Chocolate Cream Muffins 

Chocolate Cream Muffins


Calories:403 kcal
Preparation:20 min
Ready in:62 min
1 serving contains (Percentage of daily recommendation)
Calories403 kcal(20%)
Protein5 g(10%)
Fat20 g(25%)
Carbohydrates54 g(21%)
Added Sugar33 g(37%)
Roughage0 g(0%)

Recipe author: EAT SMARTER


For servings

For Cakes
2 cupsbrown sugar packed
1 cupvegetable oil
1 ½ cupscanned Pumpkin puree
2large eggs room temperature
3 cupsunbleached all-purpose flour
1 teaspoonsalt
1 teaspoonbaking soda
1 teaspoonBaking powder
1 teaspoonpure vanilla extract
½ tablespoonsground ginger
½ tablespoonsground Cloves
1 ½ tablespoonsground cinnamon
For Filling
1 ½ cupscream cheese softened
2large egg whites
1 teaspoonpure vanilla extract
2 ¾ cupspowdered sugar


1 For Cakes:
2 Preheat oven to 350º F. Line 2 baking sheets with cooking parchment paper.
3 In a large bowl, combine the oil and brown sugar. Add in the pumpkin and eggs, beating well to blend. Add the remaining ingredients and mix well.
4 Drop batter by heaping teaspoons onto the prepared baking sheets. Bake for 10 to 12 minutes. Let cool for 10 minutes on the baking sheets. While still warm, use a spatula to transfer the cakes to a wire rack to cool completely.
5 For Filling:
6 In a large mixing bowl, cream together cream cheese, egg whites, vanilla, and 1 1/2 cups of confectioners' sugar. Gradually add the remaining confectioners' sugar, beating until light, fluffy and smooth. Refrigerate uncovered for 30 minutes.
7 To Assemble:
8 Place filling on the flat side of half the cakes. Top with remaining cakes, flat side down. Wrap each whoopie pie individually in plastic wrap or waxed paper until ready to serve.


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