CHOCOLATE WHOOPIE PIES
Steps:
- Gather the ingredients.
- Sift the flour, cocoa powder, baking soda, and salt together into a bowl. Set aside.
- In the mixing bowl of an electric mixer, beat the shortening and granulated sugar together for about 3 minutes, or until light and fluffy.
- Add the egg and vanilla, then continue to beat until blended.
- Add about one-third each of the flour mixture and buttermilk; beat until blended. Add another one-third of the flour mixture and the remaining buttermilk; beat until blended. Add the remaining flour mixture and beat until blended. Cover the bowl, then chill the batter for 1 to 2 hours.
- Preheat the oven to 350 F and line 2 large baking sheets with parchment paper. Scoop mounds of batter-about 1 1/2 tablespoons for each cookie-onto the parchment paper, leaving about 2 inches between them.
- Bake the cookies for about 12 minutes, or just until firm. Remove the pan to a rack and let the cookies cool while you prepare the filling. Prepare the Marshmallow Filling and Assemble
- Gather the filling ingredients.
- In the mixing bowl of an electric mixer, beat the shortening and confectioners' sugar until light and fluffy.
- Add the marshmallow fluff, vanilla extract, and salt to the bowl; beat until fluffy.
- To assemble the whoopie pies, spread or pipe the marshmallow filling onto the flat side of a cookie. Top with another cookie, flat-side down. Repeat with the remaining cookies and filling.
Nutrition Facts : Calories 558 kcal, Carbohydrate 69 g, Cholesterol 32 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 283 mg, Sugar 44 g, Fat 30 g, UnsaturatedFat 0 g
CHOCOLATE WHOOPIE PIES
These are always a good pick for bake sales, school treats, picnics, etc. It's a slightly "lighter" (lower in fat) than other whoopie pie recipes.
Provided by Parsley
Categories Dessert
Time 16m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
- Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
- Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
- With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
- Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
- Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
- Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.
CHOCOLATE WHOOPIE PIES
These chocolate whoopie pies are the perfect dessert sandwich with two fluffy chocolate cake rounds, with a creamy vanilla buttercream frosting in the middle. Made with buttermilk to keep them moist, and a hint of espresso powder to bring out the chocolate flavor, you won't be able to resist these whoopie pies!
Provided by Heather Perine
Categories Dessert
Time 53m
Number Of Ingredients 14
Steps:
- Prep oven and pans. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper (or silicone baking mats). Set aside.
- Combine dry ingredients. In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda, salt, and espresso powder (if using). Set aside.
- Cream butter and brown sugar. In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar together for 1 to 2 minutes, or until combined.
- Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
- Alternate dry ingredients and buttermilk. Starting and ending with the dry ingredients, alternate the flour mixture in 3 additions, with the buttermilk in 2 additions. Mix in until just combined with each addition. Be careful to not overmix at this point.
- Scoop the cookies Using a 1 ½-tablespoon cooking scoop, scoop the whoopie pie batter onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of a spoon to smooth out the batter for each whoopie pie before placing them in the oven.
- Bake. Bake for 11 to 13 minutes, or until the tops of the cookies spring back to the touch. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.
- Make the frosting. In your stand mixer with a paddle attachment, or in a large mixing bowl with a hand mixer beat the butter for 1 to 2 minutes, until smooth. Add in the powdered sugar, about a ½ cup at a time, mixing on low speed, in each addition until well combined.
- Add remaining frosting ingredients. Add in the heavy cream and vanilla extract and mix on low speed until combined. Increase speed to medium-high and continue mixing for about 4-5 minutes until light and fluffy.
- Assemble the whoopie pies. Pair up the whoopie pies according to size. Once the cookies have cooled, pipe on the vanilla frosting onto a flat side of one cookie. I pipe just enough so there's a border of cookie, to give the frosting room when I press the two cookies together. Top with a second cookie to make a "sandwich" by gently pressing the two cookie rounds together and pressing the frosting to the edge. Continue assembling the rest of the whoopie pies.
Nutrition Facts : Calories 409 kcal, Carbohydrate 52 g, Protein 4 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 69 mg, Sodium 224 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
BLUE RIBBON CHOCOLATE WHOOPIE PIES
Even if a blue ribbon isn't up for grabs, this recipe for moist, creamy chocolate whoopie pies is a winner.
Provided by My Food and Family
Categories Recipes
Time 56m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
- Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
- Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 29 g, Protein 5 g
BROWNIE COOKIE WHOOPIE PIES
Soft, chewy cookies with rich, chocolate brownie flavor are filled with a sweet, creamy, marshmallow filling in this tasty whoopie pie recipe using brownie mix. The cookies get a bit toasted around the edges so each bite is like a coveted chewy brownie edge piece! For a fun, cold dessert treat, swap out the whoopie pie filling for ice cream to make ice cream sandwiches or, just eat the cookies as-is!
Provided by Nicolemcmom
Categories Whoopie Pies
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
- Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
- Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
- Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
- Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
- Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.
Nutrition Facts : Calories 615 calories, Carbohydrate 90.6 g, Cholesterol 61.6 mg, Fat 28.8 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 11.3 g, Sodium 193.8 mg, Sugar 39.2 g
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