Candy Cane Chocolate Oreo Cupcakes

By now you guys know that I love Oreos. Absolutely LOVE them. If you can even imagine it, I love Trader Joe’s Candy Cane Joe Joe’s even more than regular Oreos.

I learned that I can’t be trusted with a box in the house. So I limit myself to only two boxes per season. I try to share, but inevitably I end up working my way through each box. Slowly, to fully enjoy them.

Last year, I kept holding out in buying my Candy Cane Joe Joe’s. I didn’t want to blow my load too early in the season. And guess what happened? When I finally decided to go and get some. They were ALL GONE. All of them. Sold out for the season. So I completely missed my fix last year. I have been trying to use that as an excuse to double my allowed number of boxes this year…

As I was enjoying one of my first Candy Cane Joe Joe’s this year, it hit me. I love to bake with regular Oreos. Why not these little beauties? I instantly thought of my Oreo cupcakes that to this day are the most visited post on my blog, most requested cupcakes by almost everyone, and one of the all time favorites in our house.

Except, I wanted to mix things up. I wanted the cupcakes to be chocolatey. You know, since I love choco-minty things.

I basically combined my go-to chocolate cupcake recipe with the Oreo cupcakes to get this recipe. It worked like a charm.

The recipe below is written for regular Chocolate Oreo Cupcakes. I used Candy Cane Joe Joe’s in mine and subbed peppermint extract for the vanilla in the cupcakes and the frosting. And obviously, I used some crushed up candy canes on top as a garnish.

One Year Ago: Caramel Pecan Bars
Two Years Ago: Peppermint Brownies
Three Years Ago: Chocolate Covered Cherry Cookies and Texas Sheet Cake

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Chocolate Oreo Cupcakes

To make these cupcakes into Candy Cane Chocolate Oreo Cupcakes, use Candy Cane Joe Joe's and substitute peppermint extract for the vanilla.

Yield: Makes 18 cupcakes

Ingredients:

For the Cupcakes
2 oz unsweetened chocolate, chopped
1/4 cup Dutch-process cocoa powder
1 cup sugar
1/2 cup (1 stick) butter, cut up
1/3 cup water
1/2 cup milk
1 egg
1 egg yolk
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
32 Oreo cookies
2 Tbsp flour

For the Cream Cheese Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla
3-4 cups powdered sugar

Directions:

For the Cupcakes
In a heatproof bowl, combine chocolate and cocoa powder.

In a saucepan over medium heat, heat the granulated sugar, butter, and water, stirring occasionally, until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and whisk until the chocolate melts and the mixture is smooth.

Whisk the milk, egg, extra yolk, and vanilla into the chocolate mixture until combined.

In a bowl, stir the flour, baking powder, baking soda, and salt until blended. Add the flour mixture to the chocolate mixture and whisk until smooth.

Let the batter sit at room temperature for 1 hour or cover and refrigerate for up to 3 days.

Preheat oven to 350. Line cupcake pans to make 18 cupcakes with paper liners.

Twist apart 18 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 18 halves to place in the frosting. Place the other halves in a small bowl with 2 Tbsp flour.

Cut the remaining Oreo cookies into quarters with a sharp knife. Add to bowl with Oreo halves and flour. Toss and set aside.

Gently stir Oreo/flour mixture into cupcake batter. Divide the batter among the muffin cups. Bake for 30 minutes or until the tops spring back when pressed lightly with a fingertip. Set on a wire rack and leave to cool completely.

For the Cream Cheese Frosting
Cream butter and cream cheese until fluffy.

Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

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35 Responses to “Homemade Ding Dongs or Ring Dings or whatever you call them”

  1. #
    1
    SimplySweeter — May 24, 2010 at 12:37 pm

    Jen, I think I just died and went to heaven! Long live the Ring Ding!! LOL

    http://www.simplysweeter.blogspot.com

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    Cara — May 24, 2010 at 1:22 pm

    Love this theme, so fun! The whole menu sounds delicious 🙂

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    Jane — May 24, 2010 at 1:30 pm

    Hi Jen,
    Wow! These babies look really authentic. I’ve seen a lot of faux Ding Dongs in my day, and yours rank right up there. Very nice job!
    🙂 Jane

  4. #
    4
    bridget {bake at 350} — May 24, 2010 at 2:16 pm

    Oh, I LOVE Ding Dongs!!! And yours look fabulous!

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    roxan — May 24, 2010 at 3:04 pm

    Even at 8a on a monday morning, I feel like I could eat a whole stack of those. Great job, they look delicious!

  6. #
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    Kasey — May 24, 2010 at 7:11 pm

    There is a local baking partnership here in the Los Angeles area that makes individual sized cakes and treats. They also recreate classic favorites such as the Ho-Ho. Thought you might enjoy the link. http://www.cakemonkey.com/

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    Memória — May 24, 2010 at 8:01 pm

    Oh your Ding Dongs look perfect. Absolutely perfect!! They make me want to jump up and make them now. Goodness!! Thanks for sharing the photos and recipe with us. I’ve yet to make the 7-minute frosting, so I’m looking forward to that.

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    Katherine — May 24, 2010 at 8:11 pm

    Oh my, what a great recipe!

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    Kara — May 24, 2010 at 11:31 pm

    You’re killing me! Now I have to think about when I can fit Ring Dings into my schedule this week! They’d be so much better from scratch than they would out of the box…

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    ellysaysopa.com — May 25, 2010 at 1:15 pm

    These & oatmeal creme pies were my absolute favorite as a kid. I think they were called King Dons when I ate them. I definitely need to try this!

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    oneordinaryday — May 25, 2010 at 3:32 pm

    Oh, how fun. WIsh I had a couple right now.

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    Ingrid — May 29, 2010 at 1:44 am

    Ring Dings! :)But that’s what they were called when Drake’s made them and we lived in NYC. Once we moved to FL they were Ding Dongs. Or do I have that backwards, hmm now I’m not exactly sure. Either way it wasn’t I that ate them but my Mom. I’ll have to give them a whirl for her and score some brownie points, hee-hee!

    Hope you have a safe and Happy Memorial Day weekend!
    ~ingrid

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    hannah! — May 29, 2010 at 3:44 pm

    omigosh YUM!! they sure do remind me of hostess cupcakes

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    Katherine — July 4, 2010 at 1:30 pm

    Your ding dongs look perfect! Great job!

    I’ve been thinking of making these for my mother for her birthday next week…but since she LOVE chocolate peanut butter, I thought I would fill the cakes with a peanut butter version of the white cream. Any suggestions on what peanut butter cream I should fill them with??

    I would love your input, I trust you more than myself in this matter, haha.

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    GadgetGirl — January 4, 2011 at 8:22 pm

    FYI for anyone interested, I made mine into cupcakes since I don’t have round cake pans. The cupcakes take about 25 minutes to bake at the same temp. Really good but tons of work! Oh yeah I got 32 cupcakes using 1/4 cup batter in each cup. I had plenty of filling but I had to made a little more ganache, BUT I was a little heavy with it in the beginning so if you keep that in mind you could have enough.

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    Souffle Bombay (Colleen) — January 6, 2011 at 2:42 pm

    Love these…I am an East Coat gal and I knew what you meant lol! I will NOT buy these for my kids with what is used for ingredients, but you have inspired me to make them! Thanks!

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    Carol — February 12, 2012 at 2:35 am

    Sorry to say but mine fell apart and it was entirely to much work. Much better to just go to the store and buy them.

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    Kari@Loaves n Dishes — January 5, 2013 at 7:26 pm

    These look just like the original, but I bet they’re so much more tasty. Great job!

    • beantownbaker — January 5th, 2013 @ 11:44 pm

      They sure are better than the original – a lot more work though, but definitely worth it!

  19. #
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    Anna — January 17, 2013 at 9:38 am

    Can the coffee be substitutes with anything else?

