Chocolate Whoopie Pie Cupcakes

Chocolate Whoopie Pie Cupcakes

Cream-filled cupcakes are a takeoff on the traditional cookie-based whoopie pies and make a simply terrific treat!

Prep Time



Total Time






cups Gold Medal® all-purpose flour
1 1/4
teaspoons baking soda
teaspoon salt
teaspoon baking powder
cup hot water
cup unsweetened baking cocoa
cup shortening
1 1/2
cups sugar
teaspoon vanilla
cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
cup marshmallow creme
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. 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.
  3. 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.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. 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.
  6. 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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These cupcakes are a good dessert to pack for lunches because the frosting is inside the cupcake instead of on top.
Save time by using 1 box Betty Crocker® SuperMoist® devil’s food cake mix instead of making cupcakes from scratch. Make and bake cake mix as directed on box for cupcakes. Cool and fill as directed in recipe.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 210
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 20mg;
  • Sodium 190mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 19g),
  • Protein 2g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.