Home » Cakes » Cupcakes » Cream Filled Chocolate Cupcakes
posted by Liz Berg
on May 19, 2019 (updated 11/15/22)
This recipe for rich, tender Chocolate Cream Filled Cupcakes AKA Copycat Hostess Cupcake Recipe was due for a remake. Filled with marshmallow cream, they’re so much better than those packaged cupcakes!
Nick, our youngest, was coming over for his birthday dinner and his celebratory dessert had to be chocolate. I perused the blog and found an ancient chocolate Filled Cupcakes post without much substance besides a tasty recipe. These were just as marvelous as the first time around though my photography has improved a bit!
Table of Contents hide
1 Why You Must Make
2 How to Make
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like
6 Chocolate Cream Filled Cupcakes
Why You Must Make
- They taste so much better than what you can buy at the grocery store.
- You will recognize all the ingredient names.
- There are no preservatives.
- These cupcakes are fun to share with your friends and family who will beg you reveal how you got the filling in the middle!
How to Make
The process is quite simple. It will work for these cream-filled chocolate cupcakes and any other variety of cupcake flavors and fillings you’d like to try. To make these look even more like Ding Dongs, remove the core from the bottom, and fill them, replacing the reserved round of cake to plug the hole.
Glaze the top with some warmed or thinned frosting, cool, then pipe a white squiggle of frosting across the top of the cupcakes to mimic the look of a real Hostess Ding Dong.
Here is the lowdown for my version:
- First, bake and cool your cupcakes.
- When they are fully cooled, there are a couple of options. One is to use a small knife and cut a cone shape out of the middle of the cupcake.
- Another is to use a cupcake corer (affiliate links); I found mine at Target, but they’re also readily available on Amazon.
- Using the device, you insert, twist, and remove the cylinder of cake.
- If you own an apple corer or melon baller, those will work, too! You might as well get some more use out of your kitchen tools.
- Then, with a small knife, remove the top of each core. These rounds will be the lids to cover the filling, which you will insert before frosting the cupcakes.
- Eyeing the amount of filling, you may need to make even larger cones or wells in your cupcakes. I used my coring device, then removed a little more cake with a knife.
- You can use a small spoon or piping bag to add the filling. A standard teaspoon may be too wide, depending on the size of your opening.
- Place the reserved rounds of cake over the filling and press gently.
- Then frost as desired!
Expert Tips
When my husband does a grocery store run, it’s not a surprise to find Nestles Quik, Oreos, or Ding Dongs in his shopping cart. So when I spotted this cupcake recipe in Cook’s Country, I knew I’d have to treat the family. The guys all went wild for themKatie enjoyed the one I didn’t glaze she prefers a milder chocolate dessert.The Hostess fanatic said they were, “Quite tasty.” I’ll take that as a win.
- To prevent dry cupcakes, bake just until the cake bounces back up when you tap the middle of the cupcake with your finger.
- Make sure to wait until your cupcakes cool completely before coring.
- Use a specialized coring tool, a small knife or a melon baller to make a well in each cupcake for the filling.
- If you have a piping bag and a tip with a large opening, use that to fill the cupcakes. You can also use a large Ziploc bag, fill, and cut one corner off.
- Save the top piece of what you core out of the cupcake. That will be the cap to seal the filling in the cupcake. Plus it will make the cupcakes easier to frost.
- You can frost with any flavor of frosting you like. And you can also shake up the filling.
I think we have a winner as the family agreed that these Copycat Hostess Cupcakes were better than the originals I was trying to imitate. (I was given a lesson on the names of all different supermarket chocolate cake goodies). Feel free to pipe some white icing squiggles across the top of the glaze if you really want these to look like a Hostess product.
Frequently Asked Questions
What ingredients are in Ding Dong’s cream filling?
It’s a mystery. Reading the ingredients on the Hostess label, it’s hard to know where the cake and glaze ingredients stop and the filling ingredients start. Truthfully, besides a lot of multisyllabic preservatives, there are only a handful or two of recognizable ingredients. Sugar, soybean oil, natural flavorings, and salt could possibly be in the filling.
When Did Hostess Start Making Ding Dongs?
Hostess began making Ding Dongs in 1967. In the Eastern US, they were marketed as King Dongs for a short time to prevent confusion with a competitor’s product, Ring Dings.
You May Also Like
Cupcakes are perfect portable treats! This makes them ideal for picnics, school treats, birthday parties and more. Here are some more of our favorite cupcake recipes.
