Best Chocolate Whoopie Donnas Way Recipes

Mini Chocolate Whoopie Pies image

Provided by Martha Stewart

Time 4h45m

Yield Makes about 32

Number Of Ingredients 12

1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Coarse salt
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 tablespoon unsalted butter, room temperature
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped Ganache

Steps:

Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.
Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.
Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.
Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.

Chocolate Whoopie Pies with Vanilla Buttercream Filling image

Provided by Martha Stewart

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 Donna's Way image

Provided by Donna Roth @LuvnMom

Categories Cakes

Number Of Ingredients 12

COOKIE DOUGH
1 package(s) triple chocolate fudge cake mix
1 large egg
1/4 cup(s) oil or applesauce
1/4 cup(s) water
FILLING - CHOCOLATE FROSTING
1 stick(s) butter or margarine
2/3 cup(s) Hershey cocoa
4 cup(s) powdered sugar
1/3 cup(s) milk
1 teaspoon(s) vanilla extract
1-2 jar(s) marshmallow creme/Fluff, 7 oz each

Steps:

Mix all cookie dough ingredients.
Scoop onto cookie sheet using a 2-tablespoon scoop.
Bake at 375º for 9-11 minutes (depending on your oven).
Let cookies cool on racks till completely cooled.
Mix up the frosting.
Scoop about 1-2 tablespoons of frosting onto bottom of a cookie.
Top with bottom side of another cookie to make a sandwich. Repeat until all cookies are used.
These are really rich. To make smaller treats, use a smaller scoop. Just make sure to use a scoop. This ensures the cookies bake to the same size to make nice lil sandwiches. :)
NOTE: For smaller cookie sandwiches, about the size of an Oreo, use a 1 tablespoon scoop & cook for 7-8 minutes.