.jpg)
I've been getting back into the love of baking, which means finding new and creative recipes that I haven't made before! I am far too excited and already have an extensive list of baking ideas that keeps building. So stay tuned for the upcoming recipe collection that I will be sharing with you!
But let's get to these cupcakes, shall we!? These hostess cupcakes are rich and moist and will leave your inner child rejoicing! The cupcake and buttercream recipe that I have shared with you below are tried and true recipes that I keep coming back to, and they never disappoint. If I am ever baking chocolate cupcakes for social gatherings, I can guarantee that this is the base recipe that I will be using.
I have to say that when it comes to these hostess cupcakes, it's hard not to have just one... It might be a problem!
Each component is incredibly easy to make and is just a matter of waiting for the cupcakes to cool before you can assemble and dig in! Of course, if you have your own tried and true cupcake or buttercream recipe at home, you can easily follow the directions I share with you below to assemble your own hostess cupcakes.
Makes 12 cupcakes
Ingredients
Chocolate Cupcake Ingredients
Dry Ingredients
1 tablespoon ground flaxseed
3 tablespoons water
7/8 cups of white flour
1/2 cup sugar
1/3 cup cocoa powder
1/4 cornstarch or arrowroot powder
1/3 cup brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/3 teaspoon xanthum gum or cornstarch
Wet Ingredients
1/3 cup canola oil
1/3 cup sweet potato puree
2 tablespoons apple sauce or plant-based plain yogurt
1/3 cup plant-based milk
1 teaspoon vanilla extract
Vanilla Buttercream (Filling and Topping)
1/2 cup vegetable shortening
1/8 cup margarine, dairy-free
2 cups confectioners sugar
1 tablespoon vanilla extract
Chocolate Ganache
1/4 plant-based milk
4 ounces of vegan chocolate (I used mini chocolate chips_
2 tablespoons of maple syrup
Directions
Cupcakes
Preheat your oven to 350 degrees Fahrenheit and line a 12-cup cupcake pan with liners.
Mix together the ground flaxseed and water and set aside.
In a medium-sized bowl, sift together all of your dry ingredients and mix together
In a large bowl, whisk together all of your wet ingredients, along with the flax egg.
Add your dry ingredients to the wet ingredients and mix until combined.
Using an ice cream scoop, divide the batter among the cupcake liners.
The batter is typically quite thick, so I tend to settle the batter in the liner using a knife or toothpick.
Bake for 18 - 20 minutes or until a cake inserter comes out clean.
Allow the cupcakes to cool on a wire rack.
Vanilla Buttercream
Using a hand mixer or stand mixer (using the paddle attachment) cream the butter and shortening in a bowl on high speed until creamy
Slowly add the confectioner's sugar half of a cup at a time, followed by the vanilla extract and whip until light and fluffy.
If you find that the buttercream is too thick, you can add a splash of plant-based milk until you reach your desired consistency.
Chocolate Ganache
In a small saucepan, bring the milk to a light boil and then turn off the heat.
Add your chocolate and mix until melted.
Mix in the maple syrup.
Allow the ganache to cool to room temperature.
Assemble!
Once the cupcakes have cooled to room temperature, core the center of each cupcake using an apple corer (reserve the centers to the side for use later).
Note: If you don't have an apple core, you can use a knife or your finger to create a hole in the centre of each cupcake.
Fill each cupcake with the vanilla buttercream.
Using the reserved centers, break off the top piece of the center and place it on top of the filled centre to close the hole.
Dip the top of each cupcake into the chocolate ganache
Refrigerate the cupcakes to allow the ganache to set.
Using a piping bag, pipe a swirl of cream onto the top of each cupcake.
Enjoy!
Nutrition Breakdown per Serving
Calories: 324
Carbs: 44.5 grams
Fat: 26 grams
Protein: 2.3 grams
Comments