Chocolate Whoopie Pie Recipe
This Chocolate Whoopie Pie Recipe has a tempting twist of chili to add a great depth of flavor or umami to the chocolate, then filled with a smooth ganache center. Making them truly irresistible!
Made with two small chocolate cakes, traditionally filled with vanilla buttercream frosting or marshmallow cream filling, making great finger food snacks, although the recipe can be used to make one large or giant whoopie pie too.
The best part is that it is that you can store these easily and have them ready when you are, so you can enjoy a delectable chocolate treat anytime you need.
History of Chocolate Whoopie Pies
According to legends, it is said that Amish wives used to make the whoopie pies from leftovers of cake batter and any spare frosting. The story goes that the name was formed when the Amish men and children would exclaim, “Whoopie!”, when they found the pies in their lunch bags.
Flavor and ingredients of Chocolate Whoopie Pie
The classic whoopie pie is made up of chocolate cake and vanilla frosting but there are numerous flavors that can be used such as pumpkin, vanilla, red velvet, banana, carrot, peanut butter, and lemon. There are also many recipes available for gluten free and vegan, meaning there is a whoopie out there for everyone!
STORAGE: Chocolate Whoopie Pie Recipe
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 3 months.
Chocolate Whoopie Pie Recipe
INGREDIENTS
1/2 cup butter
3/4 cup Brown Sugar
1 Egg
2 tsp Vanilla Extract
1 tsp espresso powder
2 cups flour
1/2 cup cocoa powder
1/4 tsp cayenne pepper
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
1 1/4 tsp baking soda
1 cup buttermilk
For the Chocolate Ganache Filling
1 cup heavy cream
2 cups semisweet chocolate chips
1/8 tsp cayenne pepper
1/8 tsp salt
1 tsp vanilla extract
INSTRUCTIONS
1.Preheat the oven to 350˚F and line a baking tray with parchment paper.
2. Whisk the dry ingredients together: flour, cocoa powder, cayenne pepper, ground nutmeg, ground cinnamon, salt and baking soda.
3. Place chocolate chips in a metal bowl, add 1/8 tsp each cayenne and salt.
4. Heat the cream in a small saucepan, and pour over the chocolate chips. whisk together until fully mixed and the chocolate is shiny. Place in the refrigerator to chill.
5. Place the butter in the mixer bowl and add the sugar, mix for 3-5 minutes until light and fluffy.
6. Add the egg and mix until creamy.
7. Next add the espresso powder and vanilla and mix again until fully mixed.
8. Now, add the mixed dry ingredients a third at a time, and add the buttermilk also a third at a time. Mix on low speed until the mixture is fully combined and forms a batter.
9. Scoop a tablespoon of the batter onto the baking tray, place in the preheated oven and bake for 10-12 minutes until the tops are dry and firm to the touch.
10. Remove from the oven and allow to cool on a wire rack.
11. Take the chilled chocolate ganache, place it in the mixer and whisk for 2-3 minutes. Add vanilla extract and continue whisking for a further 2 minutes until light and fluffy.
12. Cut the cooled cakes in half, spread the whipped ganache onto the bottom half of the cakes using a spatula, and top with the other half of the cakes.
EQUIPMENT
Mixer
Baking Sheet
Parchment Paper
Cooling Rack
Spatula
TIME
PREP TIME: 5 Minutes
COOK TIME: 10 Minutes
NUTRITIONAL VALUE:
Fat: 23.3g
Protein: 4.3g
Total Carbs: 52.4g
Calories: 425 calories
CHOCOLATE WHOOPIE PIE RECIPE
Chocolate Whoopie Pie Recipe has a tempting twist of chili to add a great depth of flavor to the chocolate filled with a smooth ganache center.
Equipment
- Mixer
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Spatula
Ingredients
- 1/2 cup butter
- 3/4 cup Brown Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1 tsp espresso powder
- 2 cups flour
- 1/2 cup cocoa powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 1/4 tsp baking soda
- 1 cup buttermilk
- For the Chocolate Ganache Filling
- 1 cup heavy cream
- 2 cups semisweet chocolate chips
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350˚F and line a baking tray with parchment paper.
- Whisk the dry ingredients together: flour, cocoa powder, cayenne pepper, ground nutmeg, ground cinnamon, salt and baking soda.
- Place chocolate chips in a metal bowl, add 1/8 tsp each cayenne and salt.
- Heat the cream in a small saucepan, and pour over the chocolate chips. whisk together until fully mixed and the chocolate is shiny. Place in the refrigerator to chill.
- Place the butter in the mixer bowl and add the sugar, mix for 3-5 minutes until light and fluffy.
- Add the egg and mix until creamy.
- Next add the espresso powder and vanilla and mix again until fully mixed.
- Now, add the mixed dry ingredients a third at a time, and add the buttermilk also a third at a time. Mix on low speed until the mixture is fully combined and forms a batter.
- Scoop a tablespoon of the batter onto the baking tray, place in the preheated oven and bake for 10-12 minutes until the tops are dry and firm to the touch.
- Remove from the oven and allow to cool on a wire rack.
- Take the chilled chocolate ganache, place it in the mixer and whisk for 2-3 minutes. Add vanilla extract and continue whisking for a further 2 minutes until light and fluffy.
- Cut the cooled cakes in half, spread the whipped ganache onto the bottom half of the cakes using a spatula, and top with the other half of the cakes.
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