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
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.
VANILLA-CINNAMON WHOOPIE PIES WITH CARAMEL BUTTERCREAM
Spice up these whoopie pies with cinnamon and then fill them with a dulce de leche-infused buttercream.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Mix in the cinnamon. Beat together the granulated 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, rotating the trays halfway through, until the tops of the cookies 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 butter in the bowl of an electric mixer fitted with the paddle attachment and beat 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 confectioners' 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.
- To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.
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
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. - Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 cupcakes.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 391mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g 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
MAMA'S WHOOPIE PIES
My mom's whoopie pie recipe, my personal favorite!
Provided by hb936
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h10m
Yield 25
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
- Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
- Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
- Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 45.2 g, Cholesterol 50.2 mg, Fat 14.3 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 248.5 mg, Sugar 25.4 g
CINNAMON MOCHA WHOOPIE PIES
Make and share this Cinnamon Mocha Whoopie Pies recipe from Food.com.
Provided by Kristiina
Categories Dessert
Time 31m
Yield 23 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400. Spray a cookie sheet with butter flavored non-stick cooking spray. Set aside.
- Place the cake mix into a mixing bowl. Dissolve the coffee granules in the fat free milk and add to the mixture. Add the cinnamon and egg substitute. Mix with a hand blender on med. speed until ingredients are combined.
- Measure out level tablespoons full of mixture and drop onto the baking sheet. You should end up with 46 cookies total. Bake for 5-6 minute.
- Cool completely.
- Just before serving, place 1 cookie face up and add 1 tbsp marshmallow creme and then top with another cookie to make the whoopie pie.
- Freeze unused cookies until ready to eat.
Nutrition Facts : Calories 150.1, Fat 3.8, SaturatedFat 0.8, Cholesterol 0.2, Sodium 210.7, Carbohydrate 28.2, Fiber 0.7, Sugar 15.6, Protein 2.4
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MOCHA WHOOPIE PIES | KING ARTHUR BAKING
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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.
MOCHA WHOOPIE PIES WITH MOCHA BUTTERCREAM FILLING
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- 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.
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