My brother has been asking me to make homemade Hostess cupcakes for a long time, so I finally gave in. I’ll admit I was intimidated about making them, especially the marshmallow cream. I am so happy I was brave enough to do it! They turned out so good, and the marshmallow cream was actually so fun to make and SO Yummy!

Now, I won’t lie and say there weren’t a few hiccups…. I’m here to share the ups and downs so you can learn from my mistakes, and hopefully yours will turn out the first time! The first batch of batter I made, I thought, “Oh, since I’m using sourdough starter, I can remove the yogurt.” That was a big mistake. I couldn’t tell until after I got them out of the oven and let them cool, but they crumbled like crazy and couldn’t even hold their shape! When I took the yogurt out, there wasn’t enough fat to keep them together. After feeling defeated, I decided to try again a few hours later. This time, I made sure to use yogurt and starter, and they turned out wonderful! I was able to take them out of the pans, no problem, and I was so happy I didn’t give up!

Making the marshmallow fluff

Onto the recipe! The first thing I did was make the beautiful marshmallow fluff! It was so airy and shiny. It tasted so delicious too, I wanted to keep eating it lol. This is the recipe I used for the cream!

heating sugar, water, and corn syrup in a pan

The First Attempt

Next, I put the chocolate cake batter together! Here are the results of the first batter, where I took out the yogurt… I also didn’t use cupcake liners, which was a big mistake too. It was so sad to see them crumble everywhere, but I’m glad I tried again and fixed the batter! I didn’t want to give up, and I was determined to make my brother’s dream come true! 😀

The Final Cake Batter

Here’s how the cupcakes turned out after I fixed the batter! They actually held together this time, nice and soft and ready for filling! I cooled these cupcakes upside down so that the tops were nice and flat. I also removed the cupcake liners, so they looked more like an actual Hostess cupcake.

Filling The Cupcakes

While the cupcakes cooled, I made the marshmallow filling for inside the cupcakes. I mixed the marshmallow fluff with powdered sugar and softened butter. Then I took an icing tip and carved a hole in each cupcake to have room for the marshmallow cream. I used an icing bag to pipe the cream into each cupcake.

The Finished Cupcakes

Now for the final step! I made the ganache and the white icing for the top and decorated them! I put these in the fridge after they were done so the ganache and icing could firm up a bit, then we all got to eat and enjoy them! Most of all, my brother liked them and was happy I got around to making them!

Here’s how the final cupcakes looked inside! So tasty!

I hope you enjoy making these cupcakes and eating them, too!

Prep Time:2

Cook Time:20

rest time:15

Total Time:2 35

Equipment

1 stand mixer or a hand mixer
2 muffin pans
cupcake liners
2 piping bags
icing tips

Ingredients

For the Chocolate Cake

2 cups Fresh-Milled Flour I used soft white wheat which is best for cakes and muffins
¼ cup corn starch or potato starch
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
⅔ cup cocoa powder
½ cup melted butter (8 tbsp.)
¼ cup olive oil
1 cup sugar
⅔ cup brown sugar
3 eggs at room temperature
1 tsp. vinegar
1 tbsp. vanilla extract
½ cup Plain Greek yogurt
½ cup whole milk
½ cup sourdough discard

for the Marshmallow filling

1 cup marshmallow cream I used homemade but you can use store-bought as well
¼ cup butter
½ cup powdered sugar

For the Chocolate Ganache

2½ ounces semi-sweet chocolate chips
¼ cup heavy cream

For the icing swirl

1 cup powdered sugar
¼ cup butter Make sure it's room temperature, or it won't mix in properly
1 Tbsp whole milk
¼ tsp. vanilla extract

