It is time for another whoopie pie recipe. woot woot!! This time around it is a chocolate whoopie pie with the lightest icing you will ever eat. Seriously the icing is like eating clouds. It is glorious! The chocolate cake is a perfect cakey texture that will have you craving a glass of milk. These whoopie pie recipes are what get me through not being able to buy them back home as often. Although I don’t live to far from where I grew up, I don’t get to the Amish stores often enough. Having these recipes of my own are a great back up. Plus it gives me a great excuse to share a little bit of home with everyone around me. Trust me no one has complained yet.
To start this recipe I suggest making the icing first. I told you that the icing is like eating clouds and I am not exaggerating. However it does take a little bit of effort to get it to that cloud like texture. You first want to cream the shortening, butter, and sugar together for 10 minutes. Next over med/low heat, heat the milk and cornstarch while constantly stirring. The milk will thicken. It will take about 10 minutes for it to thicken. Let milk cool completely. Add milk and vanilla to the creamed mixture and mix until smooth. It will seem like the milk won’t mix but it will. Keep mixing on med speed and scraping the sides of your bowl until everything incorporates. Finally you will get a beautiful cloud like icing!!!! And trust me it is so worth the effort!
If your not up for that process you can use the icing recipe on my Vanilla Whoopie Pie post.
Let’s move on to the cake. In a medium size bowl measure out the flour, cocoa, salt, baking powder, and baking soda. Next, create your sour milk. Add one tablespoon of vinegar to one cup of milk and let sit for 5 to 10 minutes. In a large bowl cream together eggs and sugar until it becomes a light yellow color. Then add shortening, milk, and vanilla. Mix well and then start to add dry ingredients slowly. Once all dry ingredients are incorporated add hot water.
Scoop batter onto cookie sheets lined with parchment paper and bake at 400° for 9-11 minutes. Cool chocolate whoopie pies completely before icing.
This recipe makes about 20-22 chocolate whoopie pies.
- Chocolate Whoopie Pies
- 1 C Shortening
- 1 C Sour Milk
- 2 C Sugar
- 4 Eggs
- 1/2 C Hot Water
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 Tbsp Vanilla
- 1 C Cocoa
- 4 C Flour
- Whoopie Pie Icing
- 1 1/2 C Milk
- 2 Tbsp Cornstarch
- 2 tsp Vanilla
- 1/2 C Shortening
- 1/2 C Butter
- 1 C Granulated Sugar
- Chocolate Whoopie Pies
- In a medium size bowl combine flour, baking powder, baking soda, salt, and cocoa
- In a large bowl mix the eggs and sugar until they are a light yellow color
- Create the sour milk by adding 1 tablespoon of vinegar to 1 Cup milk and let sit for 5 to 10 minutes
- Add the shortening, sour milk, and vanilla to egg and sugar mixture
- Slowly add dry ingredients to wet ingredients
- Once all combined add hot water
- Scoop batter onto a parchment lined cookie sheet and bake at 400° for 9-11 minutes
- I used a 2" cookie scoop and it made 22 Whoopie pies
- Icing Directions (I suggest making icing first)
- You may need a double batch of icing for this recipe depending on how full you fill your whoopie pies. I filled 17 whoopie pies with a single batch of icing and used about 2 TBSP per whoopie pie.
- Cream together butter, shortening, vanilla, and sugar for 10 minutes
- Over medium/low heat in a sauce pan heat 2 Tbsp of Cornstarch and milk stirring constantly
- Let milk thicken. It will take about 10 minutes
- Let milk cool and then add to creamed mixture
- Beat until smooth.
- It will seem like the milk won't mix but it will. Take your time. Keep scraping the sides of the bowl and mix on medium speed until it incorporates. It could take 5 to 10 minutes, It will be worth it. Trust me!!