Ingredients for Mimi's Whoopie Pie Filled Chocolate Cupcakes
- ¼ cup all-purpose flour
- Cocoa
- 1 cup powdered sugar
- Baking Soda
- Baking Powder
- 1 cup whole milk
- Vegetable Oil
- 1 teaspoon vanilla extract
- Eggs
- ¼ teaspoon salt
- Hot Coffee
- Crisco Shortening
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How to Make Mimi's Whoopie Pie Filled Chocolate Cupcakes
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, combine the dry cake ingredients (see ingredient list).
- Add the wet cake ingredients (except coffee) and mix until just combined.
- Gradually add the hot coffee, mixing until smooth.
- Fill cupcake liners about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack before filling.
- While cupcakes are baking, prepare the whoopie pie filling:
- In a small saucepan, whisk together the flour, milk, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens into a paste (about 5-7 minutes).
- Remove from heat and let cool completely.
- In a large bowl, cream together the shortening and sugar until light and fluffy (about 5-7 minutes).
- Beat in the vanilla extract.
- Gradually add the cooled flour paste, beating until smooth and fluffy (another 5-7 minutes). The longer you whip, the fluffier the filling will be!
- Transfer the filling to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped off).
- Once cupcakes are completely cool, pipe the filling generously into the center of each cupcake. Gently press down to create a crackle effect.
- Enjoy your incredibly delicious Mimi's Whoopie Pie Filled Chocolate Cupcakes!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
92g
Fat
15g
Carbs
11g
