Gluten-Free Copycat Hostess Cupcakes – Lexi’s Clean Kitchen

These Gluten-Free Copycat Hostess Cupcakes A childhood favorite, made even better at home. They’re made with gluten-free chocolate cupcakes, filled with homemade marshmallow fluff, then topped with chocolate ganache.

Gluten-Free Chocolate Cupcakes with Homemade Marshmallow Fluff

Have you ever had those iconic wrapped chocolate cupcakes? Our version looks like an American childhood classic, but tastes like a refined version you should always be eating.

we put the best Gluten-Free Chocolate Layer Caketurn it into cupcakes by filling the cupcakes with homemade marshmallow fluff and topping them with decadent chocolate ganache.

It definitely took a few steps to complete this recipe, but it was so lovely to recreate with healthier ingredients and it turned out so delicious!

These are the dairy-free, gluten-free, refined sugar-free chocolate cupcakes of your dreams!

materials needed

• flour: Our gluten-free flour blend is a blend of almond flour and coconut flour.
• cocoa powder: Use high-quality cocoa powder to give cupcakes the best chocolate flavor.
• Baking Powder and Baking Soda: We are using both of these leaveners to give the cupcakes a nice lift.
• Salt: Reduces sweetness and enhances flavor.
• Egg: Eggs hold everything together so the cupcakes hold their shape after baking.
• coconut candy: My natural sweetener of choice for this recipe.
• milk: I use almond milk, but feel free to use whatever milk you have on hand.
• coffee: If you don’t want to use coffee, you can increase the amount of milk by 1/4 cup. The coffee does enhance the chocolate flavor of the cupcakes though!
• Avocado Oil: Avocado oil provides extra moisture to the cupcakes.
• Vanilla extract: Adds depth of flavor and a little extra sweetness.
• Marshmallow filling: i use mine Homemade Marshmallow Fluff Recipe to fill cupcakes.You can also use store bought marshmallow fluff or vanilla cream.
• Ganache: We are making chocolate ganache with coconut milk mixed with mini chocolate chips.
• swirl: The signature swirls on top of the cupcakes are made with melted white chocolate.

How to Make Copycat Hostess Chocolate Cupcakes

This homemade hostess cupcake recipe is just like classic hostess cupcakes, but can be made at home in just 40 minutes!

1. Make the batter: In a bowl, combine almond flour, cocoa powder, coconut flour, baking powder, baking soda, and salt. In another bowl, whisk the eggs, then add the coconut sugar, milk, coffee, avocado oil, and vanilla. Add dry ingredients to wet ingredients and stir to combine.
2. To divide, bake and cool: Divide batter evenly between two paper-lined muffin tins. Bake at 350ºF for 16-18 minutes or until a toothpick comes out clean, then cool completely.
3. Make the filling and ganache: First, make a batch of homemade marshmallow fluff. Place the mini chocolate chips in a heatproof bowl and heat the coconut milk in the microwave or in a small saucepan over low heat. Pour the milk over the chocolate, then shake the bowl gently to ensure the chocolate chips are covered. Let stand for 5 minutes, then blend until smooth.
4. gather: Use a knife to cut a well out of the cooled cupcake. Use a spoon to cut a teaspoon-sized portion of the cake, make the hole a bit larger, and press the sides of the hole with your fingers until it sets. Fill a pastry bag with marshmallow buttercream, then fill cupcakes with buttercream. Replace cupcake tops and dip each cupcake top in ganache.
5. Top and serve: Fill a pastry bag with melted white chocolate, then drizzle the top of each cupcake with chocolate. Or, use any extra marshmallow fluff to create swirls on cupcakes.

What is the filling for the hostess cupcakes made of?

This hostess cupcake recipe is made with marshmallow buttercream.To make it even better, we’re using my Homemade Marshmallow Fluff Recipe.

If you’re pressed for time, you can use store-bought marshmallow fluff or even vanilla buttercream icing.

Why are my gluten free cupcakes sinking?

If your gluten-free cupcakes sink in the center, the batter may be over mixed.

Too much mixing can leave too much air in the batter, which bakes in the oven and then deflates as the cupcakes cool. This is what leads to a fallen center. To avoid this, mix the batter until just combined, and don’t mix any more.

how to store

Assembled Hostess Chocolate Cupcakes should be enjoyed within 2 days. You can store them in an airtight container at room temperature.

