Giant Ganache Topped Whoopie Pie Recipes

GIANT GANACHE-TOPPED WHOOPIE PIE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
• In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.

JUMBO WHOOPIE PIE

Steps:

• Heat oven to 350°F. Line rimmed cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, eggs and butter with electric mixer on low speed until well combined. Batter will be thick. Divide batter in half on cookie sheet.
• Lightly dampen hands, as batter will be sticky. Form each half into ball, and flatten with hand to 6 inches, creating 2 cakes.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on pan.
• Transfer one cake to serving platter. Mix cookie crumbs into container of frosting. Spread entire container of frosting on cake. Top with remaining cake.

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.

GIANT WHOOPIE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
• Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
• Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
• Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
• Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
• Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
• Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
• Slice and serve.
• Enjoy!