Whoopie pies. Ever made them? Ever eaten them? Ever even heard of them?
I’ve always read about whoopee pies (usually in novels set in Amish country) but never actually tasted one. They’re basically two super-puffy, cake-like cookies sandwiched together with some buttercream/marshmallow-y/fluffy icing-type filling. It’s always sounded rather unhealthy to me. Surely one cookie, sans icing, is healthier? (Not that I eat one cookie at a time. But theoretically speaking, it would be healthier, yes?)
Despite my love of health, healthiness, and moderation (except when it comes to chocolate), I decided to make some whoopie pies recently.
Why? Well, I had some leftover buttercream sitting in my fridge, and I really hate wasting food. I’m such a #wastenotwantnot sort of person. This even spills over into other areas of my life. The DH calls it ‘clutter’; I call it ‘crafting supplies’, and am forever whipping up pretty and useful things from leftover scraps of this and that. Which is sort of what happened in this case.
I had a whole pastry piping bag full of mint buttercream, leftover from various delicious baking sessions, and was brainstorming ways to use it up. Cupcakes? Did that recently. Mini cupcakes? Also did that recently. Frosting for soft cookies? Eh, doesn’t travel well, and I can’t eat a whole batch of cookies (well, obviously I could, and quite happily would, but my scale would be tsk-tsk-ing at me and I try to avoid that).
Then I thought…what about whoopie pies?!?!
It was the perfect opportunity to play around in the kitchen, bake something yummy, and use up that buttercream!
I made the cake/cookie part twice, just to make it was perfect. Not because I wanted to eat them. No, no, the second batch was purely for blog research purposes. (The happy tummy was just a happy coincidence.)
Chocolate Whoopie Pies with Buttercream Frosting
- 1 batch whoopie pie dough
- 1 batch buttercream frosting (my recipe, minus the oreos, plus a mint flavouring to taste)
Depending on whether you want large or small whoopie pies, spread heaping tablespoons or heaping teaspoons of the dough onto a silicone baking mat or a greased cookie tray. Be sure to spread the dough out, as it will bake up super-high.
Bake according to directions, or until top is springy, but not tooo firm. Let cool.
Pipe buttercream between two cookies and squish together. Let sit (or chill in the fridge) to let the cookies suck some of the moisture out of the buttercream and really stick together.
Sprinkle with cocoa powder or icing sugar for a fancy touch just before serving, or wrap in wax paper if you’re packing them for lunches/snacks/picnics, or just bring a container of them to work (as I did) and watch them disappear.
They’re pretty delicious, aren’t they? I was told by a co-worker that the consensus was that from now on, I have to bring at least three servings per person whenever I bring any baked goods to work. I’ll take that as a compliment. 🙂
These whoopie pies are easily customizable, obviously. Switch up the fillings! Wouldn’t some vanilla-orange buttercream with flecks of orange zest be delicious in these? Or perhaps stirring in a bit of leftover mince-meat with some vanilla buttercream for yet another #wastenotwantnot taste adventure?
I mean, cookies and buttercream. How can you go wrong?
Next Post: Memories of (Lunchtime) Meals Past, or my grandmother’s Chocolate Vla (Pudding) recipe. Should I go healthy or nostalgic? Vote in the comments!
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