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Ding Dong! The perfect dessert is at the door! Homemade Ding Dongs recapture the charm of the original while tasting even fresher and richer! These moist cupcakes are filled with a creamy marshmallow filling, dipped in chocolate, and topped with that classic white frosting squiggle. Homemade Ding Dongs are the perfect nostalgic treat for a comfy night in or bundled up for a trip out.
Ding Dong! The perfect dessert is at the door! Homemade Ding Dongs recapture the charm of the original while tasting even fresher and richer! These moist cupcakes are filled with a creamy marshmallow filling, dipped in chocolate, and topped with that classic white frosting squiggle. Homemade Ding Dongs are the perfect nostalgic treat for a comfy night in or bundled up for a trip out.
Ingredients
For the cakes:
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon instant espresso powder optional
- 1/4 cup light brown sugar packed
- 1/2 teaspoon vanilla extract
- 4 teaspoons canola oil
- 1/3 cup buttermilk
For the filling:
- 2 tablespoons unsalted butter softened
- 1/4 cup marshmallow fluff
For the frosting:
- 1/3 cup chocolate chopped
- 1 teaspoon coconut oil
Directions
- Preheat the oven to 350 degrees F.
- Line 4 cups of a muffin pan with cupcake liners.
- In a small bowl, whisk to combine the cocoa powder, flour, baking soda, and baking powder. Set aside.
- In a separate medium bowl, whisk the oil, espresso powder, brown sugar, and vanilla together. In such a low quantity, the espresso powder should only enhance the chocolate flavors, but using it is entirely based on your preference.
- Add half of the combined dry ingredients into the oil mixture, and mix well.
- Add in half of the buttermilk and continue stirring.
- Add in the remaining dry ingredients and buttermilk, stirring until fully combined.
- Evenly divide the batter between the prepared muffin cups.
- Bake until a toothpick inserted in the center comes out clean with only some moist crumbs remaining, and the tops spring back, about 16-17 minutes.
- Allow the cupcakes to fully cool.
- In a small bowl, beat the butter and marshmallow fluff together until fluffy and light.
- Scrape the marshmallow mixture into a piping bag with a large frosting tip or use a plastic bag with the tip cut off at an angle.
- Pipe the marshmallow filling into the center of each of the cupcakes. Cautiously watch the surface of the cupcakes as you pipe the marshmallow filling inside. It will puff up when it is filled completely.
- Melt the coconut oil and chocolate in 30-second intervals in the microwave.
- Dunk the cupcakes one by one upside down in the melted chocolate, letting it set before serving.
- For the utmost nostalgia, use any remaining frosting to paint the traditional squiggle on the top of your cupcakes!
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