Whoopie Pie Cupcakes

Whoopie Pie Cupcakes

Yup soooo… Whoopie Pie Cupcakes. I could eat them everyday of my life. And I’m pretty sure that I’m going to, thank you. (Have you ever tried a frozen whoopie pie?! OMG, so good. But I’m a weirdo and like tons of things frozen so I’m going to move right along here.) The idea for these little gems came to me based on the fact that I wasn’t confident that I could mold pretty little whoopie pie cakes without some sort of assistance. Like you look at pictures online and they’re all so pretty and perfect… too perfect. And I can’t take that kind of pressure. So, cupcake molds it is!

I then realized though that they weren’t really going to look like true whoopie pies, so I figured, EH, let’s just call these bad boys Whoopie Pie Cupcakes then. Wa-Bam.

I went through a couple of cream filling recipes before I found this one, and this one, is perfect. Most of the recipes that I found called for marshmallow fluff, and I, well let’s be honest, I didn’t have any and was too lazy to go to the store. Then I tried a recipe that pretty much tasted like pure vegetable shortening. BLAH. But this final recipe, whoa baby, pure perfection.

Whoopie Pie Cupcakes

I added chocolate chips to my cake batter but that’s completely optional. You can also use any sort of boxed cake recipe to cut down on time, but you better try that cream filling recipe! (And when you do have time, you have to try this super moist cake batter too.)

Whoopie Pie Cupcakes

Whoopie Pie Cupcakes

Ultra moist chocolate chip cupcakes with a classic whoopie pie cream filling.

Ingredients:

Cupcakes

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk, at room temperature* {See notes for Buttermilk Substitutions)
  • 3/4 cup semi-sweet chocolate chips (optional)

Cream Filling

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup vegetable shortening, at room temperature
  • 3 + 1/2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Directions:

Cupcakes

Preheat oven to 350 degrees and line a 12-cup cupcake pan with nonstick cooking spray.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.

In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until well combined and smooth.

Pour half of the wet ingredients into the large bowl with the dry ingredients, then pour in half of the buttermilk and mix gently for a few seconds, without over-mixing.

Add the rest of the wet mixture to the bowl, then the rest of the buttermilk, and finally, the chocolate chips. Whisk gently for a just few seconds again. (The batter will be thin.)

Spoon the batter *Halfway* into the cupcake tins. Filling more than halfway will cause them to overflow and/or sink!! This step is crucial!

Bake for 18-21 minutes. They are done when an inserted toothpick comes out clean.

Remove them from the oven and allow them to *completely cool* on a cooling rack before you proceed with adding the cream filling.

Cream Filling:

Combine all of the cream filling ingredients in a large bowl and use an electronic mixture to combine. The mixture will seem crumbly at first, use rubber spatula to finish mixing until it comes together.

Take each cupcake and carefully slice the top of each one off with a knife. Use a small cookie scoop and place a heaping spoonful of cream filling in the middle of each cupcake.

Place the cupcake top over the cream and push down gently to spread the cream around the top. Repeat for each cupcake, and prepare to be amazed.

Don’t have buttermilk?

-You can also thin some plain yogurt or sour cream with a little milk, (or water if you must).

OR:

-Mix 1 Tablespoon of White Vingear or lemon juice, + enough milk to equal a cup. Stir and let stand for 5 minutes.

OR:

You can also use 1 +3/4 teaspoons cream of tartar + 1 cup milk

Cake & Cream filling recipes source: Sally’s Baking Addiction

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Whoopie Pie Cupcakes

Whoopie Pie Cupcakes