Ding Dong Cupcakes Recipe: Get Excited About This Chocolate Cream Filled Cupcake Recipe by Donna John
Ding Dongs, those small, round chocolate cakes stuffed with cream filling and covered in chocolate, have been around since 1967. Now you can recreate these famous snack cakes at home with this easy Ding Dong cupcake recipe. (You know you're excited.)
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: Makes 24 cupcakes
Ingredients
Cupcakes
- 1 1/2 cups flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- dash of salt
- 1 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 1 1/2 sticks butter, softened
- 3/4 cup sour cream
- 3 eggs
Cream Filling
- 1/2 stick butter, softened
- 2 cups powdered sugar
- 3/4 cup heavy whipping cream
- 1 1/2 teaspoons vanilla
Chocolate Topping
- 1 1/2 cups dark chocolate chips
Here's how to make them:
Combine the flour, cocoa powder, baking powder, baking soda and salt in a bowl. Whisk to combine.
In the bowl of a stand mixer, combine the butter, white sugar and brown sugar. Beat until light and fluffy.
Add the eggs and beat well.
Add the vanilla.
Slowly start to add the dry ingredients, alternating with the sour cream, until everything is combined.
Line muffin pans with baking liners. Fill each cup 2/3 full with the batter.
Bake in a preheated 350-degree F oven for about 14 to 15 minutes.
Allow the cupcakes to cool completely, then remove the baking liners.
To make the cream filling, combine the butter and powdered sugar in a stand mixer bowl. Beat until fluffy.
Add the cream and vanilla. Beat on high speed until cream is whipped.
Cut the end off of a plastic food storage bag and insert a cake decorating tip.
Insert the tip into the middle of each cupcake. Squeeze the filling in slowly to fill the cupcake. (Tip: When the cupcake starts to expand, stop filling or it will break open.) Don't worry if the filling is showing on the top of the cupcake – you will cover it with chocolate.
Put the chocolate chips into a small bowl. Microwave about 2 minutes, stirring often, until melted and smooth.
Dip the tops of each cupcake into the melted chocolate. Refrigerate the cupcakes to harden the chocolate. Store the cupcakes in the refrigerator.
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