Instructions

Chocolate cake

First, mill the flour.
2 cups Fresh-Milled Flour
In a large mixing bowl, combine the flour, corn starch, baking soda, baking powder, salt, and cocoa powder. Whisk together and set aside.
¼ cup corn starch, 1 tsp. baking soda, 1 tsp. baking powder, ½ tsp. salt, ⅔ cup cocoa powder
In another mixing bowl, combine the melted butter, oil, sugar, brown sugar, eggs, vanilla, vinegar, yogurt and milk. Mix until the wet ingredients are combined.
½ cup melted butter , ¼ cup olive oil , 1 cup sugar, ⅔ cup brown sugar , 3 eggs , 1 tsp. vinegar, 1 tbsp. vanilla extract , ½ cup Plain Greek yogurt, ½ cup whole milk
Next, incorporate the sourdough discard into the wet ingredients. Stir until combined.
½ cup sourdough discard
Now, add the dry ingredients to the wet ingredients. Fold the dry ingredients in, making sure they are fully incorporated, and the batter is smooth. Make sure not to overmix.
Let the batter sit for 15 mins. to ensure the flour soaks in the wet ingredients.
Preheat oven to 350℉
Put cupcake liners in two muffin pans so that the cupcakes don't stick in the pans.
Try to divide your batter equally into your muffin tins. (I honestly guessed, and all my cupcakes were different sizes, lol.
Place in the oven and bake cupcakes for about 15-20 mins.
*OPTIONAL FOR COOLING I placed the cupcakes upside down to cool so the tops were flat. Cool for about 15 mins.

Marshmallow filling

Whip together marshmallow cream and butter on medium speed for about 2 mins.
1 cup marshmallow cream, ¼ cup butter
Turn the mixer to low and incorporate the powdered sugar slowly. Once incorporated, increase mixer speed to medium-high and beat for another 2 mins. Until it is super light and fluffy.
½ cup powdered sugar
Put cream into a piping bag and refrigerate until needed.

Chocolate Ganache

Place chocolate chips in a small bowl
2½ ounces semi-sweet chocolate chips
Pour heavy cream into a saucepan and bring to a simmer on medium heat. Remove from the stove and immediately pour over the chocolate chips.
¼ cup heavy cream
Let sit for 2mins, then whisk together until smooth. Set aside to thicken for about 5 to 10 mins.

Icing Drizzle

Beat the powdered sugar, softened butter, milk, and vanilla until smooth. Put icing in a piping bag with a small, round icing tip and put it in the fridge until ready to use
1 cup powdered sugar, ¼ cup butter, 1 Tbsp whole milk , ¼ tsp. vanilla extract

Cupcake Assembly!

*OPTIONAL* I removed all the cupcake liners so that they looked more like a Hostess cupcake.
First, take a large icing tip and push into the middle of each cupcake. Making sure not to go all the way to the bottom. (about ½ way down)
Take your piping bag of marshmallow filling and fill each hole in the cupcakes.
Next, take one cupcake at a time and dip the tops into the ganache, drip any excess off, and place on a cooling rack.
Pipe a little swirl on top of each cupcake. Allow to cool in the fridge for about 20 mins. So the ganache and icing can firm up a bit.
Enjoy!

Notes

For the white icing: Make sure the butter is nice and soft, otherwise it won’t properly combine.

If you want the cupcake tops to be flat, you can cool them upside down on parchment paper.

These can be placed in an airtight container on the counter for about 3 days. Or you can store these in the freezer for about 3 months.

Servings: 24 cupcakes

4 Comments

Rebecca J Longest says:

July 31, 2026 at 6:58 PM

They look like Hostess Cupcakes. Beautiful!
I want to see more creations!

1. millingwithmaple says:
  
  July 31, 2026 at 7:27 PM
  
  Thank you! There are many more to come!
  
Mindy says:

July 31, 2026 at 9:30 PM

I loved hostess cupcakes as a kid but I don’t eat them anymore because they aren’t healthy. I will have to try your recipe with freshmilled flour!

Hayli says:

August 1, 2026 at 11:23 AM

Wow! I didnt even know you could make snack cakes with sourdough and fresh milled flour thank you for the recipe!!

Fresh-Milled Sourdough Discard Copycat Hostess Cupcakes