I have been craving whoopie pies. I was in dire need of one. Everywhere I turned I was reminded of whoopie pies. I would see macarons in the grocery stores and wished they were whoopie pies. I would look at my sandwich during lunch and really wished that it was a delicious cake with sweet filling. I would see this book and this pan in Crate & Barrel. Then today, Marthe Stewart's Cookie of the Day alert popped in my inbox - Mini Pumpkin Whoopie Pies.
Okay! It is time for me to whip something up. Luckily, I was able to find the classic chocolate whoopie pie recipe online and watched a cute little video about making them. I felt ready to bake! Here we go, my first whoopie pies:
cakey texture, I was over the moon!
Mmmm, you can use a piping bag to fill the whoopie pies. Spatulas or knives work as well! That was the hardest photo to take today. With only two hands, I had to hold the piping bag and work the camera with my left hand - not ideal!
Classic Chocolate Whoopie Pies
From Whoopie Pies
(Makes about 12 medium-large whoopie pies)
1 2/3 cups of all-purpose flour
2/3 cup of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
4 tablespoons of unsalted butter
4 tablespoons of vegetable shortening
1 cup of brown sugar
1 large egg
1 teaspoon of vanilla extract
1 cup of milk
- Preheat the oven to 190°C (375°F) and have all ingredients at room temperature. Lay out your parchment paper on your baking trays (I used two trays).
- Using your mixer, beat the butter, shortening, and sugar together.
- Add in the egg and vanilla extract.
- Sift together the flour, cocoa powder, baking soda, and salt (as I am typing this, I just realized I forgot to add in the salt this morning!).
- Add half of the dry mixture and half of the milk to the wet ingredients. Mix until combined.
- Add in the remaining half of the dry mixture and the milk. Mix until completely combined.
- Using a spoon or ice cream scoop, drop 1 (mini) or 2 (medium-large, what I made) tablespoons of the batter onto your parchment paper. Remember to evenly space the batter. I was able to fit twelve of the 2 tablespoons on one tray.
- Bake for 10-15 minutes or until cakes spring back when lightly tapped. Remove from the oven and let it cool on the tray for 10-15 minutes.
- Gently remove the cakes from the parchment paper and allow it to cool.
- Make your favourite frosting to fill the whoopie pies!