This post may contain affiliate links. Please read our disclosure policy.
These Vegan Hostess Cupcakes are just like the classic, but made 100% plant-based! They’re made with moist vegan chocolate cake, a fluffy marshmallow crème filling, chocolate ganache, and topped with the signature swirl of vanilla icing. They’re as dreamy as they sound.
Growing up, Hostess Cupcakes were a lunchbox classic, and this copycat version is our vegan take on that childhood favorite!
Complete with tender chocolate cake, marshmallow-style crème centers, a glossy ganache topping, and the signature vanilla swirl. They’re made entirely free from dairy and eggs, but you’d never know it.
So whether you’re recreating this nostalgic treat to relive childhood memories or simply craving a rich, vegan dessert, these cupcakes bring all the joy to the party.
Table of Contents
Ingredients You’ll Need
There are 4 main components to making the best copycat Hostess Cupcakes:
- Chocolate cake batter: The rich, moist base of the cupcake. We used our foolproof Vegan Chocolate Cake recipe made with 10 simple baking staples like flour, sugar, cocoa powder, vegetable oil, and non-dairy milk.
- Marshmallow crème: Hostess cupcakes are known for their signature creamy marshmallow center, and these vegan cakes are no different! This easy homemade version uses vegan marshmallow fluff, vegan butter, powdered sugar, vanilla, and a pinch of salt.
- Vegan ganache: Our homemade vegan chocolate ganache is the perfect glossy, rich chocolate topping made with two ingredients – semisweet chocolate chips and vegan heavy cream.
- Vanilla icing: A quick mix of powdered sugar, vegan heavy cream, vanilla, and a pinch of salt creates the iconic swirl that brings the whole dessert together.
Equipment Needed
- 12-cup cupcake pan
- Stand mixer
- Piping bags or large zip-top bags
- Cooling rack
- Whisk
How to Make Vegan Hostess Cupcakes
- Bake the cupcakes. These cupcakes are adapted from our recipe Vegan Chocolate Cake. Bake until a toothpick inserted in the center of the cupcakes comes out clean, or with just a few moist crumbs, about 16 minutes.
- Make the sweet marshmallow filling. Whip with a standing or hand mixer until light and fluffy.
- Fill the center of the cupcakes. Transfer the marshmallow filling to a piping bag and squeeze a few tablespoons into the center of each cupcake.
- Prepare the chocolate ganache. Once the cupcakes have cooled to room temperature, dip the top of each cupcake into the chocolate ganache, shaking off any excess so that only a thin coating remains over the top.
- Make the vanilla icing. Whisk together the powdered sugar and vegan heavy cream, then pipe onto the cupcakes. Allow it to set, then enjoy!
Recipe FAQs
It can be tricky to find vegan-friendly marshmallow fluff in stores, but the popular vegan marshmallow brand, Dandie’s, sells a vegan marshmallow cream that can be found in health food stores or online.
If you prefer to make your own vegan marshmallow fluff, try this Homemade Marshmallow Fluff Made with Aquafaba!
Unlike vegan marshmallow fluff, vegan heavy cream is thankfully a lot easier to find in stores! We’ve used versions from brands like Trader Joe’s, Country Crock, and Silk with all good results.
Once filled with marshmallow crème and frosted, these cupcakes are best enjoyed immediately. However, you can bake the cupcakes up to 48 hours in advance, then fill, frost, and finish with the signature swirl right before serving!
You can also prepare the marshmallow crème, ganache, and vanilla icing in advance – just store them in the refrigerator in separate airtight containers and re-whip or stir before assembling.
Quick Tips
- Choose the right piping tips! For the marshmallow crème filling, we recommend a round piping tip or the Bismarck tip. For the thin, white swirl of vanilla icing on top, opt for a small round tip, such as a Wilton #3 or #4.
- Wait to frost until the cupcakes cool completely. If the cupcakes are still even just slightly warm, the chocolate ganache will melt and slide off.
