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Chocolate Cream Cupcakes AKA Copycat Ding Dong Recipe

Have you ever wondered how to make ding dong cupcakes at home? I’ve got a fantastic copycat ding dong recipe that you will love! 

Remember Ding Dongs? This Copycat Ding Dong Cupcake Recipe is so close it's scary, and will definitely be dessert hit!

Chocolate Cream Cupcakes AKA Copycat Ding Dong Recipe

Remember Ding Dongs? Such an awesome flavor combo!

This copycat Ding Dong recipe is a family favorite around here and also a fun (and simple) way to replicate that awesome Ding Dong awesomeness! 

When I was a kid, my mom always packed a Twinkie or a Ding Dong in our lunch. Healthy or not, those were the good ol’ days!

If your kids are not familiar with Ding Dongs (mine weren’t!) then this is a great way to share a blast from the past with them!

The best part about this recipe is that it’s pretty simple because I use a box mix. You can certainly use a favorite chocolate cake recipe if you like.

My favorite boxed cake selection for these is the Betty Crocker Super Moist mix.

Chocolate Cream Cupcakes

Ingredients:

  • 1 box chocolate cake mix and ingredients to make cake
  • Heavy whipping cream, divided
  • Semi-sweet chocolate – I use bakers brand, red box
  • Powdered sugar

How to make Ding Dong Cupcakes

Prepare and bake cake according to package directions for cupcakes. Let cupcakes cool completely.

In a saucepan, add 1 cup cream and heat, stirring constantly, on medium high heat just until cream boils. Remove from heat and add chocolate. Let set for 15 minutes.

Filled Cupcakes

In a mixing bowl with a wire whisk, add 1 cup heavy whipping cream and powdered sugar. Beat until stiff, about 5-7 minutes.

Pipe into a pastry bag with a tip. Plunge tip into cupcake and slowly fill with creme.

Once all cupcakes are filled, take a spoon and scrape off any excess creme that has oozed out of the top and discard. You need your cupcakes relatively flat to add ganache. Reserve remaining creme in the fridge.

Chocolate Topping on Cupcakes

Once the ganache has set, stir until chocolate is completely melted and ingredients are incorporated well. Let set for another 15 minutes.

You’ll know your ganache is ready when you dip your finger in it and it slowly drips off but a nice short point stays on your finger.

If ganache is too soft/not cooled enough, it will run off your cupcakes and you’ll hate me. So test it out on your finger and then on a cupcake. If you dip it and flip it and the ganache begins to roll off the top, it’s not ready.

Dipping Chocolate Cupcakes

Dip cupcakes, straight down, into ganache. Set aside. Repeat with a second layer. Let set for five minutes and then top with a dollup of reserved creme.

Chocolate Cream Cupcakes Recipe

Makes 20-24 cupcakes.

I love a good copycat recipe, and this is one of our favorites – Twinkies and Ding Dongs were always my favorite as a kid! 

I hope that your family enjoys this fun copycat Ding Dong recipe, I know that my family does!

how to make copycat ding dong cupcakes recipe

 

Print the Recipe 

Chocolate Cream Cupcakes AKA Copycat Ding Dong Recipe

Chocolate Cream Cupcakes AKA Copycat Ding Dong Recipe

Yield: 20

Just like your favorite Hostess Ding Dongs these delicious cupcakes, except you can make these at home! Yummy creamy filling makes these chocolate cupcakes a hit!

Ingredients

  • 1 box chocolate cake mix and ingredients to make cake
  • 2 cups heavy whipping cream, divided
  • 8 ounces semi-sweet chocolate - I use bakers brand, red box
  • 2 tablespoons powdered sugar

Instructions

    • Prepare and bake cake according to package directions for cupcakes. Let cupcakes cool completely.
    • In a saucepan, add 1 cup cream and heat, stirring constantly, on medium high heat just until cream boils. Remove from heat and add chocolate. Let set for 15 minutes.
    • In a mixing bowl with a wire whisk, add 1 cup heavy whipping cream and powdered sugar. Beat until stiff, about 5-7 minutes.
    • Pipe into a pastry bag with a tip. Plunge tip into cupcake and slowly fill with creme.
    • Once all cupcakes are filled, take a spoon and scrape off any excess creme that has oozed out of the top and discard. You need your cupcakes relatively flat to add ganache. Reserve remaining creme in the fridge.
    • Once the ganache has set, stir until chocolate is completely melted and ingredients are incorporated well. Let set for another 15 minutes.
    • You'll know your ganache is ready when you dip your finger in it and it slowly drips off but a nice short point stays on your finger.
    • If ganache is too soft/not cooled enough, it will run off your cupcakes and you'll hate me. So test it out on your finger and then on a cupcake. If you dip it and flip it and the ganache begins to roll off the top, it's not ready.
    • Dip cupcakes, straight down, into ganache. Set aside. Repeat with a second layer. Let set for five minutes and then top with a dollup of reserved creme.
    Nutrition Information:
    Yield: 20 Serving Size: 1
    Amount Per Serving: Calories: 157Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 28mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 1g

    *This is just an estimate. Results may vary.

    Did you make this recipe?

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    Meet the author – Keri Lyn

    The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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    8 Comments

    1. YUM!! These look so good, Kari Lyn. I’ve pinned them to try. I love that you start with a box mix, lol, it makes it easier!
      I’m visiting today from DIY Dreamer Link Party.
      ~ Megin of VMG206

    2. This looks delish! I’m a chocolate fanatic, so these are right up my alley. Thanks for linking up at Tasty Tuesdays this week 🙂

    3. “Once all cupcakes are filled, take a spoon and scrape off any excess creme that has oozed out of the top and discard. ”

      OMG!!! Never discard!
      You eat it!! Bonus for being the chef.

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