Dark Chocolate Whoopie Pies

Dark Chocolate Whoopie Pies are a delicious treat. They are soft, rich, and decadent. My family loves when I make them. you can pick and choose fillings and even have the option to roll the sides in chocolate chips, sprinkles, nuts, or candy. They are super easy to make and more fun to eat. Recipe by: Sarah Billingsley and photos are of my whoopie pies.

Classic Chocolate Whoopie Pies 

recipe from: p. 43 of Whoopie Pies  

Ingredients:

2/3 cup unsweetened cocoa powder

1 2/3 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

Directions:

• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• In a bowl, sift together, flour, cocoa, baking soda, and salt.
• In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
• Add egg and vanilla and beat for two more minutes.
• Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
• Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
• Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp. of batter should make about 48 two-inch cakes or 24 pies.

2 Tbsps. of batter should make about 30 four-inch cakes or 15 pies.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar, cocoa, and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt, and beat on high until smooth, about 3 minutes.

After the whoopie pies have cooled pipe or spread filling with a knife onto each pie and squish it down. Please don't be stingy with the filling! Then if desired roll the sides of each pie in mini chocolate chips, sprinkles, chopped nuts, or whatever sounds good. This part is optional although I highly recommend it! I refrigerated mine but if you do beware they will stick to each other so only place them in a single layer. I liked the filling refrigerated better because it firmed up a little in the fridge.

Buttercream Frosting 

Recipe from: p. 81 of Whoopie Pies 

Ingredients:

• 3 cups confectioner's sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 to 4 TBSP heavy whipping cream
• 1tsp vanilla
• pinch of salt  

Directions:

Beat together the confectioner's sugar and butter until crumbly. Add heavy cream, vanilla, and salt. Beat until smooth.
 

Recipes by Sarah Billingsley, Amy Treadwell, and Antonis Achilleos-  from the book Whoopie Pies
photos by: Julie Hodges