Description
Hostess Cupcake Cookies are a delightful homemade treat that perfectly mimics the classic store-bought version with rich chocolate cookies, fluffy marshmallow frosting, smooth chocolate ganache, and a decorative icing swirl. These cookies satisfy your sweet tooth with layers of texture and flavor, combining soft cocoa-infused cookie bases with light marshmallow cream and luscious ganache, ideal for sharing or special occasions.
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 more if needed)
Chocolate Ganache:
- 4 ounces semi-sweet chocolate baking bar, chopped (approximately ¾ cup)
- ⅓ cup heavy whipping cream
- 2 teaspoons light corn syrup
Pipeable Icing (for 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 the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In a large bowl, use a handheld mixer on medium-high speed to cream together ¾ cup softened unsalted butter, 1¼ cups light brown sugar, and ¼ cup granulated sugar for 2-3 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, followed by 2 teaspoons vanilla extract, scraping the bowl as needed to incorporate fully.
- Sift Dry Ingredients: In a separate bowl, sift together 2⅓ cups all-purpose flour, ⅔ cup dutch processed cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt.
- Combine Wet and Dry Ingredients: On medium-low speed, gradually add the dry ingredients to the wet ingredients just until fully combined, scraping the bowl to ensure even mixing. The dough will be thick.
- Form and Bake Cookies: Using a 2-inch cookie scoop (3-3½ tablespoons), place 8 dough balls on each baking sheet, spacing them at least 2 inches apart. Flatten gently with your palm to 2–2¼ inch discs. Bake in the center of the oven for 9-11 minutes until edges crack slightly and centers look set. Do not overbake.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before frosting.
- Make Marshmallow Frosting: In a stand mixer with paddle attachment, cream 1 cup unsalted butter on medium-high for 1-2 minutes until fluffy. Gradually add 3 cups sifted powdered sugar 1 cup at a time on low speed. Add ½ teaspoon vanilla extract and ⅛ teaspoon salt, then beat on high for 2-3 minutes until light and smooth without lumps.
- Incorporate Marshmallow Creme: Mix in a 7-ounce jar of marshmallow creme on medium-high speed for 1-2 minutes. Add 1 tablespoon heavy whipping cream and beat on high 1-2 minutes; add the second tablespoon cream if needed for a pipeable consistency.
- Pipe Frosting on Cookies: Transfer frosting to a large piping bag with a ¾ inch round tip. Pipe swirls on cooled cookies, leaving a ¼–½ inch border around edges. Smooth tops gently with an offset spatula if needed.
- Prepare Chocolate Ganache: Place 4 ounces chopped semi-sweet chocolate and ⅓ cup heavy cream in a microwave-safe bowl, ensuring chocolate is covered. Microwave on high for 1 minute, then rest 1 minute. Stir until smooth. Mix in 2 teaspoons light corn syrup until glossy. Cool ganache at room temperature 5-10 minutes until thickened but still spreadable.
- Spread Ganache: Spoon about 1½ tablespoons ganache onto marshmallow frosting center and spread evenly with a spoon, leaving a ¼ inch border of frosting visible. Repeat for all cookies.
- Set Ganache: Let cookies sit at room temperature for 15-20 minutes so ganache can set.
- Make Decorative Pipeable Icing: Cream 3 tablespoons unsalted butter and ¾ cup powdered sugar with a handheld mixer at medium speed for 2-3 minutes until fluffy. Add ¼ teaspoon vanilla extract and 2 teaspoons heavy cream, beat at medium-high speed for 1-2 minutes. Adjust thickness with small amounts of extra cream or powdered sugar if needed.
- Pipe Decorative Swirl: Transfer icing to a small piping bag fitted with a small round tip (~⅛ inch). Pipe a decorative swirl atop the ganache on each cookie.
- Final Set: Let decorated cookies sit at room temperature for 30-45 minutes or until ganache is firm before serving.
Notes
- Storage: Store in a single layer in an airtight container at room temperature up to 3 days or refrigerate up to 5 days (frosting firms when chilled).
- Freezing: Freeze cookies in a single layer on baking sheet until solid. Transfer to airtight container with parchment between layers. Freeze up to 1 month. Thaw at room temperature before serving.
- Do not overbake cookies to maintain soft texture.
- Ensure all ingredients are at room temperature for best mixing results.
- Adjust the heavy cream in frostings and icing to achieve desired pipeable consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
