Chocolate Tiramisu Whoopie Pies Recipes

CHOCOLATE WHOOPIE PIES

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.

TIRAMISU WHOOPIE PIES RECIPE - (4.6/5)

Steps:

• 1.Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. 2.Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.) 3.In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined. 4.Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa. 5.Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.) 6.Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days). 7.When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes. 8.Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately

CHOCOLATE WHOOPIE PIES

Steps:

• Gather the ingredients.
• Sift the flour, cocoa powder, baking soda, and salt together into a bowl. Set aside.
• In the mixing bowl of an electric mixer, beat the shortening and granulated sugar together for about 3 minutes, or until light and fluffy.
• Add the egg and vanilla, then continue to beat until blended.
• Add about one-third each of the flour mixture and buttermilk; beat until blended. Add another one-third of the flour mixture and the remaining buttermilk; beat until blended. Add the remaining flour mixture and beat until blended. Cover the bowl, then chill the batter for 1 to 2 hours.
• Preheat the oven to 350 F and line 2 large baking sheets with parchment paper. Scoop mounds of batter-about 1 1/2 tablespoons for each cookie-onto the parchment paper, leaving about 2 inches between them.
• Bake the cookies for about 12 minutes, or just until firm. Remove the pan to a rack and let the cookies cool while you prepare the filling. Prepare the Marshmallow Filling and Assemble
• Gather the filling ingredients.
• In the mixing bowl of an electric mixer, beat the shortening and confectioners' sugar until light and fluffy.
• Add the marshmallow fluff, vanilla extract, and salt to the bowl; beat until fluffy.
• To assemble the whoopie pies, spread or pipe the marshmallow filling onto the flat side of a cookie. Top with another cookie, flat-side down. Repeat with the remaining cookies and filling.

CHOCOLATE PEPPERMINT WHOOPIE PIES

Steps:

• For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl.
• Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour.
• Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working.
• Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time).
• For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes.
• Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy.

TRIPLE CHOCOLATE STOUT WHOOPIE PIES

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.