Name: Mouthwatering Chocolate Whoopie Pies for Sweet Cravings
Prep time: 1 h 30 min
Cook time: 11 min
Total time: 3 h 11 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour (Fluff, spoon, and level for best results.); 1 cup Granulated Sugar (Can substitute with brown sugar for deeper flavor.); 1/2 cup Unsweetened Dutch Processed Cocoa Powder (Can replace with regular cocoa powder if needed.); 1 teaspoon Baking Powder (Essential leavening agent.); 1 teaspoon Baking Soda (Essential leavening agent.); 1/2 teaspoon Coarse Kosher Salt (Use half the amount if using table salt.); 1 tablespoon Instant Espresso Powder (Optional, deepens the chocolate flavor.); 2 large Large Eggs (No substitution recommended for structure.); 1 cup Whole Milk (Can replace with any non-dairy milk.); 1/2 cup Full-Fat Sour Cream (Greek yogurt can be a substitute.); 1/2 cup Vegetable Oil (Can substitute with melted coconut oil or butter.); 1 teaspoon Vanilla Extract (Fresh vanilla beans can elevate flavor.); 1/2 cup Unsalted Butter (Use half shortening for a lighter filling.); 2 cups Powdered Sugar (No substitutes recommended.); 2 tablespoons Meringue Powder (Omit if unavailable but texture may change.); 1/4 teaspoon Extra Coarse Kosher Salt (Table salt can be used in lower amounts.); 1 teaspoon Additional Vanilla Extract (Ensures buttercream is bursting with flavor.)

Description

Mouthwatering Chocolate Whoopie Pies for Sweet Cravings

Ingredients

Scale

2 cups All-Purpose Flour (Fluff, spoon, and level for best results.)
1 cup Granulated Sugar (Can substitute with brown sugar for deeper flavor.)
1/2 cup Unsweetened Dutch Processed Cocoa Powder (Can replace with regular cocoa powder if needed.)
1 teaspoon Baking Powder (Essential leavening agent.)
1 teaspoon Baking Soda (Essential leavening agent.)
1/2 teaspoon Coarse Kosher Salt (Use half the amount if using table salt.)
1 tablespoon Instant Espresso Powder (Optional, deepens the chocolate flavor.)
2 large Large Eggs (No substitution recommended for structure.)
1 cup Whole Milk (Can replace with any non-dairy milk.)
1/2 cup Full-Fat Sour Cream (Greek yogurt can be a substitute.)
1/2 cup Vegetable Oil (Can substitute with melted coconut oil or butter.)
1 teaspoon Vanilla Extract (Fresh vanilla beans can elevate flavor.)
1/2 cup Unsalted Butter (Use half shortening for a lighter filling.)
2 cups Powdered Sugar (No substitutes recommended.)
2 tablespoons Meringue Powder (Omit if unavailable but texture may change.)
1/4 teaspoon Extra Coarse Kosher Salt (Table salt can be used in lower amounts.)
1 teaspoon Additional Vanilla Extract (Ensures buttercream is bursting with flavor.)

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Instructions

Prepare Batter: Sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk together eggs, sugar, milk, sour cream, oil, and vanilla until well combined. Gently combine both mixtures and refrigerate the batter for 1.5 hours to firm up.
Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Scoop and Bake Cookies: Use a medium cookie scoop to portion out approximately 30 dough balls, spacing them out evenly on the prepared baking sheets. Bake for about 11 minutes until the cookies spring back when touched. Allow cookies to cool completely on a wire rack before filling.
Make Filling: In a mixing bowl, beat softened unsalted butter until creamy. Gradually add the powdered sugar and meringue powder, followed by salt and additional vanilla. Whip until fluffy and smooth, about 3-5 minutes.
Assemble Whoopie Pies: Pipe the fluffy filling onto the flat side of half of the cooled cookies. Top each filled cookie with another half.
Optional: Dust with powdered sugar for an elegant touch.

Notes

Prep Time: 90 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Whoopie Pie
Calories: 250
Sugar: 20 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg