Hostess Cupcakes are super nostalgic for all Millennials but I promise this vegan version holds up! These Vegan Hostess Cupcakes are made up of moist chocolate cake, soft vanilla buttercream filling and rich chocolate ganache topping. Let's learn how to make them!
What are Hostess Cupcakes?
Hostess CupCakes are a popular brand of snack cakes produced by Hostess Brands, LLC. They are iconic treats known for their distinctive appearance and delicious flavor. Here's some of their best features:
- Moist Chocolate Cake Base
- Creamy Filling
- Chocolate Ganache Topping
- Signature Icing Swirl
- Portability
Overall, Hostess CupCakes are cherished for their nostalgic appeal, delicious taste, and convenient packaging, making them a regular snack choice for many millennials.
Fortunately, like any cupcake, these heavenly desserts can be made better by following our guide for how to make vegan cupcakes. This will ensure the end result is light, sweet and moist.
There are also plenty more cakes and cupcakes on our site if the nostalgic perfection of vegan hostess cupcakes isn't your thing.
Ingredients:
Cupcakes:
- all-purpose flour: Provides the structural base for the cupcakes, ensuring they hold their shape while remaining tender.
- granulated sugar: Sweetens the cupcakes and contributes to a moist, tender crumb.
- dutch-processed cocoa powder: Adds a rich, deep chocolate flavor and dark color to the cupcakes.
- instant espresso powder: Enhances the chocolate flavor, making it taste more intense and robust without adding a strong coffee flavor.
- baking powder: Helps the cupcakes rise, ensuring they're light and fluffy.
- baking soda: Works alongside the baking powder and reacts with the acidity in the cocoa and yogurt to create lift and a tender crumb.
- salt: Balances the sweetness and enhances the overall flavors of the cupcakes.
- nondairy milk: Provides moisture and binds the dry ingredients, creating a smooth batter.
- nondairy yogurt: Adds richness, moisture, and a slight tang to the batter, contributing to a soft, moist texture.
- canola oil: Adds fat for a tender, moist crumb and helps create a smooth batter.
- vanilla extract: Enhances the overall flavor of the cupcakes and balances the chocolate's intensity.
Filling/icing:
- non-hydrogenated shortening: Provides structure to the filling, making it stable and fluffy while keeping it light.
- vegan butter: Adds a creamy texture and rich flavor to the filling.
- powdered sugar: Sweetens the filling and helps achieve a smooth, fluffy texture.
- nondairy milk: Adds moisture to the filling, ensuring it's smooth and easy to pipe.
- vanilla extract: Adds flavor to the filling and complements the sweetness.
- salt: Balances the sweetness and enhances the vanilla flavor in the filling.
Ganache:
- semisweet or dark chocolate: Provides the glossy, chocolatey topping for the cupcakes, creating a rich, indulgent finish.
- vegan heavy cream: Creates a smooth texture and adds richness.
How to Make Vegan Hostess Cupcakes (with pictures!)
*This recipe was inspired by Broma Bakery's recipe for Homemade Hostess Cupcakes. Please check out that recipe for additional information and guidance.*
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by making the cupcake batter. Mix the dry ingredients and wet ingredients in separate bowls. Pour wet into dry and whisk until just combined.
Line a cupcake pan with 12 paper liners. Fill each about ¾ of the way full. Place the pan on the center rack of an oven that has been preheated to 350 degrees F (175 C) and bake for 18-22 minutes.
Prepare the cream filling while the cupcakes cool. Beat all filling ingredients together with an electric hand mixer until a light buttercream comes together.
Fill a piping bag (fit with a small tip) with ¾ of the buttercream. Press the tip into the top of each cupcake and fill with about 2 tablespoons of buttercream.
Prepare the ganache by heating the the heavy cream in the microwave. Pour over the chocolate and whisk until smooth. Dip the top of each cupcake in the chocolate, shaking off the excess.
Place the remainder of the buttercream in a squeeze bottle with a narrow tip. Pipe the signature Hostess loops on the top of each cupcake.
Recipe tips:
Making velvety ganache:
- Use High Quality Chocolate: If you want a rich, velvety ganache, use high quality dairy-free chocolate.
- Heat Chocolate Gently: Melting chocolate can be a tricky process as it can scorch relatively easily. Place the chocolate in a mixing bowl and pour the hot cream over the top of it. Allow it to sit for a few minutes before whisking until smooth. Whisk in one direction to avoid clumping.
- Work Quickly: Once the ganache is smooth, immediately begin dipping your cupcakes. If allowed to sit for too long, the chocolate will begin to thicken/harden.
Making hostess cupcakes:
- Sift Dry Ingredients: Sifting the dry ingredients, including flour, cocoa powder, and powdered sugar, helps to remove any lumps and aerate the mixture, resulting in a smoother texture in the cupcakes and icing.
- Don't Over-mix: When combining the wet and dry ingredients, mix just until everything is incorporated. Over-mixing can result in dense and tough cupcakes. Aim for a smooth batter with no visible flour streaks.
- Fill Cupcake Liners Correctly: Fill each cupcake liner two-thirds to three-quarters full with batter to ensure the cupcakes rise evenly without overflowing.
- Decorate with Precision: Once the cupcakes are iced and ganache is set, you can pipe the signature white swirl on top using a piping bag/squeeze bottle fitted with a small round tip or a resealable plastic bag with a corner snipped off.
How to make perfect chocolate ganache:
Chocolate ganache is a luxurious mixture of chocolate and cream, and getting it right ensures a smooth, shiny, and luscious texture.
Steps to make perfect ganache:
- Chop the chocolate
Finely chop the chocolate into small, uniform pieces to help it melt evenly and quickly.
