• Dairy Keen

Home Made Ding-Dongs Cupcakes

I was asked to bring Cupcakes to a funeral. I am pretty sure cupcakes and funerals are a Utah thing. LOL! While I was honored to bring them I wanted to make them fun and yet different. They were a huge hit! Hope your family loves them too. I made mine Gluten Free!


Home Made Ding-Dongs Cupcakes

Cupcakes

1 Box Devil’s Food Cake Mix Ingredients listed on Box Replacing Water for Milk Filling ½ Cup Butter (room temperature) or Vegetable Shortening 1 Cup Powdered Sugar 1 teaspoon Vanilla 1 7oz Jar Marshmallow Fluff

Ganache Frosting

½ Cup Chocolate Chips or 2 ½ ounce Bittersweet Chocolate ¼ Cup Heavy Cream White Icing 3/4 cup powdered sugar 2 Tablespoon butter, room temperature 1-2 Tablespoon milk


Make the cupcakes according to directions on package, makes about 30. I used cupcake papers to line the muffin tins. Let cool completely.


Filling: In a Medium bowl and electric mixer, combine butter and powdered sugar until fluffy. Add the marshmallow fluff and vanilla and mix again until light and fluffy. You may need to add more powdered sugar, but you want it to be soft enough to have that marshmallow texture. Transfer the filling to a pastry bag fitted with a large round tip. Refrigerate until ready to use.


Ganache: Melt the chocolate and the cream in a microwave at 10 second intervals until melted. Stir until smooth. Set aside to cool slightly.


Icing: Combine until smooth, place in pastry bag with a round small tip attached to the bag.

To assemble: Cut the centers out of the cooled cupcakes, going about two-thirds of the way down making a cone shape. Remove the cone, and fill the hole half way up with the filling. Cut off the bottom of the cake cone and place the top of the cone into the cupcake, sealing the filling into the inside of the cupcake. Try to make it level, if filling spills over the top, just scrape it off so the top stays smooth.


Once all the cupcakes are filled spread about a tablespoon of the ganache onto the cupcake. When all cupcakes have been topped with ganache, transfer to a cooling rack to the refrigerator to allow the chocolate to firm up.


Pipe the white frosting and decorative curls across the top of each cups cake.

To make Gluten Free I used Sun Flour Mills Gluten Free Chocolate Cake Mix

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