- Best White Cupcakes
- Red Velvet Cupcakes
- Coconut Cupcakes
- Perfect Chocolate Cupcakes
- Mounds Brownie Cupcakes
- Easy Chocolate Cupcakes
- More of the Best Cupcake Recipes
Stay in touch through social media@Instagram,Facebook, andPinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
The Recipe:
Chocolate Cream Filled Cupcakes
Prep Time30 minutes
Cook Time22 minutes
Total Time52 minutes
Yield12 cupcakes
Hostess Cupcake Copycats but a whole lot better!!
Ingredients
- 1 cup flour
- ½ teaspoon baking soda
- ½ cup boiling water
- ⅓ cup cocoa powder
- ⅓ cup semi sweet chocolate chips
- 1 teaspoon instant esspresso
- ¾ cup sugar
- ½ cup sour cream
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
Filling:
- 3 tablespoons water
- ¾ teaspoon unflavored gelatin
- 4 tablespoons (½ stick) butter, at room temperature
- 1 teaspoon vanilla
- 1 jar (7 ounces) marshmallow creme
Glaze:
- ½ cup semi sweet chocolate chips
- 3 tablespoons butter
Instructions
- Preheat oven to 350º. Line 12 cup muffin tin with paper liners or grease and flour tin.
- In a medium bowl, whisk together flour and baking soda. Set aside.
- In a large mixing bowl, whisk together water, cocoa, chocolate chips, and espresso. When smooth, add sugar, sour cream, oil, eggs, and vanilla and whisk till combined.
- Add flour mixture and whisk till combined.
- Divide batter among muffin cups. Bake for 18-22 minutes, till a toothpick inserted in a cupcake, comes out with just a few dry crumbs. Cool for 10 minutes in tin, then remove to rack to cool completely.
- To make the filling, combine water and gelatin and let sit for about 5 minutes. Microwave for about 30 seconds, till gelatin appears dissolved. Whisk, then add butter and vanilla. Let cool for about 5 minutes, till just warm to the touch.
- Whisk in marshmallow creme till the mixture is smooth.
- Refrigerate till set, 30 minutes or longer.
- To assemble cupcakes, use a cupcake corer or paring knife to cut a cone out of the top of each cupcake. Cut the bottom of the cone off, leaving just a circle of cake. Save the small rounds of cake.
- Using a spoon, fill each cupcake divet with a spoonful or so of marshmallow filling. Top filling with reserved circles of cake.
- Make the glaze by microwaving chocolate chips and butter for about 30 seconds. Stir, and microwave again for 15 seconds if the chocolate is not completely smooth.
- Cool for about 10 minutes, then glaze the tops of cupcakes.
Notes
Recipe adapted from Cook's Country.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1 cupcake
Amount Per Serving:Calories: 293Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 44mgSodium: 93mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment on the blog or share a photo on Pinterest
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.
Cakes Chocolate Cupcakes
posted by Liz Berg on May 19, 2019
42 Comments // Leave a Comment »
« Previous PostHerb Crusted Rack of Lamb
Next Post »White Chocolate Macadamia Nut Cookies
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Krystle — Reply
These rival an “oreo creme” filled cupcake I love from my local bakery. Cheap and easy to make them at home and so so good!
-
Toni — Reply
These were really amazing! Such a huge hit with my kids!
-
Katherine | Love In My Oven — Reply
This looks SO decadent, Liz! I was just telling my husband that I was craving a chocolate cupcake. I’ve got to try this recipe soon!!
-
Cathy Pollak — Reply
My go-to cupcake recipe…always turns out perfect.
-
Hadia — Reply
Oh, Liz, these look absolutely delicious! I just got everything to make these lovely cupcakes! Thanks for sharing!
-
Roz | La Bella Vita Cucina — Reply
Liz,
I haven’t had a good chocolate cupcake in ages! And I can’t even remember when I had a Hostess Cupcake. But wow, does this recipe sound incredible! Chocolate ‘anything’ is my weakness to the point that I sneak chocolates in my mouth when no one is looking! HA! Thanks for sharing!
Ciao and xo,
Roz -
Lindsay Cotter — Reply
These were such a big hit! So easy to make and way better than store-bought!
-
Kelsie | the itsy-bitsy kitchen — Reply
Is it wrong that I want a few of these for breakfast? They look SO GOOD!
-
Claudia Lamascolo — Reply
Everyone would love these in our home they’re big fans of filled cupcakes and chocolate these look fabulous!
-
Eva Taylor — Reply
What a lovely cupcake, and that surprise marshmallow centre looks wonderful. I’ve never had any of those treats you mentioned, my Mom refused to buy ready-made treats.
