Chocolate Tiramisu Whoopie Pies Food

CHOCOLATE WHOOPIE PIES

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 WITH RASPBERRY BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
• Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

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.

CHOCOLATE MINT WHOOPIE PIES

Steps:

• In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls., Place 2 in. apart on baking sheets coated with cooking spray. , Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool., In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies.

WHOOPIE PIES

Steps:

• To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
• To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
• In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
• Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

TRIPLE-CHOCOLATE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except use 3/4 cup water. Stir in dry pudding mix and melted chocolate. 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.

TIRAMISU WHOOPIE PIES RECIPE - (4.6/5)

Steps:

• 1.Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. 2.Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.) 3.In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined. 4.Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa. 5.Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.) 6.Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days). 7.When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes. 8.Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately

WHOOPIE PIES WITH MINT FILLING AND CHOCOLATE GANACHE

Steps:

• Cookies:
• Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
• Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
• Mint Filling:
• Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
• Ganache:
• Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
• Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
• Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.

WHOOPIE PIES

Steps:

• Move the oven rack to the middle position and preheat the oven to 350 degrees F.
• Prepare baking sheets with silicone mats or parchment paper, set aside.
• In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
• In a large mixing bowl, beat together sugar and oil until crumbly.
• Add eggs, milk, and vanilla and beat until smooth.
• Gradually add dry ingredients and beat after each addition until well combined.
• Scoop the dough with a 2-tablespoon cookie scoop. Roll the dough into balls and place them 3-inches apart on the prepared baking sheets.
• Gently press down each dough ball with your palm to flatten slightly.
• Bake for 7-10 minutes, rotating halfway through baking, or until the cookies are firm around the edges and soft to the touch.
• Remove the pan from the oven and cool for 5 minutes on the pan.
• Transfer the cookies from the pan and transfer them to a wire rack to cool completely.
• While the cookies are cooling, make the filling. In a medium bowl, cream together butter and powdered sugar until light and fluffy.
• Add vanilla and salt and beat until fluffy.
• Fold in marshmallow fluff until well combined.
• Place the filling in the refrigerator to chill for 20-30 minutes so it can firm up.
• Transfer filling to a piping bag fitted with a large round tip and pipe the filling onto the bottom (flat side) of one cookie.
• Then, top with a second cookie to create a sandwich.

CHOCOLATE WHOOPIE PIES

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.

CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
• In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
• Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
• Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
• Bake the cakes for 12-14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
• Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2-3 minutes. Sift in the powdered sugar and salt, then beat for another 2-3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
• When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
• Pipe a thick spiral of the filling (¼-⅓ cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
• Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
• Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
• Enjoy!