CHOCOLATE WHOOPIE PIE CUPCAKES
Cream-filled cupcakes are a takeoff on the traditional cookie-based whoopie pies and make a simply terrific treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In small bowl, mix frosting and marshmallow creme. Cut cupcakes crosswise into halves. Spread about 1 tablespoon filling on each cupcake bottom; replace cupcake tops.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 19 g, TransFat 1 1/2 g
MIMI'S WHOOPIE PIE FILLED CHOCOLATE CUPCAKES
These are the most mouth-watering cupcakes you will ever have. They are very dark chocolate and very moist and are filled with a whipped whoopie pie filling. They crack open when you fill them. These have been much loved in our family for years--loved more than Whoopie Pies. The batter also makes a wonderful 9x13 cake.
Provided by Mimi in Maine
Categories Dessert
Time 1h
Yield 26 serving(s)
Number Of Ingredients 17
Steps:
- You will also need a parchment decorating bag (or bag of some kind) and a jelly donut filling tip (or long tip of some kind).
- In a large bowl mix all of the cake batter together except for the coffee.
- After it is mixed well, add the hot coffee, mixing well again.
- Put into paper-lined cupcake tins.
- Bake at 375 degrees for about 15-20 minute till done.
- Cool the cupcakes before filling.
- While cupcakes are baking prepare the filling.
- In a jar shake together the flour, milk, and salt.
- Put this into a saucepan, and on a medium heat, cook till you have a thick paste, stirring constantly.
- Let cool.
- In a mixer, combine the sugar, shortening, and vanilla and beat well, about 5-7 minutes so that the sugar and shortening are well blended.
- Add the flour paste and whip for another 5-7 minutes.
- The more you whip the fluffier it gets.
- Using parchment bags for cake decorating or other bag that you have and a jelly donut filling tip, fill the bag with the the filling.
- Insert the tip into the center of each cupcake and squeeze until the cupcake cracks open.
- Enjoy!
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