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I have seen these cute Hostess inspired cupcakes popping up on Tastespotting and Foodgawker for quite some time, but I successfully withstood the peer pressure to make them until now!

Ya see, Bri is a serious cupcake fanatic, and always wants chocolate on chocolate, but being a food blogger I am not really one to repeat recipes. So when he requested his BORING chocolate on chocolate combo for the 1,263rd time, I decided to make these babies as a way to please him, but also try a new recipe.

A quick search on Foodgawker led me to the recipe for the filling and ganache. I used the recipe off the Hershey’s Cocoa can for the cake and used the other recipes found on Beantown Baker’s blog.

The filling is essentially Seven Minute Frosting. The icing is a simple ganache. But when all of these elements combine, they make one amazing cupcake. Plus, the Hostess swirls and surprise filling will bring a smile to anyone’s face.

These were loved by all and I thought they looked super adorable, especially with my beloved chocolate brown cupcake liners! Have a great day and thanks so much for stopping by!

Hostess Inspired Cupcakes


For the Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Filling

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

For the Ganache Frosting

1/4 cup cream
4 ounces bittersweet chocolate, finely chopped (I used semi-sweet)
1 tablespoon unsalted butter, softened


1. Heat oven to 350°F. Line cupcake tins with paper baking cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake pans; 2/3 full

3. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. (I got 26 cupcakes)

4. While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.

5.Once cupcakes are completely cooled, use the cone method (click here for Beantown’s post on this technique) to fill with filling.

6. Once all cupcakes are filled, make the ganache. In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.


- I doubled the ganache frosting recipe

adapted from Beantown Baker

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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  1. Susan says:

    I made these and they turned out great! I actually made these twice-once using a box cake mix. Thank you for this awesome recipe!

    1. Jamie says:

      So happy to hear you enjoyed the cupcakes, Susan! Thanks so much for stopping by and leaving your feedback!

  2. Lin says:

    The filling is the BEST!! I was on the search for the filling recipe that tasted just like suzy’Q. I found it here…thank you..thank you.

    1. Jamie says:

      So happy to hear you enjoyed the filling recipe, Lin! Thanks so much for stopping by and leaving your feedback!

  3. Rebecca says:

    Love this recipe…would like to try it this weekend as i have a birthday party to cater too but i dont own a handheld mixer only a fullsize kitchen aid mixer. Any suggestions on how to go about making the filling with out the handheld option? Would I have to use a standard whisk instead?

    1. MBA says:

      I would use the full size mixer with a whisk attachment for this. Thanks for stopping by and have a great day!

  4. erica says:

    so i just made these and they are soooo good! the only thing is i would personally recommend using semi sweet chocolate for the ganache and not the bittersweet. it was not as sweet as i expected but still very good!! def worth the time to make these

  5. Stephanie says:

    I made these last week to cheer up a friend – yes, agreed with the above poster, time-consuming, but soooooooo worth it! I used Ghiradelli chips for the ganache and slightly cooled in the fridge combined with holy-smokes-moist chocolate cake made for a superb cupcake. I will never buy these again!

  6. Sheri says:

    SO, I just made these. I think they were quite simple, yet a bit time consuming. But man are they worth it. My husband (who isn't a huge chocolate lover) and my girls (who are) couldn't wait for them to cool in the fridge. One bite and you're in heaven. The cupcake, cream, and ganache are a perfect chocolatey blend. I used the thin tip on my piping bag to fill each cupcake which saved a ton of time, used it to pipe the curly top, too. Thank you for sharing, will be making these many more times.

  7. The Momma says:

    I TOTALLY want to make these!!! So cute!

  8. Robin Sue says:

    Yours look Perfect!! This is not boing at all!