Best German Chocolate Whoopie Pie Recipes

Chocolate Whoopie Pies image

Provided by Parsley

Categories Dessert

Time 16m

Yield 36 serving(s)

Number Of Ingredients 12

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)

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.

German Chocolate Whoopie Pie image

Provided by Janet Scott @JanetLeeScott

Categories Cakes

Number Of Ingredients 5

- german chocolate cake batter
- german chocolate frosting
- cup cake pans
- chocolate ganache
- red sprinkles

Steps:

Mix up your cake batter and frosting. Grease and flour your cupcake pans. Fill each cup with one heaping tablespoon Bake at 350 for 12 to 15 min. Check using a tooth piok
After they have cooled, frost one half and place another cake on top Roll side ways in a place with red sprinkles. Decorate away!!!

Dark German Chocolate Whoopie Pies image

Provided by Anna Russell

Categories Chocolate

Time 40m

Number Of Ingredients 18

2 c all-purpose flour
5 Tbsp dark unsweetened cocoa powder
1 1/4 tsp baking powder
1 tsp baking soda
1/2 c butter (1 stick), softened
1 c sugar
2 egg yolks
1/2 Tbsp double-strength vanilla
1 c milk
FILLING
1 c sugar
1/4 tsp salt
3/4 c evaporated milk
2 egg yolks
3/4 tsp double-strength vanilla
3/4 c butter (1 1/2 sticks), cut into pieces
2 c toasted sweetened flaked coconut
2 c toasted pecan halves, finely chopped ganache and garnish

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.