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!
BLACK JOE CAKE
I got this recipe from a very dear friend. This absolutely the very best chocolate cake ever. It is the most requested at family gatherings frosted with the Whoopie Pie Filling that I have posted with my cupcakes--recipe #101798. It is also good with a Butter Frosting. This cake is so moist and dark because of the coffee. It is so easy because you dump everything in a bowl and lastly put in the coffee and it is ready to bake.
Provided by Mimi in Maine
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Put everything into a mixing bowl EXCEPT the hot coffee; beat well.
- Add the hot coffee and mix.
- Put into a 9x13 greased pan or layer pans.
- Bake 375 degree oven for about 25-30 minutes or till done.
- Frost when cool.
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
CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING
Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 whoopie pies
Number Of Ingredients 14
Steps:
- Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
- Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
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