old-fashioned chocolate whoopie pies
So I’ve tried my hand at whoopie pies quite a few times, but I’ve never gotten them… right. The first time I made whoopies, I essentially made tiny cakes with buttercream smooshed between them. Delicious, but not an authentic whoopie. The next time? I made bright pink monstrosities with a too-thin batter… they were big, thin sugar cookies with an unbearably sweet cream filling, and rainbow sprinkles. Easily the most flamboyant thing that’s ever come out of my oven.
Pictured: not a whoopie pie.
This time, I was determined to get them right. And guess what?! I did it, I did it, I did it! Yay! I made these for my lovely sisters in Tau Beta Sigma, for us to nom on at our last meeting of the year. :]
Old-Fashioned Chocolate Whoopie Pies
adapted from this faboo recipe
1/4 c vegetable shortening
1 c milk
1 c sugar
1 egg
1 tsp vanilla
2 1/2 c AP flour
1/4 c + 1 tbsp unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1. First, combine shortening, milk, sugar, egg, and vanilla.
2. Add flour, cocoa, baking soda, and salt, and mix using a hand (or stand) mixer until well-blended.
3. Scoop onto an ungreased cookie sheet using a small ice-cream scoop or spoon.
4. Bake on 350F until a toothpick comes out clean.
5. Allow to cool completely before assembling whoopies.
Whoopie Pie Filling
also adapted from this lovely recipe
1 stick butter, softened
1/2 c vegetable shortening
1 c sugar
1 tbsp flour
1 tsp vanilla
1/2 warm 2% milk
1 tsp water
1. Combine all ingredients and mix until fluffy, smooth, and cloud-like. If you’re using Crisco, this could take a while longer because it tends to be “tougher” than generic vegetable shortening.
Once assembled, these whoopies do not need to be refrigerated! Just make sure to store them covered. :]
