Hostess Wanabee Cupcakes (vegan and gluten free!)

Happy Thursday! It’s a cool, rainy day here today and Lil Sis and I decided to be adventurous and try a new recipe. We used a Pinterest recipe as a base and had to improvise from there. Sometimes in baking, things just don’t work like they should! We had a few “Cupcake Wars” like moments, but we brought it back! What we ended up with was worth it! Chocolatey, ooey gooey cupcakes. Yes, please! They seem a bit labor intensive, but it’s really not so bad. Try ’em! They’re yummy.

Hostess Wannabee Cupcakes

(cake recipe adapted from The Diva Dish)

For the cake:

1 cup Bob’s gluten free all-purpose baking flour

1/4 cup cocoa powder (I used Ghiradelli)

3/4 tsp baking powder

3/4 tsp baking soda

dash of  kosher salt

1 1/2 T cornstarch

1/4 cup melted coconut oil

1/4 cup unsweetened applesauce (at room temperature)

1/2 cup unsweetened almond milk (at room temperature)

1/4 cup maple agave syrup (at room temperature)

2 tsp vanilla extract

1/2 cup dates + 1/4 cup water pureed together to form a paste (I used a food processor)

For the filling:

1 stick Earth Balance Buttery Stick, softened

2-3 cups powdered sugar

1/3 cup-1/2 cup full-fat coconut milk

dash or kosher salt

For the ganache:

1 bag enjoy life mega chocolate chunks (or any kind of vegan chocolate you like!)

What to do:

Preheat oven to 350. Fill a cupcake tray with liners and set aside. Whisk together dry ingredients in a large bowl. In a medium bowl, lightly whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula. Mix until just incorporated. Don’t overmix! Fill the prepared cupcake liners just over 1/2 full and bake for 16 minutes, rotating the pan after 9 minutes. Transfer the cupcakes to a cooling rack and let cool completely.

Once the cupcakes are cool, prepare the filling. Using the whisk attachment on a stand mixer beat the earth balance stick until lightly fluffy. Add powdered sugar about a cup at time and whisk after each addition. Add until you have a thick, ice cream-like consistency. Add the coconut milk and salt. I didn’t give specifics on powdered sugar and coconut milk because it’s really all about how thick (or not) you want your cream to be. To each on his own! You can’t mess this up. Seriously.

Melt 3/4 of the bag of chocolate chunks in 30 second intervals in the microwave until it’s melted, smooth and shiny. Add in the remaining chocolate chunks and stir until they are completely melted and incorporated. This will temper the chocolate and keep it from staying too melty and soft.

To assemble:

Using a cupcake corer (or anything, really!), make a hole in each cupcake. Just be sure to not go all the way to the bottom of the cupcake. You don’t want to lose the filling when trying to eat it!

















Next, fill a pastry bag (or a quart size zip-top bag  and cut off the tip like I did!) and fill each hole to the top.

















Spoon the melted chocolate on top, trying to spread as evenly as possible.


















Finally, set in them in the refrigerator for about 10 minutes, just to set the chocolate, and then store at room temperature.






















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