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–+ servings
Homemade Ding Dongs with one cut open showing cream filling surrounded by whole chocolate snack cakes and chocolate chips.

Homemade Ding Dongs (Easy Copycat Chocolate Snack Cakes)

These Homemade Ding Dongs are a fun, nostalgic treat made completely from scratch. Soft and moist chocolate cakes are filled with a light, fluffy marshmallow-style cream and coated in a rich chocolate shell. They're easier to make than you might think and taste even better than the store-bought version. Perfect for birthdays, special occasions, or whenever you're craving a classic chocolate snack cake.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 18 Ding Dongs

Equipment

  • Muffin tin 
  • Mixing bowls
  • Whisk 
  • Hand mixer or stand mixer
  • Small saucepan 
  • Candy thermometer 
  • Cupcake corer or spoon 
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl 
  • Wire cooling rack 

Ingredients
  

For the Ding Dongs

  • 1 cup Hot water
  • 1 cup Dutch cocoa powder
  • 1/2 cup Salted butter melted
  • 3/4 cup Whole milk
  • 2 Large eggs
  • 1 1/2 cup White granulated sugar
  • 1 1/2 cup All-purpose flour
  • 2 teaspoons Baking powder

For the Filling

  • 3 tablespoons Water
  • 1/2 cup White granulated sugar
  • 2 Large egg whites

For the Chocolate Coating

  • 4 cups Semi-sweet chocolate chips 

Instructions
 

  • Preheat your oven to 350°F. Then, grease a muffin tin with butter to prevent sticking.
  • In a large mixing bowl, whisk together the hot water, cocoa powder, and melted butter until smooth and fully combined.
  • Whisk in the eggs and milk until the mixture is smooth and well combined.
  • Gently whisk in the sugar, flour, and baking powder. Mix until no dry clumps remain and the batter is smooth.
  • Fill each muffin cavity about ⅔ to ¾ full. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let the cakes cool slightly before handling.
  • While the cakes are baking, beat the egg whites until they form soft peaks. Next, in a small saucepan, heat the sugar and water over medium-high heat until the sugar is dissolved and the mixture reaches about 240°F. Slowly pour the hot sugar mixture into the whipped egg whites while continuously whisking. The filling should become soft, smooth, and fluffy.
  • Once the cakes have cooled slightly, use a cupcake corer or spoon to remove the center of each cake, going about ¾ of the way down. Fill each cake with a spoonful of the filling, then place them in the fridge to chill for about 20 minutes.
  • Melt the chocolate chips in a microwave-safe bowl until smooth. Dip the top of each cake into the melted chocolate, then place them chocolate-side down on a parchment-lined baking sheet. Chill for another 20 minutes.
  • Pour the remaining melted chocolate over each cake until fully coated. Let the chocolate set slightly, then transfer the cakes back to the baking sheet and chill for a final 20 minutes until fully set.
  • Once the chocolate is completely set, your homemade ding dongs are ready to enjoy.

Notes

Refrigerator – Store the homemade Ding Dongs in an airtight container in the refrigerator for up to 1 week. They are delicious served cold or after sitting at room temperature for a few minutes.
Keyword chocolate snack cakes, copycat ding dongs, cream filled chocolate cakes, homemade chocolate cakes, homemade ding dongs
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