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Hostess Cupcake Cookies with Marshmallow Frosting Recipe

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4.7 from 125 reviews

These Hostess Cupcake Cookies with Marshmallow Frosting are a delightful treat combining rich, chocolatey cookie bases with fluffy marshmallow frosting and a shiny chocolate ganache topping, finished with a decorative buttercream swirl. Inspired by the classic Hostess Cupcakes, this recipe offers a soft, fudgy cookie dough paired with a marshmallow cream frosting and smooth ganache, making each bite decadent and nostalgic.

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

  1. Prepare the Cookie Dough: In a large mixing bowl, beat the softened butter with light brown sugar and granulated sugar until creamy and well combined. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  2. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a smooth cookie dough.
  3. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to handle and ensuring a better texture in the final cookies.
  4. Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop cookie dough onto the sheets, forming rounded mounds to resemble cupcake bases. Bake for 10-12 minutes or until the edges are set but the centers remain soft. Allow cookies to cool completely on wire racks.
  5. Make Marshmallow Frosting: Beat the softened butter until fluffy, then gradually add the sifted powdered sugar, vanilla extract, salt, and marshmallow creme. Mix until smooth and creamy. If the frosting is too thick, add 1-2 tablespoons of heavy whipping cream to reach a pipeable consistency.
  6. Prepare Chocolate Ganache: In a small saucepan, heat the heavy whipping cream just until it begins to simmer. Remove from heat and immediately pour over the chopped semi-sweet chocolate and corn syrup. Let sit for 1-2 minutes, then stir gently until silky smooth. Allow ganache to cool slightly but remain pourable.
  7. Make Pipeable Icing for Decoration: Beat the softened butter until creamy, then add the powdered sugar, vanilla extract, and heavy cream. Continue beating until smooth and light, ensuring a pipeable consistency for decorative swirls.
  8. Assemble the Cupcake Cookies: Using a piping bag fitted with a large round or star tip, pipe a generous swirl of marshmallow frosting onto each cooled cookie to form the ‘cupcake top’. Drizzle or spoon the chocolate ganache over the frosting to coat the top evenly. Allow ganache to set slightly.
  9. Decorate with Pipeable Icing: Pipe a small decorative swirl or design on top of the ganache using the prepared pipeable icing for a professional, finished look.
  10. Chill and Serve: Place the finished cupcake cookies in the refrigerator for about 15-20 minutes to allow the ganache and frosting to set properly. Serve at room temperature and store leftovers in an airtight container refrigerated for up to 5 days.

Notes

  • Make sure all your butter and eggs are at room temperature to ensure proper mixing and texture.
  • For a fudgier cookie, slightly underbake and allow the cookies to cool on the baking sheet before transferring.
  • If you prefer a less sweet frosting, reduce the powdered sugar slightly in the marshmallow frosting and pipeable icing.
  • You can substitute Dutch processed cocoa powder with natural cocoa powder but adjust baking soda accordingly as natural cocoa is more acidic.
  • Use high-quality semi-sweet chocolate for ganache to enhance flavor and gloss.
  • To pipe the frosting and icing smoothly, make sure the consistency is neither too thick nor too thin; adjust cream amounts as needed.

Keywords: Hostess Cupcake Cookies, Marshmallow Frosting, Chocolate Ganache Cookies, Chocolate Cookies, Homemade Hostess Cupcakes, Dessert Cookies

Find it online: https://mjrecipe.com/hostess-cupcake-cookies-with-marshmallow-frosting-recipe/