Ding Dong Cupcakes are rich, moist and chocolaty stuffed with creamy marshmallow filling and smothered in a silky chocolate ganache! You will never want to buy Ding Dongs from the store again!
Instead of stocking stuffers for Christmas every year, I stuff my Target cart to overflowing with a whole lot of nothing – beef jerky, Pringles, trail mix, everything Little Debbies and everything Hostess and on and on – all the junk food we never buy – all bought at once for Patrick, because they are his favorites – including lots and lots of Ding Dongs. So now that our stash of Ding Dong’s are long gone, I figured it was time for homemade Ding Dongs! Luckily, I spotted a recipe for Ding Dong Cupcakes from Cook’s Country and I knew that if they were anything like my Homemade Little Debbie’s Oatmeal Creme Pies then they were going to be better than the original. These are better than the original.
These Ding Dong Cupcakes start with a rich, moist, chocolaty cupcake that is double infused with chocolate from cocoa powder and melted chocolate chips. The cupcakes are so moist that you can’t use a pastry bag to pump the filling right into the center (a very good sign). Instead, you cut the center out to make room for your creamy marshmallow filling that is a delectable mixture of marshmallow creme, butter and some gelatin to help it set. You might be tempted to leave out the gelatin but the filling sinks without it – with it, its perfectly creamy, perfectly delicious…
Recipe adapted from Cook’s Country
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