Mimi’s Whoopie Pie Filled Chocolate Cupcakes
By Joel
INGREDIENTS
26
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CAKE BATTER
- 2cups flour
- 3⁄4cup cocoa
- 2cups sugar
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1cup milk
- 1⁄2cup vegetable oil
- 1teaspoon vanilla
- 2eggs
- 1pinch salt
- 1cup hot coffee
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FILLING
- 4tablespoons flour
- 1cup milk
- 1pinch salt
- 1cup sugar
- 1cup Crisco shortening
- 2 1⁄2-3teaspoons vanilla
- 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!
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