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
- 2 cups heavy whipping cream, divided
- 8 ounces semi-sweet chocolate – I use bakers brand, red box
- 2 tablespoons powdered sugar
Directions:
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.
Makes 20-24 cupcakes.
I hope that your family enjoys this fun copycat Ding Dong recipe, I know that my family does!
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