Healthy Copycat Hostess Cupcakes (Gluten-Free, Dairy-Free, & Refined Sugar-Free)
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These healthy copycat Hostess cupcakes deliver all the nostalgic flavor you remember, without the gluten, dairy, or refined sugar.
Soft chocolate cupcakes, a fluffy “cream” filling, and a glossy chocolate topping come together in a better-for-you version the whole family will love.
Perfect for lunchboxes, celebrations, or a fun weekend bake.
Why You’ll Love These Healthy Copycat Hostess Cupcakes
- They’re allergy friendly!
- Gluten-free, dairy-free, and refined sugar-free, so those of us with food allergies can enjoy nostalgic treats again!
- The cupcakes themselves are super fluffy, with a dreamy cream filling
Ingredients
- 1/2 cup dark chocolate, melted
- 1/2 cup almond butter
- 1/3 cup pure maple syrup
- 1 cup applesauce
- 1 tsp vanilla
- 1/4 cup arrowroot flour
- 1/4 cup coconut flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- Ganache
- 6 tbsp artisana market cacao cashew spread – or plain cashew butter mixed with the chocolate chips (will be slightly less rich)
- 3 tbsp dark chocolate chips
- Filling
- Organic vanilla icing (I like Miss Jones brand)
- OR
- 4 oz cream cheese whipped with 2 tbsp powdered monkfruit & 1/2 tsp vanilla for sugar free
Process
- Make cupcakes by whisking wet ingredients together, then mix in dry
- Pour into 9 silicone cupcake liners
- Bake at 350 for 28-30 min
- Allow to cool ~ 10 min, then remove from pan and onto cooling rack
- Make filling by whipping softened cream cheese with powdered sugar and vanilla
- Make ganache by melting chocolate and whisking with the cacao cashew spread until smooth and creamy
- Use a cupcake corer, or apple corer , or tsp to carve out the center of your cupcakes
- Pipe your filling inside
- Pour and smooth ganache filling overtop, and allow ganache to set in the fridge
- Then with a small piping tool make your traditional hostess cupcake icing swirls
- Enjoy!
Variations for Dietary Preferences
- Cacao Cashew spread – this is like a healthy chocolate cashew butter. I like that it’s much lower sugar than nutella, but has a similar rich and spreadable consistency – however, you can sub with plain cashew butter since you’re mixing with chocolate anyway
- Flours – I don’t recommend direct subs for the flours in this recipe, BUT you can use the chocolate cupcake base in THIS RECIPE which uses just gluten free all purpose flour
If you make these Healthy Copycat Hostess Cupcakes I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1/2 cup dark chocolate melted
- 1/2 cup almond butter
- 1/3 cup pure maple syrup
- 1 cup applesauce
- 1 tsp vanilla
- 1/4 cup arrowroot flour
- 1/4 cup coconut flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
Ganache
- 6 tbsp cacao cashew butter
- 3 tbsp dark chocolate chips
Filling
- Organic vanilla icing I like Miss Jones brand
- OR
- 4 oz cream cheese or vegan cream cheese
- 2 tbps powdered monkfruit sweetener or organic powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Make cupcakes by whisking wet ingredients together, then mix in dry
- Pour into 9 silicone cupcake liners
- Bake at 350 for 28-30 min
- Allow to cool ~ 10 min, then remove from pan and onto cooling rack
- Make filling by whipping softened cream cheese with powdered sugar and vanilla
- Make ganache by melting chocolate and whisking with the cacao cashew spread until smooth and creamy
- Use a cupcake corer, or apple corer , or tsp to carve out the center of your cupcakes
- Pipe your filling inside
- Pour and smooth ganache filling overtop, and allow ganache to set in the fridge
- Then with a small piping tool make your traditional hostess cupcake icing swirls
- Enjoy!
Video
Notes
For substitutions please scroll up a tad in the post until you see “variations for dietary preferences”