Hostess Cupcake Cookies

I make these Hostess Cupcake Cookies when I need cake-level indulgence with cookie-level laziness — basically cupcake frosting smooshed between chocolate-dipped sandwich cookies, but elevated and somehow very comforting. They’re soft, a little crumbly, ridiculously chocolatey, and have that classic Hostess vibe without needing a grocery run at midnight. If you like nostalgic sweets that feel like a hug, try these.

My husband is convinced I work magic in the kitchen because I can turn a sad, leftover box of cake mix into something that disappears in under an hour. True story: once I brought a tray of these to a small family get-together and my kid declared it “the best thing ever” with frosting all over their chin — proud mom moment, messy evidence and all. Now they’re the cookie I get asked for on game nights and when the neighbor needs “emergency dessert.” They’re unofficially our household comfort food.

Kitchen Talk

I will not pretend every batch is perfect. I have a burn mark from when I left a tray too close to the oven door (rookie move), and once I tried a “lighter” butter substitute that made the texture sad and flat. But when I follow the basic rhythm—bake, cool a bit, sandwich, dip—the results are forgiving and brilliant. Pro tip from an experiment: chilling the frosted sandwiches for 10 minutes before dunking in chocolate keeps your fingers cleaner and helps the chocolate set smoother. Also, I once swapped half the cocoa for instant espresso powder because I forgot to buy better cocoa and honestly, the coffee hint made them dangerously adult-good.

Shopping Tips

– Baking Basics: Use a reliable all-purpose flour and check your baking powder/soda dates — stale leaveners give flat cookies.
– Fats & Oils: Use real butter if you can; it adds flavor and helps the cakes be tender. Stick with unsalted so you control the salt.
– Chocolate: Pick a melting chocolate or good-quality chocolate chips for the shell — higher cocoa content = less waxy finish.
– Eggs: Room temperature eggs mix more evenly; if you forget to set them out, pop them in warm water for 5–10 minutes.
– Dairy: For the frosting, full-fat options give the creamiest texture; cream cheese works well if you want tang.

Prep Ahead Ideas

– Bake the little cake rounds a day ahead and store them in an airtight container at room temp with parchment between layers.
– Make the frosting the night before and refrigerate; bring it back to room temp and whip it before assembling for fluffiness.
– Assemble the sandwiches and keep them on a tray in the fridge; dip them in chocolate right before guests arrive to keep the shell shiny and crisp.

✔Time-Saving Tricks

– Use a small scoop or cookie scoop to portion batter evenly — saves shaping time and makes uniform cookies.
– Buy pre-made frostings in a pinch, then jazz them up with a bit of vanilla and butter to taste.
– Melt chocolate in the microwave in short bursts (20–30 seconds), stirring between, to avoid seizing.
– Don’t rush the cooling: a slightly warm cake is easier to sandwich but a too-hot one will melt the frosting.

✔Common Mistakes

– Overbaking the cake rounds — they should be just set and spring back lightly; overbaked = dry and crumbly.
– Dipping while the filling is too soft — you’ll get a mess of frosting in the chocolate. Chill a few minutes.
– Using super-low-quality chocolate — it can be dull and chalky. I did this once and had to recoat with better chocolate.
– Skimping on chilling time between steps will make assembly sloppy; take the extra 10 minutes.

What to Serve It With

– A simple cup of black coffee or cold milk, depending on whether you want to feel sophisticated or nostalgic.
– Fresh berries or a citrusy fruit salad to cut through the sweetness.
– Vanilla ice cream for an absurdly indulgent dessert sandwich.

✔Tips & Mistakes

– Use a light hand with frosting — too much makes dipping messy.
– If your chocolate seizes, add a little neutral oil (a teaspoon at a time) while stirring to smooth it.
– Room temp cakes sandwich cleaner than ice-cold ones, but frosting needs a chill before dipping.
– Don’t crowd the tray when dipping; give each cookie space to set.

