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4 Time Winner

Halloween Whoopie Pies Recipe & Video

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Chocolate Whoopie Pies take two round domed shaped chocolate cookies and sandwiches them together with a sweet vanilla flavored filling. While the filling is usually white, to dress them for Halloween I colored the filling orange and used some of it to pipe cute Jack o' Lantern faces on the tops of the Whoopie Pies.

Halloween Whoopie Pies are made with chocolate cookies that are wonderfully soft and moist which makes them seem more like a small cake than a cookie. In fact, they are often described as a Devil's Food Cake in cookie form. Their dark chocolate color and flavor comes from using unsweetened cocoa powder (either Dutch processed (my favorite) or natural) and the addition of buttermilk helps to contribute to their moist texture. You can use store bought buttermilk or buttermilk powder, or you can make a good substitute. Just stir 1 teaspoon lemon juice or vinegar into 1/4 cup (60 ml/grams) milk and let it stand at room temperature for about 10 minutes before using. The other liquid in these cookies is coffee, but if you are making these for the kids you can just use water.

What makes Halloween Whoopie Pies exceptional is that they are sandwiched together with a vanilla flavored filling that has a soft and creamy texture and almost marshmallow flavor and that is due to the addition of shortening (if you can't find shortening replace it with an equal amount of butter) and light corn syrup (can use golden syrup or brown rice syrup).

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Halloween Whoopie Pies: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift the flour with the cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter until creamy and smooth. Add the sugar and beat until light and fluffy. Beat in the egg and vanilla extract. Scrape down the sides and bowl of your bowl as needed. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk/coffee mixture (in two additions), beginning and ending with the flour.

Drop heaping tablespoons (about 25 grams) (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 8 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back (a toothpick inserted into the center will come out clean). Remove from oven and transfer to a wire rack to cool completely.

Filling: Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise (the longer you beat the mixture the thicker it will become). Add orange food coloring and beat until the food coloring is completely incorporated.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. Place some of the filling in a piping bag fitted with a small plain tip (I used a Wilton #4) and pipe Jack o' lantern faces on the tops of each cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 16 - 18 Whoopie Pies.

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Halloween Whoopie Pies:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) unsweetened cocoa powder, preferably Dutch-processed

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) kosher salt

3/4 cup (170 grams) unsalted butter, at room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/4 cup (60 ml/grams) buttermilk, at room temperature

1/2 cup (120 ml/grams) lukewarm coffee or water

Vanilla Filling:

1/4 cup (55 grams) vegetable shortening

1/4 cup (55 grams) unsalted butter, at room temperature

1 cup (120 grams) confectioners' (powdered or icing) sugar, sifted

1 1/2 teaspoons (6 grams) pure vanilla extract

1/2 cup (120 ml) (165 grams) light corn syrup (can use golden syrup or brown rice syrup)

orange food coloring




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