There’s always that one treat that you crave and if you can’t buy it, you make it so that’s what we did.
Without further ado please welcome the Copy-Cat Keto Hostess Cream Filled Cupcakes to your Keto recipe box.
The odds of finding any secret Hostess recipes online for their delicious chocolate cupcakes is slim so the next best thing to do is to create a copy-cat version.
What are Hostess Chocolate Cupcakes?
Hostess Chocolate Cupcakes are cream filled cupcakes with a rich chocolate base and creme centre topped with chocolate frosting and a swirl of white vanilla.
Since we are a gluten-free, sugar-free couple who both love chocolate Mrs. CBB came up with the idea of re-creating the famous Hostess cream-filled cupcakes with a chocolate covered top and signature icing swirl.
Sounds easy enough, right?
Well it was except I had never tried a Hostess Chocolate Cupcake before so the first thing I did was order a box of 8 from Amazon Canada so I could taste them for myself.
It’s hard to re-create something you haven’t tried before so it was up to me since Mrs. CBB was full-on sugar-free by this point. I was just the side-kick taste-tester.
My thoughts were that we had to come up with a double chocolate keto cupcake or a rich tasting chocolate cupcake by adding instant coffee to boost the cocoa flavour.
The filling would have to be sugar-free and fluffy similar to a whipped cream but with a sugary silky texture.
You can lower the net carb count by using whipping cream only for these keto filled cupcakes or if you don’t fancy a sweet filling.
We eventually ordered a Remote Cupcake Plunger (Corer) from Amazon for just under $4.00 which will come in handy for future recipes.
If you don’t have one that’s fine too you can use a knife like I did and make a circle and pop it out.
As you can see from the photos it’s a bit messy especially when you are dealing with any type of keto cake as it is dense compared to its full gluten cousin flour.
My tip if you love filled cupcakes spend the few dollars to get the cupcake corer as it will speed up the process, create less mess and make the top of your filled cupcakes flat.
Ours turned out a bit bumpy on top without the corer but it didn’t change the delicious taste of the cupcakes. Homemade recipes aren’t supposed to be perfect just delicious and easy on the eyes.
Finally, dipping the cream filled cupcakes in chocolate was simple although I took the paper liners off. You don’t have to do this but I was trying to keep it as close to Copy-Cat as I could.
The drizzle on top is a simple keto icing that I hand-mixed in a small bowl adding liquid until it reached the signature swirl consistency. I used a plastic sandwich bag, filled it, twirled it shut and cut the tip just enough to create that swirl.
Mines a bit larger than the traditional swirls but it did the trick. Yours might look prettier if your decorating skills are anything better than my basic.
Copy-Cat Keto Hostess Cream Filled Cupcakes – Keto Ingredients
These are the ingredients we used in this recipe for Copy-Cat keto Hostess Cream Filled Cupcakes and purchased from Amazon which we use for all of our Keto recipes that require them.
We opt for Organic or All-Natural when our budget allows it. To be honest it lasts a long time and the difference is superior and worth the money. You can decide what products you’d like to use and fit your budget.
- Everland Organic Cocoa
- Everland Natural Aluminum Free Baking Powder
- Everland Baking Soda
- Pure Vanilla Extract
- Nescafe Rich Instant Coffee
- Sukrin Gold Brown Sugar (Sugar-Free)
- Swerve Icing Sugar
- Yupik Organic Coconut Flour
- Yupik Almond Flour
- Xanthan Gum
If you have a Costco in your area you can get the Almond flour for $16.99 2kg but if not this is one the best deals I’ve found. We do love the Yupik products and have a few in our Keto Pantry including both the almond flour and coconut flour here.
How to make Copy-Cat Keto Hostess Cream Filled Cupcakes
- Cupcake Batter
- 3 large eggs
- 1 cup softened butter
- 1 cup of almond flour
- ¼ cup coconut flour
- ½ cup cold water
- ½ cup Sukrin Gold or sweetener of choice
- ½ cup unsweetened cocoa flour
- 1 teaspoon instant coffee
- 1 teaspoon Pink Himalayan salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Cupcake Chocolate Topping
- 1 cup sugar-free chocolate chips
- 1 tablespoon coconut oil
- If you can't find sugar free chocolate chips use ½ cup cocoa powder unsweetened, ½ cup swerve icing sugar, 2 tablespoons butter, 1 tablespoon coconut oil.
- Keto Marshmallow Fluff
- ¾ cup Heavy Whipping Cream
- ½ cup Swerve Icing Sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon pink Himalayan salt
- 1 teaspoon Xanthan Gum
- Keto Icing
- ½ cup swerve icing sugar
- 1 teaspoon pure vanilla
- 1 teaspoon whipping cream as needed
- Pinch of pink Himalayan salt
- Pre-heat oven to 350 degrees for the chocolate muffins
- Line 12 large muffin cups with paper liners
- In your mixing bowl or stand mixer add the butter, sugar, extract and 3 eggs. Mix to combine.
- Add the dry ingredients one by one coconut flour, almond flour, cocoa, baking powder, baking soda and salt.
- Then add your cold water and mix until you get a cake-brownie like batter.
- Using a scoop fill your muffin liners ¾ of the way.
- Bake for 10 minutes or until a toothpick comes out clean then let cool completely at least one hour.
- In the meantime make your Keto Marshmallow fluff
- In your stand mixer add all of the ingredients and whip until fluffy. Simple.
- When the cupcakes are cooled completely using a knife or cupcake corer hollow out a portion of the centre of the cupcake.
- Trim off half as you will fill the centre with marshmallow fluff. I didn't have a piping bag but if you do it will make filling them easier. If not use a spoon like I did.
- Then plug the hole with the core of cupcake you took out. It make squirt out if you put too much fluff in it but that's fine. You can clean off the excess cream before dipping of just dip it that way.
- After the cupcakes are filled get your chocolate dip ready on the stove-top or in the microwave. Just heat until melted then mix.
- Dip the tops of each cupcake into the melted chocolate and coconut oil. Let them sit to harden at the top.
- In the meantime you can make a simple keto icing in a small bowl. If you add to much liquid add more icing sugar. It's best to add little by little of the whipping cream until you get icing consistency. Add to a piping bag of a zip bag and trim the corner off.
- Make a swirl on the tops of each cooled and hardened cupcake.
- Enjoy or even better the next day as is with all keto desserts made with almond and coconut flour.
I know it seems like lots of work but it’s not really as they are simple steps that take no time at all. If anything the cooling period of the cupcakes takes the longest. Filled cupcakes must always be cooled before you add any type of filling or it will melt and the same goes for adding a frosting or dip.
Discussion: What are some of your favourite nostalgic treats from when you were a child that you still enjoy? Leave me a comment below as I love reading your comments and feedback.
Nutrition: Each Keto Copy-Cat Hostess Filled Cupcakes treat is 4.5 net carbs based on my calculations and ingredients. Please do your own to make sure they fit your macros with the ingredients you use.
You can lower the net carb count by using whipping cream only for these keto filled cupcakes.
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