This post may contain affiliate links.Please read our disclosure policy.Skip the box of treats, and make homemade ding dongs from scratch.

A small batch chocolate cupcake recipe stuffed with easy marshmallow fluff, and topped with an easy chocolate ganache frosting.The recipe makes 4 cupcakes, but you’ll definitely wish it made more! There’s no other recipe on this site that I wish wasn’t small batch than this one.As soon as you make this, you will feel the same way.

The cupcakes are so SOFT, the filling is so perfect, and the topping is rich but perfectly balanced.Even my brother made these homemade ding dongs and said ‘dang, I shoulda doubled it!’ Let’s be so clear: this recipe makes just 4 cupcakes.Since this is Dessert for Two, I figure two people can hold a cupcake in each hand, and have two big grins on their face. Ergo, 4 cupcakes = 2 servings.

It’s the only kind of math I’m good at.Ingredients Flour.Just one-third cup of flour, because remember: the recipe only makes 4 cupcakes! Cocoa Powder.

Two tablespoons of cocoa powder.Baking Soda.One-quarter teaspoon of baking soda.

Baking Powder.One-quarter teaspoon of baking powder.Instant Espresso Powder.

It’s entirely optional, but a small pinch (1/4 teaspoon) of instant espresso powder enhances the chocolate flavor of these cupcakes.It doesn’t make the cupcakes taste like coffee, I promise! Oil.Just 4 teaspoons of neutral oil, like grapeseed or vege

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