whoopie pie recipe

This Cookie Dough Whoopie Pie Filling is too delicious. These are such a fun take on classic whoopie pies, and they're guaranteed to satisfy. So good!

Cookie Dough Whoopie Pie Filling

butter, room temperature

light brown sugar, packed

sugar

+ 2 Tbsp milk

vanilla

flour

mini chocolate chips

In a mixer, cream together butter and both sugars.

Add in vanilla and milk. Stir until combined.

Slowly add in flour and turn mixer up to medium until mixed well.

Fill ziplock or piping bag with cookie dough and pipe onto whoopie pies.

These tender chocolate cakes bookend a creamy vanilla Swiss meringue buttercream filling making the MOST amazing treat imaginable.

Whoopie Pie

All-purpose Flour (210 grams)

unsalted butter (170 grams, room temperature)

cocoa powder

tsp salt

tsp baking powder

tsp baking soda

egg (large, room temperature)

buttermilk

coffee

egg whites (at room temperature)

unsalted butter (452 grams, at room temperature)

sugar (333 grams)

tsp vanilla extract (10 milliliters)

Sift the flour, cocoa powder, salt, baking soda and baking powder into a large bow then whisk together and set aside.

Add the egg, buttermilk, and coffee  to a medium bowl and whisk together.

Cream the room temperature butter then add the sugar and mix until light ad fluffy.

Add the dry and wet mixtures in three alternating batches to the butter starting with the dry while mixing on low. Mix until just combined then use a spatula to scrape the bowl down and do any final mixing.

Use a heaping tablespoon or small ice cream scoop to transfer dollops of batter onto a baking sheet lined with parchment paper. Wet your fingers with water and tamp down any bits of batter sticking out.

Bake for about nine minutes at 375F or until the tops spring back when gently pressed.

For the Cake

Add egg whites, sugar and salt in a bowl.&nbsp;

Give the mixture a brief whisk.&nbsp;

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.&nbsp;

Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.&nbsp;

Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.

Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.

For the Filling

Pipe the buttercream onto the back of a cake then sandwich together with another cake round.

For the Assembly

https://www.youtube.com/watch?v=byiRLoPMoFo

My Whoopie Pie Recipe makes a Pillowy, fudgy sandwich of chocolate cake held together with a creamy dreamy Swiss meringue buttercream; perfectly sweet and beyond easy to make!

Full Recipe: https://preppykitchen.com/whoopie-pie/

It’s like the best cupcake you’ve ever had without any of the unwrapping, decorating stress or imperfect frosting to cake ratio. Every bite is PERFECT and I guarantee you won’t be able to have just one!

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Delicious Whoopie Pies Recipe

My Classic Whoopie Pies feature fluffy, moist cocoa cakes sandwiched together with a creamy marshmallow fluff filling. Quick and easy dessert recipe, perfect for chocolate lovers of any age!

Whoopie Pies

(212 grams) all-purpose flour

(57 grams) Dutch-process cocoa powder

baking soda

fine sea salt

(113 grams) unsalted butter, (at cool room temperature)

(200 grams) lightly packed dark brown sugar

egg, (at room temperature)

vanilla extract

(296 grams) buttermilk, (at room temperature)

marshmallow creme fluff (a little less than 1 13-ounce container)

(212 grams) unsalted butter, (at cool room temperature)

+ 2 tablespoons (140 grams) powdered sugar, (sifted)

Preheat oven to 375°F. Line large baking sheets with parchment paper.

Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined.

Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter.

Use a medium 1 ½-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.

For the Whoopie Pies:

In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes.

For the filling:

Use a medium 1 ½-tablespoon spring-loaded scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Sandwich gently with the remaining whoopie pies.

If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile. Serve chilled for a more fudgy texture. Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days.

To assemble:

I had a lot of hope in these, but they came out crumbly and misshapen.

Sorry got cut off. Wilbur Chocolate in Lititz Pa now has mailorder. Best chocolate i have ever used. Moved from Lancaster County to Bradenton, Florida but still go back for chocolate!!

Hands down the best whoopie pies I've ever had. I've shared with 20 people and they all said the same thing. Question om wanting to do a lemon flavor instead of chocolate. If I skip the Cocoa powder will they still turn out fluffy?

Best whoopie pies I've ever had and everyone I've gave some too are in love. I have a question would this turn out if I didn't use Cocoa but did a lemon flavored instead?

These came out amazing!!!  Followed the recipe exactly.  Super easy to make and look like they take much longer.  They kinda taste like a soft Oreo cookie.  Will definitely be making these again!!

This recipe is perfect. I had never made whoopie pies but they came out perfect the first time trying this recipe, and every time after. Sometimes I do larger ones (picture) instead of the smaller ones and they still come out amazing!

Cake part came out great. The frosting was runny

I loved the recipe. The pies were awesome. I did have an issue with the filling. Butter, and shortening were mixed as directed. Filling recipe followed to a T. My filling was too loose. I put it in the refridge to harden up, but at room temp it became loose. My question is, did I add the wrong type of shortening?  I added the liquid 1/2/cup? should I have used solid shortening?
I was thinking to reduce the liquid to 1/4 cup the next time.
What do you think? Will that change anything? The taste is perfect.

Great recipe and came out amazing. I too had an issue with runny filling. I found that putting it in the fridge to cool for about 3 hours or so, then using the whisk attachment to rewhip it on med/4 speed and added about tbsp or so of confection sugar while it’s mixing. Thickens right up!

Such a great recipe! Tastes delicious and extra fudgy when eaten cold.

Tried the recipe today as written except made only 1/2 the recipe.  No issues with runny batter.  They turned out exactly as we had hoped and were delicious!  This is a keeper.  Thank you for the recipe.

https://content.jwplatform.com/videos/bZ2rAanM.mp4

My Classic Whoopie Pies feature fluffy, moist cocoa cakes sandwiched together with a creamy marshmallow fluff filling. Quick and easy chocolatey dessert recipe that everyone will love.

Top 3 whoopie pie recipe recipes from across the web

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Cookie Dough Whoopie Pie Filling

Whoopie Pie

Whoopie Pies

Top 3 whoopie pie recipe recipes from across the web

The most viewed whoopie pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cookie Dough Whoopie Pie Filling

Whoopie Pie

Whoopie Pies

The most viewed whoopie pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine