Copycat Hostess Cupcakes

These Gluten Free Hostess Style Chocolate Cupcakes bring all the nostalgic flavor of the classic snack cake to your kitchen. Moist chocolate cupcakes are filled with a light marshmallow cream and finished with a rich, glossy chocolate glaze that sets beautifully. The combination of tender chocolate cake, creamy filling, and smooth chocolate topping creates a bakery quality dessert that looks impressive and tastes even better.

Ingredients

Flour Blend

• 175 g white rice flour

• 110 g brown rice flour

• 88 g tapioca starch

• 60 g cornstarch

• 5 g xanthan gum

Dry Ingredients

• 438 g flour blend or 1 to 1 gluten free baking mix

• 638 g sugar

• 133 g dark cocoa powder

• 17 g salt

• 17 g baking soda

• 17 g baking powder

• 6 g psyllium husk powder

Wet Ingredients

• 352 g buttermilk or 340 g oat milk plus 12 g apple cider vinegar

• 352 g canola oil

• 155 g plain yogurt or dairy free alternative

• 26 g vanilla paste

• 350 g hot water or hot coffee

Marshmallow Filling and Decoration

• 500 g marshmallow fluff (find one that fits your dietary restrictions)

Chocolate Glaze

• 350 g powdered sugar

• 60 g dark cocoa powder

• 75 g light corn syrup

• 30 g unsalted butter or palm shortening

• 80 g hot water

• 5 g vanilla extract

• 1 g salt

Instructions

Prepare the Cupcakes

1. Prepare the dairy free buttermilk if using by combining the oat milk and apple cider vinegar. Let sit for 5 minutes.

2. Preheat the oven to 350°F (177°C) and line cupcake pans with paper liners.

3. In a large bowl, whisk together the flour blend, sugar, cocoa powder, salt, baking soda, baking powder, and psyllium husk powder.

4. In the bowl of a stand mixer, combine the buttermilk, canola oil, yogurt, and vanilla paste. Mix until smooth.

5. Add half of the wet ingredients to the dry and mix until combined.

6. Add the remaining wet ingredients and mix just until incorporated.

7. Slowly stream in the hot water or hot coffee while mixing on low speed.

8. Mix until smooth and no dry streaks remain.

9. Let the batter rest for 10 minutes to hydrate the flour blend.

10. Fill cupcake liners and bake at 350°F (177°C) for 12 minutes.

11. Rotate the pans and continue baking for approximately 12 more minutes, or until the cupcakes spring back lightly when touched.

12. Cool completely before filling and glazing.

Prepare the Chocolate Glaze

1. Sift together the powdered sugar and cocoa powder.

2. Melt the butter into the hot water.

3. Add the corn syrup, vanilla extract, and salt.

4. Pour the liquid ingredients into the dry ingredients and whisk until smooth.

5. Adjust consistency with additional hot water as needed.

6. The glaze should ribbon back into the bowl and disappear within 2 to 3 seconds.

Assemble

1. Transfer the marshmallow fluff to a piping bag fitted with a filling tip.

2. Depress a hole in the center of each cupcake using the end of a wooden spoon.

3. Insert the tip into the center of each cooled cupcake and fill with approximately 12 to 15 g marshmallow fluff.

4. Freeze the filled cupcakes for 15 to 20 minutes.

5. Hold each cupcake upside down and dip the top straight into the chocolate glaze.

6. Lift and gently twist.

7. Turn upright and allow the glaze to settle naturally.

8. Let the glaze set completely.

9. Place the remaining marshmallow fluff into a piping bag fitted with a small round tip ( I like the #4 tip).

10. Pipe the classic looped squiggle across the top of each cupcake.

11. Allow the decoration to set for several minutes before serving.

Storage

Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for the softest marshmallow texture.

These cupcakes feature a rich chocolate cake, a fluffy marshmallow center, a glossy chocolate glaze, and the classic marshmallow decoration inspired by traditional snack cake favorites.