A Blast from the Past – Nostalgic Chocolate Hostess Cupcakes
These delicious chocolate cupcakes are a sure way to bring up memories from childhood!
Kids love these because of the fun whipped cream filling, and parents can get on board with this healthier, sugar free version made with our Dark Chocolate Brownie Mix.
If you need a fun afternoon baking project, these are the ticket! Bake the cupcakes, and then have the kids help you hollow out the centers and fill them, and then top them with an easy chocolate ganache.
You might want to put a few of these aside for yourself, because they will certainly disappear fast!
Other Delicious Low Carb Recipes made with our Dark Chocolate Brownie Mix:
How to Make Keto Hostess Cupcakes
Step 1: Add the Dark Chocolate Brownie Mix to a medium sized mixing bowl, and then add the eggs, oil, and water. Mix until the mixture is a smooth batter.
Step 2: Line a muffin tin with parchment paper liners, or grease them liberally with coconut oil and then dust them with some brownie mix. Divide the batter between 12 cupcakes in a muffin tin.
Step 3: Prepare a vanilla buttercream by adding softened butter to a mixing bowl and whipping it until it is light and fluffy. It’s important your butter is soft, so if you’re making this frosting in a cold climate, you might want to warm up your bowl also. Add the powdered ZenSweet Monk Fruit Sweetener and the vanilla, and continue to whip until you have a light and fluffy frosting.
Step 4: After the cupcakes have cooled, use a knife to cut a circular hole into the the tops, without cutting through the bottom. Keep the tops, and cut the flat top to put back on the cupcakes after they are stuffed.
Step 5: Fill each cupcake with vanilla buttercream, and then cover the tops with the reserved brownie pieces.
Step 6: In a small bowl or a double boiler, melt the chocolate chips and butter. Stir to combine, and then mix in the whipping cream to form a rich chocolate ganache. Use sugar free chocolate or unsweetened chocolate for the lowest carbs.
Step 7: Cover each cupcake with a layer of the chocolate ganache. Refrigerate the cupcakes until the ganache has hardened.
Step 8: Add the remaining buttercream to a piping bag or into a plastic bag with a small tip cut out, and pipe on the Hostess “squiggle”.
Make Fun Treats a Bit Healthier with our Easy Baking Mixes
ZenSweet Monk Fruit Sweetener is the perfect alternative to sugar for baking. It tastes like the real thing, measures cup for cup, and is a superfood sweetener.
We know that low carb baking can take a lot of work, so we love to find ways to simplify that, so you can feel better about making treats for your family.
Use them as the package directs, or get creative with us! We recommend trying:
- Keto Apricot Bars (Vanilla Bean Cake Mix)
- Tiramisu Cookie Cups (Snickerdoodle Cookie Mix)
- Keto Chocolate Chip Cookie Dough Bars (Chocolate Chip Cookie Mix)
Have you tried one of our recipes? We love to see your creations! Be sure to share them with us online, using the hashtag #zensweetlife and tagging us @zensweetlife . Happy Baking!
Keto Hostess Cupcakes
- 1 bag ZenSweet Dark Chocolate Brownie Mix
- 1/3 cup avocado oil or melted coconut oil
- 1/3 cup water
- 3 eggs beaten
- 4 tablespoons butter softened
- 1/4 cup ZenSweet Monk Fruit Sweetener powdered
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate sugar free chocolate, or 2 ounces unsweetened chocolate
- 2 tablespoons heavy whipping cream
- 1 tablespoon butter
- Preheat oven to 350º F.
- Line a 12-muffin pan with parchment paper liners, or grease generously with coconut oil and sprinkle with some of the Dark Chocolate Brownie Mix to coat. Set aside.
- Into a medium sized mixing bowl, add the Dark Chocolate Brownie Mix. Add the oil, water, and eggs, and then stir to combine well. Divide the batter equally between the 12 cupcakes in the prepared pan.
- Bake the cupcakes for 20-24 minutes, until the centers are set.
- Let the cupcakes cool completely, and then use a knife to cut a circle core out of each cupcake, leaving the bottoms intact. Cut the top part of each core off and reserve.
- Stuff each cupcake with some vanilla buttercream, and then add the top of each cupcake core back to cover the buttercream.
- Frost each cupcake with the chocolate ganache, and then allow to set either at cold room temperature or more quickly in the refrigerator.
- Add the rest of the vanilla buttercream to a frosting piping bag, or to a ziplock plastic bag with a corner tip cut off. Pipe a squiggle across the top of each cupcake.