Chocolate Chip Twinkies

Chocolate Chip Twinkies are an all-American favourite

Brought to you by Baking Mad

Say what you like about The State Of Things in the States, but we know we can rely on the Americans for delicious sweet treats! This Chocolate Chip Twinkie recipe from Baking Mad is the ultimate quick sugar fix, and we can guarantee they taste heaps better than the counterparts you can find packaged up in the international aisle of the supermarket. Try the the recipe below, and let us know what you think!

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For the Twinkies:

  • non-stick cooking spray
  • 225 g plain white flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp whole milk
  • 4 tbsp unsalted butter
  • 1 tsp Nielsen Massey vanilla extract
  • 5 large eggs
  • 12 tbsp Billingtons unrefined golden caster sugar
  • 1/4 tsp cream of tartar
  • 1 handful chocolate chips

For the filling:

  • 170 g Nutella
  • 170 g unsalted butter
  • 170 g Silver Spoon icing sugar
  • 1/2 tsp Nielsen Massey vanilla extract

For the chocolate dip:

  • 50 g chocolate chips (melted)
  • handful of sprinkles


To begin preheat your oven to 175°C (350°F, Gas Mark 4)
Lightly spray your Twinkie tin with nonstick cooking spray.
In a bowl whisk together the flour, baking powder and salt together in a bowl. 
Heat together the milk and butter in a small saucepan until the butter begins to melt. Remove from the heat before adding the vanilla extract. Keep to one side. 
Seperate the eggs and place the egg whites in an electric mixer (or you can beat by hand with a little extra effort) Beat the egg whites until they become foamy in texture using the high speed setting. Gradually add in 6 tablespoons of the sugar and the cream of tartar whilst continuing to mix. Mix until the mixture reaches a soft peak consistency. 
In a seperate bowl, whisk together the egg yolks and 6 tablespoons of sugar for approx 5 minutes until the mixture thickens and becomes pale in colour. 
Pour the egg white mixture in with the egg yolks, followed by the flour mixture and gently fold the mixture. 
Make a well in the cake batter and pour in the warm milk/butter mixture, gently fold all of the ingredients together including the chocolate chips until fully combined. Take care not to knock out any of the air from the mixture. 
Begin to fill your Twinkie tin with mixutre, approximately 3 tablespoons of mixture for each. Bake in the oven for 1215 minutes until the sponge is golden in colour and springy to touch. 
Leave to cool for a few minutes before removing from the tin and transferring to a wire cooling rack.
Make 3 holes in each of the Twinkies, insert a chop stick or straw into the bottom of each sponge and move around to create holes large enough to pipe in your filling.

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