You know I love recreating childhood favorites—Snickers bars, Twix bars, Reese’s peanut butter cups, even Cosmic Brownies—so obviously, I had to take a crack at Vegan Hostess Cupcakes! These little chocolatey gems are just as decadent and indulgent as the ones you grew up with, but made with more wholesome ingredients. They’ve got that soft, moist, and fluffy chocolate cupcake, a dreamy cashew cream center that’s perfectly sweet and just a little tangy, and of course, that iconic swirl on top.

And let’s talk about that rich, glossy chocolate topping—it’s a super simple, two-ingredient coconut ganache that takes these cupcakes over the top! As written, this recipe is completely dairy-free, plant-based, vegan, and even gluten-free, so everyone can get in on the nostalgia. Whether you’re baking for a special occasion or just craving a little throwback treat, these Vegan Hostess Cupcakes are guaranteed to hit the spot. Trust me, once you try them, you’ll never miss the store-bought version!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Hostess Cupcakes. Scroll down to the recipe card for a full list of ingredients and instructions.

To keep this recipe gluten free, it’s important to use a 1:1 gluten free flour. I prefer King Arthur’s, but Bob’s Red Mill works great too- it just tends to have a more gummy texture. Unfortunately almond flour and coconut flour will not work as a 1:1 swap for this recipe.

Cacao powder– Creates a deep, rich chocolate flavor.

Dairy-free chocolate chips (melted)– Enhances the chocolate flavor even more. Feel free to use regular if not vegan.

Coconut sugar– Naturally sweetens the recipe, but can be swapped for cane sugar if preferred.

Baking soda & baking powder– Work together to create a light, fluffy texture.

Salt– Just a touch helps balance all the flavors.

Almond milk– Keeps the recipe dairy-free, but oat, cashew, or coconut milk work just as well. Regular milk is also an option if dairy isn’t a concern.

Vanilla extract– A must for any baked good, bringing out all the flavors.

Coconut oil– Adds moisture to the muffins, but can be substituted with any other oil.

Applesauce– A great alternative to butter or oil, providing both moisture and flavor. If preferred, you can use more oil or dairy-free butter instead.

Lemon juice– Adds acidity and helps activate the baking soda and baking powder. Apple cider vinegar or white vinegar can also be used.

How To Make

Start by making the cupcakes, combine the dry ingredients, then add in the wet ingredients. Use a whisk to combine until you have a thick batter.

Add batter to coated muffin liners and bake. Let cool for 45 minutes.

In the meantime, make the cashew cream filling. Add all the ingredients into a blender and blend until smooth and creamy. Pour into a bowl, cover and refrigerate until you’re ready to use.

When ready, use a pipping tip to remove the center of each cupcake and then fill with the cream filling. Add the cupcake top back over the filling and place in the refrigerator for 30 minutes to 1 hour.

Make the chocolate ganache in the meantime, then dip each cupcake into the ganache and place back in the fridge for 20 minutes, remove and dip a second time. Return to the fridge for 20 more minutes.

Add the swirl icing on top and enjoy!

Tips And Tricks for the perfect cupcakes

• Patience is Key: This recipe isn’t difficult, but it does take time. Follow each step carefully to avoid mistakes.
• Cool Before Coring: Let the cupcakes cool completely before removing the center. Use a piping tool, pressing in gently but firmly, then twist slightly as you pull up. Use a toothpick to remove the core, keeping it whole for easy reinsertion.
• Smooth & Creamy Filling: Soak the cashews in boiling water before blending to ensure a smooth, clump-free texture.
• Ganache Perfection: A double coat of chocolate ganache isn’t required, but it’s highly recommended for the best texture and flavor.

How To Serve And Store

Best Served Chilled: Enjoy these Vegan Hostess Cupcakes straight from the fridge once the ganache and icing have set.

Storage: Keep them in an airtight container in the refrigerator and enjoy within 3–5 days.

Taste And Texture

These Vegan and Gluten-free Hostess Cupcakes taste like the real deal! They have a rich and indulgent chocolate flavor, a fudgy and creamy topping that is delicious to bite into with the most insane sweet and tangy cashew cream filling.

Frequently Asked Questions

What can I use instead of cashews for the filling?

You could use a simple dairy free buttercream frosting, or use marshmallow fluff.

