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Classic Chocolate Whoopie Pie




Source of Recipe


Food For My Family


List of Ingredients




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


Recipe



Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt; set aside. 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 Tbsp of batter should make about 30 four-inch cakes or 15 pies.


I used a recipe found for Whoopie Pie filling on What's Cooking America.
Whoopie Pie Filling
1 cup vegetable shortening (Crisco)
1-1/2 cup powdered sugar
2 cups Marshmallow Fluff or Marshmallow Cream
1-1/2 teaspoons pure vanilla extract


In a medium bow, beat together shortening, sugar and Fluff; stir in vanilla extract until well blended.


Place the cream into food storage baggie and clip the corner out. Squirt a little dollop on the flat side of half of the Whoopie Pies. Top them with the remaining Whoopie Pies.