Homemade Gluten Free Hostess Cupcakes are a fun weekend baking project! It starts with a super moist gluten-free chocolate cupcake, filled with homemade marshmallow fluff (made without any refined sugar) and dipped in a dairy-free chocolate ganache! Pipe on either some of the marshmallow fluff or melted white chocolate to complete the classic hostess-style cupcake look!
To pipe swirl:
Prepare and cool cupcakes:
Make the filling:
Make Chocolate Ganache:
Assemble the cupcakes:
If your almond flour and cocoa powder is really lumpy you should sift all the dry ingredients together in a bowl.
You can skip the coffee and just increase the milk by 1/4 cup.
If your chocolate ganache ever gets too cold you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
If you would like to make less chocolate cupcakes, you can use these ingredient amounts:
1-1/4 cups (120) almond flour
⅓ cup plus 1 tabespoon (35g) high-quality cocoa powder
1/4 cup (24g) coconut flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup coconut sugar
1/4 cup milk of choice
2 tablespoons cup coffee (see note)
2 tablespoon cup avocado oil
1 teaspoon vanilla extract