Vanilla Whoopie Pies With Chocolate Buttercream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 WITH RASPBERRY BUTTERCREAM



Chocolate Whoopie Pies with Raspberry Buttercream image

Sandwich raspberry buttercream between two soft chocolate cookies and then roll in toasted almonds.

Provided by Food Network Kitchen

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 16

Cooking spray
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups packed light brown sugar
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1 cup well-shaken buttermilk
1 1/2 pounds confectioners' sugar (about 6 cups)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup seedless raspberry jam
1 teaspoon vanilla extract
2 tablespoons milk
Chopped toasted almonds, for coating the edges

Steps:

  • Line 2 baking sheets with parchment and lightly coat with cooking spray.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown 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.
  • For the buttercream filling: 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 raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
  • 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 almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

CHOCOLATE WHOOPIE PIES WITH VANILLA FROSTING



Chocolate Whoopie Pies with Vanilla Frosting image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 1 dozen

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 sticks unsalted butter, room temperature
1 large egg
1/2 stick unsalted butter, at room temperature
1/4 cup vegetable shortening (recommended: Crisco)
3 teaspoons vanilla extract
2 cups powdered sugar, sifted

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!

VANILLA-CINNAMON WHOOPIE PIES WITH CARAMEL BUTTERCREAM



Vanilla-Cinnamon Whoopie Pies with Caramel Buttercream image

Spice up these whoopie pies with cinnamon and then fill them with a dulce de leche-infused buttercream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 16

Cooking spray
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
3/4 teaspoon ground cinnamon
1 1/3 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg
2/3 cup well-shaken buttermilk
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 pound confectioners' sugar (about 4 cups)
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup dulce de leche or thick caramel sauce

Steps:

  • For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Mix in the cinnamon. 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, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
  • For the buttercream filling: Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining confectioners' sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
  • To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

CHOCOLATE GRASSHOPPER WHOOPIE PIES WITH MINTY GREEN BUTTERCREAM



Chocolate Grasshopper Whoopie Pies with Minty Green Buttercream image

Whoopie pies were my favorite thing to make and eat when I worked at Baked, the bakery where the magic (okay, my magic) first happened. I liked them better than their (world-famous) cupcakes due to the excellent cake-to-filling ratio. I mean, with whoopies, there is never too little frosting and never too much cake: they are just perfect that way. Also, the whoopie "cookies" themselves are easily assembled in a single bowl and bake in less than 10 minutes. Amazing, I know.

Provided by Food Network

Categories     dessert

Time 45m

Yield 15 pies

Number Of Ingredients 19

2/3 cup (53 grams) Dutch-processed cocoa powder
1/2 cup (118 milliliters) very hot tap water
1 teaspoon espresso powder (optional)
1 cup packed (200 grams) light brown sugar
1/2 cup (118 milliliters) vegetable oil
2 teaspoons vanilla extract
1 large egg
1/4 cup (59 milliliters) buttermilk
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups (227 grams) all-purpose flour
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 teaspoon peppermint extract
1/4 teaspoon kosher salt
2 cups (240 grams) confectioners' sugar
2 to 3 tablespoons heavy cream, at room temperature
1 to 2 drops green food coloring
Green sparkling sugar for decorating

Steps:

  • Heat the oven to 350 degrees F. Have ready two parchment-lined baking sheets.
  • To make the whoopies, whisk together the cocoa powder, water, and espresso powder (if using) in a glass liquid measuring cup or small bowl and set aside. Whisk together the brown sugar, oil, and vanilla in a large bowl for 30 seconds; whisk in the egg and then the buttermilk, then sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each. Fold half of the flour into the bowl with a flexible spatula, followed by the cocoa powder mixture, and then the other half of the flour. Fold just until the last streak of flour disappears. Don't overmix.
  • Scoop 1 1/2 tablespoons of batter, using a portion scoop or measuring spoons, evenly placing 12 on each prepared baking sheet. Bake for 8 to 9 minutes, rotating and swapping the placement of the sheets at the halfway point, until the pies are dry to the touch and bounce back when lightly pressed. Remove from the oven and let cool completely on the pans before filling. Repeat with any remaining batter.
  • To make the buttercream, beat together the butter, peppermint extract, and salt on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Beat in the confectioners' sugar, 1/2 cup (60 grams) at a time, alternating with splashes of the cream, scraping the bowl with a flexible spatula, as needed. Add the food coloring, a drop at a time, until you achieve green nirvana, and beat for an additional 3 minutes on medium speed, until light and fluffy. Turn half of the pies upside down, top with about 1 1/2 tablespoons of filling, and cover with an upturned pie, pressing gently. Place the green sparkling sugar in a shallow bowl and roll the edges of the just-filled pies in the sugar and serve. Keep the whoopies in an airtight container on the counter for up to 3 days.

