Did you know I actually hated these cupcakes as a child? The Hostess brand, and the Little Debbie brand. I don’t know why, it must have been something about the flavor or the fact that they didn’t taste near as good as my mom’s cupcakes.
That’s where baking at home comes in handy.
Just the other day my dad and I were shopping in the grocery store when we passed the Hostess cupcakes I mentioned maybe making some and he subtly hinted to do just that.
Therefore the kitchen was destroyed and beautiful cupcakes were the outcome.
They tasted better than the packaged ones…just saying.
Hostess Cupcakes
Prep time
Cook time
Total time
This recipe might look overwhelmingly complicated, but if you follow the ingredients and use a photo of a Hostess cupcake for reference, it's a breeze.
Author: Live Run Eat Grow
Recipe type: Sweet
Cuisine: Vegan
Serves: 24
Ingredients
- 1¾ c. whole wheat flour
- 2 c. brown sugar
- ¾ c. unsweetened cocoa powder
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 c. strong coffee, cooled
- ½ c. olive oil
- 1 tsp. vanilla
- 1 c. soy milk mixed with 1 Tbs. white vinegar
- 2 Tbsp. ground flax seed mixed with 6 Tbsp. warm water
- For the Chocolate Buttercream:
- 1 con. of duncan hines chocolate frosting
- For the Cream Cheese Frosting:
- 1 pkg. Tofutti Cream Cheese
- 4½ c. powdered sugar
- 1 tsp. vanilla extract
- For the Chocolate Buttercream:
- I container of duncan hines chocolate frosting
- For the Cream Cheese Frosting:
- 1 pkg. Tofutti Cream Cheese
- 4½ c. powdered sugar
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350F. Grease and flour two 9″ round cake pans.
- In a mixer, combine the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low till combined.
- In a separate bowl, whisk the coffee, oil, vanilla, and soy milk/vinegar mixture. Turn the mixer to low speed and slowly pour the liquid mixture into the dry ingredients.
- Mix for 1 minute. Stop and scrape down the sides and bottom of the bowl. Add the flax egg and mix again for 1 minute. The cake batter will be super thin.
- Divide evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pans on wire racks for 10 minutes, then flip onto the racks and cool completely.
- While the cakes are cooling, make the chocolate buttercream and cream cheese frosting.
- Soften the butter in your microwave until soft. Then mix all of the ingredients in your electric mixer until it’s light and fluffy.
- Scoop out the middle of your cupcakes and set aside. You can just eat the middle pieces because you won’t need them. With a small ice cream scoop, scoop about 2 tsp. of your cream cheese frosting into the cupcake.
- Next, frost your chocolate frosting on the top of the cupcakes and cream cheese frosting and smooth over with an icing knife.
- Pipe the cream cheese frosting in the design of the Hostess cupcakes.
Much love,
Katherine Marie
“A gentle answer turns away wrath, but a harsh word stirs up anger.”
Proverbs 15:
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