Hostess Cupcake Cookies
Indulge in a delightful twist on the classic Hostess cupcakes with these decadent cookies! Each bite features rich chocolate cookies topped with fluffy marshmallow meringue frosting, smooth chocolate ganache, and those iconic white chocolate loops. Perfect for satisfying those nostalgic sweet cravings!
Ingredients:
Chocolate Cookies:
1 cup unsalted butter softened 杻
1 cup light brown sugar packed
1 cup granulated sugar
2 large eggs room temperature 讀
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 蓼
Marshmallow Meringue Frosting:
3/4 cup granulated sugar
3 large egg whites 讀
1/2 cup marshmallow fluff
1 tsp vanilla extract
Ganache & Topping:
3 oz semi-sweet chocolate chips or chopped
1/4 cup heavy cream 林
1/2 cup white chocolate wafers or chips
1 tsp vegetable oil if using white chocolate chips
Instructions:
Chocolate Cookies:
1 Preheat your oven to 365F 185C and line a baking sheet with parchment paper.
2 In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes until smooth.
3 Add the eggs, corn syrup, and vanilla extract. Mix until well incorporated, scraping down the bowl as necessary.
4 Gradually add in the flour, cocoa powder, cornstarch, baking soda, and salt. Mix until just combined.
5 Portion the dough into cup-sized balls and place 6 on the prepared baking sheet. Gently press each ball into a thick disk.
6 Bake for 10 minutes, or until the edges are set with slight cracks. Allow to cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
Marshmallow Meringue Frosting:
1 In a small pot, bring 1-2 inches of water to a simmer. In a large mixing bowl, whisk together the sugar and egg whites over the simmering water until the mixture reaches 160F on an instant-read thermometer.
2 Transfer the bowl to a stand mixer and beat with the whisk attachment on medium speed until stiff peaks form, about 4-5 minutes.
3 Add marshmallow fluff and vanilla extract, then continue mixing on high until stiff peaks form again, another 4-5 minutes. Place the frosting in a piping bag.
Ganache & Topping:
1 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 and let cool slightly.
2 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.
3 Pour the melted white chocolate into a small Ziploc bag, snipping off a tiny corner for piping.
Assembly:
1 Pipe a generous amount of marshmallow frosting onto each cooled cookie.
2 Add a dollop of chocolate ganache and swirl it to cover some of the frosting.
3 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!
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