ring dings, revisited

growing up my parents would rarely let my brother or i eat anything with the label “drake’s cakes” or “hostess” probably because those words were synonymous with junk food.   as a kid i never understood why they were so opposed to twinkies, ring dings, ding dongs, what have you.  however, as an adult who cares what i put in my body, i totally get it.  but, like any other person, i still crave a moist chocolate cake – perhaps with some cream – and a chocolate shell.   in order to get a slightly (dare i say) healthier version, i combined a couple of recipes.  the cake is gluten free, and grain free, and is made with coconut flour.  similarly, you can use your favorite chocolate cupcake recipe, or chocolate cake recipe, to make these.  i covered only the tops of the cakes with a chocolate shell because i didn’t want it to be too sweet or heavy.  but if you like it more chocolatey by all means cover the sides of the cake.  these are really simple to make, and needless to say, really yummy.


· for the cakes ·

recipe adapted from Elana’s Pantry

1/4 cup coconut flour

1/4 cup cocoa powder

1/4 teaspoon fine grain sea salt

1/2 teaspoon baking soda

3 eggs, room temperature

1/4 coconut oil, melted and cooled

1/2 cup agave nectar


· for the cream ·

adapted from Comfy Belly

6 tablespoons vegetable shortening

2 1/2 – 3 tablespoons agave nectar (honey or confectioners sugar will work as well

3/4 teaspoon vanilla extract

· for the chocolate shell ·

1/4 cup dark chocolate chips (65% – 70%)

1 teaspoon coconut oil


· directions ·

pre heat oven to 375º

line a cupcake tin with 10 liners, or coat with oil/butter

in a medium sized bowl, combine the coconut flour, cocoa powder, salt and baking soda

in a large bowl, combine eggs, melted coconut oil, and agave.  add the dry ingredients to the wet – mix until thoroughly combined

using a spoon or ladle, fill the cupcake tins with the batter using a little less than a 1/4 cup measurement

bake for 20-24 minutes, rotating the tin halfway through.  allow to cool

while the cakes are cooling, use a spatula to combine the shortening, agave, and vanilla – combine until fluffy

in a microwave safe bowl, melt the chocolate chips in 20 seconds intervals, making sure the chocolate doesn’t burn.  once the chocolate is melted, add the coconut oil and mix until combined

fill a piping bag with the cream.  fill each cake, you will know it’s enough when the cake gets a little plump (a bit may squeeze out the top, that’s ok, just wipe it off before you coat with chocolate)

*if you don’t have a piping bag: use a small spoon, scoop a coned shaped portion from the bottom of the cake.  using the small spoon, fill the hole with the cream.  replace the cake that was scooped out.  repeat with the other cakes

using a pastry brush, top each cake with as much of the melted chocolate as you prefer, let chocolate set at room temp, or in the refrigerator for about 10 minutes.  serve and enjoy