-
Blackswan — Reply
Lovely cupcakes with yummy fillings! xoxo
-
Sonya — Reply
A belated “you’re welcome”. BTW, do try the Cook’s Country Icebox Pie you mentioned…it is delicious! We also love their Cook’s Illustrated Fresh Strawberry Pie, which is quite a different style using whole strawberries with a homemade glaze. I have made them both twice each; the CC pie is my husband’s fav and the CI pie is my fav, but we both love both 🙂
-
Sonya — Reply
I made these yesterday and thought the cake base is very tasty. I’ve never been an ardent fan of the Hostess version, and didn’t end up loving the combination of flavors (I’d rather have a regular frosting, and omit the filling), but if anyone is, I think they’d LOVE these. The creme filling by itself is great, and so was the cake base. Definitely worth baking for anyone who likes the Hostess version, though they may be spoiled for life 🙂
-
Liz Berg — Reply
Thanks so much, Sonya! I’m more like you—but my kids and hubby love the Hostess stuff, so they were thrilled, too. I appreciate the feedback 🙂
-
-
Ellen Zames — Reply
YUMMY these look amazing! Thank you so much for linking up to Sharing Sundays, theme CUPCAKES!! This is such a fun theme.
Ellen
-
Kate@Diethood — Reply
Oh wow…all that chocolatey goodness!! It looks gorgeous!
-
The Vanilla Bean Baker — Reply
Chocolate really is beautiful isn’t it. Your cupcakes are stunning!
-
Elisabeth — Reply
Wow,and wow! Lizzy these yummy homemade Hostess cupcakes, blow away any store bought kind in a “jiffy”…love the chocolate and the creamy goodness in the middle…a must try, for my grandchildren to have a memorable sweet snack!!!
-
Gloria — Reply
WOW Lizzy look amazing! I have to do this soon!!!! huggs, gloria
-
KarenP — Reply
Wow – those look fabulous! I always like the idea of those Hostess cupcakes, but these ones look like they would actually live up to my expectations!
-
Shelby — Reply
These look oh so yummy!
-
Roxana GreenGirl — Reply
these cupcakes sound and look amazing Lizzy. Love the marshmallow surprise.
Enjoy your vacation 🙂 -
Parsley Sage — Reply
Love love love. I’m loving those cupcakes…the filling possibilities are just endless 🙂
-
Victoria — Reply
These look like my childhood!! I totally remember those Hostess cupcakes, but remember them being super sweet and very artificial. I would love a more grown-up version like the ones you made 🙂
-
Jennifurla — Reply
oh my goodness, look at these delightful things!
-
Kathy — Reply
Boy, would my grandkids love these! Chocolate and marshmallow creme…Yummy!
-
Emily Malloy — Reply
DEEELISH.
-
Lauren Hairston — Reply
I’m always enticed by the Hostess Cupcakes because they’re so darn cute (and they have cream filling!), but the taste is always disappointing, like an old sponge. These look like they would taste a billion times better!
-
Indie.Tea — Reply
What a thoughtful way to celebrate. And can’t blame all of your boys for loving these – they look so good!
-
Ang — Reply
Lizzy these look amazing!!! My husband would die to have these waiting for him after his long work trip this week. Thanks for sharing…..and the idea 🙂
-
Adriana — Reply
Ah, so many memories of ‘those’ cupcakes. They look delicious!
-
Pegasuslegend — Reply
Better than any store bought for sure this looks fantastic… you can put hostess out of business
-
Wendy (The Weekend Gourmet) — Reply
Yummy…these look so very good! I had a similar cupcake at More in Chicago last week…like an amped up Hostess. I got behind while out on vacation, but am trying to get back up-to-speed with everyone now that I’m back!
-
The Slow Roasted Italian — Reply
These look fantastic! I would love to dive into one of these… Or two. ; )
-
Badger Girl Learns to Cook — Reply
Wow. You are my mother’s hero. I don’t dare even admit to her I know a recipe now for her beloved Hostess cupcakes. They look amazing and you make it sound so easy. Great pics!
-
ButterYum — Reply
My MIL still keeps those cream filled snack cakes in the house for hubby when we visit, so I know he’d enjoy these cupcakes a LOT! Great pics, as usual!!
-
Nava.K — Reply
OMG Lizzy, it look so amazing, I don’t think I want to eat it, just keep as something to admire for the beautiful work you have done.
-
Three-Cookies — Reply
They look awesome, it would be such a nice surprise to find the cream hidden inside
-
Ramya — Reply
That is a real treat to a choco lover like me:-) And the marshmallow filling is just too hard to resist!!
-
yummychunklet — Reply
If they’re better than the brand-name, they’re a keeper! Yours turned out great!
-
Tina @flourtrader — Reply
These really look moist and chocolatey. I had a recipe for hostess cupcakes, but I am not sure what happened to it. Thanks for posting this recipe-I have saved it. Simply delicious.
-
Maris(In Good Taste) — Reply
These look decadent! Have a good trip!
