I kept craving Ding Dongs. Remember those? They are a small disk-shaped chocolate cake, almost like a cupcake but not as high. They are filled with marshmallow fluff and covered in chocolate? It hit me! Why not use lots of marshmallow fluff? Since my marshmallow fluff basically melts in your mouth, you need much more versus the original Ding Dongs. Voila! This is what I ended up with. Deliciousness!! Decorated like sundaes, they make nice gifts as well.
Make the chocolate cupcakes as instructed in the above link; set aside to cool. Slice off the dome portion, if desired. (This must be completed prior to making the marshmallow filling as it sets quickly.)
Make the marshmallow fluff recipe as directed (linked above). Immediately fill a piping device or piping bag fitted with a large plain tip (Wilton 2A) with the mixture. Immediately pipe onto cupcakes by beginning in the center, creating a single pinwheel on top of the cupcake. Without stopping, pipe a continuous swirl, a little smaller each time for a total of about 3 layers. Then, quickly jerk the tip to the left or right, which prevents a strange tip. Freeze for 1 hour.
In a bowl over a saucepan of hot, simmering water, melt the chocolate in a heatproof, glass bowl. Stir in oil until thoroughly blended. Set the chocolate aside to cool until it reaches about 80F. Dip the marshmallow fluff portion of the frozen cupcakes into the melted chocolate. Swirl it around sideways to avoid any chocolate from dripping down your hand. Transfer to a baking sheet lined with parchment paper and refrigerate until thoroughly set, about 1-1/2 hours.
As an option, once the chocolate sets, you can add a bit of melted gluten free white chocolate on the top. Before the white chocolate sets, add a few gluten free sprinkles and a cherry, if desired. Then it will look like a sundae!
*You can get away with less chocolate, but it's so much easier to have plenty so that you can dip them into a deep amount of chocolate. Expect to have leftovers that can be remelted and used for something else.