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Cranberry Island Whoopie Pies

This delicious dessert recipe is courtesy of Cranberry Island Kitchens.

  • Yield: Makes 10
Cranberry Island Whoopie Pies

Source: The Martha Stewart Show, September Summer 2007

Ingredients

  • 1/2 cup (1 stick) unsalted butter, preferably organic, room temperature, plus more for muffin pans
  • 2 cups sugar
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract, preferably organic
  • 1 1/2 teaspoons baking soda
  • 1 cup buttermilk, preferably organic
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 cup boiling water
  • Whoopie Pie Filling

Directions

  1. Preheat oven to 350 degrees. Butter two 4-inch muffin top pans. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.

  2. Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes. Add salt, eggs, and vanilla, and beat just until combined.

  3. In a small bowl, mix together baking soda and buttermilk. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.

  4. In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.

  5. 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. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.

  6. 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.

Reviews (31)

  • ChrisTD 1 Oct, 2010

    Best whoopie pies are on Monhegan Island at the Novelty!!!

  • shellie699 30 Sep, 2010

    I've tried the actual Cranberry Island whoopie pies and they're good but not the best to come out of Maine...that'd be Wicked Whoopies!

  • sillyswede 18 Aug, 2008

    Okay, to lisalily SWEETENED OR UNSWEETENED COCOA POWDER??? I have never heard of sweetened cocoa powder, I have only ever found unsweetened cocoa powder, Hershey's does now make a dark chocolate cocoa powder, which is wonderful!! So lisalily, I would say the answer to your question is UNSWEETENED COCOA POWDER!! As to the stickiness, I think that is just the nature of the beast in this recipe maybe leave them out on counter to dry for a bit.

  • sillyswede 18 Aug, 2008

    Okay, to lisalily SWEETENED OR UNSWEETENED COCOA POWDER??? I have never heard of sweetened cocoa powder, I have only ever found unsweetened cocoa powder, Hershey's does now make a dark chocolate cocoa powder, which is wonderful!! So lisalily, I would say the answer to your question is UNSWEETENED COCOA POWDER!! As to the stickiness, I think that is just the nature of the beast in this recipe maybe leave them out on counter to dry for a bit.

  • nutsaboutcookin 18 Aug, 2008

    Won't try again. My muffin top pans (Silicone) didn't work well. I skipped the parchment part (too time consuming) and tried just buttering only. They stuck in my pans. Tried on cookie sheets like others suggested. What a mess. They just spread and baked like a thin crisp cookie. I've been trying to find metal pans in stores and so far have been unsuccessful. May try online as others suggest. Did love the filling. We get a ho-ho cake at a restaurant and it has this between layers of a deep chocolate cake and then ganach poured over top of the two layer cake.

  • kdukedzine 17 Aug, 2008

    I believe that this is the recipe from Food Network that you were trying to find!

    Two Brothers' Chocolate Gobs, Paula Deen

  • ScrappingAround 17 Aug, 2008

    FYI: "Cranberry Island" is a small island located on the coast of Maine.

  • dlr1fo5 17 Aug, 2008

    Cup cake pans work great on the whoopie pies

  • warped 17 Aug, 2008

    The muffin top pan requirement is really unnecessary. There are other recipes out there that do not need it. The recipe I use from my mom uses cookie sheets and they come out great. The can be individually wrapped with plastic wrap when they are done.

  • warped 17 Aug, 2008

    The filling recipe is linked at the bottom of the ingredients list. Ive heard of some people using frosting before for the filling but it just isnt the same as the creamy filling.

  • mamawlou 16 Aug, 2008

    So where is the "whoopie filling" recipe. I guess I have to look it up separately, instead of printing the whole recipe on one page. granny lou

  • JoelsTropicalParadise 16 Aug, 2008

    I don't get the "Cranbery Island" piece. These just seem to be traditional whoopie Pies. I was hoping for something new and exciting that included cranberrys. <sigh>

  • etlsmama 22 Jul, 2008

    I, too, don't own a muffin top pan and tried these just on a baking sheet ~ what a mess! So, I broke out my, SELDOM used Madeline pans to contain the batter. They worked great! And made a cute shell shaped cookie! This filling is 2die4!

  • patsy27320 17 Jul, 2008

    Nani81 - You can use regular milk by adding 1 Tablespoon of lemon juice to 8 ounces of milk, stir well and substitute it for buttermilk.

  • priscillab 3 Jul, 2008

    I have just found the muffin top pans on Amazon.com for $13.95, order 2 and get free shipping :)

  • marthadoesntlivehere 2 Jul, 2008

    Is there a way to make these if you don't have a "muffin TOP pan" ? I have a fairly small kitchen and can't have every gadget and type of pot or pan know to mankind. I have to make do where ever possible! I'd love to make these for the kids, since they love Devil Dogs, but I hate giving them processed food. Any ideas how to do this without that type of pan??

  • Nani81 16 Jun, 2008

    I live in a country where ther is no buttermilk, can I substitute it by fresh natural yogurt or by regular milk????

  • Ann8524 2 Jun, 2008

    When it says to rotate the pans 9 minutes into baking, does that mean switch the pans to the opposite rack???

  • katlam 30 May, 2008

    Try adding orange food coloring to the filling for Halloween. Makes a great dessert for that time of year.

  • LilBooBooBear 29 May, 2008

    Lisalily... it would be unsweetened cocoa powder as there is more than enough sugar in the batter already. Hope this helps!

  • lisalily 29 May, 2008

    The receipe does not specify to use sweetened or unsweetened cocoa powder, can someone HELP?

  • spidah 29 May, 2008

    Thanks so much for doing Whoopie Pies on the show! I grew up with these. The corner store sold them, homemade

  • MarekaEnya 28 May, 2008

    KNITTYSUE6, YOUR GRANDMA'S RECIPE SOUNDS REALLY,DELICIOUSLY MM GOOD. COULD I GET YOUR "GRANDMA'S RECIPE " I WOULD BE VERY GRATE FUL.MAYBE I COULD GIVE YOU A RECIPE OF OUR FAMILYS OK ? I WILL ANTICIPATE HEARING FROM YOU MOST GRACIOUS,

  • KnittySue6 28 May, 2008

    My grandmother's recipe is baked on a cookie sheet and they come out in round puffs with flat bottoms. They're moist and don't stick to the plastic wrap ( I wrap them individually) Her's is the only recipe I've ever used and it also has the fluff in the filling. I'll have to give these a try and see how they rate.

  • igines 28 May, 2008

    For those looking for the muffin top pans, I did see them at Michaels and Bed Bath and Beyond.

  • budnot 28 May, 2008

    Re: sticky question. You might try putting wax paper between them. Easier to get off wax paper than the plastic wrap. Parchment would work too but the wax paper is much cheaper.

  • lshunter 23 May, 2008

    please disregard the spinnerdog part of the last post.

  • lshunter 23 May, 2008

    To kwlinehan: If you haven't already found one, Target carries Muffin Top Pans, I found them online and Target calls them Shallow Muffin Pans

    spinnerdog

  • asbmom 22 Jan, 2008

    I tried a cookie sheet but the batter is too thin. Everyone loves these every time I make them. I store them individually in plastic wrap. Is there a way to keep the cakes from getting sticky? Would some help on this so we don't have to eat them all in one day.

  • kwlinehan 20 Jan, 2008

    I wonder if these can be made in something other than a muffin top pan--can't seem to find one.

  • birdmom 6 Dec, 2007

    I have made the whoopie pies several times and they are a complete hit with friends and family. One word of caution, undercooking the batter a minute or so helps prevent the rims from getting too dark.

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