Description
The nostalgic cupcake classic made healthier! Vegan Hostess Cupcakes with a grain-free cake, easy cream filling, and rich chocolate ganache!
Ingredients
Chocolate Cupcakes
- 1 cup (240g) unsweetened applesauce
- 1/2 cup (125g) nut/seed butter of choice
- 1/3 cup (105g) maple syrup or agave
- 2oz semi-sweet chocolate
- 1 tsp vanilla extract
- 1/4 cup (25g) coconut flour
- 1/4 cup (30g) arrowroot starch (or corn/tapioca starch)
- 2 tbsp (10g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Cream Filling*
- 1 1/2 cups (180g) raw cashews, soaked at least 3 hours
- 1/4 cup (60g) full-fat coconut milk
- 1/4 cup (80g) maple syrup or agave
- ¼ cup (25g) coconut oil
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Ganache
- 1/2 cup (80g) semi-sweet chocolate chips
- 1/4 cup (60g) full-fat coconut milk
Instructions
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Soak the cashews in warm water for at least 3 hours.
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Drain and rinse the cashews. Blend all the ingredients for the filling until very smooth. Chill to thicken at least 3-4 hours (or make it the day before!)
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Preheat the oven to 350°F.
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In a large mixing bowl, melt the dark chocolate for the cupcake batter.
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Whisk in applesauce, nut/seed butter, maple syrup, and vanilla (make sure all are at room temperature).
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Add coconut flour, arrowroot starch, cocoa powder, baking powder, and salt. Stir to combine.
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Grease 8 cavities of a cupcake pan. Scoop the batter into the pan, filling each ¾ of the way.
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Bake 30-35 minutes at 350°F.
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Cool 15 minutes in the pan, then gently remove from the pan and cool completely on a wire rack.
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When the cupcakes are cool, use a cupcake corer or teaspoon to create a cavity in the middle of each.
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With a piping bag or spoon, fill each cupcake with cream filling.
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Melt the ganache ingredients together, whisk until smooth. Cool 10 minutes or so.
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Cover the top of each cupcake with a layer of chocolate ganache and refrigerate until ganache is set.
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Use a piping bag with a small round tip to pipe the classic swirl design on top
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And eat!
Notes
*You will have some leftover, but if you try to make a smaller batch it will not work in the blender. This cream works wonderfully for the filling but is a little tricky to pipe for the swirls on top, so if you want to use a vegan buttercream instead try this recipe: https://feastingonfruit.com/mint-chocolate-brownie-cookies/ (without the matcha and mint extract, sub 1 tsp vanilla)
Keywords: gluten free, grain free, kids, childhood, copycat, chocolate, cream, ganache, dairy free, healthy, dessert