Hostess Cupcake Cookies
Turn your favorite Hostess Cupcake into a cookie that has the chocolate, and vanilla cream flavors just like Hostess cupcakes.
Equipment
- Baking Sheet
- Parchment Paper
- Piping Bags
- Stand Mixer optional
- Hand Mixer optional
- Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- Heat proof mixing bowl
Ingredients
Cookies
- 2 Sticks unsalted butter
- 1 ¼ Cup Dark brown sugar
- ¾ Cup Granulated sugar
- 2 Eggs
- 1 ½ Tablespoon Corn syrup
- 1 Tablespoon Vanilla extract
- 2 ½ Cups All-purpose flour
- 1 Cup Cocoa powder
- 2 tsp. Cornstarch
- 1 ½ tsp. Baking soda
- 1 tsp. Salt
Marshmallow Frosting
- 3 Egg whites
- ¾ Cup Granulated sugar
- 1 tsp. Vanilla extract
- ½ Cup Marshmallow fluff
Chocolate Ganache
- ⅓ Cup Semi sweet chocolate chips
- ⅓ Cup Heavy cream
- ¼ Cup White chocolate chips melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a baking sheet with parchment paper and set aside.
- In a mixing bowl add the softened butter, white and brown sugars. Use a mixer to blend until combined.
- Add the eggs, corn syrup and vanilla extract. Blend again until combined.
- Add in the rest of the dry ingredients at once. Blend together with the mixer until combined, scraping down the side of the bowl if necessary.
- Use a spoon or scoop to make 2 tablespoon size balls of the chocolate cookie dough and roll into a ball. Place on the baking sheet.
- Repeat, fitting 8 cookies on a pan at a time with about 2 inches of space in between.
- Press down on each dough ball to create a disc shape.
- Bake in the oven for 10 minutes or until you start to notice the edges of the cookie crack.
- While the cookies are baking make the ganache.
- Add the chocolate chips to a heat safe bowl. In a saucepan heat the heavy cream over medium heat until steaming but not boiling. Pour the heavy cream over the chocolate chips and let sit for 5 minutes.
- Stir together until a smooth ganache is created. Set aside.
- Once the cookies are out of the oven, let them cool.
- Make the marshmallow frosting using the double boiler method. Place water in a pot on the stove and simmer. Put a heat proof bowl on top of the pot.
- Add the egg whites and sugar to the bowl. Continuously whisk over the heat until the sugar has dissolved in the egg whites. This will take about 5 minutes.
- Remove the egg white mixture from the heat. Use a hand mixer or stand mixer to whisk the mixture together until white, fluffy and peaks form.
- Add the marshmallow fluff and vanilla extract. Mix on high again until stiff peaks form.
- Place into a piping bag fitted with a round metal tip.
- Place a large swirl of the marshmallow frosting onto each chocolate cookie.
- Then place a tablespoon full of ganache on each cookie, spreading evenly to coat most of the marshmallow layer.
- Lastly, melt the white chocolate chips in the microwave for 30 second intervals, stirring in between until completely melted.
- Place in a piping bag and snip the end. Create the famous Hostess cupcake swirls on each chocolate cookie, topping the ganache.
Tried this recipe?Let us know how it was!