Ding Dong Cupcakes – Vegan and Gluten-Free!

Ding Dong Cupcakes

Vegan and Gluten-Free

Even if you want to eat healthy, sometimes you still want to have what everyone else in the world is treating themselves to.  So that is why I decided to create a ‘healthy’ (well, healthier) version of a very classic treat: a Hostess Ding Dong!  This dessert was such a huge hit with my local customers, they’re already begging for more!  Let me know what you think in the comments below…

You’ll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 tsp cinnamon

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup coconut oil

½ cup pumpkin puree

1 cup coconut milk

1 tbsp vinegar

1 tbsp vanilla extract

½ cup Lily’s Chocolate Chips

1 cup hot water

Preheat the oven to 350°F.  Grease two Jumbo Muffin tins.

In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.

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In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla.

hostess ding dong cupcakes healthier

Then slowly add the liquid mixture to the dry ingredients, stirring until combined.  Next, fold in the chocolate chips.

Add the hot water to the batter and mix well, until batter thins.  Pour evenly into prepared pans.

Bake for about 25–30 minutes or until a toothpick comes out clean.

Once the cupcakes have finished baking, allow to cool for about five minutes in the pans before transferring to a cooling rack.

After they have completely cooled, core out the centers using either a coring tool or a butter knife.  Then it’s time to fill them!

ding dong cupcakes

vegan gluten free ding dong cupcakes chocolate

 

 

Vanilla Ding Dong Cream Filling

1 1/2  cups coconut palm shortening

3 cups powdered sugar

1 tbsp vanilla extract

coconut milk, as needed

1/4 cup dark cocoa powder

2 tsp chocolate extract

In a bowl using an electric mixer, cream the shortening until smooth.  Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.  Whip in a splash of coconut milk to thin out the frosting into a smoother texture.

Add in the vanilla extract and another cup of powdered sugar and continue mixing until creamy.

Separate the filling into two halves.  Use the first half to stuff the cored centers of the cupcakes.

ding dong cupcakes

In a bowl with an electric mixer, whip together the other half of filling with the dark cocoa powder and two teaspoons of chocolate extract.  Use the chocolate frosting to spread across the top of each cupcake and there you have it: healthy Ding Dong Cupcakes!!!

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Ding Dong Cupcakes – Vegan and Gluten-Free!

Ding Dong Cupcakes – Vegan and Gluten-Free!

Ingredients

  • Chocolate Cupcakes:
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup dark cocoa powder
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/2 cup coconut oil
  • ½ cup pumpkin puree
  • 1 cup coconut milk
  • 1 tbsp vinegar
  • 1 tbsp vanilla extract
  • ½ cup Lily’s Chocolate Chips
  • 1 cup hot water
    Ding Dong Filling/Topping:
  • 1 1/2 cups coconut palm shortening
  • 3 cups powdered sugar
  • 1 tbsp vanilla extract
  • coconut milk, as needed
  • 1/4 cup dark cocoa powder
  • 2 tsp chocolate extract

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F. Grease two jumbo muffin tins.
  2. In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla.
  4. Slowly add the liquid mixture to the dry ingredients, stirring until combined.
  5. Fold in the chocolate chips.
  6. Add the hot water to the batter and mix well, until batter thins. Pour evenly into prepared pans.
  7. Bake for about 25–30 minutes or until a toothpick comes out clean.
  8. Once the cupcakes have finished baking, allow to cool for five minutes in the pans before transferring to a cooling rack.
  9. After they have completely cooled, core out the centers.
    For the Filling:
  1. In a bowl using an electric mixer, cream the shortening until smooth.
  2. Add in two cups of powdered sugar and cream together until the butter is thick and crumbly. Whip in a splash of coconut milk to thin out the frosting into a smoother texture.
  3. Add in the vanilla extract and another cup of powdered sugar and continue mixing until creamy.
  4. Separate the filling into two halves. Use the first half to stuff the cored centers of the cupcakes.
  5. In a bowl with an electric mixer, whip together the other half of filling with the dark cocoa powder and two teaspoons of chocolate extract.
  6. Use the chocolate frosting to spread across the top of each cupcake.
http://delectablydifferentkitchen.com/2016/10/ding-dong-cupcakes-vegan-gluten-free/

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