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If you grew up loving those classic Hostess Cupcakes, you’re going to flip for these Hostess Cupcake Cookies! They start with a fudgy chocolate cake mix cookie base {my favorite kind of shortcut} and are topped with layers of fluffy marshmallow frosting and glossy chocolate ganache. But the real magic? That signature white swirl that ties the whole nostalgic treat together.
I originally published this post in 2020 and have since added new photos and additional information for success.
This cookie isn’t just a copycat…it’s an upgrade! The textures are so good, from the soft cookie to the creamy topping, the flavor is like biting into a childhood memory but from the comfort of your own kitchen. They’re fun to make, super cute to serve, and they always get rave reviews wherever I bring them.
In fact, this cookie was such a hit that it earned a spot in my Practically Homemade Cookies & Bars cookbook, along with these Cake Mix Brownies and Neapolitan Sandwich Cookies. That’s how much we love it—and I know you will too.
Ingredients Needed
- Chocolate Cake Mix: The perfect starting ingredient for this copycat recipe, as well as any of my other chocolate cake mix cookies!
- Milk Chocolate Chips: Help to create the easiest microwave chocolate ganache.
- Marshmallow Creme: Gives the marshmallow frosting the iconic flavor. And if you’re a big fan of marshmallows, you’ll want to try my super easy Chocolate Dipped Marshmallows!
See recipe card for full information on ingredients and quantities.
How to Make a Cake Mix Hostess Cupcake Cookie
Whisk together the dry ingredients and then add the remaining ingredients to the bowl. Mix the cookie ingredients with a hand held mixer {or wooden spoon} until you have a thick dough.
Using a medium cookie scoop to scoop mounds of dough onto a cookie sheet that is covered with a silicone mat {or parchment paper}.
Bake in a 350 degree oven for 9-11 minutes and remove from the oven. Let the cookies cool on the cookie sheet for 10 minutes before you move them to a cooling rack to finish cooling completely and set up.
It is so important to not over bake cake mix cookies. They can go from soft and wonderful to hard and unappealing in just a minute or two.
Chocolate Ganache and Iconic Frosting Swirl
To make the vanilla marshmallow creme frosting, combine the ingredients and use a handheld mixer to incorporate everything into a smooth frosting.
Add about a tablespoon of the marshmallow frosting to the top of each baked cookie and spread it out to the edge of the cookies.
Leave a very small circle of the cookie on the outside so that you can see the layers.
Combine the milk chocolate chips and heavy cream in a microwave safe bowl and microwave for 30 seconds. Whisk the ingredients until the chocolate chips are melted and smooth. NOTE: you may need to add a few additional seconds.
Take a heaping teaspoon of ganache and top the marshmallow layer on each cookie with it.
Add some of the marshmallow frosting to a piping {or zipper} bag and cut a small triangle from the bottom.
Starting at one side of the cookie, use a circular motion to create the frosting swirls on top of each cookie.
Variations and Substitutions
Cookie: While I have used a fudge cake mix for this recipe, a devil’s food cake mix or other chocolate cake mix can also be used.
Melted butter can be substituted for the vegetable oil in this recipe easily. This Chocolate Cookies and Cream Cookie uses melted butter with great results.
Frosting: If making the marshmallow frosting seems intimidating or you don’t have the time then grab a can of store bought white frosting and use it instead.
Ganache: If you prefer a dark chocolate ganache, then go ahead and substitute the milk chocolate chips for dark chocolate.
Storage
Store these Hostess Cupcakes Cookies in an airtight container in a single layer, either at room temperature or in the refrigerator. They will last for up to 3 days at room temperature and 5 days in the refrigerator.
These chocolate cake mix cookies can also be frozen for up to 3 months without the toppings. To serve after freezing, thaw the cookies at room temperature and then add the marshmallow topping and ganache.
Do you love chocolate cake mix cookies? Try these…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Hostess Cupcake Cookies Recipe with a Cake MIx
Ingredients
Chocolate Cookie
- 1 box chocolate fudge cake mix, {13.25 ounces}
- 3 Tablespoons all purpose flour
- 1 Tablespoon unsweetened cocoa powder
- ½ cup vegetable oil
- 2 large eggs
Marshmallow Creme Frosting
- 1 jar marshmallow fluff, {7 ounces}
- 2 cups powdered sugar
- ½ cup butter, {softened}
- ½ tsp vanilla extract, {or vanilla bean paste}
Chocolate Ganache
- ¾ cup milk chocolate chips
- ¼ cup heavy cream
Instructions
Chocolate Cookies
- Preheat the oven to 350 degrees.
- Combine the cake mix, flour and cocoa in a large bowl and whisk to combine. Add the vegetable oil and eggs, mix until completely incorporated. NOTE: Dough will be thick. Using a medium sized cookie scoop {or about 2 tablespoons}, scoop cookies onto a parchment lined cookie sheet.
- Bake for 9-11 minutes, remove from the oven and let cool completely on the cookie sheet. Repeat until all of the dough is baked.
Marshmallow Cream Frosting
- Beat butter until light and fluffy, add sugar and vanilla and continue beating using a hand held or stand mixer. Add marshmallow fluff and beat at medium-high speed for 1-2 minutes until smooth. Once the cookies are cooled take about a tablespoon of frosting and spread on top of each cookie. Cover remaining frosting until ready.
Chocolate Ganache
- Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there. Add a heaping teaspoon of ganache to the top of the marshmallow cream and spread out into an even layer. Allow it to set up for a few minutes.
- Add the remaining marshmallow frosting to a Ziploc bag {or piping bag} and cut a small triangle from the corner. Starting at one side of each cookie begin piping the iconic swirl over the top of each cookie. Store leftover cookies in an airtight container, making sure that the cookies are in a single layer. They will last at room temperature for about 3 days and in the refrigerator for up to 5 days.
Notes
- If you don’t have time to make the marshmallow frosting, grab a can of white frosting from the grocery store and use it instead.
- The chocolate cookies can be frozen for up to 3 months. To serve, thaw the cookies at room temperature and top with marshmallow frosting and chocolate ganache.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Took some to work and everyone went crazy for them!
I am so glad they were a hit!!