Easy Single-Serving Trifles and Whoopie Pies

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a two-for-one dessert—one simple recipe to make two kinds of cute desserts!

  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 10

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Chocolate Trifle Filling

2
cups powdered sugar
2
teaspoons unsweetened baking cocoa
3
tablespoons water
1/2
teaspoon vanilla
Sweetened whipped cream

Whoopie Pie Filling

3/4
cup Betty Crocker™ Whipped fluffy white or vanilla frosting (from 12-oz container) or marshmallow creme (from 7-oz jar)
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. Make cake mix as directed, using water, oil and eggs. Divide batter among muffin cups (cups will be full).
  • 2 Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack. Remove cupcakes from pan, loosening edges with knife if necessary. Remove paper liners. Cut tops off cupcakes; set aside.
  • 3 In small bowl, mix powdered sugar, cocoa, 3 tablespoons water and the vanilla until well blended. In each of 4 pint-size jars, place 1 cupcake bottom; top with a spoonful of chocolate filling. Repeat layers. Top with remaining cupcake bottoms. Refrigerate until serving time. Garnish with whipped cream just before serving.
  • 4 For each whoopie pie, spread 2 tablespoons frosting on cut side of 1 reserved cupcake top. Place second cupcake top, cut side down, on frosting; gently press together. Store covered at room temperature.

Expert Tips

Simplify the trifles by substituting frozen chocolate whipped topping, thawed, for the homemade chocolate filling.

Make it minty! Add 1/8 teaspoon peppermint extract to vanilla frosting for a peppermint whoopie pie filling. You can also roll the edges of the filled whoopie pies in crushed peppermint candies.