These Grain-Free “Hostess” Cupcakes are a true labor of love, but they’re absolutely worth the effort. As the school year begins, I find myself craving the nostalgic snacks that once filled my lunchbox, so I recreated that classic cupcake in a grain-free, refined sugar–free form. The result is a deeply chocolatey, rich cupcake filled with marshmallow crème (optional), topped with chocolate ganache and finished with the signature white chocolate swirl. They keep well and taste even better the next day.
If you follow a paleo or grain-free lifestyle, use dark chocolate from brands you trust—options like Hu Kitchen, Enjoy Life, or Lily’s are good choices. A paleo-friendly marshmallow crème can be difficult to source, so feel free to skip the filling or substitute a different filling if you prefer. The cake itself is an excellent paleo chocolate cupcake base and can be finished with any ganache or frosting you like.
Three small but important notes before you begin:
- Do not skip whipping the eggs for the full 2–3 minutes. Incorporating air into the eggs keeps the cupcakes from becoming dense.
- Don’t omit the instant espresso powder — it intensifies the chocolate flavor without adding a coffee taste.
- These cupcakes won’t form a domed top like conventional cupcakes; they intentionally resemble the packaged original and are easier to ice.
Looking for more dessert ideas? Try these:
Kiki’s Texas Sheet Cake • GoGo’s Coffee Toffee Pie • No-Bake Chocolate Peanut Butter Cookies • GoGo’s Oatmeal Chocolate Chip Bars
GoGo’s Russian Teacakes
Gluten-free, grain-free cookies that are buttery and nutty, rolled in powdered sugar for a classic finish.
Servings: 24 cookies
Ingredients
- ½ cup unsalted grass-fed butter, softened (or 1 stick)
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup tapioca flour
- 1½ cups almond flour
- ¼ teaspoon kosher salt
- ½ cup walnuts or pecans, finely chopped
- ½ cup powdered sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, cream the softened butter, coconut sugar, and vanilla extract with a hand mixer or stand mixer fitted with the paddle attachment until pale and fluffy, about 2–3 minutes, scraping down the sides as needed.
- Add the tapioca flour, almond flour, and salt. Mix on low until just combined, then fold in the finely chopped walnuts or pecans.
- Line a large baking sheet with parchment paper. Form the dough into 1-inch balls and place them on the prepared sheet. Chill in the refrigerator at least 30 minutes while you preheat the oven, or until ready to bake.
- Bake at 350°F for about 12 minutes, or until the cookies are lightly golden and firm to the touch. Remove from the oven and allow them to cool for about 5 minutes so they are safe to handle.
- Pour the powdered sugar into a shallow bowl. Gently roll each warm cookie in the powdered sugar to coat, then return to the baking sheet to cool completely. Once fully cooled, roll them again in powdered sugar for a snow-dusted finish.
- Serve and enjoy.
Nutrition (approx.)
Calories: 115 kcal • Carbohydrates: 8 g • Protein: 2 g • Fat: 9 g • Sugar: 4 g
Additional Info
Author: Alex Snodgrass
Servings: 24 cookies
Grain-Free “Hostess” Cupcakes
Prep: 25 mins • Cook: 20 mins • Total: 45 mins • Servings: 12 cupcakes
Ingredients
Equipment: Coconut oil cooking spray
For the cake
- ½ cup coconut oil, room temperature
- ¼ cup dark chocolate, chopped (use a paleo-friendly option if desired)
- ¼ cup unsweetened full-fat coconut milk
- 2 teaspoons apple cider vinegar
- 2 large eggs
- ½ cup coconut sugar
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso powder
- 1¼ cups superfine almond flour
- ¼ cup tapioca flour
- ½ cup Dutch-processed cocoa powder
- 1¼ teaspoons baking soda
- ½ teaspoon salt
For the ganache
- ½ cup dark chocolate, chopped
- ⅓ cup unsweetened full-fat coconut milk
- 1 tablespoon coconut oil
For the filling
- 1 cup marshmallow crème (optional)
For assembly
- 4 oz white chocolate chips (a sugar-free or paleo-friendly white chocolate if needed)
- 2 teaspoons coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Spray a 12-cup muffin tin with coconut oil cooking spray and set aside.
- In a microwave-safe bowl, combine the coconut oil and chopped dark chocolate. Heat in 30-second increments, stirring between each interval until melted and smooth. Let the mixture cool slightly so it won’t curdle the eggs.
- In a small bowl, whisk the unsweetened coconut milk with apple cider vinegar to create a dairy-free buttermilk. Set aside.
- In the bowl of a stand mixer (or a medium bowl using an electric hand mixer), beat the eggs on medium-high for 2–3 minutes until pale and frothy. Add the coconut sugar, maple syrup, vanilla extract, and espresso powder and mix on low. With the mixer running, slowly stream in the coconut milk mixture until just combined. Add the cooled chocolate and coconut oil mixture in a steady stream, then beat 1–2 minutes on medium-low until smooth.
- Scrape down the bowl, then add the almond flour, tapioca flour, cocoa powder, baking soda, and salt. Mix on low until just combined — the batter should be thick and smooth, similar to brownie batter.
- Spoon ¼–⅓ cup of batter into each prepared muffin tin, taking care not to overfill. Tap the tin on the counter to release air bubbles and bake on the middle rack for 15–18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before icing.
Make the ganache
- In a microwave-safe bowl, combine the coconut milk, chopped chocolate, and coconut oil. Heat in 30-second intervals, stirring between each until the ganache is smooth, glossy, and thick. Set aside to cool slightly.
Assembly
- If using marshmallow crème, transfer it to a piping bag fitted with a medium round tip. Remove the cooled cupcakes from the tins and place them on a wire rack. Pipe about one tablespoon of marshmallow crème into the center of each cupcake. (If you don’t have a piping bag, see the note below.)
- Spoon about a tablespoon of chocolate ganache over each cupcake, spreading it to cover the top while leaving a little edge visible. Allow the ganache to set for about 10 minutes.
- In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 30-second increments, stirring until smooth. Let the white chocolate cool slightly, then transfer to a piping bag with a small round tip (or use a zip-top bag and cut a tiny corner).
- Pipe a thin “squiggle” of white chocolate down the center of each cupcake, looping as you go to mimic the classic Hostess pattern.
- Refrigerate the cupcakes briefly to set the decorations. These are best consumed within 1–2 days of baking; store in the fridge if your filling or ganache contains coconut milk or marshmallow crème.
Notes
Filling without a piping bag: Make a small ½-inch incision in the bottom of the cooled cupcake using a butter or paring knife; rotate the knife to create a pocket. Put the marshmallow crème into a zip-top bag, remove excess air, seal, and cut a small corner to form a makeshift piping bag. Squeeze the crème into the hole from the bottom until filled.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 12 cupcakes