Whoopie!

Red Velvet Whoopie Pies

Whoopie pies.  The dessert that is somehow a cake, a cookie and a pie all in one.  While their origin is debated between Pennsylvania and Maine, there is no debate in their deliciousness.  In fact, some believe whoopie pies got their name from when Amish wives would pack the treats in their husband's lunchbox he would exclaim "whoopie!"  That, however, did not stop Maine's State Legislature from trying to make the Whoopie Pie the official state dessert, since they believe Maine is the true birthplace of the treat.  Perhaps it's this food feud that has re-sparked America's interest in the whoopie pie and why some say whoopie pies are on their way to becoming the next cupcake.
For a few months now, I feel like whoopie pies are everywhere.  Baking blogs, food magazines, cooking channels, and bakeries have all embraced the dessert.  After a reading a recent Taste of Home magazine, specifically the section on whoopie pies, I figured it was time for me to embrace it.  So this year for Valentine's Day, I treated my co-workers to some red velvet whoopie pies.  And they must've liked them since by lunch time they were all gone, with only a few crumbs remaining. 

The whoopie pies were very easy to make, and since they do not have to be as moist as a cake/cupcake, mixing the ingredients was a breeze.  No alternating between wet and dry ingredients!  To make the cookies all the same size, I used a tablespoon of batter.  This created a nice size cookie, that is big enough to share, but still small enough to eat a whole one.  For the filling, I put the cream cheese frosting in a piping bag with no tip, and piped the frosting right on to the cookie.  For some of the pies, I don't think I used enough frosting, since I was nervous I would run out before I finished all 24 sandwiches.  I ended up with left overs, so do not be afraid of filling them!  Also, the original recipe calls for melted baking chips, chocolate and chopped nuts for toppings, but I did not do this and it didn't taste like I was missing something.  The original recipe can be found here.

Ingredients
Cake/Cookie

3/4 c. Butter, softened

1 c. Sugar

2 Eggs

1/2 c. Sour cream

1 tbsp. Red food coloring

1-1/2 tsp. White vinegar

1 tsp. Vanilla extract

2-1/4 c. All-purpose flour

1/4 c. Baking cocoa

2 tsp. Baking powder

1/2 tsp. Salt

1/4 tsp. Baking soda

2 oz. Semi-sweet chocolate, chopped

Filling

8 oz. Cream cheese, softened

1/2 c. Butter, softened

2-1/2 c. Confectioners' sugar

2 tsp. Vanilla extract (clear)

Instructions

Recipe makes approx. 24 whoopie pies

1. Preheat oven to 375 degrees.

2. In a large bowl, cream the butter and sugar until light and fluffy.

3. Add the eggs, sour cream, food coloring, vinegar and vanilla.  Continue to beat.

4. Combine the flour, cocoa, baking powder, salt and baking soda in a separate bowl.  Gradually add to creamed mixture and mix well. 

5. Melt the chocolate (I use the microwave and check & stir it every 15 seconds).  Stir the melted chocolate into the mixture.

6. Line a baking sheet with parchment paper.  Drop tablespoonfuls of batter about 2 inches are apart.  Bake for 8-10 minutes or until the edges set (the top of the domes may not be firm, that is OK).

7. Cool for 2 minutes on the sheet and then remove to a wire rack to cool completely.

8. While they are baking and cooling, make the filling.  In a large bowl, beat the cream cheese and butter until fluffy.  Beat in the confectioner's sugar and vanilla.

9. Using a piping bag, pipe about 1 tbsp. of filling on the bottom of 1/2 of the cooled cookies.  Top with the remaining cookies.  (Decorate with melted baking chips/chocolate and nuts if desired.)  Enjoy!

The batter before the melted chocolate was added

Finished batter, right before baking