Other Recipes You May Like

• Vegan Buckeyes
• Cosmic Brownies- Vegan and Gluten free
• Vegan and Gluten Free Snickers
• Twix Bars
• Samoa Girl Scout Cookies

If you make these Vegan Hostess Cupcakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

Pin Print

Vegan Hostess Cupcakes

4 from 1 rating

Hannah Kling

If you love classic cream-filled chocolate cupcakes, why not make them at home? These Vegan and Gluten-Free Hostess-Style Cupcakes are rich, indulgent, and just as delicious. Each moist chocolate cupcake is filled with a smooth cashew cream center, then topped with a velvety dairy-free ganache and the signature swirl of icing.

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Ingredients  

Chocolate Cupcakes

• 1.5 cups 1:1 gluten free flour blend (may sub all purpose flour)
• 1/4 cup cacao powder
• 1 cup coconut sugar (can sub cane sugar)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1/4 cup melted dairy free chocolate chips
• 2 tsp vanilla extract
• 1/3 cup coconut oil (melted. may sub any other oil)
• 1/4 cup apple sauce (can sub more oil or butter)
• 1 tsp lemon juice

Cashew Cream Filling

• 1 cup raw (unsalted cashews)
• 2/3 cup coconut cream (1-15oz can, thick part only)
• 1/4 cup maple syrup (may sub agave or honey)
• 1/4 cup vegan cream cheese
• 2 tsp vanilla extract
• 1/4 tsp salt

Chocolate Ganache

• 2/3 cup coconut cream (1-15oz can, thick part only)
• 1/2 cup non-dairy chocolate chips

Icing for the swirl

• 1 cup powdered sugar
• 4 tsp almond milk

Instructions

• Preheat oven to 350F and prepare a cupcake tin by lining it with liners. Coat each liner with non-stick spray and set aside.
• Start by making the cupcakes, in a sifter, over a large mixing bowl, add in gluten free flour and cacao powder and then sift into the bowl. This ensures there are no clumps.
• Next, add in the coconut sugar, baking soda, baking powder and salt. Whisk until dry ingredients are well incorporated.
• Add in almond milk, melted dairy free chocolate chips, vanilla, melted coconut oil, apple sauce and lemon juice. Use a whisk to gently combine ingredients until just combined. Don’t over-mix batter.
• Use a double cookie scoop and add batter to prepared muffin liners and bake for 20 minutes. Remove from the oven and let cool for 10 minutes before transferring cupcakes to a wire rack to finish cooling completely- about 35 minutes. Be careful transferring them as they are delicate. Use a spoon to help take them out of the muffin tin.
• In the meantime, make the cashew cream filling. Add all the ingredients into a blender and blend until smooth and creamy, about 30-45 seconds. Pour filling into a bowl, cover and refrigerate until you're ready to use.
• When ready, use a pipping tip to remove the center of each cupcake. Gently, but firmly press it into the center and then twist to the right as you lift up. Use a toothpick to push out the cake from the tip and set aside.
• Add the cashew cream into a pipping bag, you can also use a ziplock baggie, you won’t need to full amount- only about half of what the batch made. Cut off the tip and then fill each cupcake with the filling. Place the cut-out cake back into the cupcake to cover the cream.
• Place cupcakes in the fridge to set for 30 minutes to 1 hour.
• When ready, make the chocolate ganache. Add the thick part ONLY of the coconut cream into a small saucepan with the chocolate chips. Mix consistently over low heat until the two are combined together. You should be left with a thick ganache. Pour the ganache into a small bowl.
• Remove the cupcakes from the fridge and dip each top into the ganache and place back in the fridge for 10 minutes, remove and dip a second time. Return to the fridge for 20 more minutes.
• Lastly, make the icing for the swirl on top. Combine powdered sugar and almond milk until you have a very thick frosting. Add mixture into a pipping bag and cut off the end.
• Remove cupcakes from the fridge and add the swirl icing on top.
• Place back in the fridge for 10 minutes to firm up and enjoy!!

Notes

• Take Your Time: This recipe is simple but requires patience—follow each step carefully to avoid mistakes.
• Cool Before Coring: Let cupcakes cool completely before removing the center. Use a piping tool, press gently but firmly, twist slightly, and lift. Use a toothpick to remove the core intact for easy reinsertion.
• Smooth Cashew Filling: Soak cashews in boiling water before blending for a silky, clump-free texture.
• Ganache for the Win: A double coat of chocolate ganache isn’t necessary but highly recommended for the best texture.
• Perfect Icing Swirl: For a thick, pipeable icing, add more powdered sugar as needed.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!