Best Blue Ribbon Chocolate Whoopie Pies Recipes

CHOCOLATE WHOOPIE PIES

Steps:

• 1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
• 2. To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.
• 3. Add the cocoa, stirring to combine.
• 4. Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
• 5. Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.
• 6. Bake the cakes for 15 to 16 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
• 7. **To make 16 smaller whoopie pies (about 2 3/4" dia., about 2 1/2 ounces each): drop the dough onto the baking sheets in 30g balls, about the size of a large ping pong ball, or about 1 1/4". Bake for 11 to 12 minutes, till set. Finish as directed in the recipe.
• 8. To make the filling: Beat together the shortening, sugar, and marshmallow till well combined.
• 9. Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.
• 10. Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.
• 11. Yield: 8 large whoopie pies (about 4" dia., about 5 ounces each). To make smaller pies, see ** in step 7.
• 12. Due to the differences between natural and Dutch-processed cocoa powders, do not substitute one for the other in recipes. Dutch Process cocoa has been treated with an alkali to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.
• 13. Espresso powder is chocolate's best friend. Use 1/2 to 2 teaspoons in chocolate baked goods, frostings, and sauces; a touch of espresso powder enhances chocolate's flavor without adding any coffee flavor of its own. Ground, brewed, then dried from specially selected coffee beans, powder readily dissolves for easy mixing. *This ingredient is optional.
• 14. Marshmallow Fluff is a New England ingredient available in certain other parts of the country. Marshmallow creme, more widely available, is a thinner consistency than Fluff. If you make your filling with marshmallow creme, you may need to add a bit more sugar to stiffen it up sufficiently.

DARK GERMAN CHOCOLATE WHOOPIE PIES

Steps:

• 1. Preheat oven to 375°F (190°C). Line Cookie Sheet with Parchment Paper. Combine flour, cocoa powder, baking powder and baking soda in Mixing Bowl. Combine butter, sugar, egg yolks and vanilla in Mixing Bowl; beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions; mix well.
• 2. Using level Small Scoop, scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; bake 7-9 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto Cooling Rack; cool completely. Repeat with remaining batter.
• 3. For filling, combine sugar and salt in (2-qt./1.9-L) Saucepan. Gradually whisk in evaporated milk, egg yolks and vanilla using Silicone Sauce Whisk. Add butter; cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160°F (71°C). Pour into Classic Batter Bowl. Add coconut and pecans; mix well. Refrigerate 1 hour or until cool. Meanwhile, prepare Ganache.
• 4. To assemble, turn cookies bottom side up. Using slightly scant Medium Scoop, scoop filling onto half of the cookies, pressing down slightly so filling spreads almost to the edge. Spoon 1 tsp (5 mL) ganache on remaining half of cookies. Place one filled cookie on top of ganache, pressing slightly. Garnish, if desired.

TRADITIONAL AMISH CHOCOLATE WHOOPIE PIES

Steps:

• 1. Chocolate Cake/Cookie Part- Combine sugar, oil and eggs in large mixing bowl. Beat until creamy. Sift together flour, dry cocoa and salt. Add dry ingredients to creamed mixture alternately with sour milk or buttermilk. Stir in vanilla.
• 2. In separate bowl, whisk baking soda and hot water together until soda is dissolved. Stir into batter until thoroughly mixed.
• 3. Drop by rounded spoonfuls of desired size onto well greased baking sheets. Bake at 350 degrees for 8-10 minutes, or until top springs back when touched. (For moist Whoopie Pies, avoid over baking.)
• 4. Remove from sheets and allow to cool completely. Spread filling on flat side of one cookie and top with another. Wrap completed Whoopie Pies individually in Saran Wrap.
• 5. Traditional Filling- Mix together egg whites, 2 cups of sugar and vanilla. Beat in Crisco and remaining sugar.
• 6. Modern Filling- Beat together butter, confectioners sugar, marshmallow fluff and vanilla until smooth, approx. 3 minutes. Fill cookies as above.

PUMPKIN WHOOPIE PIES

Steps:

• 1. Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
• 2. In a large bowl, beat cookie ingredients on medium until smooth.
• 3. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
• 4. Using damp hand, gently smooth out dough.
• 5. Bake 12 to 15 minutes or until set. Cool 5 minutes.
• 6. Remove from sheet to cooling racks. Cool completely; about 15 minutes.
• 7. Make filling. Sift sugar into bowl and set aside.
• 8. In a second bowl, beat butter until completely smooth (no lumps remaining).
• 9. Then add cream cheese and vanilla. Beat again.
• 10. Slowly add powdered sugar until well combined and smooth.
• 11. Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
• 12. For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
• 13. Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
• 14. Put pies in fridge for about 30 minutes to firm up before serving.