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  • Catherine Irvin

Chocolate Whoopies

Life has been busy recently. The kind of busy that almost feels too hectic, as if there’s so much noise you can't turn down, so you just keep going until you are able to sound it all out. I have finally taken a moment [evening] to myself and drowned the noise of this demanding lifestyle in which we are all too familiar. So here we aremeeting in my peaceful placemy food blog. Better yet, we’re talking about chocolate whoopie pies.

Chocolate whoopies with green sprinkles and buttercream icing.
Whoopty, look at them sprinkles.

The kitchen remains my place of exhausting frustration or capitalizing on the wins of life. Whatever the day, whatever the vibe, my kitchen is my serenity. These whoopies are my timely expression of comfort, providing the sensation of something hugging your tastebuds. The rich chocolate cuts through you as the creamy filling provides a sweetness to the palate. It’s a match you simply can't beat.


Keeping things festive, I’ve rolled these guys in sprinkles to make them pop. I mean, who doesn’t love sprinkles anyway?


Hoping these whoopies find their way to a safe gathering or vaccine uptake celebration near you. As always, may the inspiration found here find light in your kitchen.


XO//CATH

THE RECIPE


1 stick butter (1/2 cup), softened

1 1/2 cups flour

3/4 cup Dutch-processed cocoa powder

1 1/2 cups sugar

1/2 cup water

1/2 tsp salt

1 egg

1 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

Sprinkles (optional)

for the cream cheese filling...

2 1/2 cups confectioner's sugar

1/2 cup cream cheese, softened

1/2 cup butter, softened

2 Tbsp milk

1 tsp vanilla extract


How to make it happen

1. Beat the softened butter and sugar together in a bowl. Add the egg, vanilla extract, and water.

2. Combine dry ingredients in a separate bowl and whisk together. Put mixer on slow/medium speed and slowly incorporate dry ingredients with the wet. Scrape sides of bowl as needed.

3. Use a small ice cream scooper to scoop batter onto a line baking sheet, ensuring consistency in size. Bake at 350ºF for 15 - 18 mins. Let cool at least 30 mins before applying the cream cheese filling.

4. In a separate bowl, beat the softened butter and cream cheese together for about 2 mins, or until smooth. Add vanilla extract and the milk. Mix together. Slowly add the confectioner's sugar in half-cup increments and beat until completely dissolved into the filling.

5. Refrigerate filling for about 30 mins before applying inside the whoopies. Scoop out filling using a small ice cream scooper.

6. Fill about 1 tablespoon of icing in between 2 whoopies and press down. Roll in sprinkles if desired. Best served cold after refrigeration for 30 mins. Enjoy!

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