Ding Dong Cupcakes

Ingredients

Cupcakes

  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Boiling Water
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/4 cup Semisweet Chocolate Chips
  • 1/2 cup Granulated Sugar
  • 1/3 cup Brown Sugar
  • 1/2 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Sour Cream

Filling

  • 3 tablespoons Water
  • 1 teaspoon Unflavored Gelatin
  • 4 tablespoons Unsalted Butter, softened
  • 1 pinch of Salt
  • 1 teaspoon Vanilla Extract
  • 7 ounces Marshmallow Fluff Creme

Chocolate Ganache Glaze

  • 1/2 tablespoon Butter
  • 1/2 tablespoon Corn Syrup
  • 4 ounces Bakers Semisweet Chocolate, chopped
  • 1/3 cup Heavy Cream

Directions

  1. Cupcakes: preheat oven to 325F; grease and flour a 12 cup muffin tin
  2. Combine flour, baking soda, and salt in medium bowl; set aside
  3. In a separate bowl whisk together water, cocoa, and chocolate chips until smooth; add sugar, oil, eggs and vanilla; mix until combined; whisk in flour mixture alternating with sour cream until incorporated
  4. Divide batter evenly among the muffin cups; bake 18-22 minutes until a toothpick comes out clean; cool completely on a wire rack
  5. Filling: combine water and gelatin in a large bowl; let sit until gelatin softens, 5 minutes; then microwave the mixture until it is bubbling around edges and gelatin has dissolved, 30 seconds
  6. Stir in butter, vanilla, and salt until combined; let mixture cool until just warm to touch, 5 minutes; when slightly cooled, whisk in marshmallow crème until smooth
  7. Refrigerate filling until set, 30 minutes; transfer 1/3 cup marshmallow mixture to a pastry bag with a plain tip; reserve the remaining mixture for filling cupcakes
  8. Chocolate ganache glaze: add heavy cream and butter to a large microwave safe bowl; heat for 2 minutes, stir to combine; heat at 30 second intervals until butter is completely melted; add chopped chocolate; stir until chocolate is melted and smooth; stir in corn syrup; let cool to room temperature, 10 minutes
  9. Assembly: insert a knife 1/4 inch from the edge of each cupcake; cut a cone shape; remove the cone and cut off everything leaving behind a circular top
  10. Use a spoon to fill each cupcake with marshmallow filling; add the cupcake circular top; lightly frost with chocolate ganache glaze; let set then pipe the marshmallow filling in a pattern of top