Cooking with Love

Wednesday, August 20, 2008

Ding Dong.....But it's not the Doorbell.....

When I was a kid I loved two things even more than I loved my Malibu Barbie - Ding Dongs and Pop Tarts. Boy do I miss those.

We can mostly get many american foods here, but these are the two that we don't and I wish we did (well, my figure is glad we don't).
So when I saw this recipe at Joe's site - Culinary in the Desert - I just knew they were meant for me....

They are really easy to make - and its funny that we have the marshmallow fluff - but don't have the Ding Dongs (we also don't have miniature marshmallow but that is another sob story).

Chocolate Cupcakes with Cream Filling (Adapted from Food and Wine)
For the cupcakes:
1/2 cup plus 2 tablespoons cake flour
1/3 cup Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 large eggs, separated and at room temperature
1/3 cup canola oil
1/2 cup plus 2 tablespoons sugar
2 tablespoons water
For the filling
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon cream
For the frosting
1/4 cup cream4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
To prepare the cupcakes
Preheat the oven to 350
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.
In a large mixing bowl, beat together egg yolks, canola oil, 1/2 cup sugar and water until well combined. Add the dry ingredients and stir by hand just until combined.
In a clean medium bowl, beat egg whites at high speed until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff and glossy. Beat one quarter of the whites into the batter to lighten the mixture. Add remaining whites and gently fold the mixture together until no streaks remain.
Evenly divide the batter between the wells of a 12 cup muffin tin coated with nonstick spray (they will be about one-half full). Bake until the cupcakes spring back when lightly touched in the center, about 13 to 16 minutes. Remove and let the cupcakes cool slightly before turning them out onto a wire rack to cool completely.
To prepare the filling
In a medium bowl, beat together butter, confectioners' sugar, Fluff and 1 1/2 tablespoons of the heavy cream until fluffy. Reserve 1/2 cup of the filling - transfer the rest to a pastry bag fitted with a 1/4" plain round tip. Beat remaining 1 teaspoon of cream into the reserved 1/2 cup of filling, cover and reserve.
Gently insert the tip of the pastry bag about 1/2" deep into the bottom of each cupcake - lightly squeeze some of the filling into the cupcake.
To prepare the frosting
In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.
The best part of these Ding Dongs are that they are probably not half as unhealthy as the Hostess ones are (sorry hostess...)


Allie said...

Good God you're cruel.

But I bake Oreo's, so maybe I'm equally cruel to myself.

prettybaker said...

Oreo's!? Yummmmmmmmmmmmmmmmmm

Allie said...

Alright, you got it. I'll trade the next dress size up with you:

This is the recipe I use. She got it from Smitten Kitchen, but if I remember correctly, I found the directions on Smitten Kitchen less user friendly.

I've been making these recently in three flavours: mint, vanilla bean and orange. The mint seem to be the most popular (which may in part be due to the green food colouring).

These things are seriously good. I no longer will buy Oreos, though my boyfriend claims that occasionally he misses the artificial, chemically flavour of the store-bought ones.

prettybaker said...

And you call me cruel??? LOL!!
Those are amazing - but we don't have shortening in Israel. I wonder if margarine would do ok. But I am definately making those.
I love oreo's. Have you tried the peanut butter oreo's?

Allie said...

Hey, it takes one to know one, right?

No shortening in Israel? Seriously? If I'd known that, I would've started sending it to my family ages ago.

Yes, you can use margarine instead. It says ( to use 1 cup margarine in place of 1 cup shortening, but to reduce the salt in the recipe by 1/2 teaspoon. So it seems to be a win.

No, haven't tried the peanut butter, though I always think about it. I also always think about using matcha in the filling, but then I figure I'll be stuck eating them alone. And... well, yeah. Maybe I should do that, then.

I do use the Oreos as a gift that travels well in the mail though, so if you wind up with "too many," you can mail them off to people.

prettybaker said...

Too many?? Never heard of too many.
HA!! I will give them a try and also with peanut butter which we all love. As for shortening - we also don't have macha (i'm starting to feel pretty primitive...). You have family in this area?

Allie said...

Let me know how the peanut butter goes!

I've never seen matcha here in Texas, but I order it in. I have a few wholesale accounts w/ different tea purveyors, since selling bulk tea is part of how I make my living.

Nah, no need to feel primitive - you're just helping me formulate my list of things to send next time I mail a box to Haifa. You guys have that lovely date spread that I'd give anything to be able to find here! Plus, the Elite folded chocolate, and the Splendid chocolate, and so many other treats! America has never been able to produce the chocolate you all get to take for granted!

I have cousins in Tel Aviv, and an adopted nephew (and associated family) in Haifa. My "nephew" isn't blood related to me, but he's adopted me as his aunt, and I as my nephew. He and his wife just had a new baby, Alon.

cakewardrobe said...

I love the idea of homemade store bought treats!

Zita said...


Those look sinfully delicious :)

prettybaker said...

Thanks Zita,
Thanks Cakewardrobe - I love you'r blog!

MamaFaMi said...

Your Ding Dong makes me go ding dong as well! Am drooling over your lovely chocolaty cuppies!