Sunday, November 21, 2010

Whooooopie Pies!

Chocolate Peanut Butter Whoopie Pies!

This recipe is also from and she got it from the Whoopie Pie Book.  I made a few changes to the recipe though and it still came out wonderful!  This recipe is the perfect combination of chocolate and salty peanut butter!  YUM!

Creaming the butter and sugar.

Add egg and Vanilla
Yummy Batter...

Drop tablespoon size balls onto a covered cookie sheet.

Cook for 8-10 minutes.

Mixing the filling.

Beautifully piped onto one side.

Smooshed together...

Classic Chocolate Whoopie
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
9 tablespoons unsalted butter, room temperature (decided not to use shortening and it turned out perfect!)
1 cup packed dark brown sugar (i used light...)
1 egg
1 teaspoon vanilla
1 cup milk ( I used nonfat from the girls above us, THANKS!)
  • Preheat oven to 375 degrees.
  • Line baking sheets with parchment paper.
  • In a bowl, sift together, flour, cocoa, baking soda, and salt.
  • In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
  • Add egg and vanilla and beat for two more minutes.
  • Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
  • Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
  • Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1/2 Tablespoon makes 1 inch which is a good size.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies. Dont go bigger then this!
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
from Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt (might want to reduce depending on how salty or sweet you want it - i suggest you add a very little at a time to cater to your taste)
  • Beat peanut butter and butter on low until creamy using a mixer.
  • Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
  • Spread filling on flat side on one cooled cake or use a pastry bag with the 1M tip to make the swirly look.  Top it with a second cake and press gently.


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