Mini Baker's MINI "Ding-Dongs"

Hi Everyone! I apologize for being a little MIA in the blog world for a little while... September always seems to be the busiest month for me!


Nonetheless... I've returned to you all with an amazing recipe that will satisfy any chocoholic.
Growing up I LOVED Ding-Dongs. I was always jealous of the kids who got the marshmallow filled chocolate wonders in their lunch boxes... however, I now am very thankful my mom only packed me healthy lunches.


Now that I'm all grown up, Ding-Dongs are still a very tempting snack. These little mini treats are just as good as the real deal, but are bite-size, so they leave you feeling satisfied, but not guilty!
Have a gander...

Dark Chocolate Mini Cupcakes

1 cup all purpose flour

1 cup sugar

1/2 cup cocoa powder

1 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 large egg, at room temperature

1  teaspoon pure vanilla extract

1/4  cup freshly brewed strong, hot coffee

Jar of marshmallow fluff

Preheat oven to 350 degrees F.

1. Line a mini cupcake pan with 48 cupcake liners.

1.      2. Sift the flour, sugar, cocoa powder, baking soda and baking powder together in a bowl. Set aside for later use.

2.     3. Next whisk together the vegetable oil, buttermilk and vanilla.

3.     4. Once it is thoroughly mixed, add the egg into the oil mixture.

4.     5. With the mixer on a low speed, slowly add the dry ingredients into the wet ingredients, a little at a time just until it is incorporated. With mixer still on low, add the hot coffee to the batter. Mix only until combined, do not over-mix.

Fill each cupcake liner ½ - ¾ the way full. Bake for 15 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cupcakes in the pan for 2 minutes, then cool completely on a wire rack. Once the cupcakes are completely cool, using a pastry bag filled with the marshmallow fluff and fitted with a small circle tip, inject marshmallow fluff into the center of each cupcake.

Chocolate Ganache

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and which until smooth.

2. Stir in the rum if desired.

3. Allow the ganache to cool slightly. Next dip the tops of the cupcakes into the ganache.

4. Put the cupcakes into the fridge to harden the ganache. Repeat the dipping process for thicker ganache.

5. Eat those cute little suckers!

xoxo Happy Baking!!