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  • Nutella Stuffed Chocolate Whoopie Pies

    How to make Nutella Stuffed Chocolate Whoopie Pies

    Yield: 14 whoopie pies

    Prep Time: 30 minutes

    Cook: 1 hour

    Ingredients

    Chocolate whoopie pies

    1/2 cup (115 grams or 1 stick) unsalted butter, softened
    3/4 cup (135 grams) brown sugar
    1/4 cup (50 grams) granulated or caster sugar
    1 large egg
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    1 and 3/4 cup (245 grams) plain flour
    1/2 cup (40 grams) cocoa powder
    3/4 cup (180 ml) buttermilk

    Nutella frosting

    1/2 cup (115 grams or 1 stick) unsalted butter, softened
    3 cups (375 grams ) icing or powdered sugar
    1 teaspoon vanilla extract
    3/4 cup (200 grams) Nutella
    2-3 tablespoons milk

    Directions

    Line two oven trays with baking paper. In a large mixing bowl, beat the butter and sugars with an electric mixer until pale and creamy. Add the egg and vanilla extract and beat until combined. Sift in the baking soda, plain flour and cocoa powder. Add half the buttermilk and gently fold with a spatula, before adding the rest of the buttermilk. When the mixture is combined, it will be quite wet – similar to cake batter.

    Cover the batter with plastic wrap and pop into the freezer for 30 minutes. This will help firm up the mixture so you can easily roll spoonfuls of the batter into balls using your hands – just like you would for cookies. They will be a bit sticky but rolling them in your hands will help achieve a nice smooth finish.

    Preheat the oven to 360 F (180 C). Place the cookies onto the prepared trays, leaving space for them to spread out when cooking. Bake for approximately 8-10 minutes. Leave them to cool for a few minutes and then transfer the cookies onto a wire rack. While they are cooling, you can make the Nutella frosting.

    To make the icing, beat the butter with an electric mixer until creamy. Add the icing sugar, one cup at a time, and beat with the electric mixer until smooth and creamy. Add the vanilla and beat again. Then add the Nutella and mix through, adding the milk as needed. The frosting should be fairly thick and easy to apply.

    Pipe the icing onto one whoopie pie before placing another on top. Continue until all whoopie pies are complete.

  • Classic Whoopie Pies

    How to make Classic Whoopie Pies

    Yield: about 24 assembled whoopie pies

    Prep Time: 10 minutes

    Cook: 30 minutes

    Ingredients

    For the Chocolate Whoopie Pies:

    1 2/3 cups all-purpose flour
    2/3 cup unsweetened cocoa powder
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    1 stick (8 tablespoons, 1/2 cup) unsalted butter, at room temperature
    1 cup packed dark brown sugar
    1 large egg
    1 teaspoon vanilla extract
    1 1/4 cups whole milk

    For the Marshmallow Filling:

    1 1/2 cups Marshmallow Fluff
    2 1/2 sticks (20 tablespoons, 1 1/4 cups) unsalted butter, at room temperature
    1 cup powdered sugar
    1 tablespoon vanilla extract

    Directions

    For the Whoopie Pies:

    Preheat oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper.

    Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. In the bowl of an electric mixer, beat the butter and brown sugar on low speed until combined. Increase speed to medium-high and beat for 3 minutes, or until light and fluffy. Add the egg and vanilla and beat for another 2 minutes.

    Add half of the flour mixture then half of the milk to the batter and beat on low until combined, scraping down the sides of the bowl as necessary. Add remaining milk and flour, beating until combined.

    Drop tablespoonfuls of batter onto prepared baking sheets 2-inches apart. Bake for 10 minutes, or until pies spring back slightly when pressed gently. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.

    For the filling:

    In the bowl of an electric mixer, beat the Marshmallow Fluff and butter on low speed until combined. Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add powdered sugar and vanilla. Mix until incorporated then increase speed to high and beat until smooth and fluffy, about 3 minutes more. Filling can be made about 4 hours ahead of time, kept at room temperature.

    To assemble:

    Spread tablespoonfuls of marshmallow filling on the flat side of half the whoopie pies then sandwich with the remaining whoopie pies. Store at room temperature in an airtight container for up to 3 days.

    Adaped from Whoopie Pies

  • Red Velvet Whoopie Pies

    How to make Red Velvet Whoopie Pies

    Yield: about 30 sandwiches

    Cook: 30 minutes

    Ingredients

    For the cookies:

    • 2 cups all-purpose flour
    • 2 tablespoons cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 8 tablespoons (1 stick, 1/2 cup) unsalted butter, at room temperature
    • 1 cup light brown sugar, packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup buttermilk, at room temperature
    • 1 ounce red food coloring

    For the frosting:

    • 8 ounces cream cheese, at room temperature
    • 5 tablespoons unsalted butter, at room temperature
    • 2 teaspoons vanilla extract
    • 2 cups confectioners’ sugar, sifted

    Directions

    For the cookies:

    1. Adjust oven rack to middle position; preheat oven to 375 F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder and salt.
    2. In large bowl with an electric mixer, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add in flour mixture and buttermilk alternatively, starting and ending with buttermilk mixture. Fold batter with a spatula once or twice with rubber spatula to incorporate any remaining flour. Blend in food coloring.
    3. Spoon (or pipe) tablespoonfuls of batter on prepared baking sheets, allowing 1 inch between each round.
    4. Bake 7 to 9 minutes, or until tops are set. Cool completely on cookie sheets.

