Copycat Vegan Hostess Cupcakes (grain-free)


The nostalgic cupcake traditional made more healthy! Vegan Hostess Cupcakes with a grain-free cake, straightforward cream filling, and wealthy chocolate ganache!

Copycat Vegan Hostess Cupcakes (grain-free)

My interior little one actually stole the recipe growth reins and ran with this nostalgic recreation, however I couldn’t be happier together with her copycat cupcake work. These selfmade hostesses (it’s a phrase now) are childhood pleasure and goals all come true in a single little fantastic handful of cake. We weren’t a pre-packaged, individually wrapped cake form of family. I do keep in mind a zebra cake once in a while and possibly a cosmic brownie or two, however these weren’t a key participant in my childhood dessert life. I do keep in mind a lot of lunchbox envy although when some fortunate child would roll up with a lunchable AND a hostess cupcake. Not honest. In any case! A lot of you excitedly reminisced once I posted this recipe on Instagram, so I assumed it solely proper they made it to the weblog too.

Copycat Vegan Hostess Cupcakes (grain-free)

Home made More healthy Hostess Cupcakes

I promise you the chocolate cake is correctly moist and fluffy, and the cream filling is correctly mild and vanilla-y, and the chocolate ganache is correctly fudgy – all the mandatory hostess qualities are HERE. However there are a number of more healthy swaps and tweaks within the combine too!

Vegan Grain-Free Chocolate Cupcakes

The chocolate cupcake itself just isn’t solely vegan, however grain-free and oil-free too. Even if you happen to don’t need to go full out HOSTESS, this cupcake recipe is a favourite of mine and scrumptious by itself. You will want…

  • Applesauce. Unsweetened is finest, you possibly can sub pumpkin puree or non-dairy yogurt as nicely.
  • Nut or seed butter. I used SunButter, however peanut butter or almond would work too.
  • Maple syrup. Or agave or honey (if not vegan).
  • Darkish chocolate. Just a bit little bit of melted chocolate within the batter makes them SO a lot richer, belief me it’s value it. However since we’re utilizing melted chocolate, be sure all the opposite substances are at room temperature in any other case the batter will thicken up an excessive amount of when you’re making an attempt to combine.
  • Coconut flour. Half considered one of this fluffy grain-free flour story.
  • Arrowroot starch. And half 2. This combo collectively is MAGIC. You possibly can swap in tapioca or cornstarch right here as nicely.
  • Cocoa powder. As a result of one form of chocolatey isn’t sufficient, after all.
  • Vanilla, baking soda, and salt.

Dairy-Free Cream Filling

After your cupcakes bake, you most likely sacrifice one to a still-warm style take a look at, and hole out the remaining, its vanilla cream filling time. Though it really works finest to really prep this half the day earlier than so it has loads of time to relax and thicken to a pipe-able frosting consistency. You will want…

  • Uncooked cashews. Soaked in a single day (best) or at the very least 3 hours (simply high quality) or when you’ve got a excessive pace blender and never a lot time and use boiling water, half-hour (me more often than not).
  • Coconut milk. Full fats from the can, or higher but coconut cream (simply the stable half after you chill the can).
  • Agave. Or maple syrup is okay, however agave will hold the colour a brighter white.
  • Coconut oil. This helps the frosting thicken if you chill it.
  • Vanilla extract and a pinch of salt.

This cashew cream works deliciously for the filling, however I’ll say its a bit imperfect for piping the swirls on prime. A vegan buttercream could be neater, so if excellent presentation is vital to you go that route as an alternative.

Simple Vegan Chocolate Ganache

The simplest chocolate topping recipe you NEED in your life: semi-sweet or darkish chocolate chips + full-fat coconut milk melted collectively for the dreamiest dairy-free chocolate ganache topping. It’s clean, it’s wealthy, it’s decadent, it’s hostess topping excellent.

Copycat Vegan Hostess Cupcakes (grain-free)

Extra Cupcake Recipes You’ll Love

Copycat Vegan Hostess Cupcakes (grain-free)

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Copycat Vegan Hostess Cupcakes

  • Creator: Natalie
  • Prep Time: 3 hours
  • Cook dinner Time: 35 minutes
  • Complete Time: 3 hours 35 minutes
  • Yield: 8 cupcakes 1x
  • Class: cupcakes
  • Technique: baking
  • Delicacies: american

Description

The nostalgic cupcake traditional made more healthy! Vegan Hostess Cupcakes with a grain-free cake, straightforward cream filling, and wealthy chocolate ganache!


Chocolate Cupcakes

  • 1 cup (240g) unsweetened applesauce
  • 1/2 cup (125g) nut/seed butter of alternative
  • 1/3 cup (105g) maple syrup or agave
  • 2oz semi-sweet chocolate
  • 1 tsp vanilla extract
  • 1/4 cup (25g) coconut flour
  • 1/4 cup (30g) arrowroot starch (or corn/tapioca starch)
  • 2 tbsp (10g) cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt

Cream Filling*

  • 1 1/2 cups (180g) uncooked cashews, soaked at the very least 3 hours
  • 1/4 cup (60g) full-fat coconut milk
  • 1/4 cup (80g) maple syrup or agave
  • ¼ cup (25g) coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt

Chocolate Ganache


Directions

  1. Soak the cashews in heat water for at the very least 3 hours.

  2. Drain and rinse the cashews. Mix all of the substances for the filling till very clean. Chill to thicken at the very least 3-4 hours (or make it the day earlier than!)

  3. Preheat the oven to 350°F. 

  4. In a big mixing bowl, soften the darkish chocolate for the cupcake batter.

  5. Whisk in applesauce, nut/seed butter, maple syrup, and vanilla (be sure all are at room temperature).

  6. Add coconut flour, arrowroot starch, cocoa powder, baking powder, and salt. Stir to mix.

  7. Grease 8 cavities of a cupcake pan. Scoop the batter into the pan, filling every ¾ of the way in which.

  8. Bake 30-35 minutes at 350°F.

  9. Cool quarter-hour within the pan, then gently take away from the pan and funky fully on a wire rack.

  10. When the cupcakes are cool, use a cupcake corer or teaspoon to create a cavity in the midst of every. 

  11. With a piping bag or spoon, fill every cupcake with cream filling.

  12. Soften the ganache substances collectively, whisk till clean. Cool 10 minutes or so.

  13. Cowl the highest of every cupcake with a layer of chocolate ganache and refrigerate till ganache is about.

  14. Use a piping bag with a small spherical tip to pipe the traditional swirl design on prime

  15. And eat!


Notes

*You should have some leftover, however if you happen to attempt to make a smaller batch it is not going to work within the blender. This cream works splendidly for the filling however is a bit tough to pipe for the swirls on prime, so if you wish to use a vegan buttercream as an alternative do that recipe: https://feastingonfruit.com/mint-chocolate-brownie-cookies/ (with out the matcha and mint extract, sub 1 tsp vanilla)

Key phrases: gluten free, grain free, children, childhood, copycat, chocolate, cream, ganache, dairy free, wholesome, dessert

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Copycat Vegan Hostess Cupcakes (grain-free)



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