More about "vanilla whoopie pies with chocolate buttercream recipes"

VANILLA WHOOPIE PIES FROM SCRATCH - HEART'S CONTENT …
vanilla-whoopie-pies-from-scratch-hearts-content image
2022-06-22 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 …
From heartscontentfarmhouse.com


CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING
14 ingredients · Makes about 16 whoopie pies · Recipe from Martha Stewart
From punchfork.com


CHOCOLATE WHOOPIE PIES WITH CARAMEL BUTTERCREAM RECIPE
2015-03-25 Eggless Chocolate Whoopie Pies with Caramel Buttercream filling – Step-by-step Recipe Beat together butter, sugar & vanilla extract for 2-3 minutes until you have a creamy mixture Add cocoa powder, instant espresso, yogurt (or sour cream or eggs) and beat well for a couple minutes.
From foodomania.com


WHOOPIE PIES – CHOCOLATE WITH VANILLA CREAM - PINEHURST INN
Preheat oven to 375 degrees. Line 3 baking sheets with parchment paper (or silicone mats). In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside. In stand mixture bowl (or large bowl with a hand mixer), mix together brown sugar, buttermilk, vegetable oil, vanilla, and egg until smooth.
From pinehurstinn.com


AMISH CHOCOLATE WHOOPIE PIES RECIPE - AMISH HERITAGE
2022-06-11 Preheat oven to 350°. In a mixing bowl, with the paddle attachment, cream shortening and sugar until light and fluffy. 1 c. Crisco shortening, 2 c. sugar. Add the eggs and mix well. 2 large eggs. Add the buttermilk and vanilla. Mix again. 1 c. buttermilk, 2 tsp. vanilla extract.
From amish-heritage.org


S'MORES WHOOPIE PIES — AMORETTI
2022-08-23 Indulge in these easy-to-make S'mores Whoopie Pies! The light and fluffy shells are packed full of bold chocolate and graham cracker flavor from our Natural S'mores Artisan Flavor and the filling resembles freshly roasted marshmallows thanks to our Toasted Marshmallow Extract. Ingredients S'MORES SHELL 1 cup all purpose flour 2/3 cup cocoa …
From amoretti.com


RECIPE FOR WHOOPIE PIES (CHOCOLATE) | CLUMSY CAKES
2022-06-20 In a large bowl mix up the egg, sugar, and vegetable oil and vanilla extract until all combined. Add in the dry ingrediants in 3 stages alternating with the buttermilk. Mix at each stage until combined before adding more. Using a 2 oz cookie scoop, postion ount the batter onto the parchment paper lined sheet tray.
From clumsycakes.com


VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM – RECIPES NETWORK
2019-02-25 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.
From recipenet.org


ULTIMATE WHOOPIE PIE RECIPE + THREE BUTTERCREAM FILLINGS | EDIBLE …
2020-12-14 Chill for two hours until very cold, or overnight. Preheat oven to 325° F. Scoop batter using a 1-2-inch ice cream scoop (or two large spoons). Space cookies two inches apart on a parchment-lined baking pan. Use hot water to keep the scoop clean. Using the inside of your hand, flatten the mounds of dough about halfway.
From edibletimes.com


CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING RECIPE
Nov 27, 2016 - Make a batch of classic, homemade chocolate whoopie pies with this easy recipe. Nov 27, 2016 - Make a batch of classic, homemade chocolate whoopie pies with this easy recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM | RECIPE …
Nov 27, 2019 - Get Vanilla Whoopie Pies with Chocolate Buttercream Recipe from Food Network. Nov 27, 2019 - Get Vanilla Whoopie Pies with Chocolate Buttercream Recipe from Food Network . Nov 27, 2019 - Get Vanilla Whoopie Pies with Chocolate Buttercream Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use …
From pinterest.com


THE BEST CHOCOLATE WHOOPIE PIES - BOSTON GIRL BAKES
2022-01-10 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.
From bostongirlbakes.com


VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM RECIPE
2018-06-23 Classic flavour combo guaranteed to delight your taste buds.Recipe taken from: 150 Baking Recipes. Published by: Parragon Books, 2016 Published by: Parragon Books, 2016
From youtube.com


Related Search