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Mini Chocolate Whoopie Pies

Prepare the ganache when the cooled cookies are ready to be filled.

  • prep: 1 hour
    total time: 4 hours 45 mins
  • yield: Makes about 32

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Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • Coarse salt
  • 1/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 tablespoon unsalted butter, room temperature
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Whipped Ganache

Cook's Note

Filled whoopie pies can be refrigerated for up to 1 day.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.

  2. Step 2

    Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.

  3. Step 3

    Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.

  4. Step 4

    Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.

  5. Step 5

    Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.

Source
Martha Stewart Living, December 2011

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Reviews (1)

  • cakemakingkat 30 Mar, 2012

    these were really easy to make. you NEED to use parchment paper when its in the oven
    they tasted a little bitter with all the chocolate and no sugar