper dive into choosing the best cocoa, check out my Best Cocoa Powder for Baking guide.
- Cornstarch: A secret weapon in many cookie recipes, cornstarch helps to create cookies that are both thick and incredibly moist. It interferes with gluten development in the flour, resulting in a softer, more tender crumb. In these Hostess Cupcake Cookies, cornstarch ensures they remain delightfully chewy and prevents them from spreading too much during baking, maintaining their ideal shape.
- Egg Whites: The star of our marshmallow meringue frosting, egg whites are meticulously beaten with sugar while being gently heated. This process creates a stable, glossy, and airy meringue that forms the fluffy white topping of our cookies. Tempering the egg whites over heat ensures food safety while also providing the necessary structure for a perfect meringue.
- Marshmallow Fluff: To simplify the meringue frosting process and guarantee a super smooth, consistent texture, using marshmallow fluff is a brilliant shortcut. It eliminates the need to melt marshmallows, saving time and ensuring a flawless, stable meringue that perfectly mimics the iconic Hostess filling. It adds that quintessential sweet, vanilla-infused marshmallow flavor without any fuss.
- Semi-Sweet Chocolate: For the luxurious chocolate ganache, semi-sweet chocolate is the ideal choice. You can use high-quality chocolate chips or finely chopped baking chocolate; both will yield a delicious result. The key is using good quality chocolate for the best flavor. While chips are convenient, finely chopped baking chocolate often melts more smoothly due to fewer stabilizers, leading to a silkier ganache.
- Heavy Cream: This rich dairy ingredient is fundamental for achieving a perfectly thick and sumptuously smooth chocolate ganache topping. When heated and poured over the semi-sweet chocolate, the heavy cream emulsifies with the chocolate, creating a glossy, pourable, and ultimately decadent coating that sets beautifully on the cookies while remaining soft enough to bite through.
- White Chocolate Wafers: These are used to create the iconic squiggly lines that adorn the top of the ganache, giving these cookies their unmistakable Hostess charm. White chocolate wafers are preferred as they melt more smoothly and consistently than standard white chocolate chips. If you opt for white chocolate chips, be sure to add about 1 teaspoon of coconut oil or vegetable shortening during melting to help achieve a fluid consistency suitable for piping.
Detailed Steps to Create Your Hostess Cupcake Cookies
Crafting these delicious Hostess Cupcake Cookies is a rewarding process. Follow these detailed instructions carefully to ensure each component – from the chewy chocolate cookie base to the fluffy marshmallow meringue and the rich chocolate ganache with its signature swirls – comes together perfectly.
Part 1: The Rich Chocolate Cookie Base
- Cream the Wet Ingredients: Begin by adding your softened unsalted butter, light brown sugar (packed), and granulated sugar to the bowl of a stand mixer. Using the paddle attachment, cream these ingredients together on medium speed for 2-3 minutes. This process incorporates air, making your cookies tender. Next, add the large eggs (at room temperature for better emulsification), light corn syrup, and vanilla extract. Mix until just combined, stopping to scrape down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are thoroughly incorporated and no sugar or butter remains stuck to the bottom.
- Incorporate the Dry Ingredients: To the creamed wet ingredients, add the all-purpose flour, Dutch process cocoa powder, cornstarch, baking soda, and salt. Mix on low speed until the dry ingredients are just combined with the wet. Be careful not to overmix, as this can develop too much gluten and result in tougher cookies. The dough will be thick and rich.
- Form and Prepare for Baking: Using a 1/4 cup measure, portion the dough into even balls. For consistent size and baking, you should get about 15 cookies from this recipe. Place 6 dough balls onto a baking sheet that has been lined with parchment paper. This prevents sticking and promotes even baking. With the palm of your hand, gently press down on each dough ball until it forms a thick disk, similar to a hockey puck. This crucial step helps the cookies bake more evenly and prevents them from spreading too thin, ensuring a thick, chewy final product.
- Bake to Perfection: Preheat your oven to 365°F (185°C). Bake the prepared cookies for approximately 10 minutes. You’ll know they’re ready when the edges are set and show a slightly crackly texture, but the centers still look soft and are no longer shiny. It’s important not to overbake, as this will result in dry cookies. Immediately remove the baking sheet from the oven and let the cookies cool on the hot sheet for 5 minutes. This allows them to continue cooking slightly and firm up before you transfer them to a wire rack to cool completely. Cooling completely is vital before frosting.