How do you freeze gluten free cupcakes?

You can freeze these cupcakes as long as you do so without fillings and toppings.

To freeze them, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 months. When you’re ready to fill the cupcakes and top with the frosting, let them thaw at room temperature and assemble as directed.

In this recipe, we used these tools:

• stand mixer
• muffin tin
• Pastry bags
• Necessary: ​​bowl, egg beater, spatula, knife

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For the cake:

• 2-1/2 cup 240g almond flour
• 3/4 cup 64g high-quality cocoa powder
• 1/4 cup 24 grams coconut flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 4 Egg
• 1-1/4 cup coconut candy
• 1/2 cup selected milk we use almonds
• 1/4 cup coffee see note
• 1/4 cup avocado oil
• 1-1/2 teaspoon vanilla extract

For the ganache:

• 1/3 cup coconut milk
• ½ cup mini chocolate chips If dairy-free, use dairy-free chocolate chips

Pipe swirl:

• 1/4 cup White chocolate melted

To prepare and cool the cupcakes:

• Preheat oven to 350ºF and line 2 muffin tins with 16 parchment liners.

• In a medium bowl combine almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt. (see notes)

• Whisk eggs in a large bowl. Add coconut sugar, milk, coffee, avocado oil, and vanilla extract. Stir to combine.

• Add the dry ingredients to the wet ingredients and stir until fully combined.

• Divide batter evenly among 16 cupcake liners and bake in preheated oven for 16-18 minutes or until an inserted and removed toothpick comes out clean of any wet cake batter.

• Let cupcakes cool in pans 10 minutes, then remove and cool completely on a wire rack.

Make the filling:

• Make 1 batch Homemade Marshmallow Fluff And the post will contain everything you need to know. You’ll get more than you need for this recipe, but with less than 3, it’s nearly impossible to get the egg whites whipped, so you’ll need to make the whole batch.

To make the chocolate ganache:

• Place mini chocolate chips in a heatproof bowl.

• Heat the coconut milk in the microwave or in a very small saucepan over low heat until very hot (but not boiling).

• Pour over the chocolate and shake the bowl to make sure the chips are covered with the hot milk. Let stand for 5 minutes.

• Whisk the chocolate and coconut milk together until a smooth ganache forms. It’s best to do this before assembling the cupcakes, as you want the ganache to be warm, but not hot.

To assemble the cupcakes:

• Use a knife to cut a well out of the cooled cupcake, then set the top aside. Spoon out a teaspoon-sized portion of the cake to create a larger hole, then discard the cake crumbs. Use your fingers to gently press the sides of the hole until it is set and there are no loose debris.

• Fill a pastry bag with marshmallow creme and cut a small hole. Fill cupcakes and place reserved cut tops back on top of cupcakes, pushing down gently to level.

• Carefully dip the top of each filled cake into the glaze, then lift it up gently to let excess glaze drip off, then quickly turn it right side up back onto the wire rack to cool completely.

• To make swirls, add melted and slightly cooled white chocolate to a pastry bag, or you can use extra marshmallow fluff and make 4-5 swirls on top of cooled cupcakes.

• Enjoy cupcakes in two days. They can be stored in an airtight container at room temperature.

If your almond flour and cocoa powder are really lumpy, you should sift all the dry ingredients together in a bowl.
You can skip the coffee and just add 1/4 cup of milk.
If your chocolate ganache gets too cold, you can gently reheat it in a bain-marie or microwave for 10 seconds.
If you want to make less chocolate cupcakes, use the following ingredient amounts:
1-1/4 cups (120) almond flour
⅓ cup plus 1 tablespoon (35 grams) high-quality cocoa powder
1/4 cup (24 grams) coconut flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 eggs
3/4 cup coconut sugar
1/4 cup milk of choice
2 tablespoons cup coffee (see notes)
2 tbsp cup avocado oil
1 teaspoon vanilla extract

Serve: 16GCalories: 150kcalcarbohydrate: 20.3Gprotein: 3.7Gfat: 7.4GSaturated fat: 3.1Gcholesterol: 41mgsodium: 163mgfiber: 2Gsugar: 16.3G