Homemade Hostess Halloween Snack Cakes (Easy Copycat!)

Hey everyone, and welcome back to scooks.com! Can we talk about Halloween nostalgia for a second? Remember the pure joy of seeing those special bright orange boxes appear on grocery store shelves? That iconic chocolate cake, the dreamy cream filling, and that perfect orange squiggle on top. It’s a taste of childhood! Well, get ready to bring that magic right into your own kitchen, because today we are making the absolute best homemade Hostess Halloween snack cakes. I’m talking a copycat recipe that’s so moist, so chocolatey, and so incredibly delicious, you might just skip the store-bought version for good. Let’s get baking!

Read Also: Better Than The Original: Taco Bell Mexican Pizza Recipe

Why You’ll Love This Recipe

Honestly, what’s not to love? But if you need a little convincing, here’s why this recipe for Hostess Halloween snack cakes is about to become your new spooky season tradition.

• Perfectly Nostalgic: This recipe has all the classic flavor of the store-bought treat you grew up loving, but it’s made with simple, wholesome ingredients you can actually pronounce. It’s pure comfort food!
• Incredibly Moist & Chocolatey: We’re using a secret ingredient (shhh, it’s hot coffee!) that makes these chocolate cupcakes unbelievably rich, tender, and decadent. It’s a total game-changer.
• Creamy Dreamy Filling: That iconic marshmallow cream filling? We’ve nailed it. It’s light, sweet, perfectly fluffy, and oh-so-addictive. You’ll want to eat it with a spoon, and I won’t judge you if you do.
• Fun & Festive: This is the perfect baking project for Halloween! Getting the whole family involved in decorating with the chocolate glaze and that signature orange squiggle is so much fun and makes for the best memories.
• No Funky Preservatives: One of the best parts about baking from scratch is that you control the ingredients. You know exactly what you’re serving your family and friends, and it’s nothing but the good stuff.

Ingredient List

Here’s everything you’ll need to create your own incredible batch of Hostess Halloween snack cakes. Don’t be intimidated by the list; it’s mostly pantry staples!

For the Moist Chocolate Cupcakes

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup Dutch-process cocoa powder
• Note: Dutch-process cocoa provides a darker color and richer, less acidic flavor, which gets us so much closer to that original snack cake look and taste. It’s worth seeking out!
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• Note: Room temperature eggs are a must! They incorporate so much better into the batter, creating a lighter, more uniform crumb. Just pull them out of the fridge about 30 minutes before you start.
• 1 cup buttermilk, room temperature
• Substitution: No buttermilk? No problem! Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Just let it sit for 5-10 minutes to curdle slightly.
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water
• Note: This is the magic trick! Hot liquid “blooms” the cocoa powder, which deepens the chocolate flavor significantly. Coffee enhances it even more, but hot water works great, too.

For the Marshmallow Cream Filling

• ½ cup unsalted butter, softened
• Note: Your butter must be properly softened to room temperature—not melted—to achieve a light and fluffy filling. You should be able to press it easily with your finger, but it should still hold its shape.
• 2 cups powdered sugar
• 1 (7-ounce) jar marshmallow fluff (or crème)
• 2 tablespoons heavy cream
• Substitution: You can use whole milk, but heavy cream will yield a richer, more stable filling that holds its shape beautifully.
• 1 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Glaze & Orange Icing

• 1 ½ cups semi-sweet chocolate chips
• Note: For a super smooth melt and a gorgeously glossy finish, you can use a high-quality semi-sweet chocolate baking bar, chopped finely.
• 2 tablespoons coconut oil or unsalted butter
• 1 cup powdered sugar
• 1-2 tablespoons milk
• Orange gel food coloring
• Note: I really recommend gel food coloring here! It provides a vibrant, festive orange without adding excess liquid, which can make your icing runny and hard to work with.

Step-by-Step Instructions

Ready for the fun part? Let’s break down how to assemble these spooky treats.

Step 1: Bake the Chocolate Cupcakes

1. Prep: First things first, preheat your oven to 350°F (175°C). Go ahead and line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Giving it a good whisk now prevents clumps later!
3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until everything is smooth and well combined.
4. Mix the Batter: Pour the wet ingredients into the dry ingredients. Using a mixer on low speed (or just a spatula!), mix until just combined. Don’t overdo it! Scrape down the sides of the bowl to make sure you get everything.
5. Add Hot Liquid: With the mixer on low, slowly and carefully stream in the hot coffee or water. The batter will look very thin—this is totally normal! It’s the secret to a super moist cupcake.
6. Fill & Bake: Fill each cupcake liner about 2/3 full. Pop them in the oven and bake for 18-22 minutes. You’ll know they’re done when a wooden skewer inserted into the center comes out clean.
7. Cool Completely: Transfer the cupcakes to a wire rack to cool completely. I can’t stress this enough—this is a crucial step! Don’t even think about filling them while they’re warm.

