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Hostess Cupcake Cookies

Hostess Cupcake Cookies
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Indulge in the delightful nostalgia of Hostess Cupcake Cookies, a fun twist on a classic favorite! These soft, chocolate cookies are topped with creamy vegan marshmallow frosting and a luscious ganache, making them an irresistible treat for any occasion. Perfect for busy weeknights or family gatherings, these easy-to-make cookies will quickly become a go-to dessert. With their rich flavors and simple preparation, you can whip up a batch in no time and impress friends and family alike. Dive into this sweet adventure and enjoy every bite!

Ingredients

Scale
  • 1 box Devil's Food cake mix
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/2 cup unsalted butter (room temperature)
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 jar vegan marshmallow creme
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the Devil's Food cake mix, eggs, and canola oil until smooth.
  3. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  4. Bake for 8-10 minutes until edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  5. For frosting, beat room temperature butter until creamy. Gradually add powdered sugar, vanilla extract, and salt; then fold in the vegan marshmallow creme.
  6. For ganache, microwave the heavy cream over chocolate chips for about 45 seconds; whisk until smooth and let cool slightly.
  7. Frost each cookie with the marshmallow frosting, chill briefly to set, then drizzle with ganache.
  8. Pipe additional frosting in squiggles on top for decoration.

Nutrition

Find it online: https://thecookingboard.com/hostess-cupcake-cookies/