GIANT WHOOPIE PIE RECIPE BY TASTY
Your favorite chocolate cookie sandwich, now in giant form! When transferring the cake batter to the pans, spread a thinner layer toward the edges, keeping the center thicker. The domed tops will replicate the classic whoopie pie shape. After the pillowy cake rounds cool, sandwich with the fluffy marshmallow filling, then slice and serve!
Provided by Betsy Carter
Categories Desserts
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 775 calories, Carbohydrate 111 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, Sugar 63 grams
NEAPOLITAN WHOOPIE PIES
Not knowing what to do with some strawberry cake mix, and not wanting to make a boring cake, I came up with this recipe using some other odds and ends in my kitchen. Not only was it surprisingly tasty... it was surprisingly quick as well!
Provided by April Weller
Categories Whoopie Pies
Time 1h45m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Combine cake mix, vegetable oil, and eggs in a large bowl.
- Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
- Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
- Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
- Freeze for at least 1 hour before serving.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 44.7 g, Cholesterol 41.3 mg, Fat 16.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 345.9 mg, Sugar 26.4 g
STRAWBERRY CHEESECAKE WHOOPIE PIES
These adorable whoopie pies are like getting two desserts in one: Fresh strawberries and an easy cheesecake-like filling are sandwiched between cakey graham cracker cookies.
Provided by Lasheeda Perry
Categories dessert
Time 1h
Yield 20 whoopie pies
Number Of Ingredients 15
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, graham cracker crumbs, baking powder, baking soda and salt in a medium bowl. Set aside.
- Beat together the brown sugar, butter and vanilla in a large bowl with a stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the milk, beginning and ending with the dry ingredients; beat after each addition until just combined.
- Scoop tablespoon-mounds of batter and place on the prepared baking sheets about 1 inch apart. You should have 20 cookies per baking sheet.
- Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.
- For the filling: While the cookies cool, whisk the cream cheese and marshmallow creme together in a medium bowl with a handheld mixer until smooth and well combined. Transfer to a piping bag fitted with a medium round tip.
- Gently fold the strawberries and jam together with a rubber spatula in a medium bowl until combined; set aside.
- Flip half of the cookies so they are flat-side up; pipe a ring of cream cheese filling around the edge of the cookies to create a "dam," then spoon about 1 teaspoon of the strawberry filling in the center. Sandwich them with the remaining cookies flat-side down. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.
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