Ding Dong Cupcakes- Version 1

I love all the chocolate Hostess and Little Debbie and Marinela items.  Unfortunately, I don’t know of a gluten free version, so here is a homemade, everything free recipe!  It is version one because I don’t have the frosting quite right yet.  That didn’t stop us and some guests from polishing them off!  Don’t miss out on making these cupcakes, but feel free to experiment with different frostings.  I will be doing the same and I’ll let you know when I make the right one :-).  In the meantime, I have included several options below.



1/2 c. brown rice flour

1/2 c. sorghum flour

1/4 c. potato starch

1/3 c. cocoa powder

1/2 c. brown sugar

1/2 c. granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp xanthan gum

1/4 tsp sea salt


1 c. nondairy milk

1/3 c. canola oil

1 T. apple cider vinegar


SoDelicious CocoWhip



Combine the dry ingredients in a large bowl.  Add wet ingredients and stir well.  Pour into greased muffin tin and bake at 350 degrees for 18-20 minutes until it springs back when you lightly tap the top.  Cool slightly and remove from muffin tin.  Allow to cool completely.  Punch out a hole in the top using this clever device that I found for a few dollars at Bed Bath and Beyond:


Fill hole with thawed SoDelicious CocoWhip.  Cut punched out part of cake in half and top the filled cupcake with the punched out part like this:


I was a little sloppy since I knew I was going to frost it.


I think the best frosting so far would be my Milk Chocolate Icing.  It’s not perfect for this recipe, but of the following options, I think it has the best texture.  If you are going more for looks than texture, continue reading.

The following frosting was good, but it was a little too hard and did not replicate the frosting on the Hostess/Little Debbie/Marinela cupcakes you find at the store.  This is what I did, but it would work better if imitating Reeses or something like that.


4 ounces Baker’s semi-sweet chocolate

1/4 c. powdered sugar

1 tsp milk

1.5 T. shortening


Melt chocolate in the microwave in a bowl- stir every 30 seconds until melted.  Stir in remaining ingredients.  Top cupcakes quickly as the frosting will quickly harden.

It looked like this:


The icing I used in the top image is just melted chocolate that hardened on top- no extra ingredients added:


Recipe adapted from: http://www.forkandbeans.com/2014/08/22/gluten-free-vegan-homemade-ding-dongs/


Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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