CHOCOLATE COVERED PUMPKIN TWINKIES

Chocolate Covered Pumpkin Twinkies image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 21

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FOR THE TWINKIES
1 - white cake mix
1 cup(s) buttermilk
3 - eggs
1/4 cup(s) oil
1/4 cup(s) flour
1 cup(s) canned pumpkin puree
2 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
FOR THE CINNAMON MARSHMALLOW CREAM CHEESE FROSTING
4 ounce(s) cream cheese, softened
1/2 cup(s) butter, softened
1/2 cup(s) marshmallow cream
1 teaspoon(s) vanilla
1/8 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/4 cup(s) flour
4 cup(s) powdered sugar
1 tablespoon(s) milk
FOR THE TOPPING
1 - 16 ounce package chocolate coating

Steps:

Preheat oven to 350 degrees. Spray Twinkie pan with non-stick spray and set aside. In a large bowl combine the cake mix, buttermilk, eggs, oil and flour. Mix on low speed for 1 minute. Add the pumpkin and beat on medium speed for 2 more minutes. Spoon batter into pan. Do not fill more than 1/2 full. Bake for 14 minutes. Cool in pan for 2-3 minutes, then carefully remove from pan. Finish cooling on a wire rack. Cream the butter, cream cheese and vanilla for 2-3 minutes. Add the fluff, salt and cinnamon and beat again. Slowly add the flour and powdered sugar until all incorporated and thick. Add the milk and beat on medium high until creamy.
Use a piping tip to fill the twinkies in 3 different places with the frosting. Melt chocolate in microwave, stirring every 30 seconds until melted and smooth.
Drop twinkies one at a time into the chocolate, use a spoon to cover the entire twinkie, then carefully pick it up with an angled spatula or fork. Tap the spatula gently on the side of the pan to remove the excess chocolate. Place on wax paper to set. After you have finished dipping all the twinkies, drizzle the tops with the leftover chocolate.