Homemade Hostess Chocolate Cupcakes

This recipe for Homemade Hostess Chocolate Cupcakes is so incredibly delicious...you won't even miss the originals! They are rich chocolate cupcakes, filled with a fluffy vanilla buttercream, topped with a chocolate fudge frosting and decorated with more vanilla frosting. Best yet, they're gluten free, nut free, eggless and can easily be vegan!

Reasons to Love These Cupcakes

• Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
• Soft & Fluffy- The cake of these cupcakes is super soft, decadent and delicious.
• Cream Filling- They have a fluffy vanilla buttercream in the middle!
• Easy to Make- The batter mixes up in just one large bowl with a whisk like my Small Batch Chocolate Cupcakes!
• Look like Hostess Cupcakes- They look just like those hostess cupcakes in the stores only these are safe!

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
• White Vinegar- We use this along with the milk of choice to make a homemade buttermilk.
• Vegetable Oil- The cake of these cupcakes uses oil instead of butter/vegan baking stick to help it stay moist.
• Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
• Cornstarch Water- This helps bind everything together since the cupcakes are eggless.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make Homemade Hostess Cupcakes

Here are the step by step instructions to make these cupcakes!

Make the Vanilla Buttercream

Step 1: Cream the Butter or Vegan Baking Stick

In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.

Step 2: Add in the Confectioners' Sugar

With the mixer on very low speed, slowly add in the confectioners' sugar.

Step 3: Add in the Vanilla

Add in the vanilla and beat until combined.

Step 4: Add in the Water

While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.

Step 5: Beat the Frosting

Once all the ingredients are combined, turn the mixer to medium high speed and really whip that frosting. I would do this for about 3 minutes or until the frosting is super soft, fluffy and creamy. Set aside.

Make the Cupcakes

Step 1: Make the Homemade Buttermilk 

In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. 

Let sit 5-10 minutes and stir again. The milk will appear chunky; that's normal. 

Step 2: Whisk Together All The Dry Ingredients

In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt. 

Step 3: Make the Cornstarch Water

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

Step 4: Add the Liquid Ingredients  

Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla. 

Whisk until smooth and combined. The batter may appear very thin and liquidy. If so, let it sit 10 minutes; it will start to thicken.

Step 5: Fill the Cupcake Tins

Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.

Step 6: Bake the Cupcakes

Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.

Step 7: Cool the Cupcakes

Let the cupcakes cool almost completely in the pan before trying to remove them.

Make the Chocolate Frosting 

Step 1: Cream the Butter/Vegan Baking Stick

In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.

Step 2: Add the Confectioners' Sugar

With the mixer on very low speed, slowly add in the confectioners' sugar.

Step 3: Add in the Cocoa Powders

With the mixer on low speed still, add in the cocoa powders. 

Step 4: Add in the Vanilla

Add in the vanilla and beat until combined.

Step 5: Add in the Water 

While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.

Assembling the Cupcakes

Step 1: Make Holes in the Cupcakes 

Once the cupcakes have cooled, make the holes for the vanilla frosting filling.

If you have piping bags with tips, you can use that to make the holes. If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.

Step 2: Fill the Cupcakes

Fill the holes in the center of the cupcakes with the vanilla buttercream, all the way to the top.

Easiest way to do this is to fill a piping bag with a tip with the vanilla frosting and pipe it into the hole. If you don’t have a piping bag, fill a zip top bag with vanilla frosting and snip a small piece of the corner off.

Decorate the Cupcakes 

Step 1: Pipe the Frosting 

If you have piping bags, after you fill the cupcakes, pipe the chocolate frosting on top of each cupcake.

If you don’t have piping bags, put a thin layer of chocolate frosting on top of each cupcake.

Step 2: Chill the Cupcakes if You Don't Have a Piping Bag

If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. 

This is your crumb layer so that when you frost the tops of the cupcakes, the vanilla frosting doesn’t ooze out and get all over the place. 

If you have a piping bag, you don’t need the crumb layer or this step.

Step 3: Smooth The Frosting

Use an icing spatula to smooth the chocolate frosting and make a flat top to pipe the vanilla swirl.

Step 4: Add the Vanilla Swirl

Immediately after finishing frosting the cupcakes with the chocolate frosting, pipe the swirl on top of the cupcakes. I like to use a wilton size 4 tip.

Expert Baking Tips

• Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cupcakes and frosting too dry and bitter.
• Make the Homemade Buttermilk- Measure out ½ cup of milk of choice. Add in ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal. 
• Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
• Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.

