Get ready to enjoy a homemade twist on a classic childhood treat! These Eggless Cream-Filled Chocolate Cupcakes are rich, moist, and filled with a fluffy cream that’s just the right amount of sweet. Topped with a smooth chocolate glaze and a playful swirl, they’re fun to make and even more fun to eat.
Oriana’s Thoughts On The Recipe
Bringing this recipe to life was such a fun project in my kitchen! My daughter had been curious about those famous Hostess cupcakes for ages, so I knew I had to create a homemade, eggless version we could enjoy together. These Eggless Cream-Filled Chocolate Cupcakes might not be identical to the store-bought kind, but they come pretty close—and they’re made with love, which makes them even better. They’re rich, chocolatey, and filled with a fluffy cream that adds just the right amount of sweetness in every bite.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Eggless Chocolate Cream Cupcakes:
- Granulated sugar: Adds sweetness and helps the cupcakes stay soft and moist.
- Buttermilk: Reacts with baking soda to help the cupcakes rise and gives them a light, tender crumb. You can use store-bought or make your own by mixing milk with a little vinegar or lemon juice.
- Unsalted butter, melted: Adds richness and flavor while keeping the cupcakes moist.
- Vegetable oil: Helps create a soft, tender texture and adds moisture.
- Sour cream: Adds a slight tang and extra moisture for a rich, velvety crumb. Greek yogurt can be used as a substitute.
- Pure vanilla extract: Enhances the flavor and rounds out the chocolate notes.
- Hot water (optional): Helps bloom the cocoa powder for a deeper chocolate flavor.
- Instant espresso powder (optional): Intensifies the chocolate flavor without making the cupcakes taste like coffee.
- All-purpose flour: Provides structure. For best results, spoon and level the flour when measuring.
- Unsweetened natural cocoa powder: Gives the cupcakes their rich chocolate flavor. Use natural, not Dutch-processed.
- Baking powder + baking soda: Both leavening agents help the cupcakes rise and stay fluffy.
- Salt: Balances the sweetness and enhances all the other flavors.
For the Cream Filling:
- Unflavored gelatin powder: Helps stabilize the cream filling so it holds its shape inside the cupcake.
- Unsalted butter, softened: Adds richness and helps whip the filling to a creamy consistency.
- Pure vanilla extract: Adds a sweet, familiar flavor to the filling.
- Salt: Just a pinch brings out the sweetness of the cream.
- Eggless Marshmallow Fluff: The star of the filling! Sweet, fluffy, and stable—it gives that iconic texture and taste. You can use my Homemade Eggless Marshmallow Fluff recipe; in that case, I recommend making it the day before. Or use store-bought Vegan DANDIES Marshmallow Cream.
For the Chocolate Glaze:
- Chocolate: Melted down to create the shiny glaze that covers the cupcakes. Choose good-quality chocolate for the best flavor.
- Unsalted butter: Gives the glaze a smooth, glossy finish and makes it easy to spread or dip.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use your favorite dairy-free plain yogurt.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Filling the cupcakes without making a mess: It can be tricky to pipe the cream in evenly without overfilling or cracking the cupcake. Pro Tip: Use a small round piping tip and gently insert it into the center of the cooled cupcake. Squeeze just until you feel resistance, then stop.
- Getting the chocolate glaze just right: Sometimes the glaze can be too thick or not glossy enough. Pro Tip: Melt the chocolate and butter gently over low heat or in short bursts in the microwave. Stir until completely smooth and shiny before glazing.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the cream filling
Sprinkle the gelatin over the water in a bowl and let it sit for about 5 minutes so it can soften. Then microwave it for 30 seconds to dissolve. Whisk in the butter, vanilla, and salt. Let the mixture cool until it’s just slightly warm (about 5 minutes), then whisk in the marshmallow crème until it’s smooth. Pop it in the fridge for at least 30 minutes, or up to 2 days ahead.
Step 2 – Make the cupcake batter
In a large bowl, whisk together the sugar, buttermilk, melted butter, oil, sour cream, and vanilla extract until the mixture is smooth. If you’re using the instant espresso powder, dissolve it in the hot water in a small bowl, then stir it into the wet mixture. This step deepens the chocolate flavor but won’t make the cupcakes taste like coffee. Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir everything together until just combined—don’t overmix.
Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and let them cool completely (about 1 hour) before filling and decorating.
Step 3 – Make the chocolate glaze
In a microwave-safe bowl, combine the chocolate and butter. Microwave at 50% power in 30-second bursts, stirring between each burst, until smooth and melted. Let the glaze cool for about 10 minutes, allowing it to thicken slightly before use.
Step 4 – Fill the cupcakes
Use a small knife or cupcake corer to cut out a little hollow in the center of each cupcake. Set aside about 1/4 cup of the cream filling to decorate the tops later. Fill each cupcake with about a tablespoon of the remaining cream filling, then place the carved piece of cake back on top to cover the filling.
