Sunday, February 10, 2013

Whoopie Pie Recipe - Chocolate-Chocolate Chip w/ Peanut Butter Frosting

Whoopie pies are the best of Lancaster County baking : D

Makes approx. 2 dozen whoopie pies


Whoopie pie
-         1/2 cup butter
-         1/2 cup packed dark brown sugar
-         1/2 cup sugar
-         2 eggs
-         2 tsp vanilla
-         2 Tbsp unsulfured molasses
-         2/3 cup milk
-         1/3 cup unsweetened cocoa (special dark if you can find it)
-         2 1/3 cup flour
-         1/2 tsp salt
-         1 1/2 tsp baking soda
-         6 oz milk chocolate chips

-         1/2 cup creamy peanut butter
-         2 cups powdered sugar
-         1/4 cup butter (softened)
-         1 1/2 tsp vanilla
-         pinch of salt (approx. 1/8 tsp depending on taste)
-         approx. 1/4 cup milk (this can vary depending on desired thickness of frosting)

Time Commitment:
 ~2 hours (including baking and assembly time)

How to Make it Happen:

Whoopie pies
  1. Preheat oven to 350 deg F.
  2. Cream butter until fluffy.
  3. Add sugars and mix.
  4. Add eggs, vanilla, and molasses, stirring between each addition.
  5. Mix flour, cocoa, salt, and baking soda separately. Add to butter mixture in parts, alternating with milk.
  6. Beat 1-2 minutes until smooth, then add chocolate chips and mix to incorporate.
  7. Drop by Tablespoons onto a lightly greased baking sheet. Bake 10-15 minutes.
  8. Allow whoopie pies to cool completely before assembling. To keep yourself from eating them, make some frosting!

  1. Cream butter and peanut butter together until fluffy.
  2. Add powdered sugar, vanilla, and salt. Mix until thoroughly combined.
  3. Add milk in small portions, mixing in-between additions, until frosting reaches desired thickness. I prefer frosting that’s thicker, just because it holds the whoopie pie together better. If you overshoot the mark (and it gets too watery), add dashes of powdered sugar to bring it back.
  4. Assemble whoopie pies by spreading a large dollop of frosting on one cookie, then sandwiching it with another.
  5. Enjoy! The peanut butter frosting will taste slightly salty the first day, but if stored overnight the salty taste will blend in with the peanut butter. These can be stored in an airtight container in the refrigerator for about 5 days.

Portable and delicious!
Note: This recipe is a whoopie pie adaptation of “Quick After-Battle Chocolate Cake” which was published by Patricia C. Wrede in Book of Enchantments. The original is also delicious and her books are fun reading!


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