Cranberry Island Whoopie Pies

35 Ratings
  • 5 12
  • 4 11
  • 3 9
  • 2 3
  • 1 0

This delicious cranberry and chocolate dessert recipe seamlessly incorporates bold flavors, and is courtesy of Cranberry Island Kitchens.

The Martha Stewart Show, September Summer 2007, The Martha Stewart Show, Episode 2168

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 10
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Ingredients

Directions

  • 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.

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  • 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.

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

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

  • 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.

  • 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.

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Reviews (31)

35 Ratings
  • 5 12
  • 4 11
  • 3 9
  • 2 3
  • 1 0
Martha Stewart Member
10/01/2010
Best whoopie pies are on Monhegan Island at the Novelty!!!
Martha Stewart Member
09/30/2010
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!
Martha Stewart Member
08/18/2008
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.
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Martha Stewart Member
08/18/2008
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.
Martha Stewart Member
08/18/2008
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.
Martha Stewart Member
08/17/2008
I believe that this is the recipe from Food Network that you were trying to find! Two Brothers' Chocolate Gobs, Paula Deen
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Martha Stewart Member
08/17/2008
FYI: "Cranberry Island" is a small island located on the coast of Maine.
Martha Stewart Member
08/17/2008
Cup cake pans work great on the whoopie pies
Martha Stewart Member
08/17/2008
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.
Martha Stewart Member
08/17/2008
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.
Martha Stewart Member
08/16/2008
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
Martha Stewart Member
08/16/2008
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.
Martha Stewart Member
07/22/2008
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!
Martha Stewart Member
07/17/2008
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.
Martha Stewart Member
07/03/2008
I have just found the muffin top pans on Amazon.com for $13.95, order 2 and get free shipping :)
Martha Stewart Member
07/02/2008
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??
Martha Stewart Member
06/16/2008
I live in a country where ther is no buttermilk, can I substitute it by fresh natural yogurt or by regular milk????
Martha Stewart Member
06/02/2008
When it says to rotate the pans 9 minutes into baking, does that mean switch the pans to the opposite rack???
Martha Stewart Member
05/30/2008
Try adding orange food coloring to the filling for Halloween. Makes a great dessert for that time of year.
Martha Stewart Member
05/29/2008
Lisalily... it would be unsweetened cocoa powder as there is more than enough sugar in the batter already. Hope this helps!
Martha Stewart Member
05/29/2008
The receipe does not specify to use sweetened or unsweetened cocoa powder, can someone HELP?
Martha Stewart Member
05/29/2008
Thanks so much for doing Whoopie Pies on the show! I grew up with these. The corner store sold them, homemade
Martha Stewart Member
05/28/2008
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,
Martha Stewart Member
05/28/2008
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.
Martha Stewart Member
05/28/2008
For those looking for the muffin top pans, I did see them at Michaels and Bed Bath and Beyond.
Martha Stewart Member
05/28/2008
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.
Martha Stewart Member
05/23/2008
please disregard the spinnerdog part of the last post.
Martha Stewart Member
05/23/2008
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
Martha Stewart Member
01/22/2008
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.
Martha Stewart Member
01/20/2008
I wonder if these can be made in something other than a muffin top pan--can't seem to find one.
Martha Stewart Member
12/06/2007
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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