Homemade Hostess Cream Filled Cupcakes For Two

This recipe makes exactly TWO moist, fudgy chocolate cream filled cupcakes, just like the Hostess kind that come in the little package, with the iconic chocolate glaze and white squiggle on top, only sooo much better!

 The batter comes together in one bowl in minutes. Then just pour it between two cupcake liners. You can bake these up in some little silicone baking cups right on the baking sheet, too. Another trick is to take the lids of some mason jars and place the cupcake liners right in the tops on a baking sheet if you don't have a cupcake pan. 

Then add the best part, the filling!!!
These are perfect for Valentine's Day with a little variation on the classic squiggle, by piping on a heart, or the word "love" for a sweet romantic treat.

Dig in and enjoy!

For a full  batch version CLICK HERE

Cream Filled Cupcakes For Two

Yield: 2 cupcakes


Chocolate Cupcakes:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated white sugar
  • 1 1/2 tablespoon unsweetened natural cocoa powder
  • 1/8 teaspoon baking soda
  • pinch of salt
  • 3 tablespoons milk or water
  • 1 1/2 tablespoon vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • Marshmallow Creme
Chocolate Glaze:
  • 1 tablespoon cream
  • 1 ounces semisweet chocolate chips
  • 3/4 teaspoon butter
  • 1/2 cup powdered sugar
  • 1-2 teaspoons milk or water


Prepare Cupcakes:
Preheat the toaster oven (or regular oven) to 350 degrees F. In a small bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Add remaining ingredients and gently stir until incorporated. Pour the batter between two cupcake liners. Bake for about 16-20 minutes, or until an inserted toothpick comes out clean. Cool on a wire rack.

Chocolate Glaze:
Heat cream for 30-45 seconds in the microwave just until it starts to get hot bubble. Immediately pour over chocolate and butter in a shallow bowl. Let sit for 2-3 minutes, then stir until smooth. Let cool for a few minutes to thicken .

Mix the powdered sugar and milk in a bowl until smooth. Place in a plastic sandwich bag and snip off the corner to pipe on top.

Once cupcakes are fully cooled, fill the centers with marshmallow cream and dip the top of each cupcake in the glaze to coat the entire top. If glaze gets too thick, microwave it for a few seconds and give it a stir to thin it out again. Chill dipped cupcakes in refrigerator for 15 minutes or until the glaze is set. Pipe the squiggles across the top of each cupcakes and enjoy.