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    Home » Recipes » Cakes & Cupcakes

    Copycat Ding Dong Cupcakes

    Published on April 9, 2017 - Updated on January 16, 2023 by Chef Rodney - 3 Comments - This post may contain affiliate links.

    196 shares
    Jump to Recipe
    OMG! This Copycat Ding Dong Cupcakes recipe is amazing! If you love the original Hostess Ding Dong cupcakes, you will love these.
     
    Ding Dong Cupcakes

    This Copycat Ding Dong Cupcakes recipe is the real deal! Growing up I regularly ate Hostess ding dong cupcakes. So you can imagine how excited I was to try this recipe. Needless to say, I was not disappointed with the results.

    Ding Dong Cupcakes

    When making this recipe, I highly recommend you use a Candy Thermometer to ensure the filling is properly cooked. If for some reason you don't have a candy thermometer, I suggest you go on Amazon right now and buy one.

    Ding Dong Cupcakes

    🥛 Buttermilk Substitution

    If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for ½ cup you will need to adjust accordingly.

    ⭐ Copycat Rating

    Since the goal of a Copycat Recipe is for it to taste exactly like the original, it's only natural to rate this recipe against the original. This Copycat recipe rates an 8 out of 10 in my opinion.

    For more cupcake recipes check out my collection of Cake & Cupcake recipes. While you are at it, make sure you check out these delicious recipes:

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      Green Split Pea Soup with Ham
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      Penne with Vodka Sauce
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    📋 What Ingredients do I need

    You will need the following ingredients to make this Copycat Ding Dong Cupcakes recipe (see recipe card for quantities): All Purpose Flour, Cocoa Powder, Baking Soda, Baking Powder, White Sugar, Light Brown Sugar, Unsalted Butter, Eggs, Vanilla Extract, Buttermilk, Cream of Tartar, Dark Chocolate, Heavy Cream, Powdered Sugar and Milk.

    🥣 How to Make these Ding Dong Cupcakes

    MAKE THE CUPCAKES
    Preheat oven to 350°F.
    In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
    In a separate bowl, melt butter and add eggs, vanilla, and buttermilk and whisk until smooth.
    Add wet mixture to dry mixture and fold until combined.
    Spoon mixture into muffin pan lined with paper.
    Bake for 18 to 20 minutes.
    Let cool on wire rack.

    MAKE MARSHMALLOW FILLING
    Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
    Remove from heat and mix using an electric mixer for approximately 7 minutes until the mixture is white and fluffy.
    Add vanilla and beat for another 30 seconds.

    ADD FILLING TO CUPCAKES
    Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut the top off of cake cores and press on top of marshmallow filling.

    MAKE CHOCOLATE GANACHE TOPPING
    Place ⅔ cup of chopped dark chocolate in a bowl. Heat ½ cup heavy cream on low heat (do not boil).
    Pour warm cream over the chocolate and leave for 1 to 2 minutes.
    Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

    MAKE VANILLA BUTTERCREAM TOPPING
    In a small bowl, add 1 tablespoon of softened butter and stir with a spoon. Add ⅓ cup powdered sugar, 2 teaspoon milk, and ¼ teaspoon vanilla extract and stir together. Once smooth, add ½ cup powdered sugar and stir. Transfer mixture to a piping bag and pipe swirls on top of each cupcake.

    Ding Dong Cupcakes

    Copycat Ding Dong Cupcakes

    OMG! This Copycat Ding Dong Cupcakes recipe is amazing! If you love the original Hostess Ding Dong cupcakes, you will love these.
    4 from 15 votes
    Print Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 12
    Calories 343 kcal

    Equipment

    • Muffin Pan

    Ingredients
     

    CUPCAKE BATTER

    • ¾ Cup All Purpose Flour
    • ½ Cup Unsweetened Cocoa Powder
    • ½ teaspoon Baking Soda
    • ½ teaspoon Baking Powder
    • ½ Cup White Sugar
    • ¼ Cup Light Brown Sugar
    • ½ Cup Unsalted Butter
    • 2 Eggs
    • 1 teaspoon Vanilla Extract
    • ½ Cup Buttermilk

    MARSHMALLOW FILLING

    • 2 Egg Whites
    • ½ Cup White Sugar
    • ⅛ teaspoon Cream of Tartar
    • ½ teaspoon Vanilla Extract

    CHOCOLATE GANACHE

    • ⅔ Cup Chopped Dark Chocolate
    • ½ Cup Heavy Whipping Cream

    VANILLA BUTTERCREAM TOPPING

    • 1 tablespoon Unsalted Butter
    • 1 Cup Powdered Sugar
    • 2 teaspoon Milk
    • ¼ teaspoon Vanilla Extract

    Instructions
     

    MAKE THE CUPCAKES

    • Preheat oven to 350°F.
    • In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
    • In a separate bowl, melt butter and add eggs, vanilla and buttermilk and whisk until smooth.
    • Add wet mixture to dry mixture and fold until combined.
    • Spoon mixture into muffin pan lined with paper.
    • Bake for 18 to 20 minutes.
    • Let cool on wire rack.

    MAKE MARSHMALLOW FILLING

    • Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
    • Remove from heat and mix using electric mixer for approximately 7 minutes until the mixture is white and fluffy.
    • Add vanilla and beat for another 30 seconds.

    ADD FILLING TO CUPCAKES

    • Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut top off of cake cores and press on top of marshmallow filling.

    MAKE CHOCOLATE GANACHE TOPPING

    • Place ⅔ cup of chopped dark chocolate in a bowl. Heat ½ cup heavy cream on low heat (do not boil).
    • Pour warm cream over chocolate and leave for 1 to 2 minutes.
    • Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

    MAKE VANILLA BUTTERCREAM TOPPING

    • In a small bowl, add 1 tablespoon of softened butter and stir with a spoon. Add ⅓ cup powdered sugar, 2 teaspoon milk and ¼ teaspoon vanilla extract and stir together. Once smooth, add ½ cup powdered sugar and stir. Transfer mixture to piping bag and pipe swirls on top of each cupcake.

    Notes

    → If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

    Nutrition

    Calories: 343kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 11gCholesterol: 65mgSodium: 175mgPotassium: 197mgFiber: 1gSugar: 35gVitamin A: 470IUCalcium: 74mgIron: 1.2mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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    Reader Interactions

    3 Comments

    1. D

      September 14, 2020 at 12:16 pm

      Very good- my family loved them and they taste just like Hostess Ding Dongs. Thank you for sharing- have baked more than usual this year (2020) and this was a good recipe to use in between cookie batches.

      Reply
      • Chef Rodney

        September 15, 2020 at 12:27 pm

        Thanks for the feedback. Glad you all enjoyed them. While they do require a little more work than your typical cupcake, I think they are well worth the effort!

        Reply
    2. John

      September 07, 2021 at 1:45 am

      Cupcakes are dry. I might try some oil in the batter next time. Other than that they were pretty good. A little extra work but not hard to make at all.

      Reply

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