Un-Ding Dongs

Here they are, my version gluten-free ding dongs. I have included instructions for low-carb version (with erythritol) and Paleo version (dairy-free, and with honey).  These were fun to make, and yummy.  Make the cupcakes, make whichever filling you prefer, then make the topping.  Assembly directions at the end.  TIP: Always read the whole recipe before you start. 

For Paleo, sub 1/3 cup honey for the stevia and erythritol and sub coconut oil and milk for the dairy.  Dairy Free can follow Paleo subs.  When using honey, decrease baking time.

Definitions:

Soft and hard peaks in egg whites and cream: when you lift the whisk, you will see peaks form.  Soft means they curl over slightly.  Hard peaks mean they point up.

Un-Ding Dongs

3 Tablespoons butter or coconut oil

¼ cup + 2 Tablespoons cocoa powder

¼ cup whole milk or coconut milk

3 eggs, separated

½ cup erythritol &

½ teaspoon NuNaturals powdered Stevia or ¼ teaspoon of another brand
[or replace stevia & erythritol with 1/3 cup of honey and decrease baking time]

¼ teaspoon sea salt

¼ teaspoon vanilla extract

¼ cup coconut flour

¼ teaspoon baking powder

parchment paper, cut out circles for bottom of each cupcake

6 muffin tin

Preheat the oven to 400 degrees.  Well grease a 6 muffin pan with butter or coconut oil and place in each bottom a parchment paper cutout, which you want to grease the top as well as underneath.

In a saucepan over low heat, stir together butter and cocoa powder until melted and blended. Remove from heat and let cool.

In a large bowl, whip the egg whites until soft peaks form and set aside in a cool place (refrigerate is possible). 

In another medium sized bowl, mix together milk, egg yolks, erythritol, stevia, salt, and vanilla. Add the cooled cocoa mixture.  Sift coconut flour and baking powder into batter.  Fold in the beaten egg whites. 

Pour batter into muffin pan/tins just about 7/8ths full. Bake in pre-heated oven for 16-18 minutes or until a toothpick inserted comes out clean. Let cool completely.  When cool, run a butter knife backwards (using the non sharp side) around the edge of each cupcake and they should pop out easily.  Now onto the filling, choose one..

Filling version 1: Low-Carb

You may use any type of sweetener you wish here.  I used powdered stevia, just a touch.  I think stevia goes well with dairy.

Sweetened Whip Cream

½ cup whip cream

a little sweetener of your choice

Whip cream with a hand or stand blender on high until soft peaks form.  Add your sweetener to taste and mix.  Be careful not to over beat, as it will turn to butter.

Filling version 2: Paleo Friendly

This is pretty sweet, you could use less honey.

Stiff Meringue Filling

1 egg white

2 Tablespoons honey

Beat egg white on high with a hand or stand mixer until soft peaks form (for peaks description, see above).  Add honey.  Beat again until stiff peaks form.

How to cut and fill cupcakes:

paring knife

soup spoon

Cut a circle around the top of the cupcake.  You want to make it as big as you can but still leave enough room around the edges so the edges are sturdy.  Use the spoon to cut underneath so that you can get out the entire middle of the cupcake.  Remove top and slice out the middle so that there is only a lid for the cupcake.  The cupcake is now hollow.  Here’s a video showing that step. 

Now, fill with your filling of choice.  You can overfill a bit since you will be covering with chocolate.

Chocolate Topping:

¾ of a 3.5 ounce 85% chocolate bar

  or unsweetened chocolate + a little powdered stevia

1 teaspoon coconut oil (helps harden)

In a small saucepan that is completely dry, melt chocolate over very low heat, stirring often until melted. You have to do this slowly so that it doesn’t burn.  Take off heat. If using unsweetened, now add stevia to taste and stir.  I’d start with no more than 1/8^th teaspoon.  Let cool until only warm, so that it does not melt the filling.  Place the filled cupcakes on a plate and pour chocolate over each one, either straight from the pot or with a spoon.  This is messy. I am sure there is a more sophisticated way to do it using a pastry bag etc but, this is not that blog! Anyway, if you run out and there is a lot on the plate, you can use a small spoon to scoop it up and put more on the cupcakes.  Remove cupcakes and place on a clean plate, then refrigerate.  (Otherwise they will stick to the spilled chocolate). They will harden a bit there and be ready to eat!  If desired, you can make a design on top by using leftover filling in a pastry bag and a small round tip (I did that just for the picture! But, it’s pretty easy).  Just fold over the sides of the pastry bag down before you fill it to make it easier.  These treats will keep about 5-6 days in the fridge except for the egg white/honey filling which only lasts about 1-2 days.