Monday, February 7, 2011

Whoopin it up with Whoopie Pies! Part 2

It was a friends Birthday at work today and as much as I LOVE making cupcakes, I was ready for a change this time around. Awhile back I made Carrot Whoopie Pies which turned out great! So I decided Whoopie Pies was the way to go. With my internet search, I came across Bakerella (of course) where she posted about a recipe that she got from a book that was all about Whoopie Pies. She went with the Chocolate Whoopie Pies with peanut butter filling.
After you mix up the batter, drop it by spoonfuls on a parchment covered baking sheet.
After whoopies are baked, wait 5 mins to cool and carefully remove them from the parchment paper.Place them flat side up on a cookie rack.
Then you can spoon the filling or pipe it. I piped to keep it clean!
Sandwich the filling between two of the cakes and press gently together!


Classic Chocolate Whoopie
By Whoopie Pies

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening (I didn't have any shortening so I just used more butter)
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

  • 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 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

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

  • 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. Top it with a second cake and press gently.

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