Best 2 Cranberry Island Whoopie Pies Recipes

CRANBERRY ISLAND WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. Butter two 4-inch muffin top pans. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
• Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes. Add salt, eggs, and vanilla, and beat just until combined.
• In a small bowl, mix together baking soda and buttermilk. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
• In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
• Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
• Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.

NEAPOLITAN WHOOPIE PIES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Combine cake mix, vegetable oil, and eggs in a large bowl.
• Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
• Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
• Freeze for at least 1 hour before serving.