MOCHA WHOOPIE PIES WITH CARAMEL BUTTERCREAM
Soft chocolate cookies, with a touch of espresso, are filled with a caramel buttercream.
Provided by Food Network Kitchen
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment and lightly coat with nonstick spray.
- Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together 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 into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
- Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
- Yield: 12 whoopie pies
- Active Time: 40 minutes
- Total Time: 2 hours (includes chilling and cooling times)
- Ease of preparation: easy
CHOCOLATE LOVERS MOCHA WHOOPIE PIES
Wow the crowd with the rich, chocolatey goodness of our irresistibly soft and creamy Chocolate Lovers Mocha Whoopie Pies.
Provided by My Food and Family
Categories Recipes
Time 49m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package, except reduce water to 3/4 cup water. Chop 1 oz. chocolate. Add to cake batter along with the dry drink mix and cinnamon; mix well.
- Drop batter into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray, using about 2 Tbsp. batter for each mound.
- Bake 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Melt remaining chocolate as directed on package; cool. Beat cream cheese spread and marshmallow creme in large bowl with mixer until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
- Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. cream cheese mixture between cookies.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 24 g, Protein 4 g
CHOCOLATE WHOOPIE PIES WITH CASSIS FILLING
For a flavorful and crowd-pleasing party treat, bake these whoopie pies from One Girl Cookies' Dawn Casale and David Crofton.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 18 to 24 whoopie pies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed for 3 minutes. Scrape down sides of bowl with a spatula. With the mixer on low, gradually add flour mixture, about 30 seconds. Scrape down sides of bowl again and transfer batter to refrigerator for 30 minutes.
- Preheat oven to 350 degrees. Line a baking sheets with parchment paper.
- Transfer batter to a pastry bag fitted with a large plain round tip (such as Ateco #809) and a large coupler. Pipe 2-inch circles onto prepared baking sheet, leaving 1 1/2 inches between each. Take care to keep your pastry bag completely vertical to make nice circles. If working in batches, keep batter refrigerated between each batch.
- Transfer baking sheets to oven; bake until whoopie pies spring back when touched, 7 to 9 minutes. Remove from oven and let cool completely.
- Fit a pastry bag with a large plain round tip (such as Ateco #809) and a large coupler; fill pastry bag with cassis filling. Turn half of the whoopies over so that they are bottom side up. Pipe a small dollop of cassis filling onto each whoopie bottom; sandwich with remaining whoopies.
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.
BEST-EVER CHOCOLATE WHOOPIE PIES
Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.
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 360, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE WHOOPIE PIES
Looking for sandwich cookies? Then check out these classic chocolate whoopie pies that are made using Betty Crocker™ Super Moist™ cake mix and frosting - a wonderful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 164, Carbohydrate 14 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 158 mg
CHOCOLATE DREAM WHOOPIE PIES
Chocolate lovers will find these cute triple-chocolate goodies irresistible. Two luscious cookies, a yummy mousse-like filling and mini semisweet chips: mmmmmm.-Jill Papke, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes (mixture will be sticky)., Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chocolate chips until melted. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., In a large bowl, beat the shortening and butter until fluffy. Beat in chocolate mixture and vanilla., Spread chocolate filling on the bottoms of half of the cookies, about 2 tablespoons on each; top with remaining cookies. Roll sides in miniature chocolate chips for garnish. Store in the refrigerator.
Nutrition Facts : Calories 579 calories, Fat 37g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 386mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.
SPICED WHITE CHOCOLATE MOCHA WHOOPIE PIES RECIPE BY TASTY
Here's what you need: white chocolate, unsalted butter, sugar, brown sugar, vanilla extract, large egg, all-purpose flour, baking soda, kosher salt, espresso powder, unsalted butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla extract, marshmallow fluff
Provided by Pierce Abernathy
Categories Desserts
Yield 18 cookies
Number Of Ingredients 19
Steps:
- Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.
- Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.
- Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
- Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.
- Add the egg and continue beating until fully incorporated.
- Add the reserved melted white chocolate and beat to combine.
- Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.
- Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.
- Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.
- Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.
- To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 44 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, Sugar 29 grams
WHOOPIE PIES
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or 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 cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY
In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don't forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.
Provided by Betsy Carter
Categories Bakery Goods
Time 30m
Yield 10 servings
Number Of Ingredients 17
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!
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MOCHA WHOOPIE PIES WITH MOCHA BUTTERCREAM FILLING
From tastesoflizzyt.com
Reviews 1Category DessertServings 18Total Time 43 mins
- In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the coffee and buttermilk.
- Drop the batter by teaspoonfuls onto a non-stick, greased cookie sheet. You can also line the sheet with parchment paper or a silicone baking mat. Bake the cookies at 400 degrees for 7-8 minutes. Set the cakes aside to cool.
- In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
MOCHA WHOOPIE PIES - HANDLE THE HEAT
From handletheheat.com
4/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 35 mins
- Position rack in the center of the oven and preheat the oven to 375 F. Line 2 baking sheets with parchment paper or silpats.
- Put the chocolate in a large, heatproof bowl. In a large, heavy-bottomed saucepan over medium heat, heat the cream until it bubbles. Pour the hot cream over the chopped chocolate and let sit for about 10 minutes, until the chocolate is melted. Add the salt and vanilla and stir with a wooden spoon or silicone spatula just to combine.
CHOCOLATE WHOOPIE PIE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
4.7/5 (3)Total Time 20 minsCategory DessertCalories 404 per serving
- In a large mixing bowl, add butter, eggs, sour cream and mix until smooth.Add cake mix and mix until just combined.
- Use a small ice cream scooper to scoop out small portions of the dough onto a cookie tray, lined with parchment paper. You should be able to make about 24 small cookies.
- Bake at 350 degrees for about 10 minutes or until cookies are slightly cracked on top and firm around the edges.
MOCHA WHOOPIE PIES | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (18)Total Time 1 hr 30 minsServings 20-22
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment., To make the cakes: Beat together the butter, sugar, espresso powder, baking powder, baking soda, and salt until smooth., Add the egg, again beating until smooth.
- Stir in the cocoa., Add the flour alternately with the milk, beating until smooth, and scraping down the sides and bottom of the bowl., Drop the dough by the tablespoonful onto the baking sheets, leaving about 1 1/2" to 2" between the rounds., Bake the cakes for 10 to 12 minutes, until firm to the touch.
- Cool on the pans for 10 minutes, then transfer to a rack to cool completely., To make the filling: Heat the cream to just below simmering.
- Pour over the chocolate, let sit for 30 seconds, and stir until smooth, reheating briefly if necessary.
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