Hostess Cupcake Hearts

Name: Hostess Cupcake Hearts
Cook time: 16 min
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar (198g); 1.5 teaspoons vanilla bean paste or extract; 0.25 cup vegetable oil (50g); 1 cup all-purpose flour (120g); 0.25 cup unsweetened cocoa powder (21g, black cocoa preferred); 1.25 teaspoons baking powder; 0.75 teaspoon salt; 0.67 cup whole milk (151g); 0.33 cup milk chocolate (57g); 2 tablespoons unsalted butter (28g); 0.25 teaspoon espresso powder (makes the cake rich in flavor); 1 cup marshmallow fluff or marshmallow crème (128g); 0.5 cup vegetable shortening; 0.5 cup confectioners' sugar (sifted); 1 teaspoon vanilla bean paste; 0.125 teaspoon salt; 0.25 cup heavy cream (57g); 0.33 cup semisweet chocolate (57g); 3 tablespoons prepared marshmallow filling; 1 teaspoon heavy cream

by Jessie Daye

First published: January 20, 2026 | Updated: September 29, 2026

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These Hostess-style chocolate heart cakes are made from scratch with rich chocolate cake, fluffy marshmallow filling, and a smooth chocolate ganache coating. These homemade Valentine’s heart cakes are baked in a silicone mold, filled with classic creme, and finished with the iconic swirl for the ultimate nostalgic dessert. Perfect for Valentine’s Day!

FAQs

Can I make Hostess-style heart cakes ahead of time?

Yes. These chocolate heart cakes can be made up to 2 days in advance and stored covered in the refrigerator. Add the decorative icing swirl the day of serving for the cleanest look.

Do I need black cocoa to make these heart cakes?

Black cocoa gives the classic deep, nostalgic Hostess-style color, but Dutch-process cocoa can be used as well. The flavor will be slightly lighter but still delicious.

What size heart mold should I use?

This recipe uses a 6-cup heart-shaped silicone mold and yields 12 heart cakes. Each cavity should be filled about two-thirds full to prevent overflow.

Can I make these without a silicone mold?

Yes. You can bake the cake in an 8-inch round pan and cut out heart shapes using a cookie cutter, then assemble and coat as directed.

Why does the filling use shortening instead of butter?

Vegetable shortening creates the classic stable, fluffy texture found in traditional Hostess-style creme fillings. Butter will change the texture and firmness.

How should I store leftover heart cakes?

Store finished cakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 10 minutes before serving.

Can these heart cakes be frozen?

Yes. Freeze the assembled cakes (without ganache or icing swirl) for up to 1 month. Thaw overnight in the refrigerator, then coat and decorate before serving.

Can I make this recipe as cupcakes instead?

Absolutely. The batter can be baked in standard cupcake liners for 16–18 minutes. Fill and finish using the same marshmallow filling and ganache.

Hostess Cupcake Hearts

Author: Jessie Daye

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Cook 16 minutes mins

Homemade chocolate heart cakes with marshmallow filling and chocolate ganache coating, perfect for Valentine's Day.

Servings 12 heart cakes

Course Cake, Chocolate dessert, dessert

Ingredients

Chocolate Cake

▢ 2 large eggs room temperature
▢ 1 cup granulated sugar 198g
▢ 1.5 teaspoons vanilla bean paste or extract
▢ 0.25 cup vegetable oil 50g
▢ 1 cup all-purpose flour 120g
▢ 0.25 cup unsweetened cocoa powder 21g, black cocoa preferred
▢ 1.25 teaspoons baking powder
▢ 0.75 teaspoon salt
▢ 0.67 cup whole milk 151g
▢ 0.33 cup milk chocolate 57g
▢ 2 tablespoons unsalted butter 28g
▢ 0.25 teaspoon espresso powder makes the cake rich in flavor

Marshmallow Filling

▢ 1 cup marshmallow fluff or marshmallow crème 128g
▢ 0.5 cup vegetable shortening
▢ 0.5 cup confectioners' sugar sifted
▢ 1 teaspoon vanilla bean paste
▢ 0.125 teaspoon salt

Chocolate Ganache

▢ 0.25 cup heavy cream 57g
▢ 0.33 cup semisweet chocolate 57g

Decorative Icing

▢ 3 tablespoons prepared marshmallow filling
▢ 1 teaspoon heavy cream

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Method

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Chocolate Cake

Preheat oven to 350°F (175°C). Lightly grease two 6-cup heart-shaped silicone molds and place them on sturdy baking sheets for stability.
In a large bowl, whisk the eggs, vanilla, and granulated sugar until pale and slightly thickened. Whisk in the vegetable oil until smooth.
In a separate bowl, sift together the flour, black cocoa, baking powder, and salt.
In a small saucepan or microwaveable glass bowl, heat the milk, chocolate, butter, and espresso powder over low heat, stirring until melted and smooth. Remove from heat and let cool slightly.
Add the dry ingredients to the egg mixture in two additions, alternating with the warm chocolate milk mixture. Stir just until fully combined and smooth.
Pour the batter evenly into the heart cavities, filling each about two-thirds full.
Bake for 14–18 minutes, until the centers spring back lightly when touched.
Cool in the mold for ten minutes. Gently remove cakes.

Marshmallow Filling

In a mixing bowl, beat the marshmallow fluff and shortening until smooth and fluffy. Add the confectioners' sugar, vanilla, and salt. Beat 3–4 minutes until light, creamy, and pipeable.
Add almost all of the filling except 3 tablespoons to a piping bag fitted with a star tip. Mix the remaining amount with one tablespoon of milk or cream and add to another piping bag fitted with a tiny round writing tip.
Pipe a small amount of filling from the bag with the star tip into the back center of each heart and place on a parchment lined tray. Chill while you make the ganache.

Chocolate Ganache

Heat the cream until steaming but not boiling. Pour over the chocolate and let sit for 2 minutes, then stir until smooth and glossy.
Spoon or pour ganache over the chilled heart cakes, allowing it to drip naturally over the edges. Chill until set.
Mix the reserved filling with heavy cream and pipe the classic swirl across the hearts. Serve or refrigerate for up to three days.

Notes

Can be made up to 2 days in advance and stored covered in the refrigerator; add decorative icing swirl the day of serving for the cleanest look. Dutch-process cocoa can be used instead of black cocoa for a slightly lighter flavor. Recipe uses a 6-cup heart-shaped silicone mold. Can alternatively bake in an 8-inch round pan and cut out heart shapes using a cookie cutter. Vegetable shortening is essential for achieving the classic stable, fluffy texture of traditional Hostess-style creme fillings. Store finished cakes in an airtight container in the refrigerator for up to 3 days; let sit at room temperature for about 10 minutes before serving. Can freeze assembled cakes (without ganache or icing swirl) for up to 1 month; thaw overnight in the refrigerator, then coat and decorate before serving. Batter can also be baked in standard cupcake liners for 16–18 minutes and finished using the same marshmallow filling and ganache.

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Hi, I'm Jessie.

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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