Keto Hostess Cupcakes

A copycat Keto Hostess Cupcake on a marble table top with a bite taken out of it and crumbs strewn around.

These Keto Hostess Cupcakes have the same rich chocolate flavor and fluffy cream filling of your favorite snack cakes, with a fraction of the carbs!

Course Dessert

Cuisine American

Keyword chocolate cupcakes, hostess cupcakes

Prep Time 40

Cook Time 25

Total Time 1 5

Servings cupcakes

Calories 235kcal

Equipment

1 standard muffin pan

Ingredients

Cupcakes

1 recipe keto chocolate cupcakes

Cream Filling

2 tbsp water
1 tsp grass-fed gelatin
1/2 cup heavy whipping cream
1/4 cup powdered sweetener
1 tsp vanilla extract

Chocolate Ganache

2 ¼ ounces sugar-free chocolate chips
2 tbsp allulose (optional)
1/3 cup heavy whipping cream

Frosting for Swirls

1 ounce cream cheese well softened
2 tbsp powdered sweetener
1 tbsp heavy whipping cream
1/4 tsp vanilla extract

US Customary - Metric

Instructions

Cake

Prepare the cupcakes according to the recipe. Let cool completely.
Once cool, use a small (1-inch) round cookie cutter to cut out the center of each cupcake. You can also use a sharp knife to cut a 1 inch round hole. Reserve the cores of the cupcakes

Cream Filling

Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
In a large bowl, combine the cream, sweetener, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
Spoon or pipe the filling into the center of each cored cupcake, filling almost to the top. Cut the very top off of the cores and place overtop the filling.

Chocolate Ganache

Place the chocolate chips and the allulose in a medium bowl. Heat the cream until simmering, then pour overtop the chocolate chips. Let sit a few minutes to melt, then whisk until smooth.
Let cool a few minutes until thickened but still pourable. Spoon over the tops of the cupcakes and spread to the edges. Refrigerate 10 to 15 minutes to firm up.

Frosting for Swirls

In a medium bowl, beat the cream cheese until smooth. Beat in the powdered sweetener and the heavy cream.
Snip off a small bit of the corner of a ziplock bag. Place the frosting inside and pipe little swirls across the top of each cupcake.

Notes

Storage Information: Store the cupcakes in a covered container in the fridge for up to 5 days. They can also be frozen for several months. I prefer them at room temperature so I like to let mine sit out for 20 to 30 minutes before eating.

Nutrition