Easy Cream Cheesy Whoopie Pies

Simple whoopie pies that will make you drool

https://www.cutoutandkeep.net/projects/easy-cream-cheesy-whoopie-pies • Posted by Amber I.

Delicious vanilla cream cheese icing sandwiched between two moist chocolate cake mounds.

You will need

½ cup Butter , softened ¾ cup Sugar 1 Egg , room temp 1 tsp Vanilla 1 ¾ cup All purpose Flour ⅔ cup Cocoa powder 1 cup Milk 1 tbsp White Vinegar
Cream Cheese Filling
8 oz 1 package Cream cheese ⅓ cup Butter , softened 1 tsp Vanilla 2 ½ cup icing Sugar , sifted Gel paste Food colouring

Project Budget

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Difficulty

Description

Delicious vanilla cream cheese icing sandwiched between two moist chocolate cake mounds.

Instructions

1. Preheat your oven to 350°F (180°C). In a medium sized bowl combine flour, cocoa and baking powder and whisk until well combined. In a seperate small bowl, make your buttermilk by adding the vinegar into the milk and stirring. Let sit while you do the rest so it can thicken up. You can also use regular buttermilk, but this is a great substitute as most people don't just have buttermilk laying around. You can also use lemon juice if you don't have vinegar.

2. In your stand up mixer, or in a large bowl, beat butter and sugar on medium speed until light and fluffy (about two minutes). Crack open your egg in a separate bowl or cup and then add to mixture. Add vanilla. Beat until just combined. Alternating the flour mix and buttermilk, add it to the butter mixture. Start with the flour mix and end with the flour mix (3 additions of flour, 2 additions of buttermilk).

3. You can drop by 2 heaping tbsp on a greased baking sheet, but I like to pipe it into mounds with a Wilton 1A piping tip. You be the judge of size. For 12 to 16 whoopie pies, I'd make them about the amount of 2 tbsp but you can make them bite size or large if you'd like! Bake for about 12-13 minutes, or until tops spring back when lightly touched. Let cool on a rack.

4. To Make Filling: Beat together butter and cream cheese until light and fluffy. Add vanilla once it's smooth. Sift icing sugar one cup at a time into the bowl and beat on low-medium speed. (Tip: I cover my stand up mixer with a tea towel while doing this to avoid a big cloud of sugar dust!) Add the next cup of sifted sugar. This should be more than enough icing sugar but if you like your fillings really thick you can add another half a cup or a whole cup. I don't like my icing that sweet though, so I stick to less as possible. You can add gel paste food colouring at this point if you'd like. I used Wilton Violet gel paste for mine to make a nice pastel purple, but you can use any colour you want. You could even mix it up and make a few different colours for extra fun! I wouldn't suggest using liquid food colouring as it will tamper with the texture of your filling and make it runny.

5. After the cake has completely cooled, you can either blob the filling onto the flat sides of the cake cookies and smush another one into it like a sandwich. Or, again, you can pipe the filling on with a 1A piping tip for a smoother, more pretty look.