Grain-Free Hostess Cupcake Copycat (Edit recipe)

We are serving up a healthy dose of nostalgia with these Grain-Free Hostess Cupcake Copycats! This egg-free recipe makes a fluffy chocolate cupcake filled with creamy vanilla frosting, topped with rich chocolate ganache crowned with curlicues of frosting on top. Guaranteed to jazz up a boxed lunch or make for the perfect after school snack.

30 minutes

15 minutes to 18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	281
Fat:	15 g
Carbohydrates:	39 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	386 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Otto's Naturals

View original recipe

Serves: 12

Ingredients

Cupcake

340 gram Cassava Flour, (2 1/2 cups)
2 cups Maple Sugar, (or coconut sugar)
1 tsp Salt
2 tsp Baking Soda
3/4 cup Cocoa Powder, (or carob powder for AIP)
3/4 cup Avocado Oil
2 Tbsp Apple Cider Vinegar
2 tsp Vanilla Extract
2 cups Water, cold (plus 5-6 Tbsp more if subbing coconut sugar)

Ganache

1/4 cup Milk, (or any non-dairy milk)
3 oz Semi-Sweet Chocolate Baking Bar, chopped (or carob chips for AIP)

Vanilla Frosting

Vanilla Frosting (Simple Mills), (feel free to use your favorite vanilla frosting recipe)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cupcake Instructions

Preheat oven to 350 degrees Fahrenheit. Prepare muffin pans with liners.
Combine Otto’s Naturals – Cassava Flour, sugar, salt, baking soda, and cocoa together into a large bowl. Mix.
Make three wells. Pour avocado oil into one well, apple cider vinegar into the second, and vanilla extract into the third well.
Pour cold water over all and stir well with a fork.
Pour into lined muffin tins.
Bake for 15 to 18 minutes, or until the toothpick inserted comes out clean.
Let cool.
Once cupcakes are completely cool cut a hole the size of a quarter in the middle using a knife. Remove the cake, squirt in frosting, and smoosh the removed cake over the frosting. Feel free to use half of the removed cake if it doesn't fit.
Place stuffed cupcakes in the freezer for 5 minutes.

Ganache Instructions

Place milk and chocolate on a stovetop over medium heat.
Stir continuously until creamy.
Using a spoon over the top of each cupcake with a ganache.
Let sit till ganache has hardened a bit, about 5 minutes.
If you don’t have a pastry bag add your choice of vanilla frosting into a zip lock bag. Cut a tiny hole in one corner. Pipe frosting on top of the cupcake.
Enjoy.