Mimi's Whoopie Pie Filled Chocolate Cupcakes

Indulge in the ultimate dessert fusion with *Mimi's Whoopie Pie Filled Chocolate Cupcakes*, combining the moist decadence of rich chocolate cupcakes with the nostalgic creaminess of classic whoopie pie filling. These crowd-pleasing treats feature a soft and fluffy marshmallow-butter filling, tucked into the center of each perfectly baked cupcake for a delightful surprise in every bite. Finished with a light whipped cream topping and optional mini chocolate chips for a hint of texture, this recipe is easy to follow and perfect for any celebration or cozy indulgence. With just 20 minutes of prep time, these cupcakes strike the perfect balance between elegance and comfort, making them a must-try for chocolate lovers everywhere.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Unsweetened cocoa powder
• 1.5 cups Granulated sugar
• 1.5 teaspoons Baking powder
• 0.75 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cup Buttermilk
• 0.5 cups Vegetable oil
• 2 pieces Large eggs
• 2 teaspoons Vanilla extract
• 0.5 cups Boiling water
• 1 cups Marshmallow fluff
• 0.5 cups Unsalted butter (softened)
• 0.75 cups Powdered sugar
• 2 tablespoons Milk
• 0.25 cups Heavy cream
• 0.25 cups Mini chocolate chips (optional topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

Step 5

Stir in the boiling water, being careful not to overmix. The batter will be thin, which is normal.

Step 6

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 8

To make the filling, beat the marshmallow fluff and softened butter together in a medium bowl until fluffy and smooth.

Step 9

Gradually add powdered sugar, followed by milk, until the filling reaches a thick but pipeable consistency.

Step 10

Using a small knife or cupcake corer, hollow out a small hole in the center of each cupcake, saving the removed pieces.

Step 11

Pipe or spoon the marshmallow filling into the holes, then place the removed pieces of cupcake back on top to seal the filling.

Step 12

For the topping, whip the heavy cream in a cold bowl until stiff peaks form. Spread or pipe the whipped cream over each cupcake as a frosting, and sprinkle with mini chocolate chips if desired.

Step 13

Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy!

Nutrition Facts

Serving size	(1850.8g)

Amount per serving	% Daily Value*
Calories	5933.1

Total Fat 282.0g	0%
Saturated Fat 120.3g	0%
Polyunsaturated Fat 67.7g
Cholesterol 719.8mg	0%
Sodium 3426.9mg	0%
Total Carbohydrate 887.9g	0%
Dietary Fiber 73.2g	0%
Total Sugars 573.3g
Protein 80.1g	0%

Vitamin D 278.2IU	0%
Calcium 679.4mg	0%
Iron 41.1mg	0%
Potassium 3625.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 5.0%

Carbs: 55.4%