- Don’t overfill the centers. Stop when the filling starts to push back. This prevents bursting or soggy bottoms.
- Storage: These cupcakes are fine to store at room temperature your kitchen is cool and dry. Store them in an airtight container for about 3 days. You can also store these in an airtight container in the refrigerator which will allow you to store them for 5-6 days. Just be sure to allow them to sit at room temperature for 15–20 minutes before serving.
More Vegan Desserts You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
Print
Vegan Copycat Hostess Cupcakes Recipe
- Total Time: 1 hour 47 minutes
- Yield: About 18 cupcakes
- Diet: Vegan
Description
These Vegan Hostess Cupcakes are just like the classic, but made 100% plant-based! They’re made with moist vegan chocolate cake, a fluffy marshmallow crème filling, chocolate ganache, and topped with the signature swirl of vanilla icing. They’re as dreamy as they sound.
Ingredients
Chocolate Cupcakes
- 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
Ganache
- 4 ounces semi-sweet chocolate chips
- 6 tablespoons vegan heavy cream
Marshmallow Filling
- 1 cup vegan marshmallow fluff
- 1/3 cup softened vegan butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3–5 tbsp room temperature vegan heavy cream or non-dairy milk, as needed to thin
Vanilla Icing
- 1 cup (120g) powdered sugar
- 2–3 tablespoons vegan heavy cream or non-dairy milk, as needed to thin
Instructions
- Prepare the cupcakes. Preheat the oven to 325°F, then prepare two cupcake pans with liners. Set aside.
- Combine the wet ingredients. Combine the non-dairy milk, coffee, vegetable oil, apple cider vinegar, and vanilla extract in a medium bowl. Set aside.
- Combine the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a separate large mixing bowl. Whisk to combine.
- Add wet to dry ingredients. Pour the wet ingredients into the large bowl with the dry ingredients. Whisk together until combined.
- Bake. Fill the cupcake molds about ⅔ full and bake for around 16 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely. Allow the Cupcakes to cool for 10-15 minutes before removing from the pans. Let them cool completely on a wire rack before frosting.
- Prepare the marshmallow filling. In a stand mixer or using a hand mixer, combine all the ingredients. Start the mixer on low speed, then gradually increase the speed to medium-high. Beat for 1 minute or until light and fluffy.
- Fill the cupcakes. Transfer the marshmallow filling to a piping bag with a round piping tip. Insert the pastry tip into the top of each cupcake and squeeze a few tablespoons into the center of the cupcake. Be sure not to overfill the centers, and stop when the filling starts to push back. Repeat this process with all the cupcakes.
- Prepare chocolate ganache. Place the chocolate chips in a heat-safe bowl and set aside. In another microwave-safe bowl, warm the heavy cream until hot, about 45 seconds. Pour the heavy cream over the chocolate and whisk until smooth and uniform. Dip the top of each cupcake into the chocolate ganache, allow any excess to drip off so that only a thin coating remains. Set aside to cool and set.
- Prepare the vanilla icing. Whisk all the ingredients together in a small bowl until smooth.
- Ice the cupcakes. Transfer the icing to a piping bag with a small round pastry tip, such as a Wilton #3 or #4. Top each cupcake with swirls of icing, as if you are writing a line of cursive e’s. Allow the icing to set then enjoy!
Notes
- Making in advance: Once filled with marshmallow crème and frosted, these cupcakes are best enjoyed immediately. However, you can bake the cupcakes up to 48 hours in advance, then fill, frost, and finish with the signature swirl right before serving! You can also prepare the marshmallow crème, ganache, and vanilla icing in advance – just store them in the refrigerator in separate airtight containers and re-whip or stir before assembling.
- Storage: These cupcakes are fine to store at room temperature your kitchen is cool and dry. Store them in an airtight container for about 3 days. You can also store these in an airtight container in the refrigerator which will allow you to store them for 5-6 days. Just be sure to allow them to sit at room temperature for 15–20 minutes before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
