Ding Dong Cupcakes
🧁 Yields: 12 cupcakes
⏱ Total Time: ~1 hour 30 minutes
🧁 Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup boiling water
For the Filling (Creamy Marshmallow Center):
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups powdered sugar
1/2 cup marshmallow fluff (or marshmallow cream)
1 teaspoon vanilla extract
Pinch of salt
For the Chocolate Glaze:
4 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1/4 cup heavy cream
2 tablespoons powdered sugar
👩🍳 Instructions
1. Prep the Oven & Pan
Preheat oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
2. Make the Cupcake Batter
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3–5 minutes).
Add the eggs, one at a time, beating well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
Add the boiling water and mix until the batter is smooth. It will be slightly runny, but that’s okay!
3. Bake the Cupcakes
Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Marshmallow Filling
Beat the softened butter with powdered sugar in a large bowl until smooth.
Add marshmallow fluff, vanilla extract, and a pinch of salt. Mix until light and fluffy.
5. Fill the Cupcakes
Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove the center of each cupcake.
Fill each cupcake with the marshmallow filling. You can use a piping bag to make this easier or simply spoon the filling in.
6. Make the Chocolate Glaze
In a heatproof bowl, melt the chocolate and butter together, either in the microwave in 20-second intervals or over a double boiler.
Once melted and smooth, stir in heavy cream and powdered sugar until the glaze is glossy and smooth.
7. Glaze the Cupcakes
Dip the top of each filled cupcake into the chocolate glaze, making sure the filling is covered completely.
Let the chocolate glaze set for a few minutes before serving.
🍽️ Serving Suggestions
Serve at parties, for dessert, or as a special treat with coffee or milk!
For an extra touch, you can sprinkle a little powdered sugar on top or drizzle additional chocolate sauce.