Whoopie Pies Recipe
Chocolate – available every day, Red Velvet & Pumpkin – catch them in season only
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Ingredients
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Chocolate Cake
Filling
Red Velvet Variation
Pumpkin Variation
Method
Chocolate Cake
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- 6
Scoop Batter
Using a tablespoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them a couple of inches apart.
- 7
Bake
Bake in the preheated oven for 10-12 minutes or until the tops spring back when lightly pressed.
- 8
Cool
Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Filling
- 9
Prepare the Filling
In a bowl, beat the unsalted butter until creamy. Gradually add in the powdered sugar and vanilla extract, mixing until smooth and fluffy.
Red Velvet Variation
- 10
Adjust for Red Velvet
For red velvet whoopie pies, add the cocoa powder and red food coloring to the cake batter before scooping.
Pumpkin Variation
- 11
Adjust for Pumpkin
For pumpkin whoopie pies, fold the pumpkin puree, ground cinnamon, and ground nutmeg into the cake batter before scooping.
Assembly
- 12
Assemble Whoopie Pies
Once the cookies are cooled, spread a generous amount of filling on the flat side of one cookie and top with another cookie to create a sandwich.
- 13
Serve
Enjoy your whoopie pies immediately or store them in an airtight container in the refrigerator for up to 5 days.