Whoopie Pies Recipe Epicuriouscom

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OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

MINI WHOOPIE PIES



Mini Whoopie Pies image

Provided by Tracey Seaman

Categories     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Whole Wheat     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 3 dozen small sandwich cakes

Number Of Ingredients 14

Cake:
1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa, such as Droste
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup milk
1 stick unsalted butter, softened
1 2/3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups marshmallow cream

Steps:

  • Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
  • Make the cakes:
  • Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
  • Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
  • Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
  • Make filling:
  • Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
  • Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)

WHOOPIE PIES WITH MINT FILLING AND CHOCOLATE GANACHE



Whoopie Pies with Mint Filling and Chocolate Ganache image

Provided by Trish Newcomb

Categories     Cake     Chocolate     Dessert     Bake     Fourth of July     Birthday     Party     Advance Prep Required     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 15 sandwich cookies

Number Of Ingredients 23

Cookies:
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon baking soda
1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature
1 cup sugar
2 large egg yolks
1 tablespoon vanilla extract
1 cup whole milk
Mint Filling:
1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 cups plus 3 tablespoons powdered sugar
1/4 cup egg whites (from about 2 large eggs)
3 to 4 drops green food coloring
Chocolate Ganache:
3 tablespoons heavy whipping cream
1/2 cup bittersweet or semisweet chocolate chips
Special Equipment:
Pastry bag or resealable plastic bag
Medium-size star pastry tip

Steps:

  • Cookies:
  • Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
  • Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
  • Mint Filling:
  • Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
  • Ganache:
  • Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
  • Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
  • Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.

5-STAR WHOOPIE PIES



5-Star Whoopie Pies image

Make and share this 5-Star Whoopie Pies recipe from Food.com.

Provided by Nurse Amanda

Categories     Drop Cookies

Time 1h

Yield 24 pies

Number Of Ingredients 16

2 cups flour
1 cup sugar
1 egg
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa powder
1/2 cup cooking oil
1 teaspoon vanilla
1 cup milk
1/2 cup butter
1/4 cup Crisco
1 cup confectioners' sugar
1 teaspoon vanilla
8 ounces marshmallow cream
1 tablespoon milk

Steps:

  • Cookie: Sift flour, sugar, baking soda, baking powder, salt and cocoa into bowl. Add all other ingredients and mix well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 425 for about 7 minutes.
  • Filling: Beat together and fill as desired.

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Dessert     Bake     Super Bowl     Valentine's Day     Kid-Friendly     Cream Cheese     Birthday     Shower     Buttermilk     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 13 sandwich cookies

Number Of Ingredients 20

Cake rounds:
2 cups all-purpose flour
3 tablespoons unsweetened (natural) cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon distilled white vinegar
2/3 cup well-shaken buttermilk
1 (1-ounce) bottle red food coloring (2 tablespoons)
Filling:
8 ounces cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cups confectioners' sugar

Steps:

  • Make cake rounds:
  • Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.
  • Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  • Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.
  • Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined.
  • Add the red food coloring and mix on low speed until thoroughly combined.
  • Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.
  • Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.
  • Slide parchment with rounds onto wire racks to cool completely.
  • Make filling:
  • Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies.

EASY WHOOPIE PIES



Easy Whoopie Pies image

A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.

Provided by By Arlene Cummings

Categories     Dessert

Time 1h15m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ Devil's Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 containers Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F.
  • Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
  • In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
  • Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
  • Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
  • Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
  • Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Supposedly whoopie pies get their name from the fact that Amish women would occasionally pack these treats in the farmer's lunchboxes and when discovered the men would yell "Whoopie!" Traditionally whoopie pies are two round mounds of chocolate cake with a creamy frosting sandwiched in between. For a twist on tradition, I love to make Red Velvet Whoopie pies.

Provided by Carol Kicinski

Yield Makes about 1 1/2 dozen depending on size

Number Of Ingredients 16

8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 ounce red food coloring (about 2 tablespoons)
2 cups sweet rice flour blend
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher or fine sea salt
1/2 cup buttermilk
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
Pinch of kosher or fine sea salt
1 teaspoon pure vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg and mix well, scraping down the sides of the bowl with a large spatula. Add the vanilla and food coloring and mix well.
  • In a separate large mixing bowl, whisk together the sweet rice flour blend, cocoa powder, and salt. With the mixer on low, add half the flour blend mixture, then the buttermilk, and finally the rest of the flour blend mixture to the butter mixture and mix well.
  • In a small bowl stir the vinegar and baking soda together and then stir into the batter. Using a large spatula, scrape down the bottom and sides of the mixing bowl and make sure all the ingredients are incorporated. Drop the batter onto the prepared baking sheets using a small ice cream scoop or large tablespoon.
  • Bake the cookies for 7 to 9 minutes, or until the edges are set and the cookies are firm but springy to the touch. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. While the cookies are cooling, make the filling.
  • In the bowl of an electric mixer fitted with the paddle attachment on medium speed, cream together the cream cheese, butter, salt, and vanilla until smooth. Turn the mixer off. Sift in the confectioners' sugar and starting with the mixer on low speed and slowly increasing the speed to medium, mix well.
  • With your hand, brush the crumbs off the bottom (flat side) of a cookie, spread with a generous amount of filling, then top with another cookie, flat side down on the filling. Repeat with remaining cookies and filling.
  • The cookies should be stored in the refrigerator but are best eaten un-chilled, so take them out of the refrigerator 10 t0 15 minutes prior to serving.

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