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“This delicious dessert recipe is courtesy of Cranberry Island Kitchens in Maine.”
READY IN:
33mins
YIELD:
10 whoopie pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Butter two 4-inch muffin top pans.
  3. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
  4. Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes.
  5. Add salt, eggs, and vanilla, and beat just until combined.
  6. In a small bowl, mix together baking soda and buttermilk.
  7. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
  8. In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
  9. Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more.
  10. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
  11. FILLING:
  12. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes.
  13. Add Fluff and vanilla and continue mixing until well combined.
  14. Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.

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