Can I omit the espresso powder from the cupcake batter?

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.

Do I have to use Dutch-processed cocoa powder?

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.

How do I know when the cupcakes are done baking?

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.

Do I need to cut out a part of the cupcake before filling?

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.

Can I make the cupcakes in advance?

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.

Vegan Hostess Cupcakes (Easy and Homemade!)

Vegan Hostess Cupcakes

Hostess cupcake filled with vanilla creme with a bite taken out of it.

Print Recipe

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Moist chocolate cupcakes filled with soft, vanilla buttercream and topped with rich chocolate ganache. These cupcakes will heal your inner child.

Author: Lyndsey Hiltner
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

Scale

For the Cupcakes

1 1/2 cups all purpose flour

1 cup granulated sugar

1/2 cup dutch processed cocoa powder

1 teaspoon instant espresso powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup nondairy milk

1/2 cup nondairy yogurt*

1/2 cup canola oil

2 teaspoons vanilla extract

For the Filling/Icing

1/2 cup non-hydrogenated shortening

2 tablespoons vegan butter

1 1/2 cups powdered sugar

1 tablespoons nondairy milk

1/2 teaspoon vanilla extract

pinch of salt

For the Ganache

3 oz semisweet or dark chocolate

1/3 cup vegan heavy cream*

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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 3/4 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 3/4 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.

Equipment

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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

Find it online: https://censoredbaker.com/vegan-hostess-cupcakes/