Chocolate Whoopie Pies

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Everyone loves a whoopie pie! They are easy to make and are great to take on camping trips as you just wrap them up individually in plastic wrap and freeze. Very portable treats! Traditionally these have egg whites in the frosting, but you can use your own eggless vanilla frosting or use my recipe below.

 

Chocolate Whoopie Pies

Cream together:

  • 1/2 cup butter softened
  • 1/2 cup shortening

then add:

  • 1 and 1/2 cup sugar

Once fluffy add in:

  • 2 tsp vanilla
  • 1 cup plain unsweetened yogurt (equivalent to 4 eggs)

Mix well. In a separate bowl combine the dry ingredients:

  • 4 cup flour
  • 3/4 cup cocoa
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 and 1/2 tsp salt

Alternate adding the dry ingredients with the milk into the batter while mixing:

  • 1 and half cup milk

Mix well. Scoop tablespoon fulls on a parchment lined baking sheet for large whoopie pies. Bake 350 degrees F for approximately 12 minutes. If you want smaller ones, reduce the cooking time and use teaspoonfuls.

Makes 18-20 large pies.

 

Filling:

  • Mix until fluffy:
  • 1/3 cup shortening
  • 1/3 cup butter
  • 500 g pkg icing sugar (1 lb)
  • 1 tsp vanilla
  • approx 1/4 cup milk
  • pinch salt
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7 thoughts on “Chocolate Whoopie Pies

    • In most baked goods, for every egg or 1 tbsp of egg replacer, you can use 1/4 cup plain yogurt instead. So if a recipe uses 1 egg, use 1/4 cup plain yogurt or for 2 eggs, use 1/2 cup plain yogurt. In this recipe, you can use lard instead of shortening for the cookie and the filling. If you don’t have lard, you can use all butter for the filling and for the cookie just use vegetable oil along with the butter. Does that help?

  1. Magnificent ! My son has a severe egg allergy but always wanted to try Whoopie Pies. They turned out beautifully and froze and thawed like a dream. Thank you for sharing.

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