WEEKDAYS 1e|12c|p

Carla Hall's Choco-holic Whoopie Pies

ThanksgivingCarlaHallWhoopiePies
A Delicious Dessert Perfect for Choco-holics!
skill level
Easy
time
30-60min
servings
36
cost
$
Contributed by :
Looking for a tasty new dessert to help you get your chocolate ifx? Try Carla's choco-holic whoopie pies!
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ingredients
  • 2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa (such as Droste)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 stick unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 1 stick unsalted butter (softened)
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup mascarpone
  • 1/2 cup melted white chocolate
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
  • 2
    2 cups unbleached all-purpose flour
    1/2 cup unsweetened cocoa (such as Droste)
    1/2 teaspoon baking soda
    1/2 teaspoon fine salt
    Make the cakes: Whisk together the flour, cocoa, baking soda and salt in a medium bowl.  You can add additional spices like cinnamon if you wish.
  • 3
    1 stick unsalted butter (at room temperature)
    1 cup granulated sugar
    1 large egg
    1 cup milk
    Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
  • 4
      
    Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
  • 5
    1 stick unsalted butter (softened)
    2 cups powdered sugar
    1/2 teaspoon vanilla extract
    1 cup mascarpone
    1/2 cup melted white chocolate
    Make filling: Beat the butter and powdered sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and mascarpone and mix at low speed until blended, about 1 minute.  Slowly mix in cooled melted white chocolate.
  • 6
      
    Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling or use a piping bag and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
 
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