Whoopie Pies
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Prep Time:
90 minutes
Yield:
12 pies (about [q:2 1/2]" each)
Ingredients
Cake
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa
- powder
- 1 1⁄4 tsp baking soda
- 1⁄2 tsp salt
- 1⁄2 stick unsalted butter,
- softened
- 2⁄3 cup light brown sugar
- 1 egg
- 1 cup plain Greek yogurt
- 1⁄4 cup low-fat milk
- 1 tsp vanilla extract
Filling
- 1 cup low-fat cream cheese, softened
- 1 1⁄4 cups powdered sugar
- 1⁄4 cup plain Greek yogurt
- 2 tsp vanilla extract
Directions
- Preheat oven to 350˚.
- Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
- Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
- With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
- With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
- Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
- With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
- Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.
Notes
- This recipe eliminates the traditional marshmallow filling for a tangier and less sweet cream-cheese frosting.
- Store leftovers in the fridge.
Nutrition Info
1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, ★ Vitamin B12, Phosphorus