Chocolate Whoopie Pies With Vanilla Frosting Recipes

WHOOPIE PIES

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.

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.

VANILLA WHOOPIE PIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees with two racks, in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper.
• Beat the butter and sugar in a stand mixer on medium speed until light and fluffy, or about 5 minutes. Beat in the egg and vanilla and scrape down the side of the bowl.
• Combine the flour, salt, and baking bowl in a large bowl. Reduce the mixer speed to low. Add the dry ingredients to the butter mixture 1/2 cup at a time, alternating with the milk, beginning and ending with the flour.
• Using a 1/4 cup measuring cup, scoop batter onto baking sheets spaced 2 inches apart in all directions. There should now be 12 cakes. (For smaller cakes, make them 2 tablespoons each. You will need another baking sheet.)
• Bake at 350 degrees for 15-18 minutes, switching the baking sheets halfway through. (Reduce to 10-13 minutes for smaller cakes.). When fully baked, a cake tester will come out clean but the cakes will still be soft. Remove to a cooling rack and allow to cool completely.
• Beat the powdered sugar and butter together until light and fluffy using a stand mixer on medium speed. Add the salt and vanilla. Add the marshmallow cream and beat until fully combined. Add the vanilla bean paste and stir in.
• Spread 1/3 cup of filling onto the flat side of half of the cakes. The filling should stay on but still be spreadable. It if it's sliding off, place in the refrigerator to firm up or add a bit more powdered sugar. If it's too soft to spread, add a touch of milk.
• Place the remaining cakes on top to make a sandwich. Serve immediately or refrigerate.

CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 350F and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk, scraping the bottom of the bowl as needed. The batter might curdle, but don't worry, it will come together when you add the dry ingredients.
• Slowly add dry ingredients. Mix until just combined.
• Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Add in the vanilla, one cup of powdered sugar, and one tbsp of milk. Mix well. Add the remaining powdered sugar, one cup at a time, alternating with 1 tbsp of milk at a time. Add in the last tbsp of milk if needed for the desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe the 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 WITH VANILLA CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees
• Line cookie sheets with parchment paper
• In a one cup measuring cup, add the lemon juice. Fill the cup the rest of the way with milk and set aside for 10-15 minutes to make buttermilk.
• In a large mixing bowl with an electric mixer, or in the bowl of a standmixer, cream together 1/2 cup butter, the brown sugar, and granulated sugar.
• In a small bowl, beat the egg with a fork and add it to the large bowl. Add 1 teaspoon of vanilla and lemon-milk mixture and mix all the ingredients well until they are combined.
• In a medium bowl, combine the flour, cocoa, baking soda, and salt. Mix all the dry ingredients well, then add the dry ingredients to your wet ingredients and mix well until combined. The batter will be a little on the fudgy side.
• On a baking sheet lined with parchment paper, place 2 tablespoons of batter for each cookie. Try to keep your whoopie pies in as much of a circle and even in size as you can. (A cookie scoop really helps to make the whoopie pies even, but most standard are 11/2 tablespoons. Expect to have a few more, slightly smaller whoopie pies!)
• Bake in the oven for 11 to 12 minutes. Remove quickly from the pan as soon as you can and let the whoopie pies cool on a wire rack or clean kitchen towel.
• In a large mixing bowl with an electric mixer, or in the bowl of a stand mixer, whip 1/2 cup of butter for 5 minutes. Scrape down the sides of the bowl, then add the cream cheese and beat for 1 to 2 minutes more.
• Scrape down the sides of the bowl and add the powdered sugar 1/2 cup at a time, mixing well between each addition. Add 1 teaspoon of vanilla and mix for 1 minute more.
• Once cool, match up your whoopie pies in pairs so that they are as close in size and shape as possible. Fill an icing bag or zip-top bag with filling. Snip a medium hole in the end of your bag.
• On the flat side of one of your whoopie pies, pipe filling around the outside edge as close to the edge as possible, then swirl in, filling into the center. Place a second whoopie pie on top. Roll the edge in sprinkles to decorate.

VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on to medium speed and beat until everything is well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• To assemble the whoopie pies: Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
• Put the sprinkles on a plate and roll the edge of each whoopie pie in the sprinkles to coat.
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CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

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.

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.

