Triple Chocolate Whoopie Pies Recipes

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TRIPLE CHOCOLATE STOUT WHOOPIE PIES



Triple Chocolate Stout Whoopie Pies image

Three kinds of chocolate plus a good glug of stout beer gives these fun little whoopie pies big flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 20

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/4 cup unsweetened baking cocoa
1 box (4-serving size) chocolate instant pudding and pie filling mix
2/3 cup stout beer
1/2 cup vegetable oil
3 eggs
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 cup butter, softened
1 1/2 cups powdered sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon stout beer
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper, or lightly spray with cooking spray.
  • In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
  • Bake 8 to 11 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each whoopie pie, spread about 2 tablespoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Whoopie Pie, Sodium 350 mg, Sugar 28 g, TransFat 0 g

TRIPLE-CHOCOLATE WHOOPIE PIES



Triple-Chocolate Whoopie Pies image

Treat yourself with a chocolatey spin on an old favorite. These Triple-Chocolate Whoopie Pies will be you and your family's new favorite dessert!

Provided by My Food and Family

Categories     Recipes

Time 51m

Yield 16 servings

Number Of Ingredients 6

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3 oz. BAKER'S Semi-Sweet Chocolate, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package except use 3/4 cup water. Stir in dry pudding mix and melted chocolate. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
  • Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
  • Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 410 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 25 g, Protein 4 g

CHOCOLATE DREAM WHOOPIE PIES



Chocolate Dream Whoopie Pies image

Chocolate lovers will find these cute triple-chocolate goodies irresistible. Two luscious cookies, a yummy mousse-like filling and mini semisweet chips: mmmmmm.-Jill Papke, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 15

1 package chocolate cake mix (regular size)
3 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
FILLING:
2/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup 2% milk
1/2 cup milk chocolate chips
2/3 cup shortening
1/3 cup butter, softened
3/4 teaspoon vanilla extract
GARNISH:
1 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes (mixture will be sticky)., Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chocolate chips until melted. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., In a large bowl, beat the shortening and butter until fluffy. Beat in chocolate mixture and vanilla., Spread chocolate filling on the bottoms of half of the cookies, about 2 tablespoons on each; top with remaining cookies. Roll sides in miniature chocolate chips for garnish. Store in the refrigerator.

Nutrition Facts : Calories 579 calories, Fat 37g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 386mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING



Chocolate Whoopie Pies with Vanilla Buttercream Filling image

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

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract

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.

CHOCOLATE WHOOPIE PIES



Chocolate Whoopie Pies image

These are always a good pick for bake sales, school treats, picnics, etc. It's a slightly "lighter" (lower in fat) than other whoopie pie recipes.

Provided by Parsley

Categories     Dessert

Time 16m

Yield 36 serving(s)

Number Of Ingredients 12

1 cup sugar
6 tablespoons vegetable oil or 6 tablespoons canola oil
2 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons milk
4 tablespoons milk
4 tablespoons butter or 4 tablespoons shortening, softened to room temp
3 -3 1/4 cups confectioners' sugar
1/4 teaspoon vanilla extract (OR mint extract is good)

Steps:

  • Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
  • Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
  • Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
  • With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
  • Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
  • Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
  • Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.

CHOCOLATE WHOOPIE PIES



Chocolate Whoopie Pies image

Looking for sandwich cookies? Then check out these classic chocolate whoopie pies that are made using Betty Crocker™ Super Moist™ cake mix and frosting - a wonderful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 7

1/2 cup butter, softened
1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
1/2 cup milk
2 eggs
3/4 cup Betty Crocker™ Whipped chocolate frosting (from 12-oz container)
Halloween candy sprinkles

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, milk and eggs; beat on high speed until blended. Using 1 1/2-inch scoop, drop 24 slightly mounded scoops of dough about 1 inch apart onto cookie sheets.
  • Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • For each whoopie pie, spread about 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of whoopie pies in sprinkles.

Nutrition Facts : Calories 164, Carbohydrate 14 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 158 mg

WHOOPIE PIES I



Whoopie Pies I image

Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.

Provided by Bernice Smith

Categories     Desserts     Cookies     Whoopie Pie Recipes

Yield 6

Number Of Ingredients 14

½ cup shortening
1 cup white sugar
2 eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
¾ cup shortening
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  • To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
  • In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
  • Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
  • To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
  • To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.

Nutrition Facts : Calories 872.8 calories, Carbohydrate 109.8 g, Cholesterol 65.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 527.1 mg, Sugar 74.9 g

TRIPLE CHOCOLATE WHOOPIE PIES



Triple Chocolate Whoopie Pies image

Smooth marshmallow creme filling is sandwiched between 2 devil's food cake rounds.

Provided by Allrecipes Member

Time 20m

Yield 10

Number Of Ingredients 6

1 package (2-layer size) devil's food cake mix
3 squares BAKER'S Semi-Sweet Chocolate, melted
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup JET-PUFFED Marshmallow Creme
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake mix as directed on package, except use 3/4 cup oil, add dry pudding mix and melted chocolate, stir.
  • Drop batter, 2 inches apart, into 20 mounds on baking sheets sprayed with cooking spray, using 1 Tbsp. batter for each.
  • Bake 8 to 10 min. or until toothpick inserted in centers comes out clean. Cool 5 min. on baking sheets; remove to wire racks. Cool completely.
  • Mix cream cheese and marshmallow creme in large bowl until well blended. Gently stir in COOL WHIP. Spread onto 10 cakes; cover with remaining cakes.

Nutrition Facts : Calories 509.5 calories, Carbohydrate 75.4 g, Cholesterol 35.5 mg, Fat 20 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 11.6 g, Sodium 651.5 mg, Sugar 52.1 g

TRIPLE CHOCOLATE WHOOPIE PIES



Triple Chocolate Whoopie Pies image

Smooth marshmallow creme filling is sandwiched between 2 devil's food cake rounds.

Provided by Allrecipes Member

Time 20m

Yield 10

Number Of Ingredients 6

1 package (2-layer size) devil's food cake mix
3 squares BAKER'S Semi-Sweet Chocolate, melted
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup JET-PUFFED Marshmallow Creme
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake mix as directed on package, except use 3/4 cup oil, add dry pudding mix and melted chocolate, stir.
  • Drop batter, 2 inches apart, into 20 mounds on baking sheets sprayed with cooking spray, using 1 Tbsp. batter for each.
  • Bake 8 to 10 min. or until toothpick inserted in centers comes out clean. Cool 5 min. on baking sheets; remove to wire racks. Cool completely.
  • Mix cream cheese and marshmallow creme in large bowl until well blended. Gently stir in COOL WHIP. Spread onto 10 cakes; cover with remaining cakes.

Nutrition Facts : Calories 509.5 calories, Carbohydrate 75.4 g, Cholesterol 35.5 mg, Fat 20 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 11.6 g, Sodium 651.5 mg, Sugar 52.1 g

MINI CHOCOLATE WHOOPIE PIES



Mini Chocolate Whoopie Pies image

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

1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Coarse salt
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 tablespoon unsalted butter, room temperature
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped Ganache

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.

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