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

These Gluten-Free Copycat Hostess Cupcakes are a childhood favourite made higher proper at dwelling. They’re made with gluten-free chocolate cupcakes stuffed with selfmade marshmallow fluff, then topped with chocolate ganache.

Gluten Free Chocolate Cupcakes with Home made Marshmallow Fluff

Have you ever ever had a kind of iconic packaged chocolate cupcakes? Our model appears just like the basic treats of an American childhood, however tastes like the delicate model it is best to have been consuming all alongside.

We took the perfect gluten-free chocolate layer cake, turned it into cupcakes, crammed the cupcakes with selfmade marshmallow fluff, and topped them off with a decadent chocolate ganache.

There are positively just a few steps wanted to finish this recipe, nevertheless it’s such a cute deal with to recreate with more healthy elements and the end result is dang scrumptious!

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

Elements Wanted

• Flour: Our gluten-free flour mix is a mixture of almond flour and coconut flour.
• Cocoa Powder: Use a high-quality cocoa powder to offer the cupcakes the perfect chocolatey taste.
• Baking Powder and Baking Soda: We’re utilizing each leavening brokers to offer the cupcakes a pleasant carry.
• Salt: Cuts the sweetness and enhances flavors.
• Eggs: Eggs bind all the things collectively so the cupcakes maintain their form as soon as baked.
• Coconut Sugar: My pure sweetener of alternative for this recipe.
• Milk: I exploit almond milk, however be happy to make use of no matter milk you’ve gotten available.
• Espresso: In the event you don’t need to use espresso, you’ll be able to enhance the milk quantity by 1/4 cup. The espresso does improve the chocolatey taste within the cupcakes, although!
• Avocado Oil: Avocado oil offers further moisture to the cupcakes.
• Vanilla Extract: Provides taste depth and a bit of bit of additional sweetness.
• Marshmallow Filling: I exploit my selfmade marshmallow fluff recipe to fill the cupcakes. It’s also possible to use store-bought marshmallow fluff or a vanilla buttercream.
• Ganache: We’re making a chocolate ganache for the highest with a mixture of coconut milk and mini chocolate chips.
• Swirl: The signature swirl on prime of the cupcakes is made utilizing melted white chocolate.

Easy methods to Make Copycat Hostess Chocolate Cupcakes

This selfmade hostess cupcake recipe is rather like basic hostess cupcakes, however made at dwelling in simply 40 minutes!

1. Make the batter: In a bowl, mix almond flour, cocoa, coconut flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, then add coconut sugar, milk, espresso, avocado oil, and vanilla. Add the dry elements into the moist elements, then whisk to mix.
2. Divide, bake, and funky: Divide the batter evenly into two muffin tins lined with paper liners. Bake at 350ºF for 16-18 minutes or till a toothpick comes out clear, then cool utterly.
3. Make the filling and ganache: First, make a batch of selfmade marshmallow fluff. Place mini chocolate chips right into a warmth proof bowl, then warmth coconut milk in a microwave or small pot over low warmth. Pour the milk over the chocolate, then gently shake the bowl to verify the chips are coated. Let sit for five minutes then whisk till easy.
4. Assemble: Utilizing a knife, lower a properly out of the cooled cupcakes. Use a spoon to chop out a teaspoon sized quantity of cake to make the opening a bit of bigger, then use your fingers to press the perimeters of the opening till it’s set. Fill a pastry bag with marshmallow cream, then fill the cupcakes with the cream. Place the highest of the cupcakes again on, then dip the highest of every cupcake into the ganache.
5. Prime and serve: Fill a pastry bag with melted white chocolate, then drizzle the highest of every cupcake with the chocolate. Alternatively, use any further marshmallow fluff to make swirls on prime of the cupcake.

What’s Hostess Cupcake Filling Made Of?

This hostess cupcake recipe is made utilizing marshmallow cream. And to make it even higher we’re utilizing my selfmade marshmallow fluff recipe.

In the event you’re shorter on time, you should use store-bought marshmallow fluff and even vanilla buttercream frosting.

Why Do My Gluten Free Cupcakes Sink?

In case your gluten-free cupcakes are sinking within the center, then you will have over-mixed the batter.

Mixing an excessive amount of can incorporate an excessive amount of air into the batter which bakes up within the oven, then deflates because the cupcakes cool. That’s what may cause the fallen middle. To keep away from this, combine the batter solely till simply mixed and no extra.

Easy methods to Retailer

Assembled hostess chocolate cupcakes ought to be loved inside 2 days. You possibly can retailer them in an hermetic container at room temperature.

