Perfectly Imperfect, Vintage

Thursday, February 24, 2022

Black Moon Cupcakes~ Twins

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Repost from 2018


1 cup shortening
1 cup sugar
2 eggs
2 cup whole milk
2 tsp vanilla
4 cups flour
1 ½ tsp. Baking soda
1 cup 'black' cocoa
1 tsp baking powder
1 tsp salt

1 cup shortening (room temp)
2 cups marshmallow fluff
2 cups sifted confectioners sugar
½ tbs vanilla


Cream powder, shortening, and sugar.
Alternate mixing in 2 cups milk, 2 tsp vanilla, with 4 cups of flour.
Mix in baking powder, baking powder, salt, and cocoa.
Use ice cream scoop and place on parchment paper 2 inches apart.

Mix together shortening and fluff.
Add in vanilla
Slowly add confectioners sugar
Preheat oven to 350 degrees
Bake 8-10 minutes


Yields: Depends on how big or small you make them.
The key ingredient is the black cocoa which can be hard to find.
A New England Treat originally made in Lowell Ma. at Stoddards Bakery. 
I have tweaked this recipe over 20 years and this is as close as to original as I remember



  1. Hi! I believe there was granulated sugar in the filling. There was always a little granule that didn’t dissolve. Thank you for sharing. I have a recipe that is very close but does have granulated sugar in the filling. I grew up near the bakery and was told their recipe was for hundreds of “twins” but dark chocolate in the cake, white shortening and granulated sugar were in the filling (amongst the other ingredients). Thanks again for the recipe.

  2. Dear Anonymous. Whoever has a copy of Stoddards Bakery “Twins” recipe is sitting on a gol mine. I ate them as a child and they were the best I’d eaten Please someone bring the back. ….


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