What brand of vegan marshmallow fluff do you use?

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 !

Where do you find vegan heavy cream?

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.

Can I prepare these cupcakes 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.

Vegan Copycat Hostess Cupcakes

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

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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