Photo: Whoopie Pies Recipe
Ingredients
- 3 cups sugar
- 1 cup butter
- 4 eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 6 cups all-purpose flour
- 2 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 tablespoons baking soda
- 1 teaspoon salt
- 3 cups milk
- Filling, recipe follows
Directions
Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
Filling:
1 1/2 cups shortening
3 cups confectioners' sugar
1 1/3 cups marshmallow topping
Dash salt
1 teaspoon vanilla extract
1/3 to 1/2 cup milk
In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By bethpatrick962
Northern IL
on February 06, 2012
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The batter was kind of bland for the first batch, so I added a 1/3 bag of milk chocolate chips, which added another dimension to both the flavor and texture...very nice! The filling is kind of bland and although the texture is perfect, there is something lacking. We tried adding some almond extract which helped a little bit. However, I think it's the shortening...very heavy with no flavor. Takes a lot to infuse flavor into that much shortening. So, my next batch I'm substituting butter for shortening. There's just no substitute for butter. Perhaps it won't hold up as well, but we'll see what happens. If that doesn't work, I'll go for 1/2 and 1/2 to get the strength of the shortening and the flavor of butter : Also, luckily I made half the batter and a full recipe of filling. I hadn't read the reviews but see that many found as we did the ratio is quite off if you want a full pie, and who doesn't want their whoopie oozing out the sides with the filling?
By jmoffi
on January 29, 2012
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I made these pies today for my son's dorm roommates. They were amazing! I made sure I only used 1tsp of backing soda and I added the 2tbs of coffee grounds and melted dark chocolate chips as recommended by another reviewer. This was a great addition. I also used the butter Crisco for the filling and it worked great as it gave me the taste and structure I was looking for. Be sure to beat the sugar and butter for the cake for 5 plus mins before adding the dry items. This made the cake nice and fluffy. I also used a larger size cookie scoop for the cake and one size smaller for the filling. It was perfect. I did not need to double the filling. This made 18 whoopie pies as I did not cut the recipe in half.
By sarahjanewill
STL
on January 27, 2012
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My sister-in-law just recommended this recipe and Oh My Goodness is it yummy! Like mentioned in other reviews, however, you do need to use less baking soda than what it calls for. I halved the pie recipe and used 3/4 tsp (not TBSP of baking soda. The pies came out perfect! Also, instead of using all shortening in the filling, I used 1 Cup shortening plus 1 stick of unsalted butter. The filling was so creamy and delicious! Gave some whoopies away to friends, they all loved 'em!
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