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Chocolate Whoopie Pie Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Decadent cream-filled cupcakes elevate the classic whoopie pie into an irresistible delight!
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 from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 3/4 cup marshmallow creme
Instructions:
  • Preheat your oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Combine flour, baking soda, salt, and baking powder in a medium bowl; set aside. In a small bowl, stir together hot water and cocoa until fully dissolved; set aside.
  • In a large bowl, cream shortening with an electric mixer on medium speed for 30 seconds. Slowly incorporate sugar, about 1/4 cup at a time, ensuring to beat well after each addition and occasionally scraping the sides of the bowl. Beat for an additional 2 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla. On low speed, add the flour mixture in thirds and the cocoa mixture in halves, making sure to beat until just combined after each addition.
  • Spoon the batter into muffin cups, ensuring each one is filled with approximately 3 tablespoons of batter or until about two-thirds full.
  • Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before removing cupcakes from pans and placing them on cooling racks. Let them cool completely for about 30 minutes.
  • Combine frosting and marshmallow creme in a small bowl. Slice cupcakes in half crosswise. Spread 1 tablespoon of filling on each cupcake bottom and top with the other cupcake half.

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