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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 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 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!