Recipe FAQs

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📖 Recipe

Homemade Hostess Chocolate Cupcakes

Author: Lee

This recipe for Homemade Hostess Chocolate Cupcakes is so incredibly delicious...you won't even miss the originals! They are rich chocolate cupcakes, filled with a fluffy vanilla buttercream, topped with a chocolate fudge frosting and decorated with more vanilla frosting. Best yet, they're gluten free, nut free, eggless and can easily be vegan!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 24 mins

Assembly Time 20 mins

Total Time 1 hr 44 mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 483 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Vanilla Buttercream

• ▢ ¼ cup unsalted butter or vegan baking stick, room temperature
• ▢ 2 ¼ cups confectioners' sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 tablespoons water , room temperature

For the Cupcakes

• ▢ ¾ cup plus 2 tablespoons gluten free flour (I use a 1:1 gf flour with xanthan gum)
• ▢ ¾ cup plus 2 tablespoons granulated sugar
• ▢ ¼ cup plus 2 tablespoons cocoa powder (I use 3 tablespoons dutch or natural unsweetened and 3 tablespoons dark)
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon plus ⅛ teaspoon baking powder
• ▢ ¼ teaspoon plus ⅛ teaspoon kosher salt
• ▢ 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
• ▢ ½ cup milk
• ▢ ½ tablespoon white vinegar
• ▢ ½ cup warm water (Microwave it for about 30 seconds)
• ▢ 2 tablespoons vegetable oil
• ▢ ½ teaspoon pure vanilla extract

For The Chocolate Frosting

• ▢ ¾ cup unsalted butter or vegan baking sticks
• ▢ 3 ½ cups confectioners' sugar
• ▢ 1 cup cocoa powder (I use ½ cup natural unsweetened or dutch and ½ cup dark)
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ cup water , room temperature

Instructions

 

For the Vanilla Buttercream

• In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.
• With the mixer on very low speed, slowly add in the confectioners' sugar.
• Add in the vanilla and beat until combined.
• While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
• Once all the ingredients are combined, turn the mixer to medium high speed and really whip that frosting. I would do this for about 3 minutes or until the frosting is super soft, fluffy and creamy. Set aside.

Make the Cupcakes

• Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
• In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. 

  Let sit 5-10 minutes and stir again. The milk will appear chunky; that's normal.
• In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt. 
• In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
• Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla.

  Whisk until smooth and combined. If the batter appears very thin and liquidy, let it sit 10 minutes; it will start to thicken.
• Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.
• Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean. 
• Let the cupcakes cool almost completely in the pan before trying to remove them.

Make the Chocolate Frosting

• In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.
• With the mixer on very low speed, slowly add in the confectioners' sugar.
• With the mixer on low speed still, add in the cocoa powders. 
• Add in the vanilla and beat until combined.
• While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water. 

Assemble the Cupcakes

• Once the cupcakes have cooled, we are going to make the holes for the cream filling.

  If you have piping bags with tips, you can use that to make the holes.

  If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.
• Fill the holes in the center of the cupcakes with the vanilla buttercream, all the way to the top.

  Easiest way to do this is to fill a piping bag with a tip with the vanilla frosting and pipe it into the hole. 

  If you don’t have a piping bag, fill a zip top bag with the vanilla frosting and snip a small piece of the corner off.
• Once the cupcakes are filled, If you have piping bags, pipe the chocolate frosting on top of each cupcake.

  If you don’t have piping bags, put a thin layer of chocolate frosting on top of each cupcake.
• If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. 

  This is your crumb layer so that when you frost the tops of the cupcakes, the vanilla frosting doesn’t ooze out and get all over the place. 

  If you have a piping bag, you don’t need the crumb layer or this step.
• Use an icing spatula to smooth the chocolate frosting and make a flat top to pipe the vanilla swirl.
• Immediately after finishing frosting the cupcakes with the chocolate frosting, pipe the vanilla swirl on top of the cupcakes. I like to use a wilton size 4 tip. 

Video

Notes

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and non dairy milk.

All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoon packed AP flour (126 grams plus 2 tablespoons).

Storing: Store the cupcakes in an airtight container or wrapped in foil at room temperature or in the fridge for up to 2 days, or in the freezer for 30 days. 

If desired, warm each cupcake in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

Nutrition

Calories: 483kcalCarbohydrates: 81gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 136mgPotassium: 159mgFiber: 4gSugar: 70gVitamin A: 489IUCalcium: 40mgIron: 2mg

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