I had planned to continue on with the Christmas theme this week, but got side tracked with the mention of Whoopee Pies. These turned out well, very moist chocolate cake, I used Valronona cocoa, confirming once again, better chocolate makes a better cupcake. And the filling, really worked with the chocolate.
Adapted from Allrecipes
3/4 c butter, room temperature shortening
1 2/3 c sugar
2 eggs, room temperature
1 t vanilla
1 t espresso powder, dissolved in 2 t warm water
1 pinch cayenne pepper
2 1/4 c AP flour
2/3 c cocoa powder
1/4 t baking powder
1/2 t baking soda
1 t salt
1 1/2 c water
Preheat over to 350. Line wells of 18 muffin cups with liners. In small bowl combine flour, baking soda, salt, baking powder, cayenne and cocoa, set aside. In bowl of standing mixer combine butter and sugar mixing well. Add eggs one at a time, mixing well. Add vanilla and espresso. Alternately add flour and water, mixing well between each addition. Batter will seem thin, its okay. Bake 18-22 minutes. Cool on wire rack.
1 c shorting, yes Crisco
1 c powdered sugar
1 1/3 c marshmallow fluff
1/4 t salt dissolved in 1 T warm water
2 t vanilla
In bowl of standing mixer, beat shorting and sugar until well combined. Add marshmallow and vanilla. Mix well. Add salt/water and whip on high. Using a pastry bag fitted with a small piping tip (I used a #4) poke tip into cupcake and squeeze filling until cupcake expands and starts to crack. (No need to use the cone method removing a portion of the cupcake.)
2 comments:
just made this for our xmas party and they were a huge hit. Coffee drinkers were even topping off their mugs with the leftover frosting! So yummy, moist, and the perfect touch of cocoa. You are amazing!
Thanks, glad you enjoyed them.
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