Homemade Ding-Dongs

You'll need:

Cakes:

3 cups flour

2 cups sugar

1/3 cup cocoa

2 t. baking soda

1 t. salt

2 eggs

1 cup milk

1 cup water

1 cup veggie oil

1 t. vanilla

Filling:

1 (3 ounce) box vanilla pudding mix

Half of the amount of milk called for in pudding mix

1 (8 ounce) tub Cool Whip

Start by making the filling. In a large bowl, combine the pudding mix and half of the amount of milk called for. Mix this together well and then fold in the Cool Whip. Stir until mixed completely and set in the fridge to chill.

In another large bowl, mix together the flour, sugar, cocoa, baking soda, and salt.

Once this is mixed together, make a well in the center and into it add the eggs…

Milk…

Water…

Oil…

And vanilla…

Mix this together well.

Line 36 cupcake trays and scoop each muffin cup a little under half full of batter. Bake at 375* for 15 - 20 minutes. Once finished baking, let them cool on a wire rack. Or if like me you aren't very patient, you can always pop them into the freezer for a couple minutes.

After cupcakes are cooled, grab a plastic sandwich bag and cut the tip off enough that you can slip a frosting tip into it. Fill the bag with the cream filling.

Now for the fun part! Place the cooled cupcake upside down on a plate or something. Use a fairly large toothpick/skewer or icepick to poke a hole into the center of the bottom of the cupcake. 

Then poke the tip in and squeeze a bit of filling inside. You should be able to feel the cupcake "expand" while you pipe it full. If you're feeling creative, you can pipe a design on the top of the ding-dong to help with the presentation factor. Store the cupcakes in the fridge.

Enjoy!

Ashleigh

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Homemade Ding-Dongs

(prairiegalcookin.blogspot.com)

You'll need:

Cakes:

3 cups flour

2 cups sugar

1/3 cup cocoa

2 t. baking soda

1 t. salt

2 eggs

1 cup milk

1 cup water

1 cup veggie oil

1 t. vanilla

Filling:

1 (3 ounce) box vanilla pudding mix

Half of the amount of milk called for in pudding mix

1 (8 ounce) tub Cool Whip

- Preheat oven to 375*

- Start by making the filling. In a large bowl, combine the pudding mix and half of the amount of milk called for. Mix this together well and then fold in the Cool Whip. Stir until mixed completely and set in the fridge to chill.

- In another large bowl, mix together the flour, sugar, cocoa, baking soda, and salt.

- Make a well in the mixture and pour in the eggs, milk, water, oil, and vanilla. Mix this well.

- Line 36 cupcake trays and scoop each muffin cup a little under half full of batter. Bake for 15 - 20 minutes. Once finished baking, let them cool on a wire rack. Or if like me you aren't very patient, you can always pop them into the freezer for a couple minutes.

- After cupcakes are cooled, grab a plastic sandwich bag and cut the tip off enough that you can slip a frosting tip into it. Fill the bag with the cream filling.

- Now for the fun part! Place the cooled cupcake upside down on a plate or something. Use a fairly large toothpick/skewer or icepick to poke a hole into the center of the bottom of the cupcake.

- Then poke the tip in and squeeze a bit of filling inside. You should be able to feel the cupcake "expand" while you pipe it full. If you're feeling creative, you can pipe a design on the top of the ding-dong to help with the presentation factor. Store the cupcakes in the fridge.

Enjoy!