This Chocolate Ding Dong Cupcakes Recipe Is Something to Get Excited About by Donna John

Who doesn't love a Ding Dong? 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 chocolate snack cakes at home with this easy Ding Dong cupcake recipe. (You know you're excited.)

These chocolate cupcakes are filled with a creamy filling then topped with chocolate. This cupcake recipe is not hard to make! Here is your shopping list for this fun cupcake recipe: flour, cocoa powder, baking powder, granulated sugar, brown sugar, vanilla extract, butter, sour cream (a secret for moist cupcakes!), eggs, powdered sugar, heavy whipping cream and dark chocolate chips.

Surprise someone you love with these fun Ding Dong cupcakes! Serve the moist chocolate cups as dessert after dinner or as a sweet, satisfying snack during the day. 

Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24

Ingredients

Cupcakes

• 1 1/2 cups flour
• 2/3 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla
• 12 tablespoons (1 1/2 sticks) butter, softened
• 3/4 cup sour cream
• 3 eggs

Cream Filling

• 4 tablespoons 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 it:

1. Combine the flour, cocoa powder, baking powder, baking soda and salt in a bowl. Whisk to combine.
   
2. In the bowl of a stand mixer, combine the butter, white sugar and brown sugar.
   
3. Beat until light and fluffy.
   
4. Add the eggs and beat well.
   
5. Add the vanilla.
   
6. Slowly start to add the dry ingredients, alternating with the sour cream, until everything is combined.
   
7. Line muffin pans with baking liners. Fill each cup 2/3 full with the batter.
   
8. Bake in a preheated 350-degree F oven for about 14 to 15 minutes.
   
9. Allow the cupcakes to cool completely, then remove the baking liners.
   
10. To make the cream filling, combine the butter and powdered sugar in a stand mixer bowl. Beat until fluffy.
    
11. Add the cream and vanilla. Beat on high speed until cream is whipped.
    
12. Cut the end off of a plastic food storage bag and insert a cake decorating tip.
    
13. 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.
    
14. Put the chocolate chips into a small bowl. Microwave about 2 minutes, stirring often, until melted and smooth.
    
15. Dip the tops of each cupcake into the melted chocolate. Refrigerate the cupcakes to harden the chocolate. Store the cupcakes in the refrigerator.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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