These Hostess Cupcake Cookies turn the classic snack cake into a soft, handheld cookie, made from a chocolate cake mix base like these devils food cookies, then topped with a fluffy marshmallow filling, a smooth chocolate ganache, and the classic white swirl. They’re easy to make, feed a crowd, and have that nostalgic flavor everyone loves.
An Easy Copycat Cookie That Tastes Just Like a Hostess Cupcake
If you love desserts that feel like they came straight from a church potluck table or a family reunion, these cookies belong on your list. The chocolate cake mix base stays soft and tender, while the marshmallow filling and ganache give you that snack-cake flavor, like in these red velvet cake mix cookies and these funfetti cake mix cookies.
What makes these cookies work so well is the balance between the soft chocolate cookie, the light marshmallow center, and the glossy ganache on top. That famous white loop does all the decorating for you, so they look bakery-made without any real fuss.
They’re the kind of treat that disappears fast at birthdays, potlucks, and holiday cookie trays because they’re simple, nostalgic, and easy to hand out. If you’re feeding a crowd, they’ll also love these marshmallow cookies. Or, if you want to keep the cake mix shortcut but change up the flavor, these strawberry cake mix cookies are a must.
FAQs
Yes. The chocolate cookie, marshmallow filling, and chocolate ganache give you that familiar snack-cake flavor, just with a soft, homemade cookie texture instead of a spongy cake.
They’re a nod to the classic Hostess cupcake, right down to the chocolate top and the white loop swirl piped across it. This version puts all of that on a soft cookie base.
The recipe uses a 15.25-ounce box of chocolate cake mix, and a chocolate fudge cake mix works especially well here.
Yes. Canola oil can be substituted in equal amounts for the ⅓ cup of vegetable oil, and it keeps the cookies just as tender.
No, but it’s what makes them look like the classic snack cake. You set aside ½ cup of the marshmallow filling to pipe the white loop over the ganache at the end. You can skip it and leave the tops as plain ganache if you’d rather.
Yes. Once they’re assembled, store them in a sealed container in the fridge for up to 5 days, and let them come to room temperature before serving for the softest texture.
Store them tightly covered at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container for up to 5 days, and let them soften at room temperature before eating.
Freeze: You can also freeze them for up to 2 months. Freeze the cookies in a single layer until firm, then transfer to an airtight container or freezer bag with parchment between the layers. Thaw them uncovered at room temperature so no condensation forms on the ganache or white swirl, and enjoy them within 24 hours once thawed.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
For the Cookies
- (1) 15.25-ounce box chocolate cake mix – Creates a soft, chewy cookie base with minimal effort. Chocolate fudge works especially well.
- 2 large eggs, room temperature – Bind the dough and add richness.
- ⅓ cup vegetable oil – Keeps the cookies tender and moist.
- 1 teaspoon pure vanilla extract – Adds warmth and rounds out the chocolate flavor.
For the Marshmallow Filling
- (1) 13-ounce jar marshmallow fluff – Gives the filling its signature creamy texture.
- 1 cup (2 sticks) unsalted butter, room temperature – Makes the filling rich and helps it hold its shape.
- 2 cups powdered sugar, sifted – Sweetens and thickens the filling.
- 1 teaspoon pure vanilla extract – Adds flavor and depth.
- 2 tablespoons heavy cream – Smooths the filling and adds richness.
- Pinch of kosher salt – Balances the sweetness.
For the Chocolate Ganache Topping
- 1 cup semisweet chocolate chips – Melt into that classic Hostess chocolate top.
- ⅓ cup heavy cream – Melts the chocolate into a glossy, pourable ganache.
- 1 tablespoon unsalted butter, softened – Adds shine and a smooth finish.
- ½ teaspoon pure vanilla extract – Rounds out the chocolate flavor.
- Pinch of kosher salt – Sharpens the overall flavor.
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large mixing bowl, add the 15.25-ounce box of chocolate cake mix, 2 large eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Blend with a hand mixer on medium speed just until a thick, sticky dough forms with no dry mix left. Scrape the bowl with a spatula so everything is evenly combined.
- Scoop the dough with a 1-tablespoon cookie scoop and place the mounds on the prepared sheets, spacing them about 2 inches apart.
- Bake for 10 to 13 minutes, or until the tops look set and the edges are just firm. The centers should still look soft, since they keep setting as they cool. Let the cookies rest on the sheet for 5 minutes, then move them to a cooling rack to cool completely.
How to Make the Marshmallow Filling
- While the cookies cool, beat 1 cup (2 sticks) of unsalted butter until creamy. Add the 13-ounce jar of marshmallow fluff, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and a pinch of kosher salt. Mix on medium speed until fluffy and smooth, about 2 minutes.
