Homemade Gluten-Free + Vegan Hostess Cupcakes (Allergy-Free)
A copycat recipe for your favorite American snack cake! Homemade Gluten-Free & Vegan Hostess Cupcakes that are top-8 allergy-free and a whole lot healthier! A chocolate cream-filled dessert for any occasion that is bound to bring back all the nostalgia of childhood!
- Cook Time: 18 mins
- Total Time: 18 mins
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 Batch of Classic Gluten-Free Chocolate Cupcakes (unfrosted)
- 1 Batch of Sugar-Free Vegan Marshmallow Fluff or Vegan Vanilla Buttercream Frosting
- For the Chocolate Ganache:
- 6 TB Unsweetened Cocoa Powder
- 6 TB Powdered Erythritol (or preferred powdered sugar)
- 6 TB Water
- For the White Squiggle:
- 4 TB Powdered Erythritol (or preferred powdered sugar)
- 1 TB Water
Instructions
- Bake the chocolate cupcakes according to the recipe and allow them to cool completely.
- Take a knife and cut out a center hole in the top of the cupcakes (not all the way to the bottom!) and place the scrapes aside.
- Use a cupcake injector to fill the cupcakes with the marshmallow fluff or vanilla buttercream.
- Place some of the cupcakes scraps to cover the filling whole (if desired).
- Mix together the chocolate ganache ingredients and use a spoon or knife to frost the top of the cupcakes.
- Mix together the white squiggle ingredients and insert them into the cupcake injector. Use a small round tip and make a squiggle across the top of the cupcakes to finish.
Nutrition
- Serving Size: 1