Part 2: The Fluffy Marshmallow Meringue Frosting
- Prepare the Marshmallow Meringue Frosting: To create this ethereal topping, fill a small pot with about 1-2 inches of water and bring it to a gentle simmer over medium heat. In a separate large, heatproof mixing bowl (preferably the bowl of your stand mixer if it’s heatproof), combine the granulated sugar and egg whites. Place this bowl over the simmering pot of water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar has completely dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer. This heating process is crucial for dissolving sugar and pasteurizing the egg whites. Immediately transfer the hot mixture to your stand mixer (if not already there) and beat with the whisk attachment on high speed until stiff, glossy peaks form, which usually takes about 5 minutes. The meringue should be thick and hold its shape. Finally, add the marshmallow fluff and vanilla extract, then continue to beat on high speed until once again, stiff peaks form and the frosting is incredibly light and fluffy. Transfer this perfect frosting into a piping bag fitted with your desired tip (a large round tip works well).
Part 3: The Decadent Ganache and Signature Swirls
- Craft the Smooth Chocolate Ganache: Place your semi-sweet chocolate (chips or finely chopped baking chocolate) into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to boil and small bubbles appear around the edges. As soon as it boils, remove from heat and immediately pour the hot cream over the chocolate in the bowl. Let it sit undisturbed for 2 minutes to allow the heat from the cream to melt the chocolate thoroughly. After 2 minutes, using a whisk, start stirring gently from the center of the bowl, slowly expanding your circular motion outwards until the mixture is completely smooth, glossy, and emulsified. Allow the ganache to sit at room temperature for a few minutes (about 10-15 minutes) to cool slightly and thicken to a desirable pouring/spreading consistency.
- Melt the White Chocolate for Swirls: For the iconic white chocolate swirls, place your white chocolate wafers (or chips) in a microwave-safe bowl. Microwave in 30-second increments, stirring well after each interval, until the chocolate is completely melted and smooth. If using white chocolate chips instead of wafers, stir in 1 teaspoon of coconut oil or vegetable shortening with the melted chocolate; this will help achieve a smoother, more pipeable consistency. Transfer the melted white chocolate into a small Ziploc bag. Snip a *very* tiny piece off one corner of the bag; the smaller the opening, the finer and more delicate your signature swirls will be.
Part 4: Assembling Your Iconic Hostess Cupcake Cookies
- Decorate the Hostess Cupcake Cookies! Now for the fun part – assembly! Once your chocolate cookies are completely cooled, pipe a generous swirl of the marshmallow meringue frosting onto the top of each cookie. Aim for an even, fluffy layer. Next, carefully add a dollop of the smooth chocolate ganache directly into the center of the marshmallow frosting. You can gently swirl it to cover some of the white frosting, creating a slightly domed chocolate top. Finally, take your Ziploc bag with melted white chocolate and pipe the classic loopy white circles on top of the ganache. These distinctive swirls are what truly make these cookies look just like the beloved Hostess cupcakes, completing your homemade masterpiece!
Pro Tips for Perfect Hostess Cupcake Cookies
Achieving bakery-quality Hostess Cupcake Cookies at home is easier with these expert tips:
- Mastering the Chocolate Ganache: When preparing the chocolate ganache, for the smoothest, most luscious result, use a whisk and always start mixing in the very center of the bowl. Slowly, with gentle, continuous motion, whisk outwards in ever-widening circles towards the exterior of the bowl. This technique ensures that the hot cream fully emulsifies with the chocolate, preventing separation and creating a perfectly uniform, glossy, and irresistibly smooth ganache. Avoid vigorous or erratic stirring at first, as this can introduce air and lead to a less silky texture.
- Precision for White Chocolate Swirls: The iconic white chocolate loops are crucial for that authentic Hostess look. To get those delicate, fine lines, the cut you make in the corner of your Ziploc bag (or piping bag) must be very, very small. A tiny snip will give you the precise control needed to create those elegant, flowing swirls, making your Hostess Cupcake Cookies visually stunning and perfectly mimicking the original design. Practice on a piece of parchment paper first if you’re unsure about the size of your cut.
