Mini Chocolate Whoopie Pies

Mini Chocolate Whoopie Pies

Use food coloring in the frosted filling to customize these whoopie pies for any season, theme or holiday!

YIELDS

approx. 4 1/2 dozen pies

INGREDIENTS

Cookie Cakes

  • 1 cup milk
  • 3 teaspoons instant coffee
  • 2 1/2 cups all-purpose flour
  • 1/2 cup Dutch process or unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed Domino® Light Brown Sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chocolate chips, melted

Filling

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 3/4 cups (1 lb. box) Domino® Confectioners Sugar
  • 1 teaspoon vanilla extract
  • splash of pink food coloring
  • 1 to 3 tablespoons water

INSTRUCTIONS

Cookie Cakes

Preheat oven to 350°F. Line cookie sheets with parchment paper and spray lightly with nonstick cooking spray; set aside.

Heat the milk in the microwave for 1 minute. Add coffee and stir until dissolved; set aside.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat together butter and sugar until light and fluffy. Add egg and vanilla.

Using an electric mixer, add 1/3 of the flour mixture, alternately with milk, beginning and ending with flour mixture. Scrape down bowl between additions. Beat just until combined; do not overmix.

In a microwave-safe bowl, melt chocolate for 30 seconds; stir. Add an additional 15 seconds at a time until just melted. Immediately mix into batter until fully incorporated.

Drop dough into 1-inch rounded portions using a pastry bag, mini ice cream scooper or spoon, spacing 2 inches apart on prepared cookie sheet.

Bake until cookie cakes spring back when lightly pressed, 10 to 12 minutes. Cool 10 minutes on the baking sheets. Transfer to racks to cool completely. While your cookie cakes are cooling, make filling.

Filling

In a large mixing bowl, beat butter until light and fluffy. Slowly add sugar, 1 cup at a time, scraping down sides of the bowl with each addition. Add remaining ingredients and beat on low speed until combined. Increase speed and beat until smooth. If filling is too thick, add water by teaspoonfuls until desired consistency.

To assemble, hold one cookie cake with flat side facing up. Place a dollop of filling in the center and top with a second cookie cake, dome side up, pressing lightly to spread icing. Repeat this process until all cookies are done.

Store in an airtight container in the refrigerator for up to 1 week. Whoopie pies should be brought back to room temperature before serving.