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Sharing my homemade ring ding recipe

chocolate chick Aug 22, 2007 08:30 PM

A few people have requested this recipe of mine lately (the cupcake part is a revised version of the dessert bible devils food cake) and since I already had it typed out, I wanted to share it with all of you because they are sooo much better than store bought.

Enjoy!

For the cupcakes:

1 1/4 cup boiling water

4 oz. unsweetened choc (DO NOT USE BAKERS BRAND)

1/4 cup cocoa powder

1 1/2 cup flour

1 t baking soda

2 sticks salted butter slightly softened

1 1/2 cups dk br sugar

1 t vanilla

3 large eggs

1/2 cup sour cream (full fat)

1) Stir water, choc and cocoa together until smooth and reserve. Measure flour, salt and soda together in bowl and reserve. Preheat oven to 350. Spray 2 muffin tins with Pam and set aside.

2) Place butter in bowl of stand mixer and beat on med-high for 1 min. Add sugar and vanilla and beat for 3 more min. Add 1 egg at a time and beat until combined. Add sour cream until combined.

3) Add half choc mixture and half flour mixture to batter and beat on slow until just combined. Add rest of choc and flour and mix just until combined.

4) Pour batter into muffin tins and bake until centers spring back (about 15 min). Let cool 10 min and remove from tins. Freeze cupcakes for at least 3-4 hours.


For the Crème Filling:

1 jar fluff
1 stick butter (softened)
1 lb. confectionary sugar

1) With stand mixer, mix butter and sugar until well combined. Add fluff and whip together until smooth. Set aside


NEXT: Slice tops off cupcakes and slice horizontally through the center. Place on baking sheet that can fit in the freezer. With wide pastry tip, fill center of each cupcake w/ about 2 Tbs worth of filling and replace tops. Freeze again for 20-30 min. Melt dipping chocolate in wide bowl. Dip frozen filled cakes with large fork into melted chocolate and shake off excess. Enjoy!

  1. s
    soccermom13 Dec 16, 2012 06:38 AM

    Hi Chocolate Chick,
    How do you prep the dipping chocolate? (eg kind and amt of chocolate and amt of additional ingredients, such as cream or whatever)
    Thanks for this recipe. I think it will be a hit at my workplace.

    1. Emme Dec 15, 2012 08:30 PM

      maybe a dumb question, but i've seen a bunch of recipes for copycat ding dongs that vary from this in that they use buttermilk, semi-sweet chocolate, brewed coffee/espresso, veggie oil.... and a seven minute frosting instead of the marshmallow fluff buttercream here

      my questions are two-fold...
      1) can anyone comment to a significant difference between ring dings and ding dongs?
      2) i have a request to make some beloved (to the individual), and now defunct, ding dongs (or king dons)... will this recipe taste "too good?" as in will be rejected as not junky enough ;) i'm actually more concerned about the difference made by using a seven minute frosting rather than a marshmallow fluff buttercream, as i imagine that the fluff gives it a very specifically nostalgic taste and texture...

      TIA!

      1. p
        petitgateau Dec 14, 2012 06:15 PM

        thank you!

        1. 1BLONDE Dec 14, 2012 06:04 PM

          What type of "melting" chocolate do you use? And what size jar of Fluff?

          1. chef chicklet Aug 23, 2007 11:53 AM

            mmmmm! wow cc, this looks good!~
            Can't wait to try this!
            Thanks!

            1. alex8alot Aug 23, 2007 08:53 AM

              thank you so much for sharing this recipe. I cannot wait to try it. I will just have to figure out how to eat them all before my husband smells them out in the kitchen

              1. mirage Aug 23, 2007 04:44 AM

                What unsweetened chocolate do you use? And approx. how many does this make? Sounds good.

                1 Reply
                1. re: mirage
                  chocolate chick Aug 23, 2007 05:55 AM

                  Any high quality brand will work well. I use a swiss brand called Felchlin, but callebaut, valhrona are excellent too. It would be fine to use store brands, but I think bakers tastes like chalk.

                  The batch should make about 24.

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