These Gluten-Free, Refined Sugar-Free Hostess Cupcakes taste just like the classic treat but are made with wholesome ingredients like almond flour, maple syrup, and cocoa. Perfect for clean eating chocolate lovers!
0 Preheat oven to 350°F (175°C). Line a muffin pan with 9 liners.
1 In a bowl, whisk together eggs, maple syrup, almond milk, oil, and vanilla.
3 Add almond flour, cocoa powder, arrowroot, baking soda, and salt to the wet ingredients and mix until smooth.
4 Divide batter evenly between liners and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely before filling and frosting.
6 While cupcakes are baking, beat butter with maple syrup and vanilla until fluffy.
7 Add starch or coconut flour to thicken into a pipeable filling.
8 Use a small spoon to cut out a small center of each cupcake and pipe the cream into the middle. Replace the cupcake "lid".
9 Gently melt chocolate and coconut oil together over low heat or in the microwave in 20-second bursts. Stir until smooth and glossy.
11 Spoon or dip the tops of each cupcake in ganache. Chill for 10–15 minutes to set.
