Best 13 Chocolate Whoopie Pies With Cassis Filling Recipes

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Chocolate whoopie pies are a delightful treat that combines the richness of chocolate with the tangy sweetness of cassis filling. Whether you're looking for a dessert to enjoy at home or a sweet treat to share with friends, this recipe will guide you through the steps of creating delicious chocolate whoopie pies with a cassis filling that will be sure to please any sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE WHOOPIE PIES



Chocolate Whoopie Pies image

These incredible chocolate whoopie pies are made with two soft and fluffy chocolate cake rounds and a layer of creamy vanilla frosting sandwiched in between.

Provided by Lily Ernst

Categories     dessert

Time 45m

Number Of Ingredients 13

2 cups (250g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder, sifted
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup (114g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup (250ml) milk
1/2 cup (114g) unsalted butter, softened
4 cups (500g) powdered sugar
1/2 tsp vanilla extract
3-4 tbsp milk

Steps:

  • Preheat oven to 350F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk, scraping the bottom of the bowl as needed. The batter might curdle, but don't worry, it will come together when you add the dry ingredients.
  • Slowly add dry ingredients. Mix until just combined.
  • Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Add in the vanilla, one cup of powdered sugar, and one tbsp of milk. Mix well. Add the remaining powdered sugar, one cup at a time, alternating with 1 tbsp of milk at a time. Add in the last tbsp of milk if needed for the desired consistency.
  • Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe the buttercream onto 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.

Nutrition Facts : ServingSize 1 whoopie pie, Calories 324 calories, Sugar 37.9 g, Sodium 186.1 mg, Fat 12.6 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 51.8 g, Fiber 1.2 g, Protein 3.2 g, Cholesterol 43.4 mg

CHOCOLATE WHOOPIE PIES



Chocolate Whoopie Pies image

These are always a good pick for bake sales, school treats, picnics, etc. It's a slightly "lighter" (lower in fat) than other whoopie pie recipes.

Provided by Parsley

Categories     Dessert

Time 16m

Yield 36 serving(s)

Number Of Ingredients 12

1 cup sugar
6 tablespoons vegetable oil or 6 tablespoons canola oil
2 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons milk
4 tablespoons milk
4 tablespoons butter or 4 tablespoons shortening, softened to room temp
3 -3 1/4 cups confectioners' sugar
1/4 teaspoon vanilla extract (OR mint extract is good)

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.

WHOOPIE PIE RECIPE



Whoopie Pie Recipe image

Refer to above post for more filling ideas!

Provided by Shiran

Time 42m

Number Of Ingredients 14

1 and 3/4 cups (250g) all-purpose flour
2/3 cup (65g) unsweetened cocoa powder
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar (or brown sugar)
1 large egg
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk, room temperature
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
2 cups Marshmallow Fluff
1 cup (115 g/4 oz.) powdered sugar
1 teaspoon vanilla extract
pinch of salt

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 WHOOPIE PIES WITH CASSIS FILLING



Chocolate Whoopie Pies with Cassis Filling image

For a flavorful and crowd-pleasing party treat, bake these whoopie pies from One Girl Cookies' Dawn Casale and David Crofton.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 18 to 24 whoopie pies

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup plain yogurt
1/3 cup canola oil
3 large eggs
1 teaspoon pure vanilla extract
Cassis Filling

Steps:

  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed for 3 minutes. Scrape down sides of bowl with a spatula. With the mixer on low, gradually add flour mixture, about 30 seconds. Scrape down sides of bowl again and transfer batter to refrigerator for 30 minutes.
  • Preheat oven to 350 degrees. Line a baking sheets with parchment paper.
  • Transfer batter to a pastry bag fitted with a large plain round tip (such as Ateco #809) and a large coupler. Pipe 2-inch circles onto prepared baking sheet, leaving 1 1/2 inches between each. Take care to keep your pastry bag completely vertical to make nice circles. If working in batches, keep batter refrigerated between each batch.
  • Transfer baking sheets to oven; bake until whoopie pies spring back when touched, 7 to 9 minutes. Remove from oven and let cool completely.
  • Fit a pastry bag with a large plain round tip (such as Ateco #809) and a large coupler; fill pastry bag with cassis filling. Turn half of the whoopies over so that they are bottom side up. Pipe a small dollop of cassis filling onto each whoopie bottom; sandwich with remaining whoopies.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES



Chocolate-Peanut Butter Whoopie Pies image

This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h55m

Yield 12 pies

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
3/4 cup natural creamy peanut butter
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt

Steps:

  • For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
  • Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
  • For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
  • Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

CHOCOLATE WHOOPIE PIES



Chocolate Whoopie Pies image

Looking for sandwich cookies? Then check out these classic chocolate whoopie pies that are made using Betty Crocker™ Super Moist™ cake mix and frosting - a wonderful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 7

1/2 cup butter, softened
1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
1/2 cup milk
2 eggs
3/4 cup Betty Crocker™ Whipped chocolate frosting (from 12-oz container)
Halloween candy sprinkles

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, milk and eggs; beat on high speed until blended. Using 1 1/2-inch scoop, drop 24 slightly mounded scoops of dough about 1 inch apart onto cookie sheets.
  • Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • For each whoopie pie, spread about 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of whoopie pies in sprinkles.

Nutrition Facts : Calories 164, Carbohydrate 14 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 158 mg

WHOOPIE PIES I



Whoopie Pies I image

Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.

Provided by Bernice Smith

Categories     Desserts     Cookies     Whoopie Pie Recipes

Yield 6

Number Of Ingredients 14

½ cup shortening
1 cup white sugar
2 eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
¾ cup shortening
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  • To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
  • In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
  • Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
  • To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
  • To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.

Nutrition Facts : Calories 872.8 calories, Carbohydrate 109.8 g, Cholesterol 65.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 527.1 mg, Sugar 74.9 g

WHOOPIE PIES



Whoopie Pies image

Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.

Provided by Amy Kerby

Categories     Desserts     Cookies     Whoopie Pie Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package devil's food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract

Steps:

  • To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
  • To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
  • In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
  • Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

WHOOPIE PIES



Whoopie Pies image

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.

Categories     Cake     Chocolate     Dessert     Bake     Super Bowl     Vanilla     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 individual desserts

Number Of Ingredients 15

For cakes:
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
For filling:
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Steps:

  • Make cakes:
  • Preheat oven to 350°F.
  • Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
  • Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
  • Make filling:
  • Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
  • Assemble pies:
  • Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING



Chocolate Whoopie Pies with Vanilla Buttercream Filling image

Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 whoopie pies

Number Of Ingredients 14

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract

Steps:

  • Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. 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. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
  • Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto 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.

CHOCOLATE DREAM WHOOPIE PIES



Chocolate Dream Whoopie Pies image

Chocolate lovers will find these cute triple-chocolate goodies irresistible. Two luscious cookies, a yummy mousse-like filling and mini semisweet chips: mmmmmm.-Jill Papke, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 15

1 package chocolate cake mix (regular size)
3 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
FILLING:
2/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup 2% milk
1/2 cup milk chocolate chips
2/3 cup shortening
1/3 cup butter, softened
3/4 teaspoon vanilla extract
GARNISH:
1 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 579 calories, Fat 37g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 386mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.

BEST-EVER CHOCOLATE WHOOPIE PIES



Best-Ever Chocolate Whoopie Pies image

Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.

Provided by My Food and Family

Categories     Recipes

Time 56m

Yield 16 servings

Number Of Ingredients 6

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
3 oz. BAKER'S Bittersweet Chocolate, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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.

Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

Tips:

  • Make sure your oven is preheated to the correct temperature before baking the whoopie pies. This will help them to rise evenly and prevent them from becoming too dry.
  • Use a kitchen scale to measure your ingredients. This will ensure that you get the most accurate results.
  • Do not overmix the batter. Overmixing can make the whoopie pies tough.
  • Chill the dough for at least 30 minutes before baking. This will help to prevent the whoopie pies from spreading too much in the oven.
  • Use a piping bag to fill the whoopie pies. This will help to create a neat and even filling.
  • If you don't have a piping bag, you can use a spoon to fill the whoopie pies. Just be sure to fill them evenly.
  • Serve the whoopie pies immediately or store them in an airtight container at room temperature for up to 3 days.

Conclusion:

Chocolate whoopie pies with cassis filling are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With these tips, you can make perfect whoopie pies every time. So what are you waiting for? Start baking today!

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