Hostess Cupcakes (Gluten-Free, Refined Sugar Free)
These Gluten-Free, Refined Sugar-Free Hostess Cupcakes taste just like the classic treat but are made with wholesome ingredients like almond flour, maple syrup, and cocoa. Perfect for clean eating chocolate lovers!
Servings: 9 cupcakes
Ingredients
Chocolate Cupcakes
- ¾ cup almond flour
- ¼ cup cocoa powder unsweetened
- 2 tbsp arrowroot starch or tapioca flour
- ½ tsp baking soda
- Pinch of salt
- 2 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup unsweetened almond milk
- ¼ cup avocado oil or melted coconut oil
- 1 tsp vanilla extract
Vanilla Cream Filling
- 1/4 cup grass-fed butter room temp
- 1 tbsp softened cream cheese or coconut cream
- 1/4 cup monkfruit powdered sweetener
- 1/2 teaspoon vanilla extract
- Pinch of salt
Chocolate Ganache Topping
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with 9 liners.
- In a bowl, whisk together eggs, maple syrup, almond milk, oil, and vanilla.
- Add almond flour, cocoa powder, arrowroot, baking soda, and salt to the wet ingredients and mix until smooth.
- Divide batter evenly between liners and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely before filling and frosting.
- While cupcakes are baking, beat butter with maple syrup and vanilla until fluffy.
- Add starch or coconut flour to thicken into a pipeable filling.
- Use a small spoon to cut out a small center of each cupcake and pipe the cream into the middle. Replace the cupcake "lid".
- Gently melt chocolate and coconut oil together over low heat or in the microwave in 20-second bursts. Stir until smooth and glossy.
- Spoon or dip the tops of each cupcake in ganache. Chill for 10–15 minutes to set.