    • beantownbaker — January 17th, 2013 @ 4:51 pm

      The coffee just enhances the chocolate flavor. You can just use water instead if you don’t have any coffee or don’t like coffee.

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    jennifer — February 2, 2013 at 4:11 pm

    I just made these for my mothers birthday(ring dings are the only dessert she enjoys) they came out great! Awesome recipe

    • beantownbaker — February 3rd, 2013 @ 9:46 pm

      So glad you enjoyed them. Happy birthday to your mother!

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    Kathy — February 21, 2013 at 1:51 pm

    hey.. made these.. testing recipes for a summer camp job I start this June.. so good, but might stick with cupcakes for kids..
    took cake chunks and extra frosting.. made cake balls! Rolled in melted peanut butter then dripped chocolate over… YUM… love your site.. looking for more camp ideas.. kid friendly!

    • beantownbaker — February 24th, 2013 @ 10:28 am

      Cupcakes definitely would be less messy for kids. I really like the portability of bars and brownies. I have tons of those on my blog too.

      Making cake balls with PB and chocolate on top sounds amazing!

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    Carmen — July 24, 2013 at 8:30 pm

    Never had these before but look good! I might just use the whole cake and cut out rings with the cutter and fill them up in the whole cake then cover in choc. What if you put marshmallow filling? Do you think it would be to soft to cut into pieces of cake?

  23. #
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    Virginia — August 3, 2013 at 9:26 pm

    OMG Jen, just saw this recipe linked from HuffPo article! Sorry, can’t get the link on my phone. 🙁 Slide show on manufactured foods that taste better homemade.

    • beantownbaker — August 4th, 2013 @ 6:43 pm

      Thanks for letting me know! I found the post.

  24. #
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    Trisha — August 26, 2013 at 11:01 pm

    Amazing results. Rarely do I find the recipes that claim to be “just like” the original actually live up to those claims. This one did. LOVE.

    • beantownbaker — August 27th, 2013 @ 7:58 am

      So glad you enjoyed them!

  25. #
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    Jody — March 13, 2014 at 2:00 pm

    The recipe says to use filling same day. I need to make the cakes a day or 2 ahead of party. If I fill them right away, will they hold for a day or so in the refrigerator ? I don’ t want them to get soggy.

  26. #
    26
    Chaya — October 22, 2014 at 9:44 am

    Can these be frozen?

  27. #
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    Lynmarie — January 26, 2015 at 1:27 pm

    Made these for a friend’s birthday party. Definitely time intensive…assembly took me forever. I made 16 cupcakes and 24 mini-cupcakes and had lots of extra cake batter. The cake is amazing, super moist and flavorful…but fally-aparty so hard to work with when dipping in ganache or spreading ganache over it. After I spent hours making these, they ended up smashed together in one side of the pan that I packed them in to the party. i would highly recommend transporting them in a cupcake tin or something where they will not move. The ganache never “dried” for me so mine were gooey on the outside too, and pretty much a mess to eat. Don’t get me wrong, they taste amazing and everyone enjoyed eating them…but if I was to do it over again, I would just use the ingredients to make a cake.

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    Kimberly Westervelt — March 31, 2015 at 4:15 pm

    Do you have to use hot coffee? Can you just use plain hot water.

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    Colleen — May 7, 2015 at 7:52 pm

    I don’t know what happened. I made Red Velvet “Fwinkies” (fake Twinkies), but covered them with chocolate so basically a hybrid or a Fwinkho. I have a delectovals pan. After piping in the 7-minute frosting, I dipped the bottoms in melted chocolate to seal and then covered the top in chocolate. The next day, I took them to a sorority luncheon as a treat. Well, the cream filling disappeared and I have to wonder did sealing the bottoms with the warm melted chocolate basically disintegrate the cream filling? I want to make something like this for a gender reveal next week, but I may have to change up the cream filling because I can’t leave the bottoms bare. Any advice?

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