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.