Copycat Ding Dong Cupcakes

Servings: 12

INGREDIENTS
CUPCAKE BATTER

• 3/4 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Cup White Sugar
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Unsalted Butter
• 2 Egg(s)
• 1 Tsp Vanilla Extract
• 1/2 Cup Buttermilk

MARSHMALLOW FILLING

• 2 Egg Whites
• 1/2 Cup White Sugar
• 1/8 Tsp Cream of Tartar
• 1/2 Tsp Vanilla Extract

CHOCOLATE GANACHE

• 2/3 Cup Chopped Dark Chocolate
• 1/2 Cup Heavy Cream

VANILLA BUTTERCREAM TOPPING

• 1 Tbsp Unsalted Butter
• 1 Cup Powdered Sugar
• 2 Tsp Milk
• 1/4 Tsp Vanilla Extract

DIRECTIONS
CUPCAKES

1. Preheat oven to 350°F.
2. In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
3. In a separate bowl, melt butter and add eggs, vanilla and buttermilk and whisk until smooth.
4. Add wet mixture to dry mixture and fold until combined.
5. Spoon mixture into muffin pan lined with paper.
6. Bake for 18 to 20 minutes.
7. Let cool on wire rack.

MARSHMALLOW FILLING

1. Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
2. Remove from heat and mix using electric mixer for approximately 7 minutes until the mixture is white and fluffy.
3. Add vanilla and beat for another 30 seconds.

ADD FILLING TO CUPCAKES

1. Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut top off of cake cores and press on top of marshmallow filling.

CHOCOLATE GANACHE TOPPING

1. Place 2/3 cup of chopped dark chocolate in a bowl. Heat 1/2 cup heavy cream on low heat (do not boil).
2. Pour warm cream over chocolate and leave for 1 to 2 minutes.
3. Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

VANILLA BUTTERCREAM TOPPING

1. In a small bowl, add 1 Tbsp of softened butter and stir with a spoon. Add 1/3 cup powdered sugar, 2 tsp milk and 1/4 tsp vanilla extract and stir together. Once smooth, add 1/2 cup powdered sugar and stir. Transfer mixture to piping bag and pipe swirls on top of each cupcake.

From: https://www.hotrodsrecipes.com/ding-dong-cupcakes/