I have a super fun Chocolate Whoopie Pie Recipe to share with you today!
And lucky for you, it’s just in time for your weekend Halloween festivities so you can easily transform the basic chocolate whoopie pie into something decorative and fun for the holiday. Is Halloween a holiday? I don’t think it’s technically a declared holiday, but you wouldn’t know that in our neighborhood. Hayride, neighbors dressed as Smurf’s dancing down the sidewalk for the kiddos, porches decked out with spooky flair. It’s a full on celebration whether deemed a “holiday” or not.
The recipe comes from the new cookbook about to hit the market called The Easy Homemade Cookie Cookbook. Miranda from Cookie Dough & Oven Mitt’s ’s book (which you can pre-order on Amazon before its actual Halloween day release date) is filled with over 150 recipes for cookies, brownies, Christmas treats and American favorites.
Favorites being these Chocolate Whoopie Pies filled with whipped vanilla frosting. The “pies”
are made with a rich, cake-like chocolate cookie base so while similar to the kind you get in the grocery store, these are so much better.
Pretty sure it’s the extra love sprinkled into the batter that makes anything homemade so much more delicious.
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 3/4 cup (1 ½ sticks) unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup buttermilk
- For the Filling
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- In a medium mixing bowl, sift or whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter and both sugars until light and creamy. This will take about 3 minutes if using an electric mixer or 5 to 6 minutes if
- creaming by hand. Add the eggs and vanilla, and beat to combine. Add the buttermilk and dry ingredients in alternating batches, beating on low speed or by hand until incorporated.
- Preheat the oven to 350F. Line a cookie sheet with
- parchment paper.
- Using a medium (1 1/2-2-tablespoon) cookie scoop, scoop the dough into balls and drop them 2 inches apart on the prepared cookie sheet.
- Bake for 13 to 14 minutes, until the tops are slightly cracked.
- Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
- To Make the Filling:
- In a large bowl, using an electric mixer on medium or a wooden spoon, beat
- together the butter, confectioners’ sugar, milk, and vanilla until light and fluffy, 1 to 2 minutes.
- Transfer the filling to a resealable plastic bag and snip off one corner of the bag. Once the cookies are completely cooled, pipe a swirl on the bottom (flat) side of half of the whoopie pies. Add the top cookies, flat-side down, and gently press together.
Speaking of sprinkles…I added some Cookies & Cream sprinkles to Miranda’s Chocolate Whoopie Pie Recipe because I wanted them to be Halloween ready, without being Halloween overdone. And… because I over whipped my frosting and it wasn’t as firm as I would’ve liked. Sprinkles can hide a plethora of imperfections, friends!
Would you like a copy of the Easy Homemade Cookie Cookbook? Miranda’s publisher is graciously gifting one lucky reader with a copy of their own cookbook just in time for the holiday baking that will be consuming us before we know it.
Here’s a peek at the cover:
Some of my favorites from the book are the Nutella Pinwheel Swirls, Bananas Foster Pudding Cookies (oh my word, did that say Bananas Foster??) , and the Honey Bun Bars.
All you need to do is leave a comment below with what your favorite holiday cookie is. That’s it. Easy peasey!
**Disclaimer. I was gifted a review copy of the Easy Homemade Cookie Cookbook and offered a second copy for one of my readers. All opinions are my own. **