Gluten-Free Copycat Hostess Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These gluten-free chocolate cupcakes are filled with marshmallow fluff and topped with chocolate ganache, recreating the iconic Hostess treat. Made with almond and coconut flour, they're tender and indulgent without gluten. A nostalgic dessert for those with dietary restrictions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2-1/2 cups 240g almond flour
- 3/4 cup 64g high-quality cocoa powder
- 1/4 cup 24g coconut flour
- 1-1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 eggs
- 1-1/4 cup coconut sugar
- 1/2 cup milk of choice (we use almond)
- 1/4 cup coffee (see note)
- 1/4 cup avocado oil
- 1-1/2 teaspoon vanilla extract
- 1 batch Homemade Marshmallow Fluff
- 1/3 cup coconut milk
- ½ cup mini chocolate chips (if dairy-free use dairy-free chocolate chips)
- 1/4 cup white chocolate (melted)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 199mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.