Description
These Hostess Cupcake Cookies with Marshmallow Frosting are a decadent twist on classic cupcakes, featuring rich chocolate cookie bases layered with fluffy marshmallow frosting and finished with a smooth chocolate ganache and decorative piped icing. Perfect for indulging your sweet tooth with a nostalgic treat that combines the best of cookies and cupcakes in one bite.
Ingredients
Scale
Cookie Dough:
- ¾ cup unsalted butter, softened to room temperature
- 1¼ cups light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2⅓ cups all-purpose flour
- ⅔ cup Dutch processed unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Marshmallow Frosting:
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 7 ounce jar marshmallow creme (marshmallow fluff)
- 1–2 tablespoons heavy whipping cream (start with 1 tablespoon, add second if needed)
Chocolate Ganache:
- 4 ounces semi-sweet chocolate baking bar, chopped (approx. ¾ cup)
- ⅓ cup heavy whipping cream
- 2 teaspoons light corn syrup
Pipeable Icing (Decorative Swirl):
- ¾ cup powdered sugar, sifted
- 3 tablespoons unsalted butter, softened to room temperature
- ¼ teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together ¾ cup softened unsalted butter, 1¼ cups packed light brown sugar, and ¼ cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition, followed by 2 teaspoons vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together 2⅓ cups all-purpose flour, ⅔ cup Dutch processed unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add these dry ingredients to the butter mixture and mix just until combined to form a soft dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm it up for easier handling and better texture when baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape and Bake Cookies: Roll the chilled dough into 1¼-inch balls and place them about 2 inches apart on the prepared baking sheet. Flatten slightly if desired. Bake for 10-12 minutes until the edges are set but the centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Marshmallow Frosting: In a clean bowl, beat 1 cup softened unsalted butter until creamy. Gradually add 3 cups sifted powdered sugar, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Beat until smooth. Add the 7-ounce jar of marshmallow creme and beat again until fluffy. If the frosting is too thick, add 1-2 tablespoons of heavy whipping cream to reach pipeable consistency.
- Prepare the Chocolate Ganache: Place 4 ounces chopped semi-sweet chocolate in a heatproof bowl. Heat ⅓ cup heavy whipping cream and 2 teaspoons light corn syrup in a saucepan over medium heat just until it starts to simmer. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Let it cool slightly to thicken before using.
- Make the Pipeable Icing: In a small bowl, beat together ¾ cup sifted powdered sugar, 3 tablespoons softened unsalted butter, ¼ teaspoon vanilla extract, and 2 teaspoons heavy cream until smooth and pipeable. Adjust cream as needed for the right consistency.
- Assemble the Cookies: Once cookies are completely cool, pipe a generous layer of marshmallow frosting onto the flat side of half of the cookies. Top each frosted cookie with another cookie to make sandwiches.
- Decorate with Ganache and Icing: Dip or drizzle a bit of the prepared chocolate ganache over the tops of the cookie sandwiches for a glossy finish. Using a piping bag fitted with a small round tip, pipe decorative swirls or designs on top with the pipeable icing to complete the look.
- Set and Serve: Allow the assembled cookies to rest for about 30 minutes at room temperature so the ganache can set. Serve and enjoy your rich, indulgent Hostess Cupcake Cookies with Marshmallow Frosting!
Notes
- Ensure butter and eggs are at room temperature to achieve a smooth dough and frosting texture.
- Chilling the dough helps prevent excessive spreading during baking.
- Adjust the heavy cream in the frosting and icing to achieve your desired consistency for easier piping.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Keywords: Hostess cupcake cookies, marshmallow frosting, chocolate cookie sandwiches, homemade hostess cupcakes, chocolate ganache cookies, marshmallow fluff frosting