Homemade Ding-Dongs

The other day I had a sudden and intense pregnancy craving for ding dongs. But not the slightly-stale grocery store variety. I wanted a luscious, cream filled chocolate cupcake that would melt-in-my-mouth.  At first I could only find recipes that included coffee, which we do not drink in our house. I was getting slightly discouraged and decided to scan the recipe index of one of my favorite cooking websites- Our Best Bites. I found the PERFECT recipe. The filling is unbelievably delicious and the entire cupcake just tastes amazing! I made 12 and between my husband and I we polished them off in 24 hours (we even grudgingly shared one with our 2 year old!)


Most of the recipe from Our Best Bites

Do this first, it can take a looong time to cool down:

Chocolate Ganache Topping (recipe by me)
1 cup semi-sweet chocolate chips
1/2 cup half-and-half  (it is what I had, I've also used whole milk)
1 tsp vanilla

Combine chocolate chips and half-and-half in a small saucepan over low-medium heat and stir until chocolate is melted and mixture is well combined. Add vanilla and a pinch of salt if needed. Stick it in the refrigerator and stir it occasionally until it is cooler and thicker. It really can take a long time for it too cool down enough, though you don't want to leave it in so long that it becomes a solid, otherwise you will have to stick it in the microwave and start over with the cooling process.

Do this second and let them cool on a wire rack:

Devil’s Food Cupcakes (Our Best Bites)

1 C Flour

1/4 C unsweetened cocoa powder

3/4 t baking soda

1/4 t salt

1/2 C granulated sugar

1/2 C firmly packed brown sugar

4 T unsalted butter at room temperature

1 large egg, at room temperature

1 t vanilla extract

1/2 C luke warm water

1/4 C buttermilk

Position rack in the middle of oven and preheat to 350. Line a standard 12 cup muffin tin with liners. Sift together the flour, cocoa powder, baking soda, and salt into a bowl.

In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined.

Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat.

Divide the batter evenly among muffin cups. Do not fill more than 2/3 full, it is better to throw a little bit of batter away then to end up with overflowing cupcakes that are hard to get out of the pan. I learned this the hard way!

Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes. Remove cupcakes from pan and let cool on a wire rack.

Do this while the cupcakes are baking:

Perfect Cupcake Frosting and Filling (Our Best Bites)

3 T Flour

1/2 C milk (whole milk is best)

1/2 C real butter

1/2 C granulated sugar

1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of pudding.

Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

I added even more filling the second time I made these (not pictured)  because it is THAT good

I have made these TWICE in the last couple of weeks. Yumm!

With Love,

Lindsey