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Keto Copycat Hostess Cupcakes

Main
25 mins
Easy
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A Blast from the Past – Nostalgic Chocolate Hostess Cupcakes

These delicious keto chocolate cupcakes are stuffed with a vanilla buttercream, and coated with a rich chocolate ganache. Add the white squiggle across the top for a real blast from the past! These delicious chocolate cupcakes are a sure way to bring up memories from childhood!

Kids love these because of the fun whipped cream filling, and parents can get on board with this healthier, sugar free version made with our Dark Chocolate Brownie Mix.

If you need a fun afternoon baking project, these are the ticket! Bake the cupcakes, and then have the kids help you hollow out the centers and fill them, and then top them with an easy chocolate ganache. You might want to put a few of these aside for yourself, because they will certainly disappear fast!

How to make

Step 1

Add the Dark Chocolate Brownie Mix to a medium sized mixing bowl, and then add the eggs, oil, and water. Mix until the mixture is a smooth batter.

Step 2

Line a muffin tin with parchment paper liners, or grease them liberally with coconut oil and then dust them with some brownie mix. Divide the batter between 12 cupcakes in a muffin tin.

Step 3

Prepare a vanilla buttercream by adding softened butter to a mixing bowl and whipping it until it is light and fluffy. It’s important your butter is soft, so if you’re making this frosting in a cold climate, you might want to warm up your bowl also. Add the powdered ZenSweet Monk Fruit Sweetener and the vanilla, and continue to whip until you have a light and fluffy frosting.

Step 4

After the cupcakes have cooled, use a knife to cut a circular hole into the the tops, without cutting through the bottom. Keep the tops, and cut the flat top to put back on the cupcakes after they are stuffed.

Step 5

Fill each cupcake with vanilla buttercream, and then cover the tops with the reserved brownie pieces.

Step 6

In a small bowl or a double boiler, melt the chocolate chips and butter. Stir to combine, and then mix in the whipping cream to form a rich chocolate ganache. Use sugar free chocolate or unsweetened chocolate for the lowest carbs.

Step 7

Cover each cupcake with a layer of the chocolate ganache. Refrigerate the cupcakes until the ganache has hardened.

Step 8

Add the remaining buttercream to a piping bag or into a plastic bag with a small tip cut out, and pipe on the Hostess “squiggle”.

CONTINUE STEPS

Ingredients:

  • 1 bag ZenSweet Dark Chocolate Brownie Mix
  • 1/3 cup avocado oil or melted coconut oil
  • 1/3 cup water
  • 3 eggs beaten
  • Vanilla Buttercream
  • 4 tablespoons butter softened
  • 1/4 cup ZenSweet Monk Fruit Sweetener powdered
  • 1 teaspoon vanilla extract
  • Chocolate Ganache
  • 1/3 cup dark chocolate sugar free chocolate, or 2 ounces unsweetened chocolate
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon butter

Instructions:

  • Preheat oven to 350º F.
  • Line a 12-muffin pan with parchment paper liners, or grease generously with coconut oil and sprinkle with some of the Dark Chocolate Brownie Mix to coat. Set aside.
  • Into a medium sized mixing bowl, add the Dark Chocolate Brownie Mix. Add the oil, water, and eggs, and then stir to combine well. Divide the batter equally between the 12 cupcakes in the prepared pan.
  • Bake the cupcakes for 20-24 minutes, until the centers are set.
  • Let the cupcakes cool completely, and then use a knife to cut a circle core out of each cupcake, leaving the bottoms intact. Cut the top part of each core off and reserve.
  • Stuff each cupcake with some vanilla buttercream, and then add the top of each cupcake core back to cover the buttercream.
  • Frost each cupcake with the chocolate ganache, and then allow to set either at cold room temperature or more quickly in the refrigerator.
  • Add the rest of the vanilla buttercream to a frosting piping bag, or to a ziplock plastic bag with a corner tip cut off. Pipe a squiggle across the top of each cupcake.
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Notes *Nutrition facts include 9 grams of sugar alcohols, making the net carb count 12 NET CARBS per cupcake.

Nutrition Calories: 172kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 93mg | Fiber: 6g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg