Gluten-Free Hostess Cupcakes
Gluten-Free Hostess Cupcakes Recipe a homemade, cream filled, and topped with ganache with a classic curlicue icing. Rich chocolate flavor.
Servings 12 servings
Calories 370kcal
Ingredients
Gluten-Free Hostess Cupcakes
- 3 oz store bought or homemamde semi-sweet chocolate with monk fruit sweetener see the recipe on my blog
- 1/3 cup unsweetened cocoa
- 3/4 cup freshly brewed coffee
- 6 tbsp cassava flour
- 6 tbsp " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup monk fruit sweetener
- 1/4 cup maple sugar
- 1 tsp baking powder
- 1/4 tsp pink salt
- 6 tbsp avocado oil or olive oil
- 2 whole eggs
- 3 tsp vinegar
- 1 tsp vanilla
Cream Filling
- 1 cup Marshmallow Fluff see recipe on the blog
White Chocolate Cream Filling
- 1 cup heavy cream
- 5 oz. store bought or homemade White chocolate with monk fruit sweetener or make homemade recipe is on my blog
Ganache Topping
- 1/2 cup heavy cream
- 1/2 cup Store bought or homemade chocolate chips with monk fruit sweetener See the recipe on my blog
Curlicue Glaze
- 1/2 cup powdered monk fruit
- 3 1/2 tsp water
Instructions
Gluten-Free Hostess Cupcakes
- First, preheat the oven to 350 F.
- Second, line a standard 12-cup muffin tin with paper liners.
- Third, combine chocolate, and cocoa into a bowl.3 oz store bought or homemamde semi-sweet chocolate, 1/3 cup unsweetened cocoa
- Next, pour the hot coffee into the chocolate and cocoa.3/4 cup freshly brewed coffee
- Let sit for 5 minutes covered before stirring.
- After 5 minutes whisk the chocolate until smooth.
- Place the chocolate and cocoa mixture into the fridge to cool—approximately 20 minutes.
- In a large bowl whisk together the cassava flour, almond flour, monk fruit sweetener, maple sugar, baking soda, and pink salt.6 tbsp cassava flour, 6 tbsp almond flour, 1/2 cup monk fruit sweetener, 1/4 cup maple sugar, 1 tsp baking powder, 1/4 tsp pink salt
- Finally, whisk together the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture.6 tbsp avocado oil or olive oil, 2 whole eggs, 3 tsp vinegar, 1 tsp vanilla
- Whisk together the flour mixture with the chocolate mixture.
- Divide the cupcake batter evenly between the 12 cupcake liners.
- Bake for 15 - 20 minutes or until a toothpick comes out clean.
- Allow them to cool in the tin for 10 minutes or so.
- Lastly, remove from the tin and allow to cool before filling and frosting completely.
White Chocolate Filling
- First, use my homemade Marshmallow Fluff or White Chocolate Filling
- Heat the heavy cream in a pan over medium heat until it begins to simmer.1 cup heavy cream
- Remove the heavy cream from the stove and add the white chocolate chips.5 oz. store bought or homemade White chocolate with monk fruit sweetener
- Allow the chocolate to sit for approximately 5 minutes.
- Next, stir the heavy cream and white chocolate until smooth.
- Allow the mixture to cool completely. Finally, using an electric mixer blend until whipped.
- Finally, using an electric mixer blend until whipped.
- Place the Whipped chocolate frosting into a frosting bag with a small tip.
- Use the bottom of a frosting tip to remove a small amount of cupcakes from the bottom.
- Place the filling into a piping bag with an open tip.
- Remove the cupcake piece from the frosting tip.
- Pressing on the bottom of the piping bag filling the center.
- Plug the hole with the cupcake piece that was removed.
- Continue until all cupcakes are filled.
If Using Marshmallow Fluff
- If using marshmallow fluff in a frosting bag and follow the directions for White Chocolate Filling1 cup Marshmallow Fluff
Ganache Topping
- First, heat the heavy cream in a pan over medium heat until it begins to simmer.1/2 cup heavy cream
- Second, add the chocolate chips to it.1/2 cup Store bought or homemade chocolate chips with monk fruit sweetener
- Third, allow it to sit for 5 minutes.
- Next, whisk the chocolate and cream together until smooth.
- Once, the glaze is made drizzle a small amount on top of each cupcake.
- Don't over heat the cream or it will curdle.
Curlicue Glaze
- First, stir together the monk fruit and water until a paste is made.1/2 cup powdered monk fruit, 3 1/2 tsp water
- Second, place the drizzle into a plastic bag with a narrow tip on it. T
- Third, test by creating a curly drizzle on a plate.
- Next, drizzle the curly cue across the top of the cupcakes.
- Makes approximately 12 cupcakes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 370 | |
| % Daily Value * | |
| Total Fat 31 g | 47 % |
| Saturated Fat 14 g | 70 % |
| Monounsaturated Fat 9 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 186 mg | 62 % |
| Sodium 216 mg | 9 % |
| Potassium 114 mg | 3 % |
| Total Carbohydrate 14 g | 5 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 4 g | |
| Protein 8 g | 17 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 5 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 12g | Calories: 370kcal | Carbohydrates: 14g | Protein: 8g