- Gentle Heat for Marshmallow Meringue: The key to a stable and smooth marshmallow meringue frosting is careful heating of the egg white and sugar mixture. Ensure the water in your pot is at a gentle simmer, not a rolling boil. Slowly heating the mixture over the simmering water will gradually dissolve the sugar and gently temper the egg whites. Tempering means the eggs are safely cooked without scrambling, which is essential for both food safety and achieving that beautifully smooth, glossy, and stable meringue texture. Patience here will be rewarded with a perfect frosting.
- Ensure Cookies are Fully Cooled: Before you even think about applying the marshmallow meringue frosting or chocolate ganache, your chocolate cookies must be completely cooled. Even slight warmth can cause your delicate meringue to melt or your ganache to spread incorrectly, leading to a messy rather than a magnificent cookie. Transferring them to a wire rack after the initial cool-down on the baking sheet will facilitate even cooling all around.
- Room Temperature Ingredients for Cookie Dough: For the best cookie dough consistency, ensure your butter and eggs are at room temperature. Softened butter creams more easily with sugar, creating a lighter, airier base, and room temperature eggs incorporate more smoothly into the mixture, resulting in a more cohesive and evenly textured dough.
Make Ahead, Storing, and Freezing Your Hostess Cupcake Cookies
Planning ahead or managing leftovers for these delightful Hostess Cupcake Cookies is simple with these guidelines:
- Make Ahead Cookie Dough: You can easily prepare the chocolate cookie dough in advance. Once mixed, wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the dough from the fridge and allow it to come to room temperature for about 30-60 minutes before portioning and baking. This helps prevent cracks and ensures even baking.
- Storing Baked and Decorated Cookies: To maintain the freshness and quality of your decorated Hostess Cupcake Cookies, store them in an airtight container. They can be kept at room temperature for up to 3 days. For extended freshness, especially if your kitchen is warm, you can store them in the refrigerator for up to one week. If refrigerating, allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
- For comprehensive details on managing your cookie projects, my post on Freezing Cookie Dough provides everything you need to know about preparing, storing, and baking frozen cookie dough. Similarly, my Freezing Cookies guide offers invaluable tips for achieving the best results when freezing baked cookies.
- Freezing Decorated Hostess Cupcake Cookies: Freezing these Crumbl chocolate mallow cupcake cookies with their marshmallow meringue frosting requires a little extra care. First, you’ll need to flash freeze the decorated cookies on a baking sheet until they are firm – this prevents the frosting from getting squashed. Once firm, carefully wrap each cookie individually in plastic wrap, then place them in an airtight freezer-safe container or bag. When defrosting, it’s crucial to remove the plastic wrap from each cookie *before* thawing. This prevents any condensation from building up directly on the meringue frosting, which could affect its delicate texture and appearance. Allow them to thaw at room temperature. Following these steps, you should be able to successfully freeze and enjoy these delightful treats later!
Hostess Cupcake Cookies: Your Questions Answered
The classic Hostess chocolate cupcake is a quintessential packaged dessert, often found in grocery and convenience stores. In my opinion, they are quite processed, which is why I was so excited to develop a Crumbl copycat recipe that captures all those beloved flavors in a delicious, homemade way! The original Hostess cupcake featured a rich chocolate cake, a creamy marshmallow-like filling (which our meringue frosting mimics), and a shiny chocolate glaze, all adorned with those distinctive white swirls. These cookies perfectly recreate that experience, from the deep chocolate flavor and fluffy marshmallow texture to the glossy ganache and signature white loops, but with the superior taste and quality of a freshly baked, homemade treat.
It’s a common question, and unfortunately, the original Hostess company faced business challenges years ago, leading to a period where these iconic treats were unavailable on shelves. While the Hostess brand has seen revivals and product reintroductions since then, many people cherish the memory of the original version. Even if you can find them, nothing quite compares to the freshness and quality of homemade. You can fondly reminisce about this cherished childhood favorite by baking these wonderfully chewy and flavorful Hostess Cupcake Cookies right in the comfort of your own home, bringing that nostalgic taste back to life.
Yes, you absolutely can use chocolate chips for the ganache if that’s what you have on hand or prefer. However, I typically recommend using finely chopped baking chocolate for the best possible texture. The main reason for this recommendation is that chocolate chips often contain stabilizers (like soy lecithin) that help them maintain their shape during baking. While useful in cookies, these stabilizers can sometimes prevent the ganache from melting into a perfectly smooth and ultra-silky consistency. Using high-quality baking chocolate, chopped into small pieces, will generally give you a much smoother, more luxurious, and effortlessly flowing ganache.
