🍰 Hostess Cupcake Cookies 🍪

Satisfy your sweet tooth with a nostalgic twist on a classic favorite! Perfect for dessert lovers of all ages.

🍽️ Ingredients 🍽️
- 1 tbsp vanilla extract
- 1/2 cup marshmallow fluff
- 1 cup light brown sugar, packed
- 1 cup Dutch process cocoa powder
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tbsp light corn syrup
- 2 tsp cornstarch
- 1 cup unsalted butter, softened 🧈
- 1 tsp salt 🧂
- 1 1/2 tsp baking soda
- 2 large eggs, room temperature 🥚
- 3 large egg whites 🥚
- 3 oz semi-sweet chocolate chips or chopped
- 1/4 cup heavy cream 🧴
- 1/2 cup white chocolate wafers or chips
- 1 tsp vegetable oil (if using white chocolate chips)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract

🧑‍🍳 Directions 🧑‍🍳
1. Preheat your oven to 365°F and line a baking sheet with parchment paper.
2. In a stand mixer, cream together butter, brown sugar, and granulated sugar until smooth, about 1-2 minutes.
3. Mix in eggs, corn syrup, and vanilla extract until well incorporated, scraping down the sides of the bowl as needed.
4. Gradually add flour, cocoa powder, cornstarch, baking soda, and salt, mixing just until combined.
5. Form the dough into cup-sized balls and place 6 on the prepared baking sheet. Flatten each slightly into a thick disk.
6. Bake for 10 minutes, or until the edges are set and slightly cracked. Allow to cool on the sheet for 5 minutes before transferring to a cooling rack.

For the Marshmallow Meringue Frosting:
1. Set a small pot with 1-2 inches of water to simmer. In a large mixing bowl, whisk together sugar and egg whites over the simmering water until the mixture reaches 160°F.
2. Transfer to a stand mixer and whisk on medium speed to stiff peaks, about 4-5 minutes.
3. Add marshmallow fluff and vanilla extract, continue to whisk on high until stiff peaks form again, another 4-5 minutes. Transfer to a piping bag.

For the Ganache & Topping:
1. Heat heavy cream in a small pot until it begins to boil. Pour over the chocolate chips and let sit for 2 minutes, then whisk until smooth.
2. Melt white chocolate in the microwave in 30-second intervals, stirring in between. If using chips, mix in vegetable oil to aid melting.
3. Transfer melted white chocolate to a small Ziploc bag, snip off a corner for piping.

Assembly:
1. Pipe a generous amount of marshmallow frosting onto each cooled cookie.
2. Top with a dollop of ganache and swirl to partially cover the frosting.
3. Pipe white chocolate loops on top.

🍎 Nutritional Information 🍎
- Calories: 320 per cookie
- Carbohydrates: 45g
- Protein: 4g
- Fat: 15g
- Sugars: 29g

💡 Tips and Tricks 💡
- Ensure cookies are completely cooled before frosting to prevent the marshmallow from melting.
- If your white chocolate isn't smooth after melting, a touch more vegetable oil can help achieve a silkier texture.

⏳ Preparation time ⏳
Preparation time: 20 minutes | Cooking time: 10 minutes | Serving: 18 cookies

Enjoy these delightful Hostess Cupcake Cookies with a glass of milk or your favorite warm beverage for a trip down memory lane!