Description

Hostess Cupcake Cookies feature a rich chocolate cookie base topped with marshmallow meringue frosting, silky chocolate ganache, and the classic white swirl.

Ingredients

Scale

1 cup unsalted butter softened

1 cup light brown sugar packed

1 cup granulated sugar

2 large eggs room temperature

1 1/2 tablespoons light corn syrup

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

1 cup Dutch process cocoa powder

2 teaspoons cornstarch

1 1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup granulated sugar

3 large egg whites

1/2 cup marshmallow fluff

1 teaspoon vanilla extract

3 oz semi-sweet chocolate

1/4 cup heavy cream

1/2 cup white chocolate wafers

Instructions

1. Preheat oven to 365°F and line baking sheet.

2. Cream butter and sugars until fluffy.

3. Add eggs, corn syrup, and vanilla.

4. Mix in dry ingredients.

5. Portion and flatten dough balls.

6. Bake 10 minutes and cool.

7. Heat egg whites and sugar to 160°F.

8. Whip to stiff peaks and add marshmallow fluff and vanilla.

9. Heat cream and pour over chocolate to make ganache.

10. Pipe frosting, add ganache, and finish with white chocolate swirl.

Notes

Do not overbake cookies.

Allow ganache to thicken slightly before spreading.

Store in airtight container.