    For the filling:

    1. Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.
    2. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Whoopie pies can be refrigerated in an airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

    Adapted from Dinner & Dessert and Annie's Eats

  • Fat Elvis Whoopie Pies

    How to make Fat Elvis Whoopie Pies

    Yield: 48 two-inch cakes, or 24 pies

    Cook: 1 hour

    Ingredients

    Banana Cakes:

    • 1 cup all-purpose flour
    • 1 cup whole-wheat flour
    • 1 tablespoon flax meal (optional)
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 8 tablespoons (1 stick, 4 ounces, 1/2 cup) butter, at room temperature
    • 3/4 cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 3 very ripe bananas, mashed
    • Peanut butter filling (recipe follows)
    • 4 strips bacon, browned and crumbled

    Peanut Butter Filling:

    • 3/4 cup creamy or crunchy peanut butter
    • 3/4 cup unsalted butter, room temperature
    • 3/4 cup confectioners' sugar
    • pinch of salt

    Directions

    Banana Cakes:

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.

    In a medium bowl whisk together the flours, flax meal (if using), baking soda, and salt. Set aside.

    In the work bowl of a stand mixer fitted with the paddle attachment (or using a mixing bowl and hand-held electric mixer), cream the butter, sugar, and vanilla until light and creamy, about 3 minutes. Add the eggs and beat until combined. Add the bananas and beat on medium for about 2 minutes, until completely combined.

    Add the flour mixture to the wet ingredients and beat on low until combined.

    Using a tablespoon, drop batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10 minutes, or until the cakes begin to brown. Remove from oven and let the cakes cool on the sheet for 5 minutes before transferring to a rack to cool completely.

    Once cool, pair similar shaped cakes with each other. Using an offset spatula, spread a generous amount of peanut butter frosting (recipe follows) on the flat bottom of one cake then firmly press the bottom of a matching cake down to make the whoopie pie. Alternatively, you can use a ziploc or piping bag to pipe the filling onto the cakes.

    Once all cakes are assembled, roll the edges in the crumbled bacon pieces. Serve immediately.

    Peanut Butter Filling

    In the work bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl and electric hand mixer), beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low to incorporate. Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.

    Adapted from Whoopie Pies

  • Mocha Whoopie Pies

    How to make Mocha Whoopie Pies

    Yield: 48 2-inch cakes

    Cook: 1 hour 35 minutes

    Ingredients

    Mocha Whoopie Pies

    • 3 tablespoons instant espresso powder
    • 2 tablespoons water
    • 2 1/4 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 8 tablespoons unsalted butter, at room temperature
    • 1 cup (packed) dark brown sugar
    • 1 large egg
    • 1 teaspoon vanilla
    • 1 cup milk
    • Whipped Chocolate Ganache (recipe follows)

    Whipped Chocolate Ganache

    • 1 pound bittersweet chocolate, chopped
    • 2 1/2 cups heavy cream
    • pinch of salt, preferably sea salt
    • 1 tablespoon vanilla, rum, or rosewater

    Directions

    Mocha Whoopie Pies

    Position rack in the center of the oven and preheat the oven to 375 F. Line 2 baking sheets with parchment paper or silpats.
    In a small bowl or cup, mix together the instant espresso powder and water and set aside.
    Sift together the flour, cocoa, baking soda, and salt into a medium bowl.
    In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
    Add half of the flour and half the milk and beat on low until just incorporated. Scrape down the sides of the bowl. Add the espresso-water mixture and remaining flour mixture and milk and beat until completely combined.
    Using a spoon, drop about 1 tablespoon of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for about 10 minutes or until the cakes spring back when touched. Remove the baking sheets from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

    Whipped Chocolate Ganache

    Put the chocolate in a large, heatproof bowl. In a large, heavy-bottomed saucepan over medium heat, heat the cream until it bubbles. Pour the hot cream over the chopped chocolate and let sit for about 10 minutes, until the chocolate is melted. Add the salt and vanilla and stir with a wooden spoon or silicone spatula just to combine.
    Refrigerate the ganache for at least 1 hour and up to 24 hours, until it is firm. Using a hand mixer or stand mixer, beat the ganache at medium speed until it is softened and lighter in color, about 2 minutes.
    Note: Ganache is easiest to spread on whoopie pies when at room temperature.

    Adapted from Whoopie Pies

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