Blue Ribbon Chocolate Whoopie Pies Recipes

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

CHOCOLATE RIBBON PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

TRADITIONAL AMISH CHOCOLATE WHOOPIE PIES

Steps:

• 1. Chocolate Cake/Cookie Part- Combine sugar, oil and eggs in large mixing bowl. Beat until creamy. Sift together flour, dry cocoa and salt. Add dry ingredients to creamed mixture alternately with sour milk or buttermilk. Stir in vanilla.
• 2. In separate bowl, whisk baking soda and hot water together until soda is dissolved. Stir into batter until thoroughly mixed.
• 3. Drop by rounded spoonfuls of desired size onto well greased baking sheets. Bake at 350 degrees for 8-10 minutes, or until top springs back when touched. (For moist Whoopie Pies, avoid over baking.)
• 4. Remove from sheets and allow to cool completely. Spread filling on flat side of one cookie and top with another. Wrap completed Whoopie Pies individually in Saran Wrap.
• 5. Traditional Filling- Mix together egg whites, 2 cups of sugar and vanilla. Beat in Crisco and remaining sugar.
• 6. Modern Filling- Beat together butter, confectioners sugar, marshmallow fluff and vanilla until smooth, approx. 3 minutes. Fill cookies as above.

DARK GERMAN CHOCOLATE WHOOPIE PIES

Steps:

• 1. Preheat oven to 375°F (190°C). Line Cookie Sheet with Parchment Paper. Combine flour, cocoa powder, baking powder and baking soda in Mixing Bowl. Combine butter, sugar, egg yolks and vanilla in Mixing Bowl; beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions; mix well.
• 2. Using level Small Scoop, scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; bake 7-9 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto Cooling Rack; cool completely. Repeat with remaining batter.
• 3. For filling, combine sugar and salt in (2-qt./1.9-L) Saucepan. Gradually whisk in evaporated milk, egg yolks and vanilla using Silicone Sauce Whisk. Add butter; cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160°F (71°C). Pour into Classic Batter Bowl. Add coconut and pecans; mix well. Refrigerate 1 hour or until cool. Meanwhile, prepare Ganache.
• 4. To assemble, turn cookies bottom side up. Using slightly scant Medium Scoop, scoop filling onto half of the cookies, pressing down slightly so filling spreads almost to the edge. Spoon 1 tsp (5 mL) ganache on remaining half of cookies. Place one filled cookie on top of ganache, pressing slightly. Garnish, if desired.

CHOCOLATE WHOOPIE PIES

Steps:

• Prep oven and pans. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper (or silicone baking mats). Set aside.
• Combine dry ingredients. In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda, salt, and espresso powder (if using). Set aside.
• Cream butter and brown sugar. In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar together for 1 to 2 minutes, or until combined.
• Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
• Alternate dry ingredients and buttermilk. Starting and ending with the dry ingredients, alternate the flour mixture in 3 additions, with the buttermilk in 2 additions. Mix in until just combined with each addition. Be careful to not overmix at this point.
• Scoop the cookies Using a 1 ½-tablespoon cooking scoop, scoop the whoopie pie batter onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of a spoon to smooth out the batter for each whoopie pie before placing them in the oven.
• Bake. Bake for 11 to 13 minutes, or until the tops of the cookies spring back to the touch. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.
• Make the frosting. In your stand mixer with a paddle attachment, or in a large mixing bowl with a hand mixer beat the butter for 1 to 2 minutes, until smooth. Add in the powdered sugar, about a ½ cup at a time, mixing on low speed, in each addition until well combined.
• Add remaining frosting ingredients. Add in the heavy cream and vanilla extract and mix on low speed until combined. Increase speed to medium-high and continue mixing for about 4-5 minutes until light and fluffy.
• Assemble the whoopie pies. Pair up the whoopie pies according to size. Once the cookies have cooled, pipe on the vanilla frosting onto a flat side of one cookie. I pipe just enough so there's a border of cookie, to give the frosting room when I press the two cookies together. Top with a second cookie to make a "sandwich" by gently pressing the two cookie rounds together and pressing the frosting to the edge. Continue assembling the rest of the whoopie pies.