Gluten-Free Hostess Cupcakes (Copycat Recipe)

Gluten-free Hostess cupcakes on a countertop.

Meaningful Eats

Gluten-Free Hostess Cupcakes (Copycat Recipe)

These homemade gluten-free Hostess cupcakes are my favorite chocolate cupcakes of all time! They feature my ultimate gluten-free chocolate cupcakes, a luscious marshmallow filling and a rich, glossy ganache topped with that iconic vanilla buttercream swirl.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 35

Cook Time 20

Cooling Time 40

Author Erin Collins

Ingredients

Chocolate Cupcakes

Dry Ingredients

1 cup (150g) gluten-free measure-for-measure flour
⅓ cup (27g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon instant espresso powder optional
¼ teaspoon kosher salt

Other

1 cup (200g) granulated sugar
¼ cup (60ml) neutral oil
2 large eggs at room temperature
½ cup (120g) sour cream
1 teaspoon vanilla extract
½ cup (120ml) hot water

Marshmallow Cream Filling

4 tablespoons (56g) butter at room temperature
½ cup (60g) powdered sugar
7 oz (198g) marshmallow creme
½ teaspoon vanilla extract

Chocolate Ganache

4 ounces (113g) bittersweet or semi-sweet chocolate finely chopped
½ cup (120ml) heavy cream

Vanilla Buttercream Icing

2 tablespoons butter at room temperature
1 cup (120g) powdered sugar
1 tablespoon heavy cream

Instructions

Preheat the oven to 350°F. Line a standard muffin pan with paper liners.
For the cupcakes: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt.
In the bowl of a stand mixer, or using a hand mixer, mix the sugar, oil, eggs, sour cream, and vanilla on medium-high until well combined.
With the mixer on low, add the dry ingredients in three additions, mixing after each addition.
Slowly pour in the hot water. Mix on medium speed for 2 to 3 minutes, scraping down the bowl halfway through, until smooth.
Divide batter evenly into the liners, about ⅔ full. Bake for 18 to 20 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the marshmallow cream: In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, mix together the butter, powdered sugar, marshmallow creme, and vanilla. Beat until light and fluffy, about 1 minute.
Transfer to a piping bag, or a zip-top bag with the corner snipped.
Once the cupcakes are fully cool, use a cupcake corer, or a small paring knife to remove the center of each cupcake, stopping about ½ inch from the bottom. Save the centers.
Pipe the marshmallow cream into each cupcake until the filling sits just below the top edge, about 1 tablespoon of marshmallow cream.
Return the cupcake center over the top of the filling to cover it.
For the chocolate ganache: Place the chocolate in a small bowl. In a separate, small microwave-safe bowl, microwave the heavy cream until simmering, about 1 minute. Pour the hot heavy cream over the chocolate and let sit for 1 minute. Mix until smooth. If the chocolate still isn’t melted, microwave the ganache for 20-second increments at 50% power, stirring after each increment until completely melted and smooth.
Spoon the ganache over each cupcake.
For the vanilla buttercream icing: In a medium bowl using a hand mixer, beat together the butter, powdered sugar and heavy cream until thick and pipeable.
Transfer the buttercream to a piping bag fitted with a small round tip (Wilton #3 is perfect).
Pipe the classic swirl across the top of each cupcake. Enjoy!

Notes

Dairy-Free: Use dairy-free sour cream, butter, and heavy cream alternatives.

Nut-Free: This recipe is naturally nut-free.

To Make Ahead: Bake the cupcakes up to 1 day ahead. Cool completely, cover, and store at room temperature. Fill, glaze, and pipe the next day.
To Store: Keep in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 20 to 30 minutes before serving for the softest texture.
To Freeze: Freeze baked, unfilled cupcakes (before coring) in an airtight container for up to 3 months. Thaw at room temperature, then core, fill, and glaze.

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