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Chocolate Whoopie Pie Cupcakes

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  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 24
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Cream-filled cupcakes are a takeoff on the traditional cookie-based whoopie pies and make a simply terrific treat!
Updated Aug 8, 2011
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Ingredients

Cupcakes

  • 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

Filling

  • 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 3/4 cup marshmallow creme
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cupcakes are a good dessert to pack for lunches because the frosting is inside the cupcake instead of on top.
  • tip 2
    Save time by using 1 box Betty Crocker™ Super Moist™ 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

210 Calories, 9g Total Fat, 2g Protein, 29g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
210
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
1 1/2g
Cholesterol
20mg
6%
Sodium
190mg
8%
Potassium
55mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
19g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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