Whoopie Pies

Nuvita Biscuits

Another lovely creation submitted to us by Avi Jutley¬†this is a lovely and easy to make recipe that you can make at home and does not take alot of time. Enjoy making this lovely dish and share your experience with all of us. ūüėÄ


For the Pies

  • ¬†3/4 cups (230 grams) – all-purpose flour.
  • ¬†3/4 cup (75 grams) – cocoa powder.
  • ¬†1 tsp – baking powder.
  • ¬†1/4 tsp – baking soda.
  • ¬†1/4 tsp – salt.
  • ¬†3/4 cup (170 grams) – unsalted butter, room temperature.
  • ¬†3/4 cup (150 grams) – granulated white sugar.
  • ¬†1 large – egg, room temperature.
  • ¬†1 tsp – pure vanilla extract.
  • ¬†1/4 cup (60 ml) – buttermilk.
  • ¬†1/2 cup (120 ml) – lukewarm strong coffee or 1/2 cup (120 ml) lukewarm water.
For the Vanilla Filling:

  • 1/4 cup (55 grams) – vegetable shortening.
  • ¬†1/4 cup (4 tbsps) (55 grams) – unsalted butter, room temperature.
  • ¬†1 cup (115 grams) – confectioners’ (powdered or icing) sugar.
  • ¬†1 1/2 tsps – pure vanilla extract.
  • ¬†1/2 cup (120 ml) – light corn syrup.
For Chocolate Cookies:
  1. Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water).
  4. With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.
  5. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart.
  6. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
  7. Bake for about 9 -10 minutes or until the tops of the cookies, when lightly pressed, spring back.
  8. Remove from oven and transfer to a wire rack to cool completely.
  1. Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners’ sugar. Increase the speed to high, and beat until light and fluffy, about 5 minutes.
  2. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup.
  3. Continue to beat until the filling looks like soft mayonnaise.
To Assemble the Pie:
  1. Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie.
  2.  Top with another cookie.
  3. The assembled cookies can be stored, covered, in the refrigerator for several days.
  4. Bring to room temperature before serving.
Makes about 15 sandwiched cookies
Enjoy this recipe ūüėÄ

Recipe Comments

  1. posted by Keaton on Feb 5, 2013

    The recipie for whoopie pie calls for 2 cups of tenext sugar.. what can i replace that with because i hate the taste of the tenext sugar.
    would putting 1 cup sugar and 1 cup tenext sugar work?
    does anyone know?

  2. posted by Keegan on Mar 17, 2013

    I’m making whoopie pies and the recipe calls for applesauce, but I don’t have any. What can I use instead? Will oil work? Thank you!

  3. posted by Lachlan on Mar 21, 2013

    I like using buttercream icing and marshmallow cream for whoopie pie filling. The problem is, it’s too loose and causes them to collapse. If I added meringue powder, would it stiffen it up without making it hard?

  4. posted by Kevin on Mar 22, 2013

    I asked my mom if she could pick up some pumpkin puree at the store, but she brought home pumpkin pie filling. I was originally intending on making pumpkin whoopie pies. But I can’t find one that calls for pumpkin pie filling.
    So should I use one that calls for pumpkin puree and adjust the spices?

    My mom is not a fan of pumpkin pie and I can’t eat it all by myself, so that’s out of the question.

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