How Do You Freeze Gluten Free Cupcakes?

You possibly can freeze these cupcakes so long as you might be doing so with out the filling and the topping.

To freeze them, allow them to cool utterly, then retailer them in an hermetic container within the freezer for as much as 3 months. Once you’re able to fill and frost the cupcakes, allow them to thaw at room temperature, then assemble as directed.

On this recipe we used these instruments:

• Stand Mixer
• Muffin Tin
• Piping Baggage
• Necessities: Bowls, whisks, spatula, knife

Extra Valentine’s Day Recipes You’ll Love

For cupcakes:

• 2-1/2 cups 240g almond flour
• 3/4 cup 64g high-quality cocoa powder
• 1/4 cup 24g coconut flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon high-quality sea salt
• 4 eggs
• 1-1/4 cup coconut sugar
• 1/2 cup milk of alternative we use almond
• 1/4 cup espresso see be aware
• 1/4 cup avocado oil
• 1-1/2 teaspoon vanilla extract

For Ganache:

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

To pipe swirl:

• 1/4 cup white chocolate melted

Put together and funky cupcakes:

• Pre-heat oven to 350ºF and line 2 muffin tins with 16 parchment paper liners.

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

• In a big bowl whisk eggs. Add in coconut sugar, milk, espresso, avocado oil and vanilla extract. Whisk to mix.

• Add dry elements into moist elements and whisk to mix utterly.

• Divide batter evenly between 16 cupcake liners bake in pre-heated oven for 16-18 minutes  minutes, or till a toothpick inserted and eliminated is clear of any moist cake batter.

• Let cupcakes cool within the pan for 10 minutes earlier than eradicating and cooling utterly on a wire rack.

Make the filling:

• Make 1 batch of Home made Marshmallow Fluff and that publish can have all the things you should know in it about doing so. You’ll have greater than you want for this recipe however it’s nearly unimaginable to get egg whites to whip up whether it is lower than 3, so that you’ll have to make the entire batch.

Make Chocolate Ganache:

• Place mini chocolate chips in a warmth proof bowl.

• Warmth coconut milk till it is extremely sizzling (however not boiling) both in a microwave or in a really small pot over a low flame.

• Pour over chocolate and shake the bowl to verify the chips are coated by the recent milk. Let sit undisturbed for five minutes.

• Whisk the chocolate and coconut milk collectively till a easy ganache is fashioned. It’s best to do that proper earlier than assembling the cupcakes since you’ll need the ganache to be heat, however not sizzling.

Assemble the cupcakes:

• Reduce out a properly from the cooled cupcakes with a knife and put aside the highest. Utilizing a spoon scoop out a teaspoon sized quantity of cake to create a bigger gap, and discard the cake scraps. Utilizing your fingers gently press the perimeters of the opening till it’s set and there are not any unfastened crumbs. 

• Fill a pastry bag with the marshmallow cream and lower out a small gap. Fill the cupcakes and place the reserved lower prime again on the cupcake and gently push it down so it’s flat.

• Dip the highest of every crammed cupcake rigorously into the glaze, and gently carry it as much as let to let the surplus glaze drip off and than shortly flip it again proper aspect up on a wire rack to chill utterly.

• To pipe the swirl both fill a pastry bag with melted and barely cooled white chocolate, or you should use further marshmallow fluff and make 4-5 swirls on the highest of the cooled cupcake.

• Get pleasure from cupcakes inside two days. They are often saved at room temperature in an air tight container.

In case your almond flour and cocoa powder is basically lumpy it is best to sift all of the dry elements collectively in a bowl.
You possibly can skip the espresso and simply enhance the milk by 1/4 cup.
In case your chocolate ganache ever will get too chilly you’ll be able to gently rewarm it it over a double-boiler or within the microwaves for 10 seconds at a time.
If you want to make much less chocolate cupcakes, you should use these ingredient quantities:
1-1/4 cups (120) almond flour
⅓ cup plus 1 tabespoon (35g) high-quality cocoa powder
1/4 cup (24g) coconut flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon high-quality sea salt
2 eggs
3/4 cup coconut sugar
1/4 cup milk of alternative
2 tablespoons cup espresso (see be aware)
2 tablespoon cup avocado oil
1 teaspoon vanilla extract

Serving: 16gEnergy: 150kcalCarbohydrates: 20.3gProtein: 3.7gFats: 7.4gSaturated Fats: 3.1gLdl cholesterol: 41mgSodium: 163mgFiber: 2gSugar: 16.3g