No, I strongly and highly recommend sticking with Dutch process cocoa powder for this recipe. You will not be disappointed with the results! Dutch process cocoa has a lower acidity and a darker, richer color compared to natural unsweetened cocoa powder. This unique profile is crucial for achieving the deep, intense chocolate flavor and the characteristic dark hue that closely matches the Hostess cupcakes you’re aiming to replicate. Substituting with regular unsweetened cocoa powder will alter both the color and the flavor profile of your chocolate cookies, making them less authentic to the beloved original. It’s truly worth seeking out Dutch process cocoa for these special cookies.
While it’s possible to prepare the marshmallow meringue frosting a few hours in advance, it’s generally best to make it closer to assembly time. Meringue is most stable and freshest when it’s just made. If you need to prepare it ahead, keep it in an airtight container in the refrigerator for up to 1-2 hours. You might need to give it a quick whisk by hand to fluff it up again before piping, but avoid overmixing. For optimal texture and appearance of your Hostess Cupcake Cookies, fresh meringue is always preferred.
Achieving those signature perfect white chocolate swirls comes down to a few key factors. First, ensure your white chocolate is melted completely smooth with no lumps; adding a tiny bit of coconut oil or shortening if using chips helps significantly. Second, and most importantly, the snip in your Ziploc bag must be incredibly small – think a tiny pinprick. This allows for fine, controlled lines. Lastly, practice! Pipe a few test swirls on a piece of parchment paper before decorating your actual cookies. Move confidently but not too quickly, creating continuous loops over the chocolate ganache. Don’t worry if the first few aren’t perfect; with a little practice, you’ll master the iconic design for your Hostess Cupcake Cookies.
Explore More Delicious Crumbl Cookie Copycat Recipes
If you’ve fallen in love with these Hostess Cupcake Cookies, you’re in for a treat! Discover more fantastic Crumbl copycat cookie recipes that bring gourmet bakery flavors right to your home:
- Crumbl Mint Brownie Cookies
- Chocolate Oreo Cookies
- Chocolate Andes Mint Cookies
- Crumbl Triple Chocolate Chip Cookies
Did you try this irresistible recipe for Hostess Cupcake Cookies? I’d absolutely love to hear about your experience! Please leave a star rating and a detailed review right here on the blog, or simply scroll down to the recipe card and share your thoughts there. Your feedback helps other bakers!
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Review
Ultimate Hostess Cupcake Cookies (Crumbl Copycat)
Ingredients
For the Decadent Chocolate Cookies
- 1 cup unsalted butter – softened to room temperature, crucial for proper creaming
- 1 cup light brown sugar – firmly packed, adds moisture and chewiness
- 1 cup granulated sugar – for sweetness and crispy edges
- 2 large eggs – room temperature, for better emulsification
- 1 1/2 tablespoons light corn syrup – enhances chewiness and softness
- 1 tablespoon vanilla extract – for rich flavor
- 2 1/2 cups all-purpose flour – 353 grams, measured correctly
- 1 cup Dutch process cocoa powder – 109 grams, for deep color and rich chocolate flavor
- 2 teaspoons cornstarch – keeps cookies thick and moist
- 1 1/2 teaspoon baking soda – leavening agent for soft cookies
- 1 teaspoon salt – balances sweetness
For the Fluffy Marshmallow Meringue Frosting
- 3/4 cup granulated sugar – for sweetness and structure in meringue
- 3 large egg whites – fresh, for a stable meringue
- 1/2 cup marshmallow fluff – for smooth texture and classic mallow flavor
- 1 teaspoon vanilla extract – enhances the frosting’s flavor
For the Glossy Ganache & Iconic Swirls
- 3 oz semi-sweet chocolate – high-quality chocolate chips or finely chopped baking chocolate for best results
- 1/4 cup heavy cream – for a rich, smooth ganache
- 1/2 cup white chocolate wafers – or white chocolate chips (if using chips, add 1 tsp coconut oil or vegetable shortening for melting)
Instructions
Chocolate Cookies
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Prepare for Baking: Preheat your oven to a precise 365°F (185°C). Line a large baking sheet with parchment paper; this ensures your cookies don’t stick and cook evenly. Set it aside for later use.
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Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, packed light brown sugar, and granulated sugar. Cream these together on medium speed for a good 1-2 minutes until the mixture is light and fluffy. Then, add the room temperature eggs, light corn syrup, and vanilla extract. Mix until just combined, stopping to frequently scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are fully incorporated.
