|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The pictured whoopie pies were baked in a whoopie pie pan (Wilton), but a baking sheet may be used for them as well.
The chocolate filling for the little cakes is made more intense with the addition of strong, hot coffee or espresso. If you don't want to use coffee in the frosting, you may use plain hot water.
- For the Whoopie Pies:
- 4 large egg yolks
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter (softened)
- For the Chocolate Filling:
- 5 tablespoons butter (softened)
- 3 cups confectioners' sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 to 4 tablespoons coffee (hot and strong, or espresso, or very hot water)
- 1/4 cup confectioners' sugar
- 1 tablespoon unsweetened cocoa powder, for topping, optional
Grease and flour a whoopie pie pan or large baking sheet or spray it with baking powder with flour.
Heat the oven to 350° F (180° C/Gas 4).
In a small mixing bowl with an electric mixer, beat the egg yolks with the granulated sugar and 1 teaspoon vanilla until creamy and light yellow in color.
In a large mixing bowl, combine the flour, baking powder, and salt. On low speed of an electric mixer beat in the 8 tablespoons of butter and 2/3 cup milk until smooth. Beat in the egg yolk mixture until smooth and well blended.
Fill the wells of a whoopie pie pan with about 1 1/2 tablespoons in each well or drop onto the prepared baking sheet, leaving about 2 inches between the cakes.
Bake in the preheated oven for 10 to 14 minutes, or until lightly browned on the bottoms or around sides if using a whoopie pie pan.
Let them cool in the pan on a rack for 8 to 10 minutes. Remove from the pan and place on a rack to cool completely.
This makes 24 3-inch cakes or 12 filled whoopie pies.
Creamy Chocolate Filling
Beat together the 5 tablespoons of butter, confectioners' sugar, cocoa, 1 teaspoon vanilla, and heavy cream.
Beat in the coffee or hot water, a teaspoon or two at a time, until you have a nice spreading consistency. Frost the bottom of one of the cooled vanilla cakes, then put another cake on top of the frosting to make a filled whoopie pie. Place the whoopie pies on the rack.
If desired, sift a small amount of confectioners' sugar over the whoopie pies, then sift a little cocoa over that.
Tips and Variations:
The whoopie pies may be frozen for up to 2 months.
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