Dairy Free Copycat Hostess Cupcakes 

These babies are Aaamazinggggg! If you’re looking for a super sweet dessert to satisfy your chocolate cravings then this is it. Sure you could go buy a box of Hostess Cupcakes but what’s the fun in that when you can make your own? Not to mention the cupcakes you buy are filled with ingredients you can’t even pronounce! I was going to make my own cupcakes from scratch but I used a box cake mix to make them easier to make because there’s a lot of steps. Just make sure to read the ingredients on the box cake mix to make sure it’s dairy free. These are fun to make but even better to eat. Enjoy.


1 box of dairy free chocolate cake mix

Cream Filling:

1/2 cup non-hydrogenated shortening

2 1/2 cups powdered sugar

3 tablespoons Dairy Free Coconut Milk Coffee Creamer

1/2 teaspoon pure vanilla extract

Chocolate Ganache:

1 cup dairy free chocolate chips

3 tablespoons Dairy Free Coconut Milk Coffee Creamer


Reserved 1/4 cup cream filling

1 teaspoon Dairy Free Coconut Milk Coffee Creamer


Preheat your oven to 350 degrees

Make your cake mix according to the packages directions for cupcakes. Once out of the oven let them cool completely. This is important because it will make it easier to cut the holes for the filling.

In a medium bowl beat shortening for 1 minute with a hand mixer. Add powdered sugar, coffee creamer and vanilla and beat for an additional 2 minutes until fluffy and light. Place the cream filling into a large piping bag with round tip. Save 1/4 cup of the filling for later.

Cut cone shaped holes into your cupcakes with a knife and pipe the cream filling into the cupcake. Smooth the tops by scraping off excess filling.

To make the chocolate ganache, place the chocolate chips and the coffee creamer into a bowl and melt for 30 seconds in the microwave. Stir and heat for another 10 seconds until smooth and creamy. Let the ganache sit for at least 5 minutes. You don’t want it to be super melty because it will be a disaster when dipping your cupcakes into it.

Dip cupcakes into the ganache and pull up slowly. Place on cooling rack to let the glaze set. I let mine set for about 30 minutes. Now it’s time to make the icing for that signature swirl. Blend the reserved 1/4 cup filling and the teaspoon of coffee creamer. I just put this into a zip lock bag and cut a tiny hole at one of the corners. Pipe swirl the design across the top of each cupcake.

Now eat them!!!

And there you have it! An amazing chocolaty dessert that’s dairy free. If you make these let me know! I would love to know how they turned out for you. Thanks for stopping by.








Comment! I love your feedback <3