Vegan Copycat Hostess Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan cupcakes with moist chocolate cake, fluffy marshmallow crème filling, and chocolate ganache topped with vanilla icing. A 100% plant-based take on the classic snack cake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (40g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup non-dairy milk
- ½ cup brewed coffee (or boiling water with ½ tsp espresso powder)
- ½ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate chips
- 6 tablespoons vegan heavy cream
- 1 cup vegan marshmallow fluff
- 1/3 cup softened vegan butter
- ½ cup powdered sugar
- Pinch of salt
- 3-5 tbsp room temperature vegan heavy cream or non-dairy milk, as needed to thin
- 1 cup (120g) powdered sugar
- 2–3 tablespoons vegan heavy cream or non-dairy milk, as needed to thin
At a glance
PER SERVING · TIME 107M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 17m
- Sodium
- 167mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 19mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.