Awesome with Sprinkles

Ain’t Nothing Like Making Whoopies on Valentine’s Day

Heidi

Wuv, twu wuv… is making whoopie… pies that is! 😀

So I must confess. I’ve never made whoopie pies before. Shocking, I know! But what is even more shocking is that I don’t think I have ever even HAD a whoopie pie before. Shut. The. Front. Door. I guess they are more of an East Coast thing?

So as a Valentine’s day gift to myself, and to those lovely pals of mine that are coming over for dinner tonight, I am making whoopie pies. Making something new is always a fun treat, especially when it is a SWEET treat!

Since I am inexperienced in making whoopies (*giggle*) I turned to my trusty cookbook library in which lived this little Whoopie Pies book which someone had kindly gifted to me.

I love this book because they give you all of the whoopie cookie recipes separate from the filling recipes so you can mix and match to your hearts content and there are endless possibilities for tasty combinations.

I decided to try two recipes; a traditional chocolate whoopie pie with marshmallow creme and a chocolate chip whoopie pie with chocolate buttercream filling. I rolled the edges of the chocolate ones in fun valentine themed sprinkles.

How did they turn out? Well I don’t know if they are up to par with a true whoopie from the East Coast, but I totally thought that they were pretty darn tasty and my dinner guests seemed to agree. So I am going to call it a success. 😀 To describe them, they are sort of like little cupcake tops with frosting in the middle. What’s not to wuv!

Happy Hearts Day, friends. <3


Chocolate Whoopie Pie with Marshmallow Buttercream
 
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Serves: about 24 whoopie pies
Ingredients
For the whoopie cakes
  • 1⅔ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1½ tsps baking soda
  • ½ tsp salt
  • 4 tbsp unsalted butter, at room temperature
  • 4 tbsp vegetable shortening
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1¼ cup milk
For the Marshmallow Creme Filling
  • 1½ cups Marshmallow Fluff (or marshmallow creme)
  • 1¼ cups vegetable shortening
  • 1 cup confectioners' sugar
  • 1 tbsp vanilla extract
Instructions
For the Whoopie Pies
  1. Position rack in the center of the oven and preheat to 375ºF and line two baking sheets with parchment paper.
  2. Sift together (or toss together with a whisk, because I am lazy) the flour, cocoa powder, baking soda and salt and set aside.
  3. In a large bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
  4. Add the egg and vanilla and beat for another 2 minutes.
  5. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides, add the remaining flour and milk and beat until completely combined.
  6. Drop about 1 tablespoon of batter onto cookie sheet, spacing them about 2 inches apart. Bake one sheet at a time for about 10 minutes each. The pies are done when they spring back when pressed gently.
  7. Remove from the oven and cool for 5 minutes on the cookie sheet. Transfer cookies to a rack to cool completely.
For the Filling
  1. Beat together the marshmallow creme and vegetable shortening, starting on low and increasing to medium. Beat on medium for about 3 mins.
  2. Reduce mixer speed to low, add the confectioners' sugar and vanilla and beat until incorporated. Increase speed to medium and beat for about 3 minutes until fluffy.
Notes
This recipe makes about 48 individual 2-inch cookies, which will make 24 complete whoopie pies.
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Chocolate Chip Whoopie Pie with Chocolate Buttercream Filling
 
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Ingredients
For the whoopie cakes
  • 2¼ cups all-purpose flour
  • ½ tsp salt
  • 4 tbsp unsalted butter, at room temperature
  • 4 tbsp vegetable shortening
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 2 large eggs
  • ½ buttermilk
  • 2 tbsp milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • ½ tsp vanilla extract
  • 1 cup mini chocolate chips
For the Marshmallow Creme Filling
  • 1⅓ cups confectioners' sugar
  • ½ cup cocoa powder
  • 4 tbsp unsalted butter, at room temperature
  • 3 tablespoons heavy whipping creme
  • 1 tsp vanilla extract
  • ½ tsp salt
Instructions
For the Whoopie Pies
  1. Position rack in the center of the oven and preheat to 375ºF and line two baking sheets with parchment paper.
  2. Sift together (or toss together with a whisk, because I am lazy) the flour, baking powder and salt and set aside.
  3. In a large bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and both sugars until light and creamy, about 3 minutes.
  4. Add the egg and buttermilk and beat until combined.
  5. In a measuring cup, combine the milk, baking soda and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined.
  6. Add the vanilla and beat on medium for about 2 minutes, until completely combined.
  7. Stir in the chocolate chips until just incorporated.
  8. Drop about 1 tablespoon of batter onto cookie sheet, spacing them about 2 inches apart. Bake one sheet at a time for about 10 minutes each until they start to brown on the edges.
  9. Remove from the oven and cool for 5 minutes on the cookie sheet. Transfer cookies to a rack to cool completely.
For the Filling
  1. Beat together the confectioners' sugar, cocoa powder and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute.
  2. Add the heavy cream, vanilla and salt and beat on high until smooth, about 3 minutes.
Notes
This recipe makes about 48 individual 2-inch cookies, which will make 24 complete whoopie pies. I did however, need to double the filling recipe because I wanted to fill them pretty full.
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