Air Fryer Copycat Hostess Cupcakes

Air Fryer Copycat Hostess Cupcakes

Are there any childhood memories more famous than Air Fryer Copycat Hostess Cupcakes? You have the cream and delectable filling, topped with a signature white curling line and fresh chocolate frosting.


  1. Two cupcakes Half a cup of all-purpose flour
  2. 1/2 cup of cocoa powder without sugar
  3. One-third tsp baking powder
  4. Half a teaspoon of salt
  5. Two cups of powdered sugar
  6. One cup of heavy cream
  7. Half a cup of vegetable oil
  8. Two big eggs
  9. Two tsp finely ground vanilla extract
  10. one cup of water

Filling up:

  1. Four tablespoons of room-temperature, unsalted butter
  2. One cup of marshmallows Cream
  3. One cup of sugar powder
  4. three to four tablespoons of heavy cream


  1. 4 ounces finely chopped, semi-sweet baking chocolate
  2. one-fourth cup heavy cream


  • Mix the flour, baking powder, cocoa powder, and salt in a large bowl. Combine the sugar, heavy cream, oil, eggs, and vanilla in a separate large basin and whisk until well combined. After adding the wet ingredients to the dry components in the bowl, stir everything together. Add the water and whisk until smooth.
  • Set the temperature of your air fryer to 325 degrees Fahrenheit. Pour the batter into the silicone muffin liners or your preferred cupcake pan two-thirds of the way filled. When a toothpick put into the center comes out clean, air fry for 9 to 10 minutes. You’ll need to air fry in portions. Allow to cool fully on a wire rack.
  • As the cupcakes cool, prepare the filling by placing the butter in a medium-sized bowl and using a hand mixer to beat it until it becomes creamy. Stir in marshmallow cream, mixing until well combined. Smoothly mix in the powdered sugar after adding it. Mix to incorporate the marshmallow cream after folding it in. Smoothly mix in the powdered sugar after adding it. Stir in three teaspoons. of the heavy cream and beat on low until well blended. Increase the speed to medium and beat for two minutes, or until the mixture is smooth and fluffy. Mix in extra heavy cream if it looks too thick to pipe.
  • Fill a piping bag with a cupcake-fitting piping tip after adding the filling. Gently fill the interior of the cupcake by inserting the piping tip into its center. The cupcake will slightly swell in your palm. Proceed with the remaining cupcakes.
  • Put the chopped chocolate in a medium-sized bowl for the glaze. Remove the cream from the heat source as soon as it begins to simmer and immediately pour it over the chocolate. Give it a rest for four to five minutes. Whisk to blend until silky.
  • Dip the cupcake tops into the glaze, or use a butter knife or spatula to smooth a tiny bit over the top.
  • Using any remaining filling, top each cupcake with a curly q.
  • Arrange, present, and savor!



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