Mini Chocolate Whoopie Pies Recipes

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CHOCOLATE MINT WHOOPIE PIES

These cute sandwich cookies from our Test Kitchen would be a pretty addition to any holiday goodie tray.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 14



Chocolate Mint Whoopie Pies image

Steps:

  • In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls., Place 2 in. apart on baking sheets coated with cooking spray. , Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool., In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 1g protein.

1/2 cup sugar
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons fat-free milk
FILLING:
2 tablespoons butter, softened
1-1/3 cups confectioners' sugar
1/8 teaspoon mint extract
4 drops green food coloring, optional
4 teaspoons fat-free milk

MINI WHOOPIE PIES

Relish the cream cheese filling between the sandwich cookies baked using Bisquick® mix - perfect dessert for your guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 50

Number Of Ingredients 11



Mini Whoopie Pies image

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
  • Stir food color into batter as desired to create bright red color. Stir until well blended. Spoon batter into resealable food-storage plastic bag. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze bag of batter gently to make about 100 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
  • Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
  • In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
  • For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Whoopie Pie, Sodium 70 mg, Sugar 5 g, TransFat 0 g

2 tablespoons butter, softened
1/2 cup granulated sugar
1 1/2 cups Original Bisquick™ mix
1 egg
1/3 cup milk
1 teaspoon vanilla
Red food color
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/4 cups powdered sugar

CHOCOLATE WHOOPIE PIES

These are always a good pick for bake sales, school treats, picnics, etc. It's a slightly "lighter" (lower in fat) than other whoopie pie recipes.

Provided by Parsley

Categories     Dessert

Time 16m

Yield 36 serving(s)

Number Of Ingredients 12



Chocolate Whoopie Pies image

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.

1 cup sugar
6 tablespoons vegetable oil or 6 tablespoons canola oil
2 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons milk
4 tablespoons milk
4 tablespoons butter or 4 tablespoons shortening, softened to room temp
3 -3 1/4 cups confectioners' sugar
1/4 teaspoon vanilla extract (OR mint extract is good)

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