Confession of Weakness
Chocolate Coconut and Raspberry Whoopie Pies are my two new favorite flavors of this great iconic treat.
Its confession time, whoopie pies are my favorite cookie sandwich and I honestly have such a terrible weakness for these guys as I can’t allow more than one sit on my table to enjoy because literally I would eat all of them in one sitting!
There is just something about a chocolate cake and a fluffy filling that just taste so so good together and just leaves you so satisfied.
Your taste buds just sing for joy eating these and and it reminds me so much of that Shoney’s Chocolate Fudge cake, remember that classic? Oh mercy me!
Truly, it was then I think I discovered that chocolate and vanilla desserts stole my heart and soul!
How I Discovered This Whoopie Pie Dessert:
I first discovered this dessert on a trip to a Amish bakery in Maryland. Wow, walking in I was so overwhelmed by the selection of so many products. But, once I walked back to the bakery, they had me at pies and whoopie pies! Of course I went right for the chocolate with vanilla filling and bought several!
Sadly, hindsight being 20/20, I wished I would of bought out their inventory! The pies were soooo good, oh my goodness, I was in total heaven eating them, savoring every crumb of that thing thinking how good life is!
On my journey through this wonderful store, I cruised over to the cookbook section they had and discovered some authentic Amish cookbooks. Excitingly, I thumbed through to see so many recipes for their signature baked items, including whoopie pies.
Yes I did, walked right out of there with a new cookbook in hand for my collection, truly a gem and a steal.
The Whoopie Pie Recipe
I have tried several different recipes for chocolate whoopie pies but this one I found in that wonderful cookbook that day is simply too good not to share. Truly outstanding and I’m excited to share it with you and it could not be more simple.
I use a different filling than traditionally used because I just love the taste of this chocolate pie with fluffy american buttercream. Yum Yum!
As a side note, I guarantee you will be the love of your family, friends, and neighbors if you make these amazing treats for them!
Coconut and Raspberry Spin
These dessert sandwiches are great enjoyed in their classic style, however, I wanted to put a unique spin on these and incorporate coconut in one version, which I adore….and a raspberry buttercream and a chocolate drizzle on top for the other. The raspberry version is possibly my new favorite and that chocolate drizzle just takes it over the top for a chocolate lovers dream come true!
This was immediately given a thumbs up from my family with big smiles I might add. The drizzle is made with a bit of vegetable oil to make it a great chocolate coating that hardens nicely, similar to an ice cream coating. Awesome!
Let me know if you try any of these versions and if you become a whoopie pie junkie like me!
Love Whoopie Pies? Check out some of my favorite creations:Print
Chocolate Whoopie Pies-Coconut and Raspberry
Two wonderful versions that make this truly a chocolate lovers dream!
- Yield: 13 pies 1x
- Category: Cookies and Bars
- Cuisine: American
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup cocoa
- 1/2 cup buttermilk
- 4 cups powdered sugar
- 1 stick unsalted butter (softened)
- 1/4 cup milk
- 1 tsp vanilla
Raspberry Filling- To the above filling add the following:
- 1/2 tsp raspberry flavor (to taste depending how strong you like)
- pink icing color (add to your desired color)
- 1/4 cup semisweet chocolate chips
- 1/2 tsp vegetable oil
For the cake:
- Preheat the oven to 450. Line two cookie sheets with parchment paper.
- In a mixing bowl with paddle attachment, cream the oil with the sugar, eggs, and vanilla till combined.
- Mix together in a bowl the flour, cocoa powder, salt, and baking soda.
- Add half of the dry ingredients to the wet ingredients and mix till combined.
- Add the buttermilk and mix well. Then add the rest of the dry ingredients and mix on medium high one minute till fully mixed well.
- Drop by medium cookie scoop onto parchment lined baking sheets. You should get about 26 scoops.
- Bake 5-7 minutes till the tops just start to crack, checking after 5 minutes. They bake super fast and can easily be over baked.
- Allow to cool. Pair two cookies together and flip over one cookie to form the bottom and fill with the fluffy filling. Place the tops on the filling and push slightly to adhere to the frosting.
- In a mixing bowl with paddle attachment, cream the butter till creamy. Slowly add the powdered sugar and mix on low till incorporated.
- Add the milk and vanilla and mix well.
For the Raspberry Buttercream: Add the raspberry flavoring and color at this step.
- Turn the mixer up to medium high and beat 1-2 minutes till light and fluffy.
- Fill a piping bag full of the icing and pipe into center of each bottom cookie, filling generously but not too much. Apply the tops to each sandwich.
- In a small microwavable bowl: Place the chocolate chips and drizzle the oil over the top.
- Microwave at 30 second intervals, stirring after each cycle till creamy and combined well. Add a touch of additional oil if needed for the mixture to come together. It will look like a chocolate sauce.
- Allow to cool a few minutes. Drizzle over the top of each raspberry whoopie pie with a fork or with a piping bag.
- Place the whoopie pies in the fridge about 15 minutes for the drizzle to harden.
- This chocolate cake recipe was derived from the “Busy Mother’s” Cookbook. A great Amish Cookbook
- I place the finished pies on a parchment lined baking sheet and freeze till firm. Then wrap these individually in saran wrap and place in freezer bag or storage container and pull out for snacking when desired. They freeze really well.
Keywords: whoopie pie