Hostess Cupcake Cookies
These cookies are a delicious twist on the classic Hostess cupcakes, with rich chocolate cookies, marshmallow meringue frosting, chocolate ganache, and iconic white chocolate loops. Perfect for those nostalgic sweet cravings!
Ingredients:
Chocolate Cookies:
1 cup unsalted butter (softened)
1 cup light brown sugar (packed)
1 cup granulated sugar
2 large eggs (room temperature)
1 1/2 tbsp light corn syrup
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 cup Dutch process cocoa powder
2 tsp cornstarch
1 1/2 tsp baking soda
1 tsp salt
Marshmallow Meringue Frosting:
3/4 cup granulated sugar
3 large egg whites
1/2 cup marshmallow fluff
1 tsp vanilla extract
Ganache & Topping:
3 oz semi-sweet chocolate (chips or chopped)
1/4 cup heavy cream
1/2 cup white chocolate wafers (or chips)
1 tsp vegetable oil (if using white chocolate chips)
Instructions:
Chocolate Cookies:
1️⃣ Preheat your oven to 365°F and line a baking sheet with parchment paper.
2️⃣ In a stand mixer, cream butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes until smooth.
3️⃣ Add eggs, corn syrup, and vanilla extract. Mix until incorporated, scraping down the bowl as needed.
4️⃣ Add flour, cocoa powder, cornstarch, baking soda, and salt. Mix until just combined.
5️⃣ Portion dough into ¼ cup-sized balls and place 6 on the baking sheet. Gently press each ball into a thick disk.
6️⃣ Bake for 10 minutes or until edges are set with slight cracks. Let cool for 5 minutes before transferring to a wire rack.
Marshmallow Meringue Frosting:
1️⃣ In a small pot, heat 1-2 inches of water to a simmer. In a large mixing bowl, whisk together sugar and egg whites over the simmering water until the mixture reaches 160°F on an instant-read thermometer.
2️⃣ Transfer the bowl to a stand mixer and beat with the whisk attachment on medium speed until stiff peaks form (about 4-5 minutes).
3️⃣ Add marshmallow fluff and vanilla extract. Continue mixing on high until stiff peaks form again (another 4-5 minutes). Place the frosting in a piping bag.
Ganache & Topping:
1️⃣ In a heatproof bowl, heat the heavy cream in a small pot until it begins to boil. Pour it over the semi-sweet chocolate and let sit for 2 minutes. Whisk until smooth. Let cool slightly.
2️⃣ Melt the white chocolate wafers in 30-second increments in the microwave. If using white chocolate chips, add 1 tsp vegetable oil to help with melting.
3️⃣ Pour the melted white chocolate into a small Ziploc bag, and snip off a tiny corner for piping.
Assembly:
1️⃣ Pipe a generous amount of marshmallow frosting onto each cooled cookie.
2️⃣ Add a dollop of chocolate ganache and swirl it to cover some of the frosting.
3️⃣ Pipe the iconic white chocolate loops in the center of each cookie.
Enjoy these indulgent Hostess Cupcake Cookies with a glass of milk or a warm cup of coffee!