Best 2 Chocolate Whoopie Pie Cupcakes Recipes

Indulge in the ultimate chocolatey treat with our delectable Chocolate Whoopie Pie Cupcakes! These delightful cupcakes combine the richness of chocolate cake with a creamy, velvety filling, all in a convenient and adorable cupcake form. Perfect for any occasion, from birthday parties to casual gatherings, these cupcakes are sure to be a hit. Our comprehensive recipe guide provides detailed instructions for creating these treats, along with variations for those with dietary restrictions. Dive into the world of chocolatey goodness and prepare to tantalize your taste buds with this irresistible dessert!

Let's cook with our recipes!

MIMI'S WHOOPIE PIE FILLED CHOCOLATE CUPCAKES

Mimi's Whoopie Pie Filled Chocolate Cupcakes image

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

Ingredients

2 cups flour
3/4 cup cocoa
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 pinch salt
1 cup hot coffee
4 tablespoons flour
1 cup milk
1 pinch salt
1 cup sugar
1 cup Crisco shortening
2 1/2-3 teaspoons vanilla

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!

CHOCOLATE WHOOPIE PIE CUPCAKES

Chocolate Whoopie Pie Cupcakes image

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

Ingredients

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
3/4 cup marshmallow creme

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

Tips:

Make sure your oven is preheated before baking the cupcakes. This will help them rise evenly.
Don't overmix the batter. Overmixing can make the cupcakes tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will make the cupcakes dry.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
When making the frosting, be sure to use softened butter. This will make the frosting smooth and creamy.
If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the frosting.
Decorate the cupcakes with sprinkles, chocolate chips, or other desired toppings.

Conclusion:

Chocolate Whoopie Pie Cupcakes are a fun and easy dessert that is perfect for any occasion. They are made with a moist chocolate cake batter and sandwiched with a creamy chocolate frosting. These cupcakes are sure to be a hit with everyone who tries them.