Muffin Whoopie Pies Recipes

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.

WHOOPIE PIES

Steps:

• Preheat oven to 350º. Butter two 4 inch muffin top pans. Line each cup with a parchment round, then butter parchment.
• Cream butter and sugar in a mixer with the paddle attachment until combined. Add salt, eggs and vanilla. Beat until just combined.
• In a small bowl, mix baking soda and buttermilk. Add about one third of flour to mixer, then half of buttermilk, another third more of flour, the last of the buttermilk and the last of the flour, mixing well between each addition.
• In another bowl, whisk cocoa powder with boiling water till smooth. Add to batter and mix till well combined.
• Fill each muffin top cup with ¼ cup of batter. Bake tins for 9 minutes, rotate pans and bake another 9 minutes. Cool slightly before removing cakes to wire rack to cool completely.
• Make filling: cream the one cup of butter and powdered sugar in a mixer with paddle attachment for about three minutes, then add marshmallow cream and vanilla. Mix till well combined.
• Place generous ¼ cup of filling on bottom side of muffin tops. Place second cake on top to form a whoopie pie.

EASY SINGLE-SERVING TRIFLES AND WHOOPIE PIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. Make cake mix as directed, using water, oil and eggs. Divide batter among muffin cups (cups will be full).
• Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack. Remove cupcakes from pan, loosening edges with knife if necessary. Remove paper liners. Cut tops off cupcakes; set aside.
• In small bowl, mix powdered sugar, cocoa, 3 tablespoons water and the vanilla until well blended. In each of 4 pint-size jars, place 1 cupcake bottom; top with a spoonful of chocolate filling. Repeat layers. Top with remaining cupcake bottoms. Refrigerate until serving time. Garnish with whipped cream just before serving.
• For each whoopie pie, spread 2 tablespoons frosting on cut side of 1 reserved cupcake top. Place second cupcake top, cut side down, on frosting; gently press together. Store covered at room temperature.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

MAMA'S WHOOPIE PIES

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.

LITTLE LUCKY WHOOPIE PIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper.
• In a large mixing bowl, beat cake mix, water, oil, and eggs on medium speed for 2 minutes, scraping bowl occasionally.
• On a parchment lined baking sheet, drop heaping tablespoons of cake batter two inches apart.
• Bake for 8 to 10 minutes or until toothpick comes out clean in the center of a cake.
• Allow cakes to cool on parchment for 10 minutes on a wire rack.
• In medium bowl, beat shortening and butter with electric mixer on high speed 3 minutes.
• Reduce speed to low and add granulated sugar, mint extract, food color and milk.
• Add powdered sugar 1/2 cup at a time until smooth.
• Spread a small spoonful of mint frosting between two cakes and decorate the edges with Lucky Charms® marshmallows.

LEMON BLUEBERRY WHOOPIE PIES

Steps:

• Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough., Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies. Refrigerate in an airtight container., Freeze option: Freeze whoopie pies in freezer containers (do not stack). To use, thaw before serving.

FESTIVE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Place 1 cookie in each of 30 paper-lined muffin cups. Prepare cake batter as directed on package; spoon 1 heaping Tbsp. over each cookie. (All batter will not be used.)
• Bake 14 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.; remove to wire racks. Cool completely.
• Microwave marshmallow creme in medium microwaveable bowl on HIGH 15 sec. Gradually fold in whipped topping until blended.
• Remove liners from cupcakes; cut cupcakes horizontally in half. Fill with whipped topping mixture. Serve upside-down. Keep filled cupcakes refrigerated.

MUFFIN WHOOPIE PIES

Steps:

• Trim away the muffin bottoms, reserving for another use. Place the muffin tops on a baking sheet or serving tray.
• Combine the cream cheese, peanut butter and confectioners' sugar in a stand mixer. Beat until smooth. Add some milk or cream if needed to thin to a spreading consistency. Spread the cream cheese mixture on the flat side of half of the muffin tops. Sandwich together with the remaining muffin tops. Serve right away.