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Air Fryer Copycat Hostess Cupcakes

Air Fryer Copycat Hostess Cupcakes

4.86 from 7 votes
Author: Fork To Spoon
Prep Time: 20 minutes
Cook Time: 10 minutes
20 minutes
Total Time: 50 minutes
Servings: 20 Servings

Description

Is there anything more iconic from your childhood than Air Fryer Copycat Hostess Cupcakes? I mean, you have the cream and delicious filling with the homemade chocolate icing, with the trademark white curly line on top.

Ingredients 

Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup heavy cream
  • 1/2 cup  vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup water

Filling:

  • 4 tablespoons butter, unsalted, room temperature
  • 1 cup Marshmallow Cream
  • 1 cup powdered sugar
  • 3-4 tablespoons heavy cream

Glaze:

  • 4 ounces semi-sweet baking ba, fine chopped
  • 1/4 cup heavy cream

Instructions

  • In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another large bowl, whisk together the sugar, heavy cream, oil, eggs and vanilla, until smooth. Pour the wet ingredients into the bowl with the dry ingredients and mix to combine. Whisk in the water until smooth.
  • Preheat your air fryer to 325 degrees F, air fryer setting. Fill the silicone cupcakes liners or cupcake pan of your choice with batter 2/3 the way full. Air Fry for 9 to 10 minutes or until a toothpick inserted into the center comes out clean. You will have to air fry in batches. Let cool completely on a wire rack.
  • While the cupcakes are cooling, make the filling by adding the butter to a medium-sized bowl and beat with a hand mixer until smooth. Mix in the marshmallow cream and mix to combine. Add in the powdered sugar and mix until smooth. Fold in the marshmallow cream and mix to combine. Add in the powdered sugar and mix until smooth. Fold in 3 tablespoons of the heavy cream and mix on low until combined, then turn up the speed to medium and beat until smooth and fluffy, about 2 minutes. If it seems too thick to pipe, mix in the additional heavy cream.
  • Add the filling to a piping bag fitted with a piping tip that can piece the cupcake. Place the piping tip into the center of the cupcake and gently fill the inside. You will feel the cupcake puff up slightly in your hand. Continue with the remaining cupcakes
  • For the glaze, add the chopped chocolate to a medium-sized bowl. Heat the cream just until it simmers, immediately take it off the heat, and pour over the chocolate. Let sit for about 4 to 5 minutes. Whisk to combine until smooth.
  • Dip the tops of the cupcakes into the glaze, or you can smooth a little on top with a butter knife or spatula.
  • Take any leftover filling and pie a curly q on top of each cupcake.
  • Plate, serve, and enjoy!

Equipment

  • Air Fryer, Air Fryer Basket or Air Fryer Oven
  • Cooking Spray, or Non-Stick Cooking Spray
  • Muffin Tin, Muffin Pan, or reusable silicone molds

Nutrition

Serving: 1ServingCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 44mgSodium: 154mgPotassium: 107mgFiber: 2gSugar: 32gVitamin A: 352IUVitamin C: 0.1mgCalcium: 59mgIron: 2mg