Whoopie Cupcakes with Marshmallow Buttercream

Topped with Marshmallow Buttercream & a Chocolate Bonnet

It is time for someone to introduce something new and inventive in the baking world to stir things up in the baking world. The Chocolate Goddess introduces the new Whoopie Cupcake!

Moist and delicious, these devil’s food cupcakes are generously festooned with a marshmallow
buttercream and then embellished with a chocolatey bonnet. The Whoopie Cupcake is a win, win – it combines the happiness only a Whoopie Pie can give you and is fortified with the childhood joy of a chocolate cupcake.

The marshmallow buttercream is easy and alights like an angel’s wing on the dark, moist,
chocolate devil’s food cupcake.  The Whoopie Cupcake is the new yin and yang of the cupcake world.  

Don’t forget the fudgy chocolate button in the middle that makes it the Whoopie Cupcake Extraordinaire!

Happy Baking

And Remember

Always Stay in Touch with Your Inner Goddess!

WHOOPIE CUPCAKE INGREDIENTS

1 cup buttermilk (1 cup Whole Milk plus 1 tablespoon White Vinegar)

1 ¾ cup All Purpose Flour

2 teaspoons Baking Soda

1 teaspoon Baking Powder

2 cups Granulated Sugar

1 teaspoon Salt

2 large Eggs lightly whisked

½ cup Vegetable Oil

2 teaspoons Pure Vanilla Extract

¾ cup Cocoa Powder

1 cup Hot Water

*Recipe inspired by Ina Garten’s Beatty’s Chocolate Cake, compliments of Michael Beatty’s grandmother.

MARSHMALLOW BUTTERCREAM FROSTING INGREDIENTS

2 cups (4 sticks) Butter at room temperature

4 cups Powdered Sugar

4 cups Marshmallow Fluff

1 tablespoon plus 1 teaspoon Pure Vanilla Extract

CHOCOLATE BONNET INGREDIENTS

¾ cup Semisweet Chocolate Morsels

3 tablespoons Butter

1 tablespoon Light Corn Syrup 

Makes 20 - 24 cupcakes

WHOOPIE CUPCAKE INSTRUCTIONS

Preheat oven to 350 degrees. 

Line muffin tins with paper liners.

Mix whole milk with white vinegar and set aside.

Combine flour, baking soda, baking powder, sugar and salt and set aside.

Add together eggs, vegetable oil, and vanilla in a mixing bowl fitted with a paddle mixer.

Pour hot water over cocoa and stir, add to egg mixture.

Stir buttermilk and add into liquid.

Slowly add dry ingredients and mix on low until thoroughly combined, making sure to keep stirring flour up from the bottom. Recipe will be thin, this is normal and what makes it light and moist.

Ladle cupcake batter into paper liners.

Bake for 17 – 21 minutes, until toothpick tester comes out clean.  Watch cupcakes carefully to prevent overcooking.

Cool for 5-10 minutes and carefully remove to wire rack.

Frost once fully cool.

MARSHMALLOW BUTTERCREAM INSTRUCTIONS

Beat room temperature butter until creamy.

Blend in vanilla.

Incorporate marshmallow fluff on low speed.

Mix in powdered sugar.

Add more powdered sugar if too thin, or heavy cream if too thick to spread.

Frost cupcakes with a swirling and spiky effect.

Make an indentation on the top for the chocolate bonnet.

CHOCOLATE BONNET INSTRUCTIONS

Using a double boiler, melt chocolate, butter and corn syrup together, stirring frequently until chocolate is just melted.

Place a dollop of chocolate on top of each cupcake.

Let cool.