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 WITH VANILLA BUTTERCREAM FILLING
Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 whoopie pies
Number Of Ingredients 14
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.
MINI CHOCOLATE WHOOPIE PIES
Martha made this recipe on Martha Bakes episode 402.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes about 32
Number Of Ingredients 12
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.
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.
WHOOPIE PIE FILLING
This delicious whoopie pie filling is courtesy of Cranberry Island Kitchens.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.
PEANUT BUTTER WHOOPIE PIES
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18 Cookie Sandwiches
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
- Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
- Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
- Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
- Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
- Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.
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