When I was a kid, opening up a pack of those Hostess chocolate cupcakes felt like pure joy. You know the ones—the soft chocolate cake, creamy filling, and that glossy chocolate topping with the classic white swirl.
As someone who can’t do gluten anymore, I missed that nostalgic treat.
So, I decided to whip up a homemade gluten-free version that hits all those same comfort food vibes but skips the processed stuff. Trust me, they’re every bit as indulgent, but they leave you feeling way better afterward.
Tips & Variations
- Make it Vegan: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and dairy-free yogurt, cream, and chocolate.
- Nut-Free Option: Double-check your gluten-free flour blend to ensure it’s nut-free, and use sunflower oil.
- Extra Flavor: Add a pinch of cinnamon or chili powder to the batter for a fun twist.
- Storage: These stay moist for up to 3 days in an airtight container at room temperature. You can also refrigerate them for longer freshness.
Serving Suggestions
Serve these cupcakes on a simple white plate with a drizzle of melted chocolate around the edge for that bakery feel. If it’s a party, arrange them on a tiered stand and sprinkle some gluten-free powdered sugar around for flair.

Chocolate Bliss Gluten-Free Hostess-Style Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Soft chocolate cupcakes filled with creamy goodness, topped with rich ganache, and finished with that nostalgic swirl. All gluten-free!
Ingredients
For the Cupcakes
- 1 cup gluten-free all-purpose flour (make sure it has xanthan gum)
- ½ cup cocoa powder (unsweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup plain Greek yogurt (or dairy-free yogurt for vegan option)
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup warm water or brewed coffee (enhances chocolate flavor)
For the Filling
- ½ cup heavy cream (or coconut cream for dairy-free)
- ½ cup marshmallow fluff (or homemade whipped coconut cream)
For the Ganache
- ¾ cup dark chocolate chips
- ¼ cup heavy cream (or coconut cream)
For the Swirl
- ¼ cup powdered sugar
- 1–2 tbsp milk (or dairy-free alternative)
Instructions
- Prep & Mix: Preheat your oven to 350°F and line a cupcake tin with 12 liners. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Wet Ingredients: In another bowl, beat the eggs, yogurt, oil, and vanilla until smooth. Slowly add the wet mixture into the dry ingredients, stirring just until combined. Stir in the warm water or coffee—don’t overmix.
- Bake: Fill the cupcake liners about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before filling.
- Make the Filling: While the cupcakes cool, whip the cream and fold in the marshmallow fluff. Transfer to a piping bag with a long tip.
- Fill the Cupcakes: Once the cupcakes are cool, gently insert the tip of the piping bag into the center of each cupcake and squeeze in a small amount of filling.
- Ganache: Heat the cream until just simmering, then pour it over the chocolate chips. Let sit for a minute, then stir until smooth. Spoon the ganache over each filled cupcake and spread it to cover the tops.
- Swirl: Mix the powdered sugar with milk until you get a thick icing. Transfer to a small piping bag and pipe the classic swirl pattern on top.
Notes
Use coffee instead of water for deeper flavor. Dairy-free options provided in the recipe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg