Hostess Cupcake Hearts
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-Style Cupcake Hearts
Chocolate Cake
2 large eggs, room temp.
1 cup (198g) granulated sugar
1 1/2 teaspoons vanilla bean paste or extract
1/4 cup (50g) vegetable oil
1 cup (120g) all-purpose flour
1/4 cup (21g) unsweetened cocoa powder
1 1/4 teaspoons baking powder
3/4 teaspoon salt
2/3 cup (151g) whole milk
1/3 cup (57g) milk chocolate
2 tablespoons (28g) unsalted butter
1/4 teaspoon espresso powder (*this makes the cake rich in flavor)
Marshmallow Filling
1 cup (128g) marshmallow fluff or marshmallow crème
1/2 cup vegetable shortening
1/2 cup confectioners’ sugar, sifted
1 teaspoon vanilla bean paste
1/8 teaspoon salt
Chocolate Ganache
1/4 cup (57g) heavy cream
1/3 cup (57g) semisweet chocolate
Decorative Icing
3 tablespoons prepared marshmallow filling
1 teaspoon heavy cream
Directions
Preheat oven to 350°F (175°C). Lightly grease (2) 6-cup heart-shaped silicone mold and place it on a sturdy baking sheet 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 2/3 full.
Bake for 14–18 minutes, until the centers spring back lightly when touched.
Cool in the mold for ten minutes. Gently remove cakes.
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.
Make the 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.
