Delicious chocolate sponge cake filled with a fluffy marshmallow cream — these Homemade Chocolate Twinkies are even better than the original!
Course Dessert
Cuisine American
Keyword cake, chocolate, twinkies
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Cooling Time 20 minutesminutes
Total Time 55 minutesminutes
Servings 12
Calories 273kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
Stand mixer
Mixing bowls
Twinkie Pan
Ingredients
Cake Ingredients
4eggs
1teaspoonsalt
3/4cupsugar
3/4cupflour
1/4cupcocoa powder
1 1/2teaspoonbaking powder
2Tablespoonsbuttermelted
Cream Filling Ingredients
2cupsmarshmallow cream
1/2cupshortening
1teaspoonsalt
1/3cuppowdered sugar
1teaspoonvanilla extract
Instructions
To Prep: Preheat oven to 350°F and spray your pan with non-stick cooking spray.
To Make the Batter: Using a stand mixer or electric hand mixer, beat together the eggs and salt for 2 minutes. Add the sugar and continue beating for 13 more minutes until the eggs are bright white. In a separate mixing bowl, stir together the flour, cocoa powder and baking powder. Add half of this flour mixture to the whipped egg mixture and incorporate fully. Add the butter, then add remaining flour mixture. Mix until smooth batter forms. Portion out the batter into the twinkie pan, filling each about 2/3 of the way.
Bake for 15-18 minutes, until an inserted toothpick comes out clean. Allow to cool completely before adding the filling.
Using a chopstick, poke three holes in the bottom of each twinkie. Wiggle the end of the chopstick around a bit to make a bigger opening for the filling.
Mix together the cream filling ingredients. Scoop the filling into a piping bag and snip a tiny amount off the end. Pipe the marshmallow filling into each of the three holes of each twinkie.
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size