If you grew up in the ’70s or ’80s, chances are you had a serious love affair with those foil-wrapped Hostess Ding Dong Cupcakes. That rich chocolate cake, that fluffy cream filling, that slightly-too-sweet ganache top… total childhood bliss. I’m not even sure they still exist (do they?), but once I opened my gluten-free bakery, I knew I had to bring them back – just with a clean, allergy-friendly twist.

These cupcakes are my nostalgic tribute to that iconic treat, but this time, we’re doing it gluten-free, dairy-free, and ridiculously delicious. The idea had been floating around in my brain for a while, showing up in other recipes and reminding me, “Hey, don’t forget how good those were!” So I finally listened.

I started with the classic Hershey’s Chocolate Cake recipe (a total winner), tossed in some inspiration from Ina Garten’s dreamy version, and then worked my gluten-free magic. I kept the best parts and swapped in a few key ingredients to make it friendly for more tummies—especially my almond flour blend, which gives it the perfect texture.

Then comes the fun: a marshmallow cream filling (yes, it’s as good as it sounds), and a rich, glossy chocolate ganache poured on top. The result? A cupcake that tastes like childhood, but upgraded. Like, “wait… how is this gluten-free?!” kind of good.

This recipe was a total bakery favorite, and I gave it the name Crazy Mama because honestly, that just felt right. It’s playful, it’s indulgent, and it’s pure joy in cupcake form. Make it into cupcakes for easy sharing, or bake it as a full-on cake for birthdays, celebrations, or just because Mondays need cupcakes too.

Toddlers love it. Big kids devour it. Grown-ups secretly hide them in the back of the fridge. No matter how you slice (or bite) it, this treat is a full-on love letter to the past – with all the goodness and none of the junk.

Want to Make It as a Cake Instead?

Go for it! This recipe works beautifully as a layer cake or a simple sheet cake.

• For a layer cake: Divide the batter evenly between two 8-inch round pans (lined and greased), and bake at the same temperature, checking for doneness around 30–35 minutes. Cool completely, then spread the marshmallow filling between the layers and pour the ganache over the top. It’s rich, decadent, and totally celebration worthy.

• For a 9×13 sheet cake: Pour the batter into a greased 9×13-inch pan and bake as directed (about 35–40 minutes, but keep an eye on it!). Once cooled, you can pipe the marshmallow filling directly into the cake by poking holes in evenly spaced rows—just like you would when filling cupcakes. Then top with the ganache and smooth it out. It’s a fun, easy way to get that cream-filled surprise in every bite — perfect for parties.