I’ve been making whoopie pies ever since I saw them featured on the Martha Stewart Show a few years back. That version requires muffin top pans, produces moist and cake-like pies which are filled with a delightfully decadent marshmallow cream based icing. When I won a blog give away on Wendy’s Blog, The Weekend Gourmet, I was thrilled to receive a chocolate cookbook and two bars of chocolate from Green and Black’s. There are numerous recipes I want to try, but first up were their whoopee pies.
These don’t need any special equipment, are more the consistency of cookies and are smaller as my teenager immediately pointed out. They were a snap to make, and tasted better the second day. The consensus was that these weren’t quite as good as the Martha recipe, but they still disappeared quickly! I bet if I used the other filling, they would have received even more exuberant praise. Thanks so much, Wendy…next up from this cookbook will be marbled mousse.
Whoopie Pies…adapted from Green & Black’s Ultimate Chocolate Recipes The New Collection
9 tablespoons butter
5 1/2 ounces bittersweet chocolate, chopped
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla
2 cups flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
3 1/2 tablespoons butter, at room temperature
2 tablespoons milk
1/2 teaspoon vanilla
2 cups powdered sugar
Preheat oven to 350º. Line two baking sheets with parchment paper.
Melt the butter and chocolate in the microwave, using 30 second increments, and stirring each time until smooth and melted. Allow to cool slightly.
Beat sugar, eggs, and vanilla in mixing bowl till light and fluffy, about three minutes. Fold in chocolate mixture.
Sift flour, cocoa and baking powder and fold into chocolate mixture.
Place tablespoons of dough on prepared baking sheets, and bake for 10-12 minutes. Should make 20-22 halves. Allow to cool before filling.
To make filling, beat all ingredients together till well combined. Use about 2 teaspoons of filling between flat sides of two whoopie cookies.
Makes 10-11 whoopie pies.
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