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Delightful? Divine? De-lovely? Decidedly dangerous!
Before embarking on this journey, please know that you are about to make a giant mess in your kitchen. You will have more dirty dishes than you can shake a stick at. It is much easier to go down to the store and buy a box of Hostess Ding Dongs, and probably cheaper as well.
Preheat your oven to 350F. Grease and flour your cupcake pans.
Make your favorite chocolate cake recipe. I ALWAYS use the recipe on the back of the Hershey’s Cocoa Box because it is always there and it is that good. Also, it is the one my mom ALWAYS used. Go Hershey!
Fill each cupcake well halfway to the top, instead of the usual 2/3rds. You want the cakes to be flat on top. Bake all of the mix and completely cool the cupcakes on wire racks. Be ready to chase the occasional stray kid/husband from the kitchen with a wooden spoon. They will try everything to get at those chocolate cakes.
When you have cleaned up that mess, begin your 7-Minute Frosting. If you haven’t made it before, read up and prepare yourself. I use the Joy of Cooking’s recipe for 7 Minute Frosting. Once again, feel free to use your own favorite. Only make half of the recipe, as you will not be needing very much. Once the frosting has come to room temperature, spoon into a pastry bag fitted with a medium-sized star tip.
Line a couple of rimmed baking sheets with parchment or silpat and set aside. In the top of a completely cooled cupcake, insert the tip of the pastry bag about halfway and squeeze in some frosting. Stop when it begins to bulge. If you go too far down, the frosting will probably burst out the bottom. Don’t worry, though. The mistakes can still be covered in chocolate! Place cupcakes on lined sheets frosting side up.
Now, clean up that mess and continue to chase away those pesky kids with a wooden spoon. In the top of a double boiler set over medium heat, melt the chopped paraffin completely. Add the chocolates and stir until smooth and heavenly. Think Willy Wonka’s chocolate river. Remove from heat and begin dipping. Place each cupcake into the chocolate, insertion side up. Push down on all sides so that the chocolate comes over the top a little. Don’t cover the frosting hole with chocolate. Remove from its bath with a couple of forks and flip it insertion side down onto your prepped sheets. When they are all finished, place in the fridge to set. By the time you are finally finished cleaning up the war zone, you will be able to sample a homegrown ding dong! That will be the only one you get, because your husband and your children are professional ding dong devourers.
I would think they would be very cute wrapped in foil.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!