Monday, June 21, 2010


I went on a whoopie pie baking streak.  Three different whoopie pies.  But only one made the grade with me. 
The first was a Food Network Magazine recipe for Red Velvet Whoopie Pies.   red velvet whoopie pies (3)
I found these a bit dry with too much chocolate/cocoa for red velvet.  They weren’t very red because of all the chocolate.  They were delicately cakey and not very sweet.  The over-all flavor is good, but I would not make them again.  I rate them a 6 out of 10.
Next, I adapted a highly rated recipe, Ultimate Maple Snickerdoodles
Instead of cinnamon, I used Chai spice, but kept the maple syrup in.  I sprinkled the tops with Chai spice and sugar instead of cinnamon and sugar.  And I sandwiched them with vanilla cream cheese frosting.  They were way too sweet for me.  The cookies, by themselves, were good though, so I may make them again.  I rate them an 8 out of 10.  They won’t be sandwiched in the future though.
The winner was Whoopie Pie Cookies, a recipe sent to Penzey’s Spices from Candy Johnson.   005
whoopie pies (2)

The cookies are moist, soft, not too sweet and mate perfectly with the sweet frosting.  The only thing I changed was to add some coffee essence to the batter.  This last batch was  received with praises from all.  A definite keeper.

008Whoopie Pie Cookies
Adapted from
Rating:  9.5 out of 10
1/2 large egg (one large egg = about 3-1/4 Tbsp.  1/2 large egg = about 1-1/2 Tbsp.)
2-1/2 Tbsp. vegetable oil
1/2 cup sugar
1 cup unbleached all-purpose flour
1/2 tsp. vanilla powder  (or 1/2 tsp. vanilla extract added with wet ingredients)
1/4 cup natural unsweetened cocoa powder
1/2 tsp. baking soda
1/8 tsp. sea salt
1/4 cup buttermilk (or add 3/4 tsp. vinegar to sweet milk and let stand 15 minutes)
1/2 tsp. coffee essence -- optional (equal parts instant coffee powder + coffee liqueur)

Heat oven to 350F.  Line baking sheets with greased parchment paper.

In medium bowl, whisk egg, oil and sugar till smooth.  On wax paper or in small bowl, whisk together flour, cocoa, vanilla powder (if using), baking soda and salt.  Add 1/3 of the dry mixture and beat with spoon or spatula till combined.  Now add 1/2 the milk and the coffee flavoring (and vanilla extract if using) and beat again till combined.  Repeat, ending with flour mixture.  Do not overbeat, just be sure to combine all ingredients well. 

Drop batter by tablespoons onto cookie sheets, several inches apart.  Bake 8-10 minutes, until top springs back when lightly touched.  Remove  to wire racks to cool.  When cool, spread filling between two cookies to make sandwiches.  Yield will depend on size of cookies, but expect about 12 sandwiches from 24 cookies.

Marshmallow Creme Filling
1 stick butter or Smart Balance 50/50 Butter Blend
1 cup powdered sugar, sifted first
1 cup marshmallow creme or fluff
1 tsp. pure vanilla extract

In medium bowl, combine all ingredients and beat till light and fluffy.


Faith said...

I love all your Whoopie Pies! The classic ones look great but the snickerdoodle variety also sounds amazing! I wonder if there's anything that could be done to make them so sweet? I'd be all over them! ;)

Anncoo said...

Thanks for sharing this! Looks so good, must bookmark it.

Holly said...

Oh my they all look so yummy!!

A Joyful Chaos said...

They look absolutely delicious! The recipe you shared looks like the one my aunt used to make and I've been trying to find a recipe for them.

Thanks so much for sharing.

Sophie said...

Hello Judy!!

What georgous & stunnig looking whoopy pies!! They look so delectable!!

MMMMMMMMMMMM, special too!
I never tasted a whoopie pie is my life but these look so tempting that I must try these,..that's for sure!

Ingrid said...

I've yet to make whoopie pies but intend to. Thanks for the info. I'll start with that last recipe.

Jerilyn said...

Hi Judy,

I just discovered your blog today-I have had so much fun looking everything over! I was wondering on these chocolate whoopie pies...if I would use espresso powder instead of the instant, how much would I use and would I still need the moisture of the liquor? That would be a kick! Ha!

Thanks so much!

Judy said...

Jerilyn, The coffee essence doesn't really add anything in the way of moisture. If you want to use espresso powder, the amount is up to you. You could try 1 tsp., and I think that would be plenty to accent the chocolate and give it a little kick. I always like to dissolve coffee powder, so add it to your wet ingredients.