Copycat Hostess Cupcakes
These creamy filled, chocolate ganache topped cupcakes with that classic cream swirl are sure to satisfy just about any sweet tooth craving. Hostess cupcakes were a favorite treat of mine growing up. Oh to eat any packaged little cakes and not even think about the ingredients that were in them. Times have definitely changed, so here we are, making a vegan/gluten-free version of a vegan hostess cupcake.
For the chocolate cake and ganache I used one of my favorite recipes from TheChalkBoardMag.com Their recipe is for a layered cake and isn’t vegan, but I replaced the eggs with an egg replacer and it worked just fine for this.
The 3 Recipes You Will Need To Prepare you Hostess Cupcakes
—White Swirl Frosting—
Once you have your cupcakes baked and cooled, you are going to scoop out the centers of each cake. Be sure to keep the cake pieces you scoop out.
Fill each cake with my recipe for vegan cream filling
Once filled, top your filled cakes with your extra cake that was scooped out
Chill your filled cupcakes in the refrigerator for about 20 minutes. Having them cold will help to dip them in your prepared ganache. If the cupcakes aren’t cold, your ganache could drip off the sides since it will not set quick enough.
Chill again in the fridge while you prepare your swirl frosting for your cakes. You can also take your cupcake wrappers off. You don’t have to, but I thought it looked more like a hostess cake with it.
For The Swirl Frosting
1 1/2 Cups Powdered Sugar
4 Tsp Almond Milk
1/4 Tsp Almond Extract
Mix all your ingredients until smooth and fluffy, add to a piping bag with a small tip. Pipe your little loops on the tops of your cake and voila! You have yourself a delicious vegan Hostess cupcake!
Let me know in the comments if you make this hostess cupcake recipe!
You might also like: Vegan/GF Cinnamon Rolls