Description
Hostess Cupcake Cookies are a delightful treat inspired by the iconic Hostess CupCakes. These cookies combine a soft, chocolatey base with a fluffy, creamy filling and a signature white frosting swirl, all topped with colorful sprinkles. Perfect for fans of nostalgic desserts who enjoy bite-sized sweet snacks with a rich chocolate flavor and creamy texture.
Ingredients
For the Cookie Base
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Filling
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the Frosting and Topping
- 1/2 cup white chocolate chips
- 1 tablespoon vegetable shortening
- Colored sprinkles, for decoration
Instructions
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop rounded tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers to create a cup-like shape. Bake for 10-12 minutes, or until the edges are set but centers remain slightly soft. Remove and cool completely on wire racks.
- Make the Cream Filling: In a small mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until the filling is fluffy and spreadable.
- Assemble the Cookies: Once the cookies have cooled, spread a generous dollop of the cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to sandwich the filling.
- Prepare the Frosting: In a microwave-safe bowl, combine the white chocolate chips and vegetable shortening. Microwave in 20-second intervals, stirring between each, until melted and smooth.
- Decorate: Dip the top of each cookie sandwich into the white chocolate frosting or drizzle it over the top using a spoon. Immediately sprinkle with colored sprinkles before the frosting sets. Allow the frosting to harden at room temperature before serving.
Notes
- Use room temperature ingredients for easier mixing and better texture.
- For firmer filling, refrigerate the cream filling for 10 minutes before assembling.
- Substitute white chocolate chips with vanilla candy melts if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the cookies dairy-free, use vegan butter and substitute heavy cream with coconut cream.
