Homemade Vegan Hostess Cupcakes – super moist chocolate cupcakes filled with a light & creamy white center, covered in chocolate glaze then frosted with a swirl of vanilla icing.
EASY VEGAN COPYCAT HOSTESS CUPCAKES RECIPE
If you’re looking for a sweet treat to bake for Valentine’s Day, look no further! These copycat vegan Hostess Cupcakes are super easy to make and can be customized to share any message you’d like with your Valentine!
They’re not only adorable but also delicious and SO much better than the packaged version! Made from scratch, using better-for-you ingredients, keeping them free of dairy, eggs and nuts too! At first bite, you’ll be in love with the delicate chocolate cupcake, filled with light creme filling and impressed that it’s totally vegan!
HOSTESS CUPCAKE INGREDIENTS
You don’t need crazy ingredients to replicate these Copycat Hostess cupcakes. Just the basics to make my vegan chocolate cupcakes like flour, cocoa, sugar, baking soda, oil, vinegar and coffee (don’t worry, there’s a caffeine free option below too!)
You’ll also need few yummy components for the filling and ganache, but I promise it’s items you already have on hand!
Can I make these Gluten-free?
Yes! I’ve made this chocolate cupcake recipe so many times using Bob’s Red Mill 1-to-1 Gluten free Baking Flour with much success. But if you choose to use another brand, than just know that your results may vary.
Vegan Creme Filling
Since we are basically recreating our own vegan version of an old fashioned hostess cupcakes, I just HAD to include that creamy filling. But instead of filling with marshmallow whip, like so many other recipes do, I opted for a fluffy white buttercream. It’s a subtly sweet, yummy surprise.
After I made these, I was thinking that it would be fun to fill the centers with my Strawberry Lemonade frosting, especially for a treat like Valentine’s Day. But for the purist…vanilla creme is a must!
Chocolate Ganache Topping
For the chocolate ganache, I simply melted Enjoy Life’s vegan chocolate chips with a splash of coconut milk (creamer also does the trick) and added some oil. That’s right, oil. It won’t affect the flavor but it does help create an extra shiny ganache coating, instead of setting with a matte look. And trust me, nobody like a dry looking ganache.
HOW TO MAKE COPYCAT HOSTESS CUPCAKES FOR VALENTINE’S DAY
Don’t get intimidated by the list of ingredients, it’s just that there are several elements to this dessert but everything super easy and straightforward. Simply make the cupcakes, make the filling, whip up the ganache and assemble! The steps are in detail on the recipe card but here’s a quick glance to get you prepared:
- Make vegan chocolate cupcakes and let them cool.
- Make the vanilla creme while cupcakes are cooking and place in a pastry bag fitted with a small round or Bismarck tip.
- Insert pastry tip into middle of cooled cupcake and squeeze filling into cupcake.
- Let the filling spill onto the top just a little, then smooth with an offset spatula.
- Dip cupcakes into ganache and refrigerate for 15-30 minutes to help chocolate set.
- Pipe swirls, hearts or sweet sentiments using the extra filling and a #5 round pastry tip.
TIPS & TRICKS FOR THE BEST VALENTINE’S DAY CUPCAKES
- Only fill cupcake liners 2/3 full to prevent them from overflowing.
- For those who love more filling, cut out a center hole of your cupcake (but don’t cut all the way through) and fill with creme.
- Gently add vanilla creme, being careful not to crack the cupcakes.
- If your cupcakes are a little flat (like some gf/v cupcakes tend to do), simply round off the top with some extra filling on top then chill in the fridge before dipping into the warm chocolate ganache.
- Don’t stress about perfection! My favorite pastry trip was chewed up by my garbage disposal and my next option didn’t write as smoothly as I had liked, but NO ONE CARED! Everyone still loved every bite.
HOW TO STORE LEFTOVER HOSTESS CUPCAKES
Store the homemade Hostess cupcakes in the fridge up to 5 days. Before serving, let them sit out at least 5 minutes to so that they aren’t too cold and firm.
CAN YOU FREEZE HOMEMADE HOSTESS CUPCAKES?
If you’d like to make these chocolate cupcakes ahead of time, you can free them unfrosted in an airtight container. Frozen Hostess cupcakes will last for 2-3 months. Thaw them in the fridge overnight before piping and covering with ganache. Then enjoy!
Needless to say, these homemade cupcakes are better than any packaged treat. Moist, luscious vegan chocolate cupcakes, filled with a fluffy vanilla creme frosting, topped with chocolate ganache and garnished with sweet sentiments.
You owe it to yourself to make these cupcakes for someone you love (which includes making them for JUST YOU)!.
More Vegan Valentine’s Desserts:
- 1 1/2 cups all-purpose flour (or Bob's Red Mill 1-to1-Baking Flour for GF option)
- 1 cup organic cane sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold coffee (or water)
- 1/2 cup neutral oil (vegetable is what I used)
- 2 tablespoon vinegar
- 2 teaspoons pure vanilla extract
- 1 cup non-hydrogenated vegetable shortening
- 3 cups vegan powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons dairy free milk or creamer
- 1 cup vegan chocolate chips
- 1/4 cup canned coconut milk, mix well before measuring *
- 1 tablespoon neutral oil
For the Cupcakes
- Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pan with 14 cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together coffee, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
- Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
For Creme Frosting/Filling
- Use a handheld or stand mixer, cream the shortening until smooth. Turn mixer running on low then add powdered sugar, vanilla and 1 tablespoon nondairy milk at a time (using only as much as needed) until frosting reaches a spreadable consistency.
- Beat on high for 2 more minutes until light and fluffy.
For Chocolate Ganache
- Melt chocolate chips and coconut milk in microwave for 30 second intervals. Stir then heat for another 10 seconds and stir again. Whisk in oil until smooth.
Assemble the Cupcakes
- Fit the piping bag with a small round or Bismarck tip and fill with the Crème Frosting. Insert the tip into the center of the top of each cupcake and squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake.
- Spread the top of each cupcake with a thin layer of Chocolate Ganache and pipe words or design on top.
To make GF, use replace AP flour with Bob's Red Mill 1-1 Baking Flour.
*Sift powder sugar since vegan sugar typically has more clumps and will affect the smoothness of your filling.
**Dairy-free creamer also works well in place of canned coconut milk when making ganache
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Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 9mgSodium: 172mgCarbohydrates: 58gFiber: 1gSugar: 44gProtein: 3g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.