How to Make “Whoopie” Pie Cupcakes

It is time to make some “Whoopie”, Whoopie Pie Cupcakes that is !!  A delicious Chocolate Whoopie Cupcake filled with that Sweet Marshmallow Creme Filling that is so good you cannot eat just one – Trust Me.

I LOVE LOVE LOVE Whoopie Pies and even more so since I relocated to Pennsylvania where they are now a staple in my diet. I know sad, but so true. There is grocery store I shop in locally that I have created a very bad habit – on my way out I grab myself one of the homemade Whoopie Pies and eat it in the car on my way home. They are super fresh and AMAZING and worth every calorie they give.

So my Sista Peep wanted to make me happy (she is so good to me) and so she baked up some Whoopie Pie Cupcakes for us to try combining two of my favorite things Whoopie Pies and Cupcakes all in one. So last night she brought over the Baked Whoopie Cupcakes in three sizes – Extra Large, Regular and Mini’s along with a bag filled with the Marshmallow Creme Filling for me to assemble. Yes I actually had to do some work as well, but it was the easy part. So let me share with you the Recipe and my thoughts about the sizes etc…

Here is what you need to Make Classic Chocolate Whoopie Pie Cupcakes:

• 1/2 Cup Butter
• 1 Cup Brown Sugar, Packed
• 1 Tsp Espresso Powder (Optional)
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 3/4 Tsp Salt
• 1 Tsp Vanilla Extract
• 1 Large Egg
• 1/2 Cup Dutch Processed Cocoa
• 2 1/3 Cups Unbleached All Purpose Flour
• 1 Cup Milk

Yummy Marshmallow Creme Filling Ingredients:

• 1 Cup Vegetable Shortening
• 1 Cup Confectioners Sugar
• 1 1/3 Cup Marshmallow Fluff or Marshmallow Creme
• 1/4 Tsp Salt dissolved in 1 Tbsp Water
• 1 1/2 Tsp Salt

In a large Mixing Bowl, beat together Butter, Sugar, Espresso Powder, Baking Powder, Baking Soda, Salt and Vanilla until all smooth. Add in the Egg and beat until smooth again. Add the Cocoa and stir to combine. Next add in the Flour alternately with the Milk beating until smooth.

Choose your Cupcake Pan Size and add in your Cupcake Liners. Fill them up 3/4 with your batter.

Bake at 350 – Extra Large Cupcakes – Approx. 30 minutes, Regular Cupcake Size – Approx. 20 Minutes, Mini Cupcake Size – Approx. 15 Minutes

While the Cupcakes are baking create your Filling by beating together Shortening, Sugar and Marshmallow until well mixed. Dissolve the Salt in water and add it to your mixture. Then add in your Vanilla and mix until Smooth.

Now here are some Photos showing the rest of the “Whoopie” process:

Here are the Cupcakes ready to go in the Oven and the Prep of the Filling – Yummy !!!

Here are some of the Cupcakes ready to go after they were Baked and Cooled – Again my Sista Peep made 3 Cupcake Sizes to try – Extra Large, Regular and Minis. She also brought over the Marshmallow Creme filling in a Ziploc Baggie and the rest was up to me, I think that was fair right?

So what I did was cut the top of the Cupcake off . Then I scooped out some of the middle with a Spoon. I then filled that with the Filling and then Blobbed some on the top as well. Then I took the Cupcake Top and placed it back on – so EASY. For the Mini Cupcakes I did not scoop the middle – I just Cut the top and Blobbed on my Filling and put the top back on.

So the time came to call in the real testers – The Kids. I put the plate in front of my daughter “The Ham” and of course she chose the Extra Large Whoopie Pie Cupcake. She loved it and yes it was a bit messy, but kids love that !! For me I loved the Mini Whoopie Pie Cupcakes the best. They were the perfect Bite Sized amount of Sweetness and you can eat more than one and fool yourself thinking you are saving calories. I also think the Minis are great for your parties – less mess and easy to eat !!

We all gave these Two Thumbs Up and a definite Do Over in my house. So what do ya think? Will you be makin’ some Whoopie?