A Dangerously Delicious Chocolate Whoopie Pie Recipe
Want to spoil yourself with something homemade and sweet this Halloween? It's about time you added the whoopie pie to your arsenal of dessert recipes. Made with two mound-shaped pieces of chocolate cake and a creamy frosting center, this baked good marries two of our favorite things: cake and sandwiches. Yes, it's pretty much a cake sandwich. What's not to love?
Today journalist, entrepreneur, and co-owner of San Antonio bake shop Bird Bakery Elizabeth Chambers Hammer is sharing this dangerously delicious whoopie pie recipe with us. Thanks to a little food coloring, it feels festive for Halloween, but you can make it any time of year—in any color! Read on for the recipe.
1 1⁄2 cups butter, room temperature
3 cups light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups buttermilk
6 cups all-purpose flour
1 1⁄2 cups dark cocoa powder
1 tablespoon, 3⁄4 teaspoon baking soda
1 tablespoon salt
Directions for cake:
Preheat oven to 275 degrees. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside. Line two baking pans with Silpats or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and light brown sugar until light and fluffy. Add eggs and vanilla to the creamed butter mixture. Slowly add buttermilk and the dry mixture to your creamed butter bowl, alternating between the two. Mix until combined.
Using a one-ounce ice cream scoop or piping bag, place circles of batter onto a baking sheet, 12 per pan. Bake for 10 minutes. Rotate and continue baking for an additional 5 minutes. Remove to a rack to cool. Repeat with remaining batter.
2 sticks of unsalted butter, room temperature
16 ounces cream cheese, room temperature
6 cups confectioners’ sugar
2 tablespoon of whole milk, room temperature
2 1/2 teaspoon vanilla
Orange food coloring—optional
Place butter in a medium mixing bowl. Mix at a low speed. Scrape sides and gradually add cream cheese, continuing to beat until smooth. Sift in confectioners’ sugar and beat until well-incorporated. Add whole milk and vanilla and stir to combine.
Divide frosting and place half into a medium mixing bowl. Add orange food coloring. In a piping bag, scoop orange and white frosting side by side, filling the bag less than half full.
Using a large round or star tip, pipe about 2 tablespoons of frosting onto each of the cookies and then sandwich together with the remaining cookies. Garnish with chocolate, orange, and white jimmies, if desired.