Paleo Hostess-Style Cupcakes

These scrumptious Paleo Hostess-Style Cupcakes will make you feel like a kid again!

Main alternate

Paleo Hostess-Style Cupcakes

Happy February, everyone!
I’m so excited about these cupcakes! They truly taste like a gourmet version of the original Hostess variety. My main goal here, (aside from flavor + texture of course), was to create a recipe that was as close to 100% Paleo as possible–the filling, ganache and the cupcake itself. The greatest challenge in this was coming up with a filling that was both Paleo and delicious. (No small feat!!) 😉 Ultimately, I found that the trick was to add a bit of egg white powder into the mix– this simple addition transformed it into a deliciously light and fluffy frosting. (I want to mention that for the shortening, we used Spectrum Organic All Vegetable Shortening (palm oil), which is sustainably made. Also, for those strictly adhering to the Paleo diet or have an allergy to soy, the unsweetened Baker’s Chocolate does contain a very small amount of soy lecithin. I normally love to use Enjoy Life Chocolate as theirs does not contain soy, however, it does contain cane sugar and this recipe is sweetened only with honey).

Though there are a few extra steps required in making these cupcakes, do not be daunted, the reward is great and the fun you’ll have creating them will FAR outweigh your efforts. And it’s also a great recipe to make with kids, get the whole family involved!

A couple of notes regarding ingredients:
*For this recipe you will need to purchase two 4 ounce boxes of Unsweetened Baker’s Chocolate as it calls for 5.5 ounces in total.
*Full Fat Coconut Milk is a must! 🙂
*You will need Egg White Powder or Plain Egg White Protein Powder also works.
*Using Clear Vanilla Extract and honey that is light in color will make for a brighter filling.
*Double the filling recipe if you like to work with extra frosting.
Enjoy the recipe and Happy Baking!

filling2

2

For the Cupcakes: Whisk together almond flour and cocoa powder. In a separate microwave safe bowl, melt just 6 squares (1.5 ounces) of Unsweetened Baker’s chocolate in the microwave at 30 second intervals. (Alternatively, you may use a double broiler). After the chocolate is melted and smooth, mix in the honey. Then slowly blend in vanilla extract and coconut milk.
cupcakes
Pour the melted chocolate mixture over the dry mix and combine thoroughly. Add eggs and mix again. Sprinkle baking soda over batter and pour apple cider vinegar overtop allowing fizzy reaction to occur then incorporate into batter evenly. Scoop batter into cupcake liners 2/3 full. Bake at 350 degrees for 25 minutes. Let cupcakes cool completely on cooling rack.

For the filling: In a small bowl, add the Spectrum Organic Shortening. Using a hand mixer, blend in the light honey. Add vanilla (clear vanilla for lighter filling color), 1 tbsp coconut cream (the cream from the top of the can) and mix again. Blend in sifted egg white powder, arrowroot powder and salt. To smooth out any lumps, use a rubber spatula and press frosting against the side of the bowl while rotating the bowl, then blend again. Place in fridge to firm up for 10-15 minutes.
cream filling
Then place cooled filling into pastry bag (or large ziplock bag, cutting off the corner tip). Cut 1 inch circles out of the center of the cupcakes about 2/3 of the way down. Pipe filling into holes. Not to worry if you pipe in too much filling, just scrape the surface so that it is even with the top of the cupcake. Place cupcakes into fridge for 15 minutes (freezer for 5) before dipping them into the ganache.

For the Ganache: Chop 16 squares (4 ounces) of Unsweetened Baker’s Chocolate and place into a medium sized bowl. In a small pot, heat coconut milk until it just begins to boil. Remove from heat. Pour the heated milk over the chocolate and let it sit 4-5 minutes. Gently combine the coconut milk and chocolate until smooth. Slowly add in honey and combine again until. Lastly, incorporate the vanilla extract into the mix. Ganache will not be thick at this point. Place the bowl into the fridge for about 15 minutes (freezer 5-7 minutes) to allow ganache to thicken just a bit.
ganache

Decorate: Dip cupcakes into ganache down to the top of the liner and allow excess ganache to drip off. Dip again if the top is not completely covered. Place on cooling rack or plate and transfer to freezer for 10 minutes to allow ganache topping to harden. Remove from freezer. Using a smaller icing tip this time, pipe remaining filling into a curly Q design on the top of the cupcakes. Store leftovers in an airtight container. Enjoy!!
dip

