Description
These Homemade Ding Dongs are a delightful treat featuring rich chocolate cupcakes filled with fluffy marshmallow cream and coated in a smooth chocolate glaze. Perfectly tender and decadent, they replicate the classic snack cake with a homemade touch and simple ingredients.
Ingredients
Cupcakes
- 1/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon instant espresso powder (optional)
- 4 teaspoons neutral oil (canola, grapeseed, or vegetable oil)
- 1/2 teaspoon vanilla extract
- 1/4 cup light brown sugar, packed
- 1/3 cup buttermilk
Filling
- 1/4 cup marshmallow fluff (any flavor)
- 2 tablespoons unsalted butter, softened
Chocolate Coating
- 1/3 cup chopped chocolate (milk, bittersweet, or preferred type)
- 1 teaspoon coconut oil
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C) and line 4 cups of a standard muffin pan with cupcake liners to ensure easy removal and clean presentation.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder. This ensures even distribution of the leavening agents and cocoa.
- Combine Wet Ingredients: In a medium bowl, whisk the optional instant espresso powder, neutral oil, vanilla extract, and packed light brown sugar until well combined and slightly dissolved.
- Add Dry Ingredients to Wet Mixture (Part 1): Incorporate half of the dry flour mixture into the wet ingredients and mix thoroughly until smooth.
- Add Buttermilk (Part 1): Stir in half of the buttermilk to the batter to maintain moisture and create a tender crumb.
- Add Remaining Dry Ingredients and Buttermilk: Add the rest of the flour mixture followed by the remaining buttermilk, mixing all together until the batter is smooth and well combined.
- Fill Muffin Cups: Divide the batter evenly among the prepared cupcake liners in the muffin pan.
- Bake: Bake in the preheated oven for 16-17 minutes, or until the cupcake tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with moist crumbs attached.
- Cool Cups: Allow the cupcakes to cool completely at room temperature to avoid melting the filling later.
- Prepare Marshmallow Filling: In a small bowl, beat together the marshmallow fluff and softened unsalted butter until the mixture is light, fluffy, and smooth.
- Fill the Cupcakes: Transfer the marshmallow mixture into a piping bag fitted with a large frosting tip. Carefully pipe the filling into the center of each cooled cupcake, watching for the top surface to slightly puff up, indicating optimal filling capacity.
- Melt Chocolate Coating: Combine the chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each pulse until the chocolate is smooth and completely melted.
- Coat Filled Cupcakes: Dip each filled cupcake upside down into the melted chocolate, ensuring the top is fully covered. Set aside on a rack or parchment paper to allow the chocolate to harden before serving.
Notes
- If you don’t have buttermilk, you can substitute with 1/3 cup milk plus 1 teaspoon lemon juice or vinegar; let sit for 5 minutes before using.
- The instant espresso powder enhances the chocolate flavor but can be omitted if unavailable or undesired.
- Use a piping bag with a large tip for easier filling; a plastic bag with the corner snipped works in a pinch.
- Ensure cupcakes are completely cooled before filling and dipping to prevent melting or sinking of the filling.
- Store homemade Ding Dongs in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