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Add Dry Ingredients: Carefully add the all-purpose flour, Dutch process cocoa powder, cornstarch, baking soda, and salt to the wet mixture. Mix on low speed until the dry ingredients are just incorporated into the wet, and no streaks of flour remain. Be cautious not to overmix, as this can lead to tough cookies.
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Form and Bake: Using a 1/4 cup measuring cup or a large cookie scoop, portion the dough into even balls. Place about 6 balls of dough onto your prepared baking sheet, ensuring they are adequately spaced. With the palm of your hand, gently press down on each dough ball to flatten it into a thick disk, roughly resembling a hockey puck. This helps achieve a uniform shape and texture. Bake for precisely 10 minutes, or until the edges are nicely set and show subtle cracks, while the centers still appear slightly soft and no longer glossy. Avoid overbaking to maintain chewiness.
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Cooling: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a crucial 5 minutes. This allows them to firm up slightly. After this initial cooling, transfer them carefully to a wire rack to cool completely before attempting to frost them. This step is vital for the frosting to adhere properly.
Marshmallow Meringue Frosting
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Craft the Marshmallow Frosting: Begin by filling a small pot with approximately 1-2 inches of water and bring it to a gentle simmer over medium heat. In a large, heatproof mixing bowl (ideally your stand mixer bowl), combine the granulated sugar and fresh egg whites. Place this bowl over the simmering water, ensuring it doesn’t touch the water directly. Whisk the mixture constantly and gently until it reaches 160°F (71°C) on an instant-read thermometer and the sugar is completely dissolved. This process takes some patience but is key to a safe and stable meringue. Immediately transfer the heated mixture to your stand mixer and, using the whisk attachment, beat on medium-high speed until stiff, glossy peaks form, which will take about 4-5 minutes. The meringue should be thick and airy. Next, add the marshmallow fluff and vanilla extract. Continue beating on high speed for another 4-5 minutes until very stiff peaks form again, resulting in a super fluffy and stable frosting. Transfer this exquisite frosting into a piping bag, ready for assembly.
Chocolate Ganache & Topping
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Make the Chocolate Ganache: Place the semi-sweet chocolate (chips or finely chopped baking chocolate) into a clean, heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to boil and small bubbles appear around the edges. As soon as it boils, remove it from the heat and immediately pour the hot cream over the chocolate. Let this sit undisturbed for 2 minutes to allow the residual heat to melt the chocolate thoroughly without scorching.
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Achieve Smooth Ganache: Using a whisk, begin stirring gently from the very center of the chocolate and cream mixture. Slowly expand your circular whisking motion outwards until the entire mixture is completely smooth, glossy, and beautifully emulsified. Allow the ganache to sit at room temperature for about 10-15 minutes to cool and thicken slightly to a perfect pouring and spreading consistency before using it on your cookies.
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Melt the White Chocolate for Swirls: Place the white chocolate wafers (or chips) in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until the white chocolate is fully melted and smooth. If you’re using white chocolate chips, stir in 1 teaspoon of coconut oil or vegetable shortening at this stage; this helps create a much smoother, more fluid consistency ideal for piping. Transfer the melted white chocolate into a small Ziploc bag, and then snip a *very tiny* piece off one corner of the bag. The smaller the opening, the finer and more authentic your signature swirls will be!
Final Assembly
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Decorate Your Hostess Cupcake Cookies: Once your chocolate cookies are completely cool, it’s time to bring them to life! Pipe a generous, fluffy swirl of the marshmallow meringue frosting onto the top of each cookie. Aim for a delightful mound. Next, carefully place a dollop of the smooth chocolate ganache directly in the center of the piped marshmallow frosting. You can gently spread it with the back of a spoon to create an beautiful, even layer over some of the white frosting. Finally, take your Ziploc bag with the melted white chocolate and artfully pipe the signature loopy white circles across the center of each ganache-topped cookie. These distinct swirls are the finishing touch that makes these cookies look exactly like the classic Hostess cupcakes! Serve and enjoy!
Notes
Freezing Information: For detailed guidance on preparing and storing cookies, consult my dedicated posts on How to Freeze Cookie Dough and How to Freeze Baked Cookies. These resources offer comprehensive tips for best results, especially when dealing with frosted treats like these!