Ding Dongs? Ring Dings? Whatever you used to call these, it's probably an amazing memory.Remember opening your lunch box to find one of these beauties staring back at you? Let your inner child out again and indulge on these yummy cakes!
1eggcan be replaced with 1 flax egg for vegan version
1can full fat coconut milk-the fat solids scooped from top of a candispose of the liquid(the brand we use is Native Forest)
Preheat oven to 350℉.
Whisk together all dry ingredients.
In a separate bowl, mix together all wet ingredients and slowly whisk them into the dry bowl of ingredients
Pour ¼ cup batter into muffin loaf cavities (greased with coconut oil or a preferred non stick spray) and bake for 15-20 minutes until a toothpick inserted in center comes out clean.
Let cool completely while preparing the filling.
In stand mixer with whip attachment, or hand mixer with beaters attached, whip the coconut milk solids until it is a fluffy consistency. If you notice it is separating and looks watery, transfer to mesh sieve and mix around with rubber spatula, pushing water out the water out and leaving the coconut fat behind. Discard the water and transfer the coconut milk to dry bowl and continue to next steps.
Add the arrowroot, maple syrup and vanilla and continue whipping until everything is combined.
Scoop into small ziplock bag, and set aside.
With small knife, scoop a tiny hole in the top of the cake and up to the center(the bottom of the cupcake will become the top) to make room for the cream filling.
Snip tiny corner in the filled ziplock bag, and squeeze filling into each one.
Carefully pour melted chocolate over each one and set in fridge for 15 minutes. Enjoy!