Description
Delight in these homemade Hostess Cupcake Cookies featuring rich, fudgy chocolate cookies topped with fluffy marshmallow frosting, smooth chocolate ganache, and a delicate decorative icing swirl. Perfectly soft with a melt-in-your-mouth marshmallow center and a glossy chocolate finish, these snacks combine classic cupcake flavors in a convenient cookie form.
Ingredients
Scale
Cookie Dough:
- ¾ cup unsalted butter, softened to room temperature
- 1¼ cups light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2⅓ cups all-purpose flour
- ⅔ cup Dutch processed unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Marshmallow Frosting:
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 7 ounce jar marshmallow creme (marshmallow fluff)
- 1–2 tablespoons heavy whipping cream (start with 1 tablespoon, add second if needed)
Chocolate Ganache:
- 4 ounces semi-sweet chocolate baking bar, chopped (approx. ¾ cup)
- ⅓ cup heavy whipping cream
- 2 teaspoons light corn syrup
Pipeable Icing (Decorative Swirl):
- ¾ cup powdered sugar, sifted
- 3 tablespoons unsalted butter, softened to room temperature
- ¼ teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
- Prepare Cookie Dough: Preheat oven to 350°F and line two large baking sheets with parchment paper. In a large bowl, cream together softened butter, light brown sugar, and granulated sugar with a handheld mixer on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. In a separate bowl, sift together all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Slowly add dry ingredients to wet mixture on medium-low speed until just combined. The dough will be thick.
- Shape Cookies: Using a large cookie scoop (about 2 inches or 3-3½ tablespoons), scoop 8 dough balls on each prepared baking sheet, spacing at least 2 inches apart. Gently flatten each ball into a 2 to 2¼ inch wide disc with the palm of your hand.
- Bake Cookies: Bake in center of oven for 9-11 minutes until edges crack slightly and centers look just set. Do not overbake. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make Marshmallow Frosting: In a stand mixer fitted with paddle attachment, cream butter on medium-high speed for 1-2 minutes until smooth and fluffy. Gradually add sifted powdered sugar (1 cup at a time) on low speed, then add vanilla extract and salt. Increase mixer speed to high and beat for 2-3 minutes until very light and fluffy with no lumps. Add marshmallow creme and mix on medium-high speed for 1-2 minutes. Beat in 1 tablespoon heavy cream on high speed for 1-2 minutes. Add a second tablespoon if needed for a softer, pipeable texture.
- Pipe Frosting on Cookies: Transfer marshmallow frosting to a large piping bag fitted with an extra-large round tip (~¾ inch opening). Pipe a swirl onto cooled cookies, leaving a ¼-½ inch border around the edges. Use a small offset spatula to smooth the frosting surface for ganache application.
- Prepare Chocolate Ganache: Place chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat on high for 1 minute, then let rest for 1 minute. Stir until smooth. Mix in light corn syrup until fully incorporated and glossy. Let ganache cool and thicken at room temperature for 5-10 minutes.
- Top Frosted Cookies with Ganache: Spoon about 1½ tablespoons ganache onto the center of marshmallow-topped cookies. Spread gently with the back of the spoon to an even layer, leaving a ¼ inch border of marshmallow frosting visible. Let ganache set at room temperature for 15-20 minutes.
- Make Decorative Pipeable Icing: In a medium bowl, cream together softened butter and powdered sugar with a handheld mixer on medium speed for 2-3 minutes until light and fluffy. Add vanilla extract and heavy cream, beat on medium-high for 1-2 minutes. Adjust consistency by adding more cream (if too thick) or powdered sugar (if too thin).
- Pipe Decorative Swirl: Transfer icing to a small piping bag fitted with a small round tip (~⅛ inch opening). Pipe a delicate swirl atop the chocolate ganache layer on each cookie.
- Set Cookies Before Serving: Allow the fully assembled cookies to sit at room temperature for 30-45 minutes until ganache has firmed and set before plating and serving.
Notes
- Storage: Store cookies in a single layer in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; note frosting will firm when chilled.
- Freezing: Freeze cookies in a single layer on a baking sheet until solid, then transfer to an airtight container with parchment between layers. Freeze for up to 1 month. Thaw at room temperature before serving.
- Ensure not to overbake the cookies to maintain softness as they cool.
- For best piping results, ensure frosting and icing are at proper consistency by adjusting cream or powdered sugar as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 26g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
