Chocolate Whoopie Pie Cupcakes

Prep Time: 30 Minutes • Start to Finish: 1 Hour 25 Minutes • Makes 24 cupcakes

• Cupcakes
• 2 cups Gold Medal all-purpose flour
• 1¼ teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1 cup hot water
• ⅔ cup unsweetened baking cocoa
• ¾ cup shortening
• 1½ cups sugar
• 2 eggs
• 1 teaspoon vanilla
• Filling
• 1 cup Betty Crocker Whipped fluffy white frosting (from 12-oz container)
• ¾ cup marshmallow creme

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.

3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about ¼ cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.

4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.

5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

6 In small bowl, mix frosting and marshmallow creme. Cut cupcakes crosswise into halves. Spread about 1 tablespoon filling on each cupcake bottom; replace cupcake tops.

1 Cupcake: Calories 210; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 1.5g); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2

Tip Save time by using 1 box Betty Crocker SuperMoist devil’s food cake mix instead of making cupcakes from scratch. Make and bake cake mix as directed on box for cupcakes. Cool and fill as directed in recipe.