Mimi's Whoopie Pie Filled Chocolate Cupcakes

"These are the most mouth-watering cupcakes you will ever have. They are very dark chocolate and very moist and are filled with a whipped whoopie pie filling. They crack open when you fill them. These have been much loved in our family for years--loved more than Whoopie Pies. The batter also makes a wonderful 9x13 cake."
 
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photo by The Milocat photo by The Milocat
photo by The Milocat
photo by Madison E. photo by Madison E.
photo by The Milocat photo by The Milocat
photo by Chef Oneredcent photo by Chef Oneredcent
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
1hr
Ingredients:
17
Serves:
26
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ingredients

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directions

  • 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!

Questions & Replies

  1. In Mimi‘s Whoopie pie filling is it regular sugar or confectionery sugar?
     
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Reviews

  1. OH MY GOODNESS! I am a treat snob and generally pooh pooh what I find, but this recipe can't be beat. I even registered on Food.com just to review this recipe! These are the very, very best cupcakes I have ever made or even tasted. I had heard legend of the cooked milk whoopie pie filling, but couldn't grasp what I was hearing. What, no Fluff? Why bother? I was sooooo wrong. Now that I've had this, I will never go back. I feel about this filling as I feel about getting air conditioning in a car, or a dog that doesn't shed. This cream filling is to die for, the cakes themselves are moist and chocolatey. THIS is a great recipe, a real keeper.
     
  2. Sooooo good! This recipe was very easy to follow and turned out great. These look like a lot more time went into them than actually did. I followed the recipe exactly, even though I was a little leery of the coffee. I had the sugar and shortening mixing while I stirred the milk and flour (which took about 9 minutes to form the paste). The cream really tasted like the Hostess Cupcake filling, but was a little thinner, but this might have been because I didn't know exactly how thick my paste should be. I even made a batch of mini cupcakes with the left over batter, and I cooked them about 7 minutes.
     
  3. Super tasty! I used butter in place of the shortening but kept the rest as written and they turned out GREAT! Neither the cake nor the icing is too sweet, and they come together nicely. Even my husband, who is not a big fan of icing, liked them. :-)
     
  4. I have been making these for a while now and I am finally getting around to rating the recipe. They are a huge hit at our house. I bake the cupcakes and let the kids fill them, they love it. But usually after filling one or two, they have to stop and eat one.
     
  5. I was hesitant about the coffee, like the other reviewers, making the batter runny but it turned out fine. I doubled the filling recipe and smeared the top of the cupcakes with it. Eat them fast because they go stale quick.
     
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Tweaks

  1. The chocolate cupcake was great. Light and airy, just like a cupcake should be. But the filling....sorry but I had one taste and got rid of it. I iced the cupcakes with chocolate frosting instead.
     
  2. Super tasty! I used butter in place of the shortening but kept the rest as written and they turned out GREAT! Neither the cake nor the icing is too sweet, and they come together nicely. Even my husband, who is not a big fan of icing, liked them. :-)
     

RECIPE SUBMITTED BY

<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>
 
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