If you love these cupcakes, we think you’ll also enjoy our Paleo Chocolate Bliss Cake! Happy Baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Paleo Hostess-Style Cupcakes


  • Author: Lila Ruth
  • Prep Time: 45 min
  • Cook Time: 25 min
  • Total Time: 70 min
  • Yield: 10-12 cupcakes 1x

Ingredients

Scale
  • FOR THE CUPCAKES:
  • 2 cups Almond Flour (Bob’s Red Mill)
  • 1/4 cup Cocoa Powder
  • 6 Squares (1.5 ounces) of Baker’s Unsweetened Chocolate (Or Hu Kitchen makes great Paleo Chocolate)
  • 1/2 cup Coconut Milk (Full Fat)
  • 1/2 cup Honey
  • 2 Eggs
  • 1 tablespoon Vanilla Extract
  • 1 1/2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Baking Soda
  • FOR THE FILLING:
  • 1/3 cup Spectrum Organic Vegetable Shortening
  • 3 tablespoons Honey (light in color)
  • 1 teaspoon Vanilla Extract (Clear if possible for light filling color)
  • 3 tablespoons + 1 tsp Egg White Powder (Hoosier Hill Farm). Plain Egg White Protein Powder is also acceptable.
  • 1 tablespoon + 2 tsp Arrowroot Powder (or tapioca starch)
  • 1 tablespoon Coconut Cream (From the cream that rises to the top of the can)
  • 1/8 teaspoon Salt
  • FOR THE GANACHE:
  • 1 cup Coconut Milk, Full Fat (Goya)
  • 4 Ounces Baker’s Unsweetened Chocolate (16 squares) or Hu Kitchen Chocolate
  • 1/4 cup + 1 tablespoon Honey
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, whisk together almond flour and cocoa powder.
  3. In a separate microwave safe bowl, melt just 6 squares of Baker’s chocolate in the microwave at 30 second intervals. (Alternatively, you may use a double broiler).
  4. When chocolate is melted and smooth, stir in honey until combined. Slowly blend in coconut milk and vanilla.
  5. Pour chocolate mixture over dry mix and combine thoroughly. Blend in eggs.
  6. Sprinkle baking soda over the batter then pour the apple cider vinegar over top, allowing fizzy reaction to occur. Mix into batter evenly.
  7. Scoop batter into cupcake liners 2/3 of the way full. Bake for 25 minutes at 350 degrees. (Rotate pan 180 degrees at about 12 minutes in). Cool cupcakes completely on wire rack.
  8. FOR THE FILLING:
  9. Scoop 1/3 cup of the Spectrum shortening into a small mixing bowl. Blend in honey with hand mixer and add vanilla extract. Add in sifted egg white powder, arrowroot powder, salt and blend until smooth. To smooth out any remaining lumps, use a rubber spatula and press frosting against the side of the bowl while rotating the bowl, then blend again.
  10. Place filling in the fridge to firm up for 10-15 minutes (freezer for 5 minutes). Then place cooled filling into pastry bag (or large ziplock bag, cutting off the corner tip).
  11. Cut 1 inch circles out of the center of the cupcakes about 2/3 of the way down. Pipe filling into holes. Use a knife to run over the top of the cupcake to scrape off excess. Place cupcakes into fridge for 15 minutes (freezer for 5) before dipping into the ganache.
  12. FOR THE GANACHE
  13. Chop 16 squares (4 ounces) of Baker’s Chocolate and place into a medium sized bowl. In a small pot, Heat coconut milk until it just begins to boil. Remove from heat. Pour the milk over the chocolate and let it sit for 4-5 minutes.
  14. Gently combine the coconut milk and now melted chocolate until smooth. Slowly add in honey and combine again. Lastly, incorporate the vanilla extract into the mix. Ganache will not be thick at this point.
  15. Place the bowl into the fridge for about 15 minutes (freezer for 5-7 minutes) to allow ganache to thicken just a bit.
  16. Dip cupcakes into ganache down to the top of the liner and allow excess ganache to drip off. Dip again if the top is not completely covered. Place on cooling rack or plate and transfer to freezer for 10 minutes to allow ganache topping to harden. Remove from freezer. Using a smaller tip this time, pipe remaining filling into a curly Q design on the top of the cupcakes. Store leftovers in an airtight container. Enjoy!!

Keywords: grainfree, glutenfree, dairyfree, paleo, hostess, cupcakes, chocolate, cakes, snack, dessert, birthday

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating