Best 6 Chocolate Dream Whoopie Pies Recipes

CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
• Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
• Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
• With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
• Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
• Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
• Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.

CHOCOLATE DREAM WHOOPIE PIES

Steps:

• In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes (mixture will be sticky)., Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chocolate chips until melted. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., In a large bowl, beat the shortening and butter until fluffy. Beat in chocolate mixture and vanilla., Spread chocolate filling on the bottoms of half of the cookies, about 2 tablespoons on each; top with remaining cookies. Roll sides in miniature chocolate chips for garnish. Store in the refrigerator.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM

Steps:

• Preheat oven to 375 F.
• Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
• In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
• Separately, sift together the flour, cocoa powder, baking powder and salt.
• When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
• Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
• Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
• Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
• In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
• Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
• Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM

Steps:

• For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
• Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
• Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
• Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
• Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
• For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
• Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
• Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
• Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.

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.

BEST-EVER CHOCOLATE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.