Step 2: Make the Marshmallow Cream Filling

1. Beat Butter: In a large bowl using a stand mixer or a hand mixer, beat the softened butter until it’s creamy and smooth.
2. Add Sugar & Fluff: Add the powdered sugar, marshmallow fluff, and a pinch of salt. Mix on low speed until it’s all combined, then crank it up to medium-high and beat for 2-3 minutes until it’s wonderfully light and fluffy.
3. Finish the Filling: Add the vanilla and heavy cream, and beat for another minute until the filling is perfectly smooth and pipeable. Transfer it to a piping bag fitted with a filling tip (like a Bismark tip) or just a small round tip.

Step 3: Fill the Cupcakes

1. Core the Cupcakes: Once your cupcakes are completely cool, use an apple corer or a small paring knife to carefully remove the center from the top of each one. Just be careful not to go all the way to the bottom!
2. Pipe the Filling: Insert your piping tip into the hole you just made and squeeze gently. You’ll feel the cupcake get a little heavier as it fills up. Fill it until the cream is level with the top.

Step 4: Glaze and Decorate

Now we’re turning these into authentic-looking Hostess Halloween snack cakes!

1. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between each one, until it’s completely smooth and glossy.
2. Dip the Cupcakes: Hold each filled cupcake by the bottom and dip the top straight down into the melted chocolate glaze. Let any excess drip off before turning it right side up.
3. Set the Glaze: Place the dipped cupcakes on a wire rack and pop them in the refrigerator for 10-15 minutes. This helps the chocolate glaze set up nice and firm.
4. Make the Orange Icing: While the glaze is setting, whisk together the powdered sugar, a tiny bit of milk, and a drop of orange food coloring. Keep adding milk drop by drop until you reach a smooth, pipeable consistency that isn’t too runny.
5. Pipe the Squiggle: Transfer your orange icing to a small piping bag or even a Ziploc bag with a tiny corner snipped off. Pipe those iconic loops back and forth across the top of each cupcake. Let the icing set for a few minutes, and you’re done!

Baker’s Tips for Success

• Do Not Overfill: It’s tempting, I know! But fill those cupcake liners only 2/3 full. This prevents the cupcakes from spilling over the sides and ensures they bake up with a nice, even dome, perfect for dipping.
• Patience is a Virtue: I said it before, and I’ll say it again: ensure your cupcakes are 100% cooled before you try to core, fill, or glaze them. A warm cupcake will cause the filling and glaze to melt into a soupy, heartbreaking mess.
• Glaze Consistency is Key: Is your chocolate glaze too thick? Add another teaspoon of coconut oil to thin it out. If it’s too thin, just let it cool for a few minutes to thicken up before you start dipping.
• Practice Your Squiggle: Nobody’s born a squiggle expert! Before you pipe on the actual cupcakes, do a few practice squiggles on a piece of parchment paper. This helps you get a feel for the pressure and motion needed for that classic look.
• Use an Ice Cream Scoop: For perfectly uniform cupcakes every single time, use a medium cookie or ice cream scoop to portion the batter into the liners. They’ll all bake at the same rate and look professional!

Storage Instructions

Storing your homemade Hostess Halloween snack cakes is easy, and they keep great!

At Room Temperature

These snack cakes can be stored in an airtight container at room temperature for up to 2 days.

In the Refrigerator

For longer freshness, store them in an airtight container in the refrigerator for up to 5 days. For the best taste and texture, I recommend letting them sit at room temperature for about 20-30 minutes before serving.

In the Freezer

Yes, you can absolutely freeze them! Place the finished cupcakes on a baking sheet and “flash freeze” for 1 hour until they’re firm. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw them in the refrigerator or at room temperature when you’re ready for a treat!

Frequently Asked Questions (FAQ)

Can I use a boxed chocolate cake mix?

Absolutely! If you’re short on time, a boxed mix is a fantastic shortcut. Just prepare a box of your favorite chocolate cake mix according to the package directions for cupcakes. Let them cool completely before you move on to the filling and glazing steps.

What if I don’t have a special piping tip for filling?

No problem at all! After you core the cupcake, you can simply use a small spoon to drop the filling into the hole. Another easy trick is to use a regular Ziploc bag—fill it with the cream, snip off a small corner, and use that to pipe the filling right into the cavity.

My marshmallow filling seems too soft. What can I do?

If your filling is too soft, it usually means your butter was a little too warm or your kitchen is having a warm day. The easy fix is to just chill the filling in the refrigerator for 15-20 minutes to help it firm up before you try piping. If it’s still too soft, you can add a bit more powdered sugar, a tablespoon at a time, until it’s the right consistency.

Can I make these ahead of time?

Yes, this is a great recipe to prep in stages! The cupcakes can be baked and stored in an airtight container at room temperature a day in advance. The filling can also be made ahead and stored in an airtight container in the fridge for up to 3 days; just let it soften slightly and give it a quick whip before using. I find it’s best to glaze and decorate them the day you plan to serve for the freshest look and taste.

A Spooky-Good Treat to Share

There you have it—a homemade version of the classic Hostess Halloween snack cakes that’s guaranteed to be the star of any Halloween party or fall bake sale. We hope you have as much fun making (and eating!) these as we did creating the recipe. They’re a labor of love that is so, so worth it.

Let us know how yours turned out in the comments below! We’d love to see your creations. Happy Halloween baking, everyone!