Best Chocolate Whoopie Pies Recipes

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

Steps:

• Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 350F and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk, scraping the bottom of the bowl as needed. The batter might curdle, but don't worry, it will come together when you add the dry ingredients.
• Slowly add dry ingredients. Mix until just combined.
• Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Add in the vanilla, one cup of powdered sugar, and one tbsp of milk. Mix well. Add the remaining powdered sugar, one cup at a time, alternating with 1 tbsp of milk at a time. Add in the last tbsp of milk if needed for the desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe the buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

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 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!

MINI CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.
• Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.
• Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.
• Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
• Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.

BEST-EVER CHOCOLATE WHOOPIE PIES

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.

CHOCOLATE WHOOPIE PIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, milk and eggs; beat on high speed until blended. Using 1 1/2-inch scoop, drop 24 slightly mounded scoops of dough about 1 inch apart onto cookie sheets.
• Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• For each whoopie pie, spread about 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of whoopie pies in sprinkles.

WHOOPIE PIES

Steps:

• 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.

WORLD'S BEST MAINE WHOOPIE PIES - AYUH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
• For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
• Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot.
• Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
• To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
• To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
• To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.