Dessert

Homemade Hostess Cupcake Cake Recipe

ByCleo Brixton October 27, 2025October 27, 2025

Introduction

This Homemade Hostess Cupcake Cake captures the nostalgic flavors of a classic treat with a rich chocolate cake base, gooey marshmallow filling, and a smooth chocolate glaze. It’s a delightful dessert that’s both impressive and comforting, perfect for sharing with family and friends.

The image shows multiple squares of rich chocolate brownies arranged closely together on a dark, rustic tray. Each brownie has three visible layers: a dense, dark brown cocoa cake base, a middle swirl of creamy light brown peanut butter, and a shiny, thick top layer of dark chocolate ganache with a smooth texture. On top of the ganache, there are decorative swirls of white icing that run in curvy lines across each square. Several brownie pieces are slightly separated from the main group, showing the gooey layers clearly. The tray rests on a white marbled surface, with dark red flowers placed to the side for contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (1/2 cup) salted butter, melted
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1/2 cup plain Greek yogurt or sour cream
1 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup hot black coffee
1/2 cup dark or semi-sweet chocolate chips (optional)
1 stick (1/2 cup) salted butter at room temperature (for filling)
1/2 cup packed dark brown sugar
1 teaspoon salt (for filling)
1 bag (10-ounce) mini marshmallows
1 cup semi-sweet chocolate chips (for glaze)
1/3 cup milk (for glaze)
1 cup white chocolate chips, melted (for decoration)

Instructions

Step 1: Preheat the oven to 350° F. Line a 9×13 inch cake pan with parchment paper to ensure easy removal.
Step 2: In a large bowl, beat together the melted butter, eggs, buttermilk, Greek yogurt, sugar, and vanilla extract until smooth and combined.
Step 3: Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, then slowly beat in the hot coffee until the batter is smooth.
Step 4: Pour the batter into the prepared cake pan. If desired, sprinkle the top with semi-sweet or dark chocolate chips. Bake for 25-30 minutes, or until the top is just set. Remove from the oven and allow to cool completely.
Step 5: To make the filling, combine the room temperature butter, brown sugar, and 1/4 cup water in a medium pot over medium heat. Bring to a boil, stirring constantly, until the sugar dissolves and the mixture is dark and bubbling, about 5 minutes. Stir in the salt, reduce heat to low, then add the mini marshmallows. Stir until melted and smooth, about 5 minutes. Remove from heat.
Step 6: Immediately pour the marshmallow filling over the cooled cake, spreading quickly with a spatula to leave about a 1/4-inch border around the edges. Place the cake in the freezer for 30 minutes to set the filling.
Step 7: For the glaze, melt the semi-sweet chocolate chips and milk together over low heat, stirring constantly until smooth. Pour the glaze evenly over the chilled cake, spreading just to the border. Work quickly and avoid over-spreading; a slightly rustic finish is perfect. Let the glaze set at least 2 hours or overnight.
Step 8: Fill a piping bag or sandwich bag with the melted white chocolate. Cut a small tip from the corner and pipe loops or decorative shapes onto the top of the cake. Slice carefully, cleaning your knife between cuts to manage the sticky filling. Enjoy your homemade treat!

Tips & Variations

For extra mocha flavor, replace the hot coffee with espresso.
If you prefer a less sweet filling, reduce the brown sugar slightly in the marshmallow layer.
Use dark chocolate chips instead of semi-sweet for a richer glaze.
Try adding chopped nuts to the filling for added texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. The marshmallow filling may soften the cake over time, so it’s best enjoyed fresh. To reheat, bring slices to room temperature or warm gently in the microwave for about 10-15 seconds. Avoid overheating to preserve texture.