Ding Dongs. I have such fond childhood memories of these delicious marshmallow filled snacks. I only ever had these if I traded just about everything in my lunch for one perfect little ding-dong. My mother never bought them; we were the “healthy house.” I never liked that as a kid, but now looking back I’m so grateful for it!
Ding Dongs are one of those snacks I see every time I visit Target. They just stare me down, along with the Zebra Cakes, Swiss Cake Rolls & Honey Buns. Somehow I always have even self-control to resist buying them. Last time I was there I decided I would make the homemade version of a Ding-Dong, but put my own spin on it… Red Velvet Cake instead of Chocolate Cake! And let me tell you… they turned out amazingly delicious!
Red Velvet Ding-Dongs
(Makes 24 ding-dongs)
Red Velvet Ding-Dong Cupcake:
1 box red velvet cake mix (+ ingredients listed on box)
1 13 oz. container Jet-Puffed Marshmallow Crème
5 ounces semi-sweet or bitter-sweet chocolate, chopped
½ cup heavy cream
Vanilla “Swirl” Icing:
¼ cup unsalted butter, softened
1 cup powdered sugar, sifted
½ teaspoon vanilla extract
1-2 TBSP heavy cream
- Line 24 cupcake cups with paper cupcake liners.
- Prepare red velvet cupcakes according to package directions. Divide batter evenly among the 24 cupcake tins. Bake according to package and cool completely on a wire rack.
- To make the marshmallow “ding-dong” filling: Fit a pastry bag or plastic bag with a ¼”or ½” round decorating tip. Next fill the pastry bag with marshmallow crème. Gently stick the decorating tip into the center of each red velvet cupcake and squeeze enough marshmallow crème into the cupcake until you see it start to come out the top of the cupcake. Repeat for all 24 cupcakes and set aside.
- To make the chocolate ganache: Place chocolate into a medium bowl. Heat cream in a small saucepan over medium heat. Bring to a boil for just a few seconds. When the cream has come to a boil, pour over chopped chocolate and whisk until smooth. Allow ganache to cool slightly.
- Remove the cupcake liners from the cupcakes and dip cupcakes top down into the chocolate ganache, or use an offset spatula to spread the ganache on top of the cupcake. Refrigerate for an hour before topping with vanilla swirl icing.
- To make vanilla swirl icing: Using a stand mixer or hand mixer, beat butter on medium-high until creamy. Add powdered sugar and vanilla and beat until combined. Next add 1-2 TBSP heavy cream until the icing is creamy, but thick. Remove cupcakes from refrigerator and pipe small swirls on top of each cupcake to give it that signature “ding-dong” look.
- Refrigerate cupcakes until ready to be served. Red Velvet Ding Dongs are best served the same day they are made. Happy Baking!