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  1. #1
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    Nov 2011
    Southern California

    Chocolate Whoopie Pies

    After seeing the pumpkin whoopie pies posted by [MENTION=695]jlcox24[/MENTION], I wanted to also share a version of them I baked about 6 years ago. These are for the more "traditional" chocolate whoopie pies with the cream filling...sort of like a Hostess Ding Dong! My niece who was 5 years old at the time really enjoyed them and I have a picture of her finishing one off here

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    Here are the ones I made:
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    Here's my adaptation of Whoopie Pies based on Tish Boyle's Recipe:
    ingredients for chocolate cookie--
    4 cups AP flour
    1 cup non-alkalized cocoa powder
    3/8 tsp salt
    1 stick unsalted butter, softened
    1 cup granulated sugar
    1 large egg yolk
    1 tsp vanilla extract
    2 tsp baking soda
    1 cup hot water
    1 cup buttermilk
    ingredients for creamy filling--
    2 cups powdered sugar
    4 tablespoons unsalted butter
    3 tablespoons heavy cream
    1 tsp vanilla extract

    directions for the cookies--
    1. Place a rack in the center of the oven, preheat oven to 400 degrees F; butter or use non-stick cooking spray on two baking sheets.
    2. In a medium bowl, whisk together the flour, cocoa powder and salt; set aside
    3. In a bowl of electric mixer, using the paddle attatchment, beat the butter and the sugar together at med-high speed until well mixed, about 2 minutes. Add egg yolk and beat until well blended, scraping down the sides of the bowl as needed. Beat in vanilla extract. Stir the baking soda into the hot water. Adding one-third ingredient at a time, alternately add the hot water mixture, buttermilk, and dry ingreds, ending with the dry ingredients, and mixing just until well combined (dough should be somewhat thick at this point).
    4. Using wet hands, shape the dough into 1-inch balls and arrange them 2-inches apart on the baking sheets. Moisten your palm with water and flatten each ball into a 1 and 1/4-inch disk. Bake the cookies for approx. 7-9 minutes, until the surfaces are cracked. The cookies will still be quite soft but will firm up as they cool. Immediately transfer the cookies to a wire rack to cool completely.

    directions for the filling--
    Using an electric mixer, beat the powdered sugar with the butter at medium speed until the mixture is crumbly, about 1 minute. Add the heavy cream and beat at high speed until smooth. Add the vanilla extract and salt and beat until blended.

    assembly of whoopie pies--
    Using a small offset metal spatula, spread the bottoms of half of the cookies with 1 heaping teaspoon of filling each. Top with the remaining cookies and press them together gently. Store in an airtight container at room temperature for up to 5 days.
    Yields about 15 medium sized whoopie pies.

  2. #2

    Re: Chocolate Whoopie Pies

    Looks yummy as well!! I was wondering how u did the cookies, but I see this dough is thicker, my dough is thick but not thick to be formed!! Will have to try these someday!

  3. #3

    Re: Chocolate Whoopie Pies


    2 ounces unsweetened chocolate, chopped
    4 ounces semisweet chocolate, chopped
    1/2 cup unsalted butter (1 stick)
    1 cup sugar
    3 large eggs
    1 teaspoon pure vanilla extract
    1 cup all-purpose flour
    1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
    1/2 teaspoons baking powder
    3/4 teaspoons fine salt
    18 large marshmallows, (not minis)


    Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.

    Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

    Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

    Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

    Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

    Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

    Store in tightly sealed container for up to 1 week.


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