MAINE WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
• In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again, scraping the bottom and sides of the bowl.
• Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
• Use a small to medium cookie scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart. If you want 8 really large whoopie pies, you should do 16 scoops of batter. For more reasonably sized whoopie pies, do 20 to 24 scoops of batter to make 10-12 whoopie pies.
• Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
• Combine the shortening and powdered sugar in a large bowl. Beat well using a hand mixer or stand mixer until smooth. Add marshmallow fluff and vanilla extract, then beat again, scraping the sides of the bowl so everything gets evenly combined.
• Pipe a generous amount of frosting onto the flat bottom of one cookie, then top with another cookie to make a whoopie pie. Repeat with the remaining cookies and filling.

WHOOPIE PIES

Steps:

• TO MAKE THE COOKIES:
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper or a silicone mat.
• Whisk together flour, baking cocoa, baking soda, baking powder and salt in a medium size bowl.
• Then in a separate large mixing bowl, beat together the sugar and oil until combined (mixture will be crumbly).
• Next add in the eggs, milk and vanilla and beat until smooth.
• Gradually add the dry ingredients into the wet ingredients and beat after each addition until well combined.
• Divide dough by using a cookie dough scoop or tablespoon, roll into a ball and place on the baking sheet.
• Gently press down on each ball to flatten them slightly. You can do this with your hands or the bottom of a glass.
• Bake for 7-10 or until cookie is firm around the edges and soft to the touch.
• Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.
• TO MAKE THE FILLING:
• In a medium bowl, cream together the butter and powdered sugar until fluffy with a hand held mixer or stand up mixer.
• Add vanilla and salt and beat until light and fluffy.
• Then gently stir in the marshmallow fluff until well combined.
• Refrigerator the mixture for 20-30 minutes.
• Place the filling into a piping bag fitted with a large round tip and pipe filling onto the bottom of one cookie, top with second cookie to create sandwich.
• Enjoy!

CHOCOLATE WHOOPIE PIES

Steps:

• Prep oven and pans. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper (or silicone baking mats). Set aside.
• Combine dry ingredients. In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda, salt, and espresso powder (if using). Set aside.
• Cream butter and brown sugar. In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar together for 1 to 2 minutes, or until combined.
• Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
• Alternate dry ingredients and buttermilk. Starting and ending with the dry ingredients, alternate the flour mixture in 3 additions, with the buttermilk in 2 additions. Mix in until just combined with each addition. Be careful to not overmix at this point.
• Scoop the cookies Using a 1 ½-tablespoon cooking scoop, scoop the whoopie pie batter onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of a spoon to smooth out the batter for each whoopie pie before placing them in the oven.
• Bake. Bake for 11 to 13 minutes, or until the tops of the cookies spring back to the touch. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.
• Make the frosting. In your stand mixer with a paddle attachment, or in a large mixing bowl with a hand mixer beat the butter for 1 to 2 minutes, until smooth. Add in the powdered sugar, about a ½ cup at a time, mixing on low speed, in each addition until well combined.
• Add remaining frosting ingredients. Add in the heavy cream and vanilla extract and mix on low speed until combined. Increase speed to medium-high and continue mixing for about 4-5 minutes until light and fluffy.
• Assemble the whoopie pies. Pair up the whoopie pies according to size. Once the cookies have cooled, pipe on the vanilla frosting onto a flat side of one cookie. I pipe just enough so there's a border of cookie, to give the frosting room when I press the two cookies together. Top with a second cookie to make a "sandwich" by gently pressing the two cookie rounds together and pressing the frosting to the edge. Continue assembling the rest of the whoopie pies.

CHOCOLATE WHOOPIE PIES WITH VANILLA FROSTING

Steps:

• In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients. Add the butter and the egg. Mix until the dough comes together in a nice ball. Form the dough into 24 balls.
• Preheat the oven to 350 degrees F.
• Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter. Gently press the balls with your thumb, ever so slightly, squishing the ball. If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on.
• Bake for 8 to10 minutes, checking the cookies periodically. You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly. Remove the pans from the oven and put the cookies on a cooling rack or a clean surface. Allow them to cool at least 15 minutes.
• Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed. Gradually add the powdered sugar and mix until the filling is light and fluffy.
• When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies. Top with the remaining cookies, creating that famous whoopee-pie look. Refrigerate the cookies for about 20 minutes before serving.
• To add a touch of elegance to this dessert, try infusing milk with lavender. Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender. Blend on high for about 3 minutes. Refrigerate for about 20 minutes, then stir with a spoon and serve!