A healthier version of classic Ding Dong or Hostess Cupcakes, offering a significantly lower calorie count compared to the original, while still being delicious. This recipe yields approximately 18 cupcakes.
1. Combine all cupcake ingredients until well mixed. 2. Scoop the batter into lightly greased muffin tins. 3. Bake at 350°F (175°C) for 14-16 minutes, or until a toothpick inserted comes out mostly clean. Be careful not to overbake. 4. While cupcakes cool, mix your filling ingredients. Once the cupcakes are fully cooled, it's time to decorate. 5. Create a hole in the center of each cupcake, fill it with the prepared filling, then freeze the filled cupcakes for 20 minutes. Dunk the top of each cupcake into melted chocolate (this makes handling easier after freezing). 6. Once the chocolate coating is set, pipe spirals on top or leave them as is.