- Heat the Cream
Heat the vegan heavy cream in a saucepan or microwave until it's steaming but not boiling. Boiling the cream can scorch it and alter the texture of the ganache.
- Pour Over the Chocolate
Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit undisturbed for 2-3 minutes to allow the chocolate to soften.
- Stir Until Smooth
Gently stir the mixture with a spatula or whisk until it becomes smooth and glossy. Avoid over-mixing, as this can introduce air bubbles.
- Cool to Desired Consistency
For a pourable ganache, use it while warm. For a thicker consistency (e.g., for spreading or piping), let it cool at room temperature until it thickens. You can also chill it in the fridge for a firmer texture.
Tips for perfect ganache:
- Use High-Quality Ingredients: The flavor of your ganache is directly tied to the quality of your chocolate and cream. Choose a chocolate with at least 60% cacao for rich flavor.
- Maintain the Right Temperature: Avoid overheating the cream or chocolate, which can cause the ganache to separate.
- Fixing Separated Ganache: If the ganache separates (looks oily or grainy), whisk in a tablespoon of warm nondairy milk or cream to bring it back together.
- Add Flavor Variations: Stir in vanilla extract, espresso powder, or a pinch of sea salt for extra flavor.
- Storage: Store leftover ganache in an airtight container in the fridge for up to a week. Reheat gently over a double boiler or in the microwave in short bursts, stirring often.
Frequently asked questions:
While espresso powder enhances the chocolate flavor, you can omit it if you prefer. However, it adds depth and richness to the cupcakes, so consider keeping it in for optimal taste.
Dutch-processed cocoa is preferred for its rich flavor and lower acidity, but you can use natural cocoa powder if needed. Note that the cupcakes may be slightly lighter in color and taste.
Bake the cupcakes for the specified time in the recipe, then insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs attached, the cupcakes are done. Avoid over-baking to prevent them from becoming dry.
No! Just stick the tip of the piping bag directly into the center of the cupcake. Squeeze lightly while retracting the tip from the cupcake. The sides of the cupcakes will expand slightly.
Yes, you can make the cupcakes in advance. Store them unfrosted and unfilled in an airtight container at room temperature for up to two days, or freeze them for longer storage. Thaw them before frosting and serving.
Storage:
Vegan hostess cupcakes will keep in an airtight container at room temperature for 2-3 days or in the refrigerator for 3-4 days.
Cupcakes can also be frozen unfrosted and unfilled for up to 1 month.
Keep container of cupcakes tightly sealed and outside of direct sunlight.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Hostess Cupcakes
Moist chocolate cupcakes filled with soft, vanilla buttercream and topped with rich chocolate ganache. These cupcakes will heal your inner child.
- Prep Time: 25 minutes
- Bake Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
1 ½ cups all purpose flour
1 cup granulated sugar
½ cup dutch processed cocoa powder
1 teaspoon instant espresso powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup nondairy milk
½ cup nondairy yogurt*
½ cup canola oil
2 teaspoons vanilla extract
For the Filling/Icing
½ cup non-hydrogenated shortening
2 tablespoons vegan butter
1 ½ cups powdered sugar
1 tablespoons nondairy milk
½ teaspoon vanilla extract
pinch of salt
For the Ganache
3 oz semisweet or dark chocolate
⅓ cup vegan heavy cream*
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a cupcake pan with 12 paper liners. Set aside.
- Cake Batter: In a large bowl, whisk together the all purpose flour, sugar, cocoa powder, instant espresso powder, baking powder, baking soda and salt. In a separate bowl, whisk together the nondairy yogurt, nondairy milk, canola oil and vanilla until completely smooth. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not over-mix.
- Bake: Fill each cupcake wrapper about ¾ of the way full with cake batter. Place cupcake pan on center rack of preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Filling: While the cupcakes cool, begin preparing the filling. Beat together the non-hydrogenated shortening and vegan butter until smooth using an electric hand mixer or a stand mixer. Beat in the powdered sugar, nondairy milk, vanilla and salt until a light buttercream comes together.
- Fill Cupcakes: Scoop about ¾ of the filling into a piping bag fit with a small, round piping tip. Insert the tip into the center of each cupcake and squeeze lightly, pushing about 2 tablespoons of filling into each one. The cupcake will start to expand slightly at the top.
- Ganache: Add the chocolate to a glass bowl. Pour the nondairy heavy cream into a glass measuring cup and heat in the microwave for about 30 seconds. Pour the hot cream over the chocolate and allow to sit for 2 minutes. Whisk until completely smooth. Immediately dunk the top of each cupcake into the ganache, shaking off any excess. Allow ganache to completely set on each cupcake before continuing.
- Icing: Transfer the remaining filling to a squeeze bottle fit with a narrow piping tip. Pipe the trademark Hostess loops across the top of each cupcake. Allow icing to set for 5 minutes before serving or storing.
Notes
*Cupcakes will keep in an airtight container at room temperature for 2-3 days or can be refrigerated for 3-4. Unfrosted/unfilled cupcakes can be frozen for up to 1 month.
*Nondairy yogurt and nondairy milk used for this recipe should be unflavored and unsweetened.
*If you are unable to find vegan heavy cream, full fat canned coconut milk is a good substitution.
*Recipe adapted from Homemade Hostess Cupcakes by Broma Bakery
More vegan cupcake recipes:
- Vegan Cookie Dough Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Funfetti Cupcakes
- Vegan Strawberry Tiramisu Cupcakes
- Vegan Peanut Butter Banana Cupcakes
Have always wanted to try a vegan Hostess cupcake. They turned out great! Made exactly as written. Will make them again sometime!
Hi Amy! So glad you enjoyed! Truly one of my fave recipes!