Step 5 – Glaze and decorate
Spoon about 2 teaspoons of the chocolate glaze on top of each cupcake and spread it gently. Transfer the reserved cream filling into a piping bag and pipe the classic swirl or curlicue across the tops of the cupcakes.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- If you want a stronger chocolate flavor, don’t skip the espresso powder—it really deepens the taste without making it taste like coffee.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before filling or glazing.
- Use a squeeze bottle or piping bag with a fine tip for a clean swirl on top.
Storage and Freezing Instructions
Store: The filled and frosted cupcakes can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freeze: You can freeze the unglazed and unfilled cupcakes for up to 2 months. Thaw at room temperature, then add the filling and glaze before serving.
Frequently Asked Questions
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Recipe Card
Eggless Cream-Filled Chocolate Cupcakes (Homemade Hostess Cupcakes)
Equipment
Ingredients
For the Cream Filling:
- 1 teaspoon (3 g) unflavored gelatin powder
- 3 tablespoons (45 g) water
- 4 tablespoons (56 g) unsalted butter, softened
- 1 teaspoon (5 g) pure vanilla extract
- 1/4 teaspoon (1 g) salt
- 1 1/4 cups (280 g) Eggless Marshmallow Fluff (see notes)
For the Eggless Chocolate Cream Cupcakes:
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 g) buttermilk
- 4 tablespoons (60 g) unsalted butter, melted
- 1/4 cup (60 g) vegetable oil
- 1/4 cup (60 g) sour cream
- 1 teaspoon (5 g) pure vanilla extract
- 1 teaspoon (1 g) espresso powder, (optional) (see notes)
- 1 1/4 cups (175 g) all-purpose flour
- 1/4 cup + 2 tablespoons (45 g) unsweetened natural cocoa powder
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/4 teaspoon (1 g) salt
For the Chocolate Glaze:
- 1/2 cup (100 g) semi-sweet chocolate, finely chopped
- 3 tablespoons (42 g) unsalted butter
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make Cream Filling:
- Sprinkle the gelatin over the water in a bowl and let sit until the gelatin softens, about 5 minutes. Then microwave for 30 seconds to dissolve the gelatin. Whisk in the butter, vanilla, and salt until combined. Let the mixture cool until barely warm, about 5 minutes. Whisk in the marshmallow crème until smooth. Refrigerate the filling for at least 30 minutes up to 2 days.
Make the Eggless Chocolate Cupcakes:
- Preheat the oven to 350º F (180º C). Line a 12-cup cupcake pan with cupcake liners.
- Combine the sugar, buttermilk, melted butter, oil, sour cream, and vanilla extract in a large bowl and whisk together.
- In a small bowl, combine the hot water and instant espresso powder, if using. Add to the butter mixture; mix to combine.
- Add the flour, cocoa powder, baking powder, baking soda, and salt; stir until just combined.
- Fill the cupcake liners about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on wire racks for 5 minutes, then remove the cupcakes from the pan, place back on the rack, and cool to room temperature, about 1 hour, before frosting.
Make the Chocolate Glaze:
- Combine the chocolate and butter in a microwave-safe bowl and microwave at 50 percent power in 30-second bursts, stirring after each burst, until the chips have melted and the mixture is smooth. Let the glaze cool completely, for about 10 minutes.
Assemble and Decorate:
- Use a knife (or a cupcake corer) to carve a hollow in the center of each cupcake.
- Measure out 1/4 cup of the filling and set it aside to decorate the top of the cupcakes. Use the remaining filling to fill the center of each cupcake, using about a tablespoon per cupcake. Place the carved pieces back on top, pressing to adhere.
- Frost each cupcake with 2 teaspoons of the chocolate glaze. Transfer the reserved crème filling to a pastry bag with a small tip and pipe curlicues across the tops of the glazed cupcakes, then serve.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use your favorite dairy-free plain yogurt.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Filling the cupcakes without making a mess: It can be tricky to pipe the cream in evenly without overfilling or cracking the cupcake. Pro Tip: Use a small round piping tip and gently insert it into the center of the cooled cupcake. Squeeze just until you feel resistance, then stop.
- Getting the chocolate glaze just right: Sometimes the glaze can be too thick or not glossy enough. Pro Tip: Melt the chocolate and butter gently over low heat or in short bursts in the microwave. Stir until completely smooth and shiny before glazing.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- If you want a stronger chocolate flavor, don’t skip the espresso powder—it really deepens the taste without making it taste like coffee.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before filling or glazing.
- Use a squeeze bottle or piping bag with a fine tip for a clean swirl on top.
I appreciate your feedback, and it helps others, too!
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
