Best 5 Lets Make Whoopie Pies Recipes

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Whoopie pies are a classic American treat that are perfect for any occasion. They are made with two soft, chewy chocolate cookies that are sandwiched together with a creamy filling. Whoopie pies can be made in a variety of flavors, but the most popular are chocolate, vanilla, and peanut butter. They are also a great way to use up leftover cake batter. With just a few simple ingredients and a little bit of time, you can easily make your own delicious whoopie pies at home.

Here are our top 5 tried and tested recipes!

LET'S MAKE WHOOPIE PIES



Let's Make Whoopie Pies image

Gear up for game day with these adorable football-shaped whoopie pies using Reynolds KITCHENS® Parchment Paper with SmartGrid® to bake the pies and Reynolds KITCHENS® Quick Cut™ Plastic Wrap to pipe the frosting.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 16

Number Of Ingredients 15

Reynolds KITCHENS® Parchment Paper with SmartGrid®
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 stick butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
1 cup buttermilk
White crystal sugar
¾ stick unsalted butter, softened
2 cups powdered sugar
1 (7.5 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
2 teaspoons vanilla
Reynolds KITCHENS® Quick Cut™ Plastic Wrap

Steps:

  • Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  • In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
  • Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
  • Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
  • In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
  • To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 56.5 g, Cholesterol 38.9 mg, Fat 11.2 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 195.6 mg, Sugar 35.8 g

WHOOPIE PIES



Whoopie Pies image

Is it a cookie? Is it a pie? Is it a cake? It's Chuck Hughes' whoopee pie: a cookie-shaped cake filled with heavenly marshmallow cream.

Provided by Chuck Hughes

Categories     dessert

Time 1h20m

Yield 8 whoopie pies

Number Of Ingredients 13

1 1/2 cups/375ml all-purpose flour, sifted
1/2 cup/125ml unsweetened cocoa powder, sifted
1 1/2 teaspoons/7ml baking powder
1/2 teaspoon/2ml salt
1 cup/250ml sugar
1/2 cup/125ml butter, room temperature
2 eggs
1 teaspoon/5ml pure vanilla extract
1 cup/250ml milk
1 cup/250ml sugar
2 tablespoons/30ml honey
1 teaspoon/5ml pure vanilla extract
2 egg whites, room temperature

Steps:

  • For the chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
  • Combine the flour, cocoa, baking powder and salt in a bowl.
  • Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.
  • Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.
  • For the marshmallow filling: Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.)
  • Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen).

WHOOPIE PIES



Whoopie pies image

These fun little treats take under an hour to make and will be a sweet addition to any bake sale

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 10

Number Of Ingredients 12

300g self-raising flour
50g cocoa
2 tsp bicarbonate of soda
175g soft light brown sugar
1 egg
75ml sunflower oil , plus extra
150ml buttermilk
1 tub ready-to-use frosting
colourful sprinkles , to decorate
100g icing sugar
50g cocoa
100ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
  • For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
  • Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

Nutrition Facts : Calories 647 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.17 milligram of sodium

EASY WHOOPIE PIES



Easy Whoopie Pies image

A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.

Provided by By Arlene Cummings

Categories     Dessert

Time 1h15m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ Devil's Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 containers Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F.
  • Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
  • In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
  • Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
  • Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
  • Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
  • Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 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.

Tips:

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Make sure your butter and cream cheese are at room temperature before beginning so they will mix together smoothly.
  • Don't overmix the batter, as this can make the whoopie pies tough.
  • Bake the whoopie pies until they are just set, as overbaking can make them dry.
  • Let the whoopie pies cool completely before filling them, as this will help prevent the filling from melting.
  • If you don't have a whoopie pie pan, you can use two spoons to drop the batter onto a greased baking sheet.
  • Get creative with your fillings! There are endless possibilities, so try different flavors and combinations to find your favorites.

Conclusion:

Whoopie pies are a delicious and versatile treat that can be enjoyed by people of all ages. With a variety of flavors and fillings to choose from, there's sure to be a whoopie pie that everyone will love. Whether you're making them for a special occasion or just because, these delightful treats are sure to bring a smile to your face. So why not give them a try today?

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