|Inside-Out Chocolate Whoopie Cupcakes|
These chocolate cupcakes have all of the things we love about whoopie pies. They start with a moist and delicious chocolate cupcake. The chocolate cupcake is filled with the traditional whoopie pie cream filling and then that same cream filling is used as the frosting on top. You can't get any better than that. Yummy cream inside and outside! That's why I call these cupcakes Inside-Out Chocolate Whoopie Cupcakes.
Long gone are the days when I could or would eat two or three whoopie pies after school, but I still love to make desserts that remind me of those days gone by. I can tell you that without a doubt these cupcakes will make a special treat for those in your life with a sweet tooth. These cupcakes will also be a hit at your picnics this summer. Don't worry about the cream filling and frosting. Cooking the ingredients makes the filling very stable.
Inside-Out Chocolate Whoopie Cupcakes
|Very Chocolate Cupcake Ingredients|
Makes 20 cupcakes
For the Cupcakes:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/1/2 cups granulated sugar
- 1/1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cups buttermilk, shaken
- 6 Tablespoons vegetable oil
- 3/4 cup warm water
- 1-teaspoon vanilla
Preheat the oven to 350 degrees F. Fill the cups of your muffins tins with paper liners. In a bowl, add the dry ingredients: cocoa, flour, sugar, baking soda, baking powder, salt. Stir to combine.
With your electric mixer on low (I used my hand mixer for this) stir in the eggs, water, buttermilk, vegetable oil and vanilla until combined. Mix on medium speed for about 2 minutes until the ingredients are fully combined and the batter is smooth. For uniform cupcakes, use a scoop to divide the batter into the muffin cups. Bake for about 20 minutes on the center rack of the oven.
|The Cooling Cupcakes|
Let cupcakes cool in the pan completely before filling and frosting them.
|The Whoopie Pie Cream Filling|
For the Filling
- 1-cup milk
- 3 Tablespoons flour
- 1-cup solid shortening
- 1-cup sugar
- 1-tsp vanilla
To make the filling: In a saucepan over medium heat, combine the milk and flour. Cook, stirring constantly until the mixture forms a thick paste. Let cool.
In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume. The filling will be smooth and creamy.
To Fill and Frost the Cupcakes
Use a pastry bag to squirt the whoopie pie filling into the center of the Very Chocolate Cupcakes. It is easy to squirt the filling into the top of the cupcake. You'll be frosting over the top so no one will know how the filling was inserted.
|Filling the Cupcakes with Cream Filling|
|Inside Out Chocolate Whoopie Cupcakes|
Here are a couple of other cupcake recipes you may enjoy:
Boston Cream Cupcakes
Red Velvet Cupcakes #1
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