Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| granulated sugar: 2 cups |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| 2% milk: 1 cup |
| vegetable oil: 1/2 cup |
| vanilla extract: 1 tsp |
| eggs: 2 |
| salt: 1 dash |
| regular coffee: 1 cup (hot) |
| all-purpose flour (unsifted): 4 Tbl |
| 2% milk: 1 cup |
| salt: 1 dash |
| granulated sugar: 1 cup |
| shortening - baking: 1 cup |
| vanilla extract: 1 Tbl |
Mimi's Whoopie Pie Filled Chocolate Cupcakes
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
20 min -
Servings
26 serving(s)
Tags
- You will also need a parchment decorating bag (or bag of some kind) and a jelly donut filling tip (or long tip of some kind).
- In a large bowl mix all of the cake batter together except for the coffee.
- After it is mixed well, add the hot coffee, mixing well again.
- Put into paper-lined cupcake tins.
- Bake at 375 degrees for about 15-20 minute till done.
- Cool the cupcakes before filling.
- While cupcakes are baking prepare the filling.
- In a jar shake together the flour, milk, and salt.
- Put this into a saucepan, and on a medium heat, cook till you have a thick paste, stirring constantly.
- Let cool.
- In a mixer, combine the sugar, shortening, and vanilla and beat well, about 5-7 minutes so that the sugar and shortening are well blended.
- Add the flour paste and whip for another 5-7 minutes.
- The more you whip the fluffier it gets.
- Using parchment bags for cake decorating or other bag that you have and a jelly donut filling tip, fill the bag with the the filling.
- Insert the tip into the center of each cupcake and squeeze until the cupcake cracks open.
- Enjoy!