Dark chocolate ring dings with vanilla and raspberry cream filling

Published on January 29, 2025

Level :

Easy

Prep Time :

Cook Time :

15 min

Servings :

24 cakes

An original recipe by Chef Tyler Atwell

1. Dark chocolate cake batter

Prep time: 20 min

Cook time: until they spring back when touched in the center

Rest time: until cool to room temperature

In a bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix to combine.
Whisk in the eggs and yolks until combined. Add the milk and oil and whisk to combine.
Finally add the warm water and vanilla and whisk until combined.
Fill lined cupcake molds 3/4 full and bake at 350˚F until they spring back when touched in the center.
Cool to room temperature before trimming the top flat, slicing in half, and freezing.

Prep time: 30 min

Rest time: until use

In a pot, combine the 300g sugar with the water and cook over high heat until it reaches 248°F (120°C).
Meanwile in a stand mixer, whisk the egg whites and remaining sugar to soft peaks.
Pour the boiling sugar mixture slowly into the mixing bowl while whisking at medium speed and continue to whisk until the mixture is slightly warm.
Slowly add the butter until all is incorporated. Slowly increase the mixer speed and beat the mixture until it looks light and fluffy.
Scrape the bowl and add the vanilla extract, salt and raspberry purée and mix until combined.
Finally add the marshmallow fluff and whisk to combine.

Prep time: 10 min

Once the cupcake is cut and frozen, pipe a layer of cream filling on top of one layer of cake, put one fresh raspberry in the middle, and sandwich with the other half of the cake.
Freeze completely before dipping into the warm coating chocolate. Wrap the ring dings in individual foil wrappers once completely set.