- Reserve ½ cup of the filling in a piping bag fitted with a thin tip for later. Transfer the rest to another piping bag fitted with a round tip. Pipe a generous swirl on each cooled cookie, staying about ¼ inch from the edges. You may have some filling left over. Chill the cookies in the fridge for 10 minutes to firm the tops.
How to Make the Chocolate Ganache
- Heat ⅓ cup heavy cream in a microwave-safe bowl for 30 to 45 seconds, until warm but not boiling. Add 1 cup semisweet chocolate chips, 1 tablespoon softened butter, ½ teaspoon vanilla extract, and a pinch of kosher salt. Let it sit for 2 minutes, then whisk until glossy and smooth. Microwave a few more seconds if the chocolate is still lumpy, but don’t overheat it.
- Spoon or pipe the warm ganache over each cookie to fully cover the marshmallow filling. Smooth it with the spoon or an offset spatula. Set the cookies back on the parchment and refrigerate for 10 minutes to help the chocolate set.
How to Finish the Cookies
- Use the reserved marshmallow filling to pipe the classic Hostess-style white loop across the top of each cookie. Let the swirl set at room temperature for 15 minutes before serving.
Tips
- Let the cookies cool completely before adding the marshmallow filling so it doesn’t slide off.
- Do not overbake the cookies or they may turn dry. Pull them when the centers look set but still soft.
- Use a 1-tablespoon cookie scoop so the cookies bake evenly and stay the same size.
- Warm the cream just until hot, not boiling, and don’t overheat the chocolate so the ganache stays smooth.
- Set aside about ½ cup of the marshmallow filling for the white swirl before you fill the cookies.
- Chill the cookies for the full 10 minutes between the filling, the ganache, and the swirl so each layer sets cleanly.
More Recipes
If you love easy cookies like these, then you’ll also love these treats:
- cake mix peanut butter cookies
- chocolate turtle cookies
- big fat chewy chocolate chip cookies
- no bake cookies
Recipe
Hostess Cupcake Cookies
Ingredients
For the Cookies
- 15.25 ounce box chocolate cake mix
- 2 large eggs room temperature
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
For the Marshmallow Filling:
- 13 ounce jar marshmallow fluff
- 1 cup 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- 1 pinch of kosher salt
For the Chocolate Ganache Topping:
- 1 cup semisweet chocolate chips
- ⅓ cup heavy cream
- 1 tablespoon unsalted butter softened
- ½ teaspoon pure vanilla extract
- 1 pinch of kosher salt
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In a large mixing bowl, add (1) 15.25-ounce box chocolate cake mix, 2 large eggs, 1⁄3 cup vegetable oil, and 1 teaspoon vanilla extract. Use a hand mixer on medium speed to blend just until a thick, sticky dough forms, with no dry mix remaining. Scrape the bowl with a spatula to make sure everything is evenly combined.
- Scoop the dough using a 1-tablespoon cookie scoop and place each mound onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10-13 minutes, or until the tops look set and the edges are just firm. The centers should still look soft since they'll continue to set as they cool. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
- While the cookies cool, beat 1 cup (2 sticks) of unsalted butter until creamy. Add (1) 13-ounce jar marshmallow fluff, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and a pinch of kosher salt. Mix on medium speed until fluffy and smooth, about 2 minutes.
Marshmallow Filling
- Reserve ½ cup of the frosting and place it in a piping bag with a thin tip for later. Then transfer the remaining filling to another piping bag fitted with a round tip.Pipe a generous swirl on top of each cooled cookie, keeping about 1⁄4 inch from the edges. You may have some leftover frosting. Place the cookies in the fridge for 10 minutes to firm the tops.
Make the Ganache
- Heat 1⁄3 cup heavy cream in a microwave-safe bowl for 30-45 seconds or until warm but not boiling. Add 1 cup semisweet chocolate chips, 1 tablespoon softened butter, 1⁄2 teaspoon vanilla extract, and a pinch of kosher salt. Allow it to sit for 2 minutes, then whisk until glossy and smooth. Microwave for a few more seconds if the chocolate is still slightly lumpy. Don't overheat the chocolate.
- Spoon or pipe warm ganache onto each cookie to fully cover the marshmallow frosting. Smooth out with the spoon or an offset spatula. Place the cookies back on the parchment and refrigerate for 10 minutes to help the chocolate set.
- Use your reserved marshmallow frosting in a piping bag to pipe the classic Hostess-style white loop swirl across the top of each cookie. Allow the swirl to set at room temperature for 15 minutes before serving. ENJOY!
Notes
- Cool the cookies completely before adding the filling. Warm cookies melt the marshmallow layer and it slides off.
- Before you pipe the filling, set aside ½ cup for the white loop on top. It’s easy to use it all if you don’t pull it out first.
- Don’t overbake. Pull the cookies when the tops look set but the centers still look soft. They firm up as they cool.
- Heat the cream just until warm, not boiling, and don’t overheat the chocolate, or the ganache turns grainy and dull instead of glossy.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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