These ding dong cupcakes are moist chocolate cupcakes filled with creamy vanilla filling, frosted with chocolate ganache, and decorated with loops using the same vanilla filling.
As a base, I have used my eggless chocolate cupcake recipe which I used for my chocolate cupcakes with chocolate cream cheese frosting recipe. Feel free to use any of your favorite chocolate cupcake recipes.
I hope everyone in your family loves this ding dong cupcake recipe.
It's very simple. You just have to make a few different components and assemble them. Let us see how!
| Sr. No. | Steps |
| 1. | Make cupcakes. |
| 2. | Prepare cupcakes filling. |
| 3. | Make frosting. |
| 5. | Assemble, decorate and serve. |
Some recipes uses marshmallow filling while some uses buttercream. I am making flour frosting filling for this recipe as I wanted to make less sweet chocolatey treat. Here is a list of ingredients for your reference.
Do you agree that these ingredients are easily available in everyone's kitchen?
This is nothing but flour buttercream. so we will need filling base along with real butter.
Serve them right away or keep them at room temperature for a couple of hours.
If you have any leftovers, you can store them at room temperature or in the refrigerator or even freeze them. And the best part is, you don't have to worry if they are frosted or not.
Store them in an airtight container for up to 3 days. In case of stacking, use a layer of parchment paper in between them as they are frosted with chocolate ganache and they might stick if we don't use parchment paper.
After 3 days, store them in the refrigerator. They stay ok for up to1 week. Make sure to bring them to room temperature before serving.
You can make them ahead of time and freeze them for up to 2 months. Store in an airtight container in the same way as you would for storing in fridge.
In short,
| Sr. No. | Storage type | In days/weeks/months |
| 1 | Room temperature | 3 days |
| 2 | Refrigerator | 1 week |
| 3 | Freezer | 2 months |
To that, either place them in the refrigerator overnight or directly on the kitchen counter for a couple of hours. For better taste, they need to be at room temperature so give them enough time. I would not suggest microwaving them because frosting might melt.
For more tips on chocolate ganache, have a look at my detailed blog for chocolate ganache.
if you want some more desserts, try these
Over to you now 🙂. Please make these yummy ding dong cupcakes and let me know if you made them exactly as mentioned here or did you make any changes? I would love to hear that from you.
Do not forget to tag me @dessertkatta if you post it on Instagram or just use a hashtag #dessertkatta.
Don't look any further. It is time to make those store-bought hostess cakes at home with my ding dong cupcakes recipe. Eggless chocolate cupcakes are filled with vanilla filling and frosted with chocolate ganache. Let's start baking them!
Preheat the oven to 350F or 180C for at least 10 minutes. Line the cupcake pan with paper liners.Combine milk and vinegar in a small bowl. Keep it aside for a few minutes. Mix it with a spoon to see if the milk has curdled.In a large bowl, sift all dry ingredients (all-purpose flour, cocoa powder, baking soda, salt ). This will remove any lumps from cocoa powder, evenly distribute the rising agents, and also incorporate the air.In another bowl, combine sugar, coffee, and all wet ingredients (oil, curdled milk). beat with a hand whisk until the sugar is completely dissolved.Slowly pour wet ingredients over dry and gently stir until it is just mixed. DO NOT OVERMIX. It will create gluten, making dense cupcakes.Now add hot water and mix until it turns into a smooth batter.Divide the chocolate cupcake batter into 12 cupcake liners. Make sure they are not more than 2/3rd of their capacity so that they have enough space to rise.Bake in preheated oven at 350F or 180C for 15 to 20 minutes or until the toothpick comes out clean.Perform the toothpick test. The toothpick inserted in the center should come out clean.Once the chocolate cupcakes are out of the oven, keep them on a wooden board for 10 to 15 minutes before transferring them to a wire rack to cool completely.In a pan, add sugar, flour, salt, milk and mix until well combined.Keep it on the stovetop and cook over on low-medium heat.Continuously whisk on low to medium heat until the mixture thickens to a pudding-like consistency. Turn off the stovetop. Remove from heat and pour into a heat-proof bowl. Cover with a piece of cling wrap, ensuring that it touches the surface of the filling. This will prevent skin from forming. Set aside and allow to cool completely to room temperature while we make the chocolate cupcakes.Combine chocolate and heavy cream in a small microwave-safe bowl.Microwave on high for 30 seconds. Stir well and microwave for another 20 seconds. Whisk the mixture together until completely smooth. Microwave again for 10 to 15 seconds if not yet smooth. It should be smooth with a spreadable consistency. Keep aside.
In a large mixing bowl, add softened unsalted butter. Using an electric mixer, beat the butter on medium to high speed until it is light and fluffy. Use a paddle attachment if using a stand mixer.
Reduce mixer speed to medium and slowly add the filling base, one heaping tablespoon at a time. Before adding the next spoonful, ensure that the previous one is properly integrated and well-blended.Once all the filling base mixture is added, scrape the sides and bottom of the bowl with a spatula. Add the vanilla extract and start beating. Gradually increase the mixer speed to medium-high, then whip the frosting until smooth.The ding dong filling is ready.Use the other end of a piping tip to extract a little bit of the cupcake from the center. Set aside the portion to cover later.Stuff the vanilla filling inside each cupcake.Cover with the removed part of the cupcake.Frost with a teaspoon of chocolate ganache.Decorate the loops with vanilla filling like hostess cupcakes.Thank you for visiting DessertKatta. Please follow Dessert Katta for more dessert recipes by Sayali Bhave.