✔Storage Tips

Pop leftovers in an airtight container in the fridge for up to 5 days; if you like them chilled, great — they’re more fudgy. If you prefer them softer, let them come to room temp for 20–30 minutes before eating. Freeze in a single layer on a tray, then transfer to a bag for up to 2 months; thaw in the fridge and bring to room temp before serving. Also: eating one cold for breakfast? No shame — I’ve done it.

✔Variations and Substitutions

– Swap a portion of the cocoa for espresso powder for a mocha note that adults will love.
– Use peanut butter frosting or a dollop of Nutella inside for a peanut-butter-cup vibe.
– For a lighter option, try a whipped cream-stabilizer mix inside, but don’t expect the same shelf life.
– Gluten-free flour blends can work, but texture will change — I recommend a blend that contains xanthan gum for structure.

Frequently Asked Questions

Hostess Cupcake Cookies

Soft chocolate cookies topped with fluffy creme, glossy chocolate glaze, and the signature white squiggle. All the nostalgia of a classic cupcake in an easy cookie.

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Prep Time: 35 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 24

Ingredients

 

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Chocolate Cookie Base

• ▢ 0.75 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 1 egg large egg room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1.75 cup all-purpose flour spooned and leveled
• ▢ 0.67 cup unsweetened cocoa powder natural, not Dutch process
• ▢ 0.75 tsp baking soda
• ▢ 0.5 tsp kosher salt
• ▢ 1 tbsp milk add only if dough seems dry

Creme Filling

• ▢ 0.25 cup unsalted butter, softened
• ▢ 1 cup marshmallow creme
• ▢ 0.67 cup powdered sugar sifted for smoothness
• ▢ 0.5 tsp vanilla extract
• ▢ 0.13 tsp fine salt

Chocolate Glaze

• ▢ 1.25 cup semi-sweet chocolate chips
• ▢ 0.5 cup heavy cream warmed
• ▢ 1 tbsp light corn syrup optional, for shine
• ▢ 0.06 tsp salt

White Squiggle Icing

• ▢ 0.5 cup powdered sugar sifted
• ▢ 1 tbsp milk plus more to thin, as needed
• ▢ 0.25 tsp vanilla extract

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Cream butter, granulated sugar, and brown sugar until pale and fluffy, 2–3 minutes.
• Beat in egg and vanilla until smooth, scraping the bowl as needed.
• Whisk flour, cocoa, baking soda, and salt. Add to the bowl and mix just combined. Splash in milk if dough looks dry.
• Scoop dough into 1½-tablespoon mounds, spacing 2 inches apart. Slightly flatten the tops.
• Bake 8–10 minutes until set at edges and soft in centers. Cool on sheet 5 minutes, then move to a rack to cool completely.
• Make filling: Beat butter until creamy. Mix in marshmallow creme, powdered sugar, vanilla, and salt until fluffy, 1–2 minutes.
• Spread or pipe a rounded teaspoon of filling onto each cooled cookie, leaving a small border. Chill 10 minutes to firm.
• Make glaze: Pour warm cream over chocolate chips. Add corn syrup and salt. Let sit 2 minutes, then stir until glossy and smooth.
• Spoon or dip glaze over the filled cookies to cover the tops. Let excess drip off. Set until the chocolate is tacky, 10–15 minutes.
• Stir icing ingredients until thick but pipeable. Pipe a neat white squiggle across each cookie. Let set before serving.

Notes

Variation: Add 1/2 tsp espresso powder to the cookie dough for a mocha twist. Or sandwich two cookies around the creme for a whoopie-pie vibe. Storage: Keep cookies in an airtight container at cool room temperature up to 3 days, or refrigerate up to 1 week. Freeze (unglazed) up to 2 months; glaze and pipe after thawing.

This recipe is an original creation inspired by classic Hostess Cupcake Cookies flavors. All ingredient ratios and instructions are independently developed.