Chocolate Oreo Whoopie Pie Recipe

As I'm sure you have picked up on, I have been on a Whoopie Pie kick. I made four different flavors for an event the other day and they were all so good. My husband is a huge Oreo fan and he was my inspiration for this pie. Its just a good combination of  flavors.

Chocolate Whoopie Pies
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1 cup (packed) dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cup milk

Position a rack in the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined  Increase the speed to medium and beat until fluffy and smooth, about 3 minutes  Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk and beat until completely combined.

Using a spoon or cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake on sheet at a time for about 10 minutes each or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Oreo Cream Cheese Filling

• 6 oz. cream cheese (softened)
• 1/4 cup butter (softened)
• 4 tablespoons Greek yogurt (the thicker the better)
• 4-5 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 3/4-1 cup crushed Oreo cookies 

Cream together the cream cheese and butter until smooth. Add yogurt and bead until smooth. Add powdered sugar one cup at a time until thick. Add vanilla and Oreos and mix until combined. 

*** SUBSTITUTION NOTE***

You can use just a block of 8 oz. cream cheese and not use the butter and yogurt, if you do this you will only need about 3-4 cups of powdered sugar. I like using the butter and yogurt recipe, because I think the taste is really great.

Assembling the Whoopie Pies

Lay out your cakes in pairs (one for the top and one for the bottom) with the flat sides facing up, spread the filling on one of flat-sides of your cakes. You can do this with a spoon or a knife, or used a pastry bag or a cookie scoop. Top this with another cake to create a sandwich. Repeat with the rest of your pies.

Homemade Oatmeal Cream Whoopie Pies

I am not a huge fan of oatmeal cream pies, all wrapped up in their plastic wrappers, tasting way too sweet and kind of bland. But theses little whoopie pies are incredible. I mean out of this world good! The cookie part is soft, chewy, and lightly spicy; and the marshmallow cream filling is light, fluffy, and just sweet enough to keep you coming back for more.

I really can't recommend this recipe more highly. I think I tasted them and said "OMG!" I'm a little ashamed to admit that I let such a trendy saying escape my lips in reaction to these wonderful little whoopie pies, but it was a moment of pure bliss. Thank goodness the only person home with me at the time was my 16 month-old, and I don't think he will tell on me.

Homemade Oatmeal Cream Whoopie Pies
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup (packed) brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats (not fast-cooking)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes

In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butte-sugar mixture and beat on low speed until just combined.

Using a spoon or cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake on sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Classic Marshmallow Filling
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 1 1/2 cups Marshmallow Fluff
• 1 1/4 cups vegetable shortening
• 1 cup confectioners' sugar
• 1 tablespoon vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla  and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes.

***TIP***

Spray the measuring cup and spoon/spatula with cooking spray before measuring Marshmallow Fluff.

Assembling the Whoopie Pies

Lay out your cakes in pairs (one for the top and one for the bottom) with the flat sides facing up, spread the buttercream on one of flat-sides of your cakes. You can do this with a spoon or a knife, or used a pastry bag or a cookie scoop. Top this with another cake to create a sandwich. Repeat with the rest of your pies.

On the last post, Birthday Cake Whoopie Pies, I praised the book Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes, by Sarah Billingsley and Amy Treadwell. I really do love this book. I have gotten many a great recipe from this book. 

Birthday Cake Whoopie Pies (a Funfetti knock-off recipe)

Whoopie pies have been very popular recently, some might even say trendy. And why not? Whats not to love about whoopie pies? Two cake blobs with an icing center? Simple perfection. Plus, the name is pretty great too. 

One of the greatest things about whoopie pies, is the veneration in flavor combinations. Its pretty much an endless creative march. Anything is possible. Savories, sweets, savory sweets; think banana, peanut-butter and bacon, a whoopie pie fit for a King!

I wanted to make these Birthday Cake whoopie pies because I love sprinkles and I love Funfetti cake. That is pretty much the only box cake mix I ever buy. Its pretty much just a vanilla cake with sprinkles, but there is something about adding sprinkles to something that just makes it ten times more festive. And the bright blue of the buttercream in the middle o f these sandwiches just makes them irresistible.

Birthday Cake Whoopie Pies
(adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

•  2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup (packed) brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 2 tablespoons milk
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup sprinkles (I used jimmies), and some extra for sprinkling on the cakes

Position a rack in the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, and salt onto a sheet of waxed paper.

In the work bowl of a  stand mixer fitted with a paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.

In a measuring cup, combine the milk, baking soda, and vinegar. Add milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 2 minutes until completely combined.

Using a wooden spoon, stir in the sprinkles until just incorporated.

Using a spoon or cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets, sprinkle the tops with some sprinkles and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely. 

Blue Buttercream

(adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3-4 tablespoons heavy whipping cream
• 1 teaspoon vanilla extra 
• Pinch of salt
• Gel food coloring (you can use regular liquid food coloring, but the color won't be as intense)

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar with the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes. Add the food coloring a little at a time until the desired hue is achieved.

Assembling the Whoopie Pies

Lay out your cakes in pairs (one for the top and one for the bottom) with the flat sides facing up, spread the buttercream on one of flat-sides of your cakes. You can do this with a spoon or a knife, or used a pastry bag or a cookie scoop. Top this with another cake to create a sandwich. Repeat with the rest of your pies. 

I have to say something about the book Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes, by Sarah Billingsley and Amy Treadwell. I love this book. Every recipe I have tried from this book has been wonderful. They have a wonderful way of writing that is just warm and inviting and makes anyone feel like they can tackle what seems to be a tricky dessert. The pictures are pretty (always a must for me) and the little history of whoopie pies (all American!) is just delightful. I got my copy of the book on super clearance, but I would have paid full price if I had known what a treasure this book is.