BEST-EVER CHOCOLATE WHOOPIE PIES
Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.
Provided by My Food and Family
Categories Recipes
Time 56m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. 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 360, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
WORLD'S BEST MAINE WHOOPIE PIES - AYUH
Whoopie Pies are one of those comfort foods that make you want more than one. They just don't get any better. Though Whoopie Pies can be delicious any old way...the preferred way to have them is about 5-10 minutes out of the freezer. Tall glass of milk and one of these Whoopies...you will not have a care in the world! The frosting is phenomenal, but make sure you remember that when making it, it will look like a real mess until you've beaten it on high for at least five minutes. Sometime after that it will become like nothing you've seen or eaten. This makes a big batch and is easily halved.
Provided by Teresa
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h
Yield 25
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
- For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
- Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot.
- Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
- To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
- To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
- To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 62.8 g, Cholesterol 36.7 mg, Fat 21.2 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 8.4 g, Sodium 363.9 mg, Sugar 40.9 g
WHOOPIE PIES
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.
Categories Cake Chocolate Dessert Bake Super Bowl Vanilla Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 individual desserts
Number Of Ingredients 15
Steps:
- Make cakes:
- Preheat oven to 350°F.
- Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
- Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
- Make filling:
- Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
- Assemble pies:
- Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
CHOCOLATE DREAM WHOOPIE PIES
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
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.
OLD-FASHIONED WHOOPIE PIES
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
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.
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- 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.
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