There’s nothing quite like a classic Hostess Cupcake—but this time, we’re giving it a better-for-you, allergy-friendly makeover. Rich, chocolatey cupcakes filled with creamy coconut and white chocolate, topped with glossy dark chocolate ganache, and finished with the iconic swirl. These Vegan & Gluten-Free Hostess Cupcakes are a nostalgic treat made modern with Pascha Chocolate.

Perfect for birthdays, parties, or anytime you’re craving something special, this recipe is dairy-free, egg-free, gluten-free, and made with organic chocolate. Each bite is soft, indulgent, and full of chocolatey goodness.

Ingredients

For the Cupcakes (makes 18):

• 2 cups Gluten-Free Flour Mix
• ½ cup Cane Sugar
• ¼ cup Cocoa Powder
• 2 tsp Baking Soda
• 1 ½ tsp Salt
• 1 cup Coconut Oil
• 2 cups Water
• 2 tbsp Apple Cider Vinegar
• 2 bars Pascha 55% Cacao Dark Chocolate

For the Cream Filling:

• ½ cup Coconut Cream (just the cream from a can of full-fat coconut milk)
• ¼ cup Pascha Vegan White Baking Chips
• ½ cup Icing Sugar

For the Ganache:

• ½ cup Coconut Milk (from a can of full-fat coconut milk)
• ¾ cup Pascha 85% Cacao Extra Bitter-Sweet Dark Chocolate Chips

Directions

Step 1: Make the Cupcakes

• Preheat oven to 350°F and line a muffin tin with cupcake liners.
• In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• Add coconut oil, water, and apple cider vinegar. Stir until well combined.
• Melt Pascha 55% Cacao Dark Chocolate using a double boiler, then stir it into the batter.
• Pour batter into liners, filling ¾ full, and bake for 15–20 minutes. A toothpick should come out clean when inserted.
• Let cupcakes cool completely. Once cooled, carve out a small hole in each cupcake (reserve the tops for later).

Step 2: Make the Cream Filling

• In a small saucepan over low heat, melt coconut cream and Pascha Vegan White Baking Chips together.
• Once melted and smooth, remove from heat and chill in the fridge for about 20 minutes until thickened.
• Spoon or pipe filling into the hollowed cupcakes, then replace the tops. Save a little filling for the final swirl.

Step 3: Make the Ganache

• Place Pascha 85% Cacao Dark Chocolate Chips in a heat-proof bowl.
• In a small saucepan, bring coconut milk to a simmer, then pour over the chocolate.
• Let sit for 2 minutes, then whisk until glossy and smooth.
• Spread ganache over each cupcake. Pipe the classic swirl on top using the reserved filling.

The Pascha Chocolate Difference

These aren’t your average cupcakes. By using Pascha Chocolate, you get chocolate that’s:

• Certified Organic
• Vegan & Plant-Based
• Allergy-Friendly (free from peanuts, nuts, soy, dairy, and gluten)
• Made with the purest cacao for rich, bold flavor

Each bite of these homemade Hostess-style cupcakes is filled with nostalgia, but made with clean, simple, and wholesome ingredients you can feel good about.

Baking Tips & Variations

• Swap in Pascha 70% Cacao Dark Chocolate for a deeper chocolate flavor.
• Add a pinch of espresso powder to the batter for an extra chocolate boost.
• Want extra creaminess? Fold in shredded coconut to the filling for texture.

Final Bite

Our Vegan & Gluten-Free Hostess Cupcakes bring the best of both worlds: rich, indulgent chocolate flavor and allergy-friendly ingredients. They’re perfect for sharing—or keeping all to yourself.

With Pascha Chocolate, you don’t have to compromise on taste or quality. Just pure, rich chocolate joy in every bite.