The only pie i make is pumpkin, canned not fresh. As for cupcakes the only kind i make is black bottom.
Ingredients:
8 ounces cream cheese, at room temperature
2-1/2 cups sugar
Salt
1 large egg yolk
6 ounces semisweet chocolate chips
2-1/4 cups flour
1-1/2 teaspoons baking soda
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup plus 3 tablespoons vegetable oil
1-1/2 teaspoons apple cider vinegar
-1/2 teaspoons pure vanilla extract
Directions:
1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
2. In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1-1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
-------------------------------------------------------------------------
Whoopie Pie (not sure why they are called pies, as its really just a cake)
For cakes
* 2 cups all-purpose flour
* 1/2 cup Dutch-process cocoa powder
* 1 1/4 teaspoons baking soda
* 1 teaspoon salt
* 1 cup well-shaken buttermilk
* 1 teaspoon vanilla
* 1 stick (1/2 cup) unsalted butter, softened
* 1 cup packed brown sugar
* 1 large egg
For filling
* 1 stick (1/2 cup) unsalted butter, softened
* 1 1/4 cups confectioners sugar
* 2 cups marshmallow cream such as Marshmallow Fluff
* 1 teaspoon vanilla
Make cakes:
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Cooks' notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Filling can be made 4 hours ahead and kept, covered, at room temperature.
My mascot would probably be something like the Unicorns hahaha
