Dessertscarlsbadcravings5.0
Ding Dong Cupcakes
these homemade Ding Dong Cupcakes are a rich, moist chocolate cupcake stuffed with creamy marshmallow filling and smothered in a silky chocolate ganache!
👥 12 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 30 min🔥 Cook: 18 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- microwave
- knife
📝 Preparation Steps
1
CUPCAKES: Preheat oven to 325 degrees F. Grease and flour (or use nonstick cooking spray with flour) a12-cup muffin tin.
2
Combine flour, baking soda, and salt in medium bowl. Set aside.
teaspoon salt1/4unsalted butter, softened, (1/2 stick)4 tablespoonsalt1 pinch
3
In a separate large bowl, whisk together water, cocoa, and chocolate chips together until smooth. Add sugar, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture alternating with sour cream until incorporated.
cup boiling water1/2water3 tablespoonslarge eggs2
4
Divide batter evenly among greased muffin cups. Bake18 to ⏱️ 22 minutes or until toothpick inserted in center comes out almost clean. Cool cupcakes in tin for ⏱️ 10 minutes, then turn out onto wire rack and cool completely.
5
FILLING: Meanwhile, combine water and gelatin in large bowl and let sit until gelatin softens, about ⏱️ 5 minutes then microwave until mixture is bubbling around edges and gelatin dissolves, about ⏱️ 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about ⏱️ 5 minutes. When slightly cooled, whisk in marshmallow creme until smooth.
cup boiling water1/2water3 tablespoonsteaspoon salt1/4unsalted butter, softened, (1/2 stick)4 tablespoonsalt1 pinch
6
Refrigerate filling until set, about ⏱️ 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip (or to a plastic bag and snip the corner) and reserve remaining mixture for filling cupcakes.
7
CHOCOLATE GLAZE: Add heavy cream and butter to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at ⏱️ 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted and smooth then stir in corn syrup. Let cool to room temperature, about ⏱️ 10 minutes.
8
ASSEMBLE: Insert a knife at approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut all but the circular top off (“top”) – or just eat the bottom of the cone. Using a spoon, fill each cupcake with the marshmallow filling then add “top.” Lightly frost with Chocolate Ganache Glaze. Let set then pipe reserved marshmallow filling in decorative pattern on top.
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