Easy Copycat Hostess Ding Dongs
Copycat Hostess Ding Dong recipe that is crowd pleasing.
Tasty and delish Ding Dongs that are simple and quick to prepare.
Learn how to make these copycat Hostess Ding Dongs.
EASY mini chocolate cakes with creamy filling
Simple and quick recipe when you want something delicious.
The perfect sweet treat for everyone and kids love these too.
No need to buy store bought when you can make from scratch chocolate Hostess Ding Dongs.
Makes for quick desserts, snacks. party food for kids parties or sweet little treat for those mid afternoon cravings.
If you are looking for the BEST chocolate recipe – search NO further.
Grab some ingredients and learn how to make chocolate Ding Dongs with this delicious recipe.
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How To Make Copycat Hostess Ding Dongs
Preheat the oven to 350 degrees.
Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth and creamy.
Grease the sections of a muffin pan very well, and fill each one about ¾ of the way full with the batter.
Do not use any cupcake liners.
Bake for 25-30 minutes until completely cooked through.
Let the cakes cool to room temperature, and then cut the rounded tops off of each one to create a flat surface.
Using a knife or a small round cookie cutter, cut a rounded section out of the bottom of each cupcake, being careful not to cut all of the way through the top of the cake.
Cut most of the small circular section that you remove from the cake off, leaving just a cap to fit back into place when you are done filling the center of the cake.
Add the cream cheese, two tablespoons of the powdered sugar and ½ teaspoon of vanilla extract to a mixing bowl, and beat on high until creamy.
Remove, and set aside in a bowl.
In a mixing bowl, beat the ½ cup of heavy whipping cream and remaining powdered sugar on high until soft peaks are formed.
Fold the cream cheese mixture into the whipped cream mixture to form your filling.
Place the filling into a piping bag, and fill the center of each of the cakes,
placing the cake cap back on the bottom of each cake when you are done.
In a microwave safe bowl, combine the chocolate chips and butter.
Microwave at 30 second intervals until completely melted and combined.
Once cooled slightly, use the chocolate to coat the entire outside of each of the filled cakes.
Place the cakes into the freezer for 30 minutes to set before serving.
Serve and Enjoy
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Copycat Hostess Ding Dongs
Ingredients
- For the Cake
- 1 box Chocolate Cake Mix
- 1 cup Water
- 1/2 cup Oil
- 3 Eggs
- For the Filling
- ½ cup Cream Cheese
- 3 tbsp Powdered Sugar
- ½ tsp Vanilla Extract
- ½ cup Heavy Whipping Cream
- For the Chocolate Coating
- ½ cup Chocolate Chips
- 2 tbsp Butter
Instructions
- Preheat the oven to 350 degrees.
- Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth and creamy.
- Grease the sections of a muffin pan very well, and fill each one about ¾ of the way full with the batter. Do not use any cupcake liners.
- Bake for 25-30 minutes until completely cooked through.
- Let the cakes cool to room temperature, and then cut the rounded tops off of each one to create a flat surface.
- Using a knife or a small round cookie cutter, cut a rounded section out of the bottom of each cupcake, being careful not to cut all of the way through the top of the cake.
- Cut most of the small circular section that you remove from the cake off, leaving just a cap to fit back into place when you are done filling the center of the cake.
- Add the cream cheese, two tablespoons of the powdered sugar and ½ teaspoon of vanilla extract to a mixing bowl, and beat on high until creamy. Remove, and set aside in a bowl.
- In a mixing bowl, beat the ½ cup of heavy whipping cream and remaining powdered sugar on high until soft peaks are formed.
- Fold the cream cheese mixture into the whipped cream mixture to form your filling.
- Place the filling into a piping bag, and fill the center of each of the cakes, placing the cake cap back on the bottom of each cake when you are done.
- In a microwave safe bowl, combine the chocolate chips and butter. Microwave at 30 second intervals until completely melted and combined.
- Once cooled slightly, use the chocolate to coat the entire outside of each of the filled cakes. Place the cakes into the freezer for 30 minutes to set before serving.
Nutrition
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