Chocolate Whoopie Pies


If you know me, you know I love to switch out ingredients. This has inspired my son, who loves to use chocolate milk in this recipe, instead of whole milk. He also uses chocolate milk in the filling. He will often finish the sides with more freeze dried raspberries mixed with cocoa nibs. I like to add 1 teaspoon each of coffee extract to the batter and the filling. No matter what you choose, you can not go wrong!

Makes 8 large whoopie pies.

2 cups all-purpose flour

¼ cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda

Pinch salt 4 ounces unsalted butter 1 cup firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup milk

Preheat oven to 350º F; place parchment paper on two cookie sheets. Set aside.


In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer using the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 - 7 minutes.

Add in the egg and vanilla and mix until combined.

Add about 1/3rd of the dry ingredients to the butter mixture, mix on low until just combined. add half of the milk, mixing until smooth. Repeat adding 1/3rd of dry, remaining milk and final 1/3rd of dry.

Using a large cookie scoop (I use the OXO large which holds 3 tablespoons) scoop 16 whoopie pies onto prepared baking sheets. With a small off set spatula spread the batter into 4-inch circles, leaving approximately 2 inches between each cake.


Bake 15 minutes or until they are firm to the touch.

Remove from oven and let cool completely on a wire rack.


Filling: 4 ounces butter, room temperature

4 ounces cream cheese, room temperature

4 cups powdered sugar 2 tablespoons sour cream, heavy cream or milk

1 teaspoon vanilla extract

1 teaspoon lemon zest ¼ cup freeze dried raspberries, optional


Combine butter, sugar, cream cheese, sour cream, vanilla and lemon zest in a mixer with a paddle attachment until light and fluffy. Stir in freeze dried raspberries, if using.


To assemble:

Spread about 3-4 tablespoons filling onto the flat side of one whoopie pie using an offset spatula. Top with another whoopie pie. Wrap individually.



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