Cherry Chocolate Chunk Whoopie Pies-Cookbook Queen

By á-45794

Ingredients

• Cookie:
• 1 box dark chocolate fudge cake mix
• 3 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• Filling:
• 2 sticks butter, slightly softened
• 3 1/2 cups powdered sugar
• 1/2 cup bittersweet chocolate, chopped into chunks
• Jar of maraschino cherries

Preparation

Step 1

Preheat oven to 400. Line a baking sheet with parchment paper OR if you’re using a Whoopie Pie Pan (I did) spray the wells with bakers spray (the kind with flour in it).

2. In the bowl of a mixer, combine cake mix, eggs, oil, and water. Beat on medium until combined. Drop by Tablespoonfuls on the lined baking sheet (they spread quite a bit, so don’t make them too large) OR fill wells of Whoopie Pie Pan about 1/3 full. Bake for about 10-15 min or until tops spring back when lightly touched. Remove from oven and cool on cooling rack.

3. Once cookies are cool, prepare your filling: In the bowl of a mixer, combine butter and 4 Tablespoons juice from the maraschino cherries. Beat until the butter is smooth. Slowly add powdered sugar and beat until combined. Increase mixer speed to medium high and beat for about a minute and a half. Remove cherries from the jar and give them a rough chop. How many you use is up to you, but I add enough to equal about 1/2 cup once they’re chopped, which is most of the jar. Roughly chop your bittersweet chocolate and fold it into the filling with the cherries.

4. Place a large spoonful of filling on the flat side of one cooled cookie. Spread it just a bit, then press the flat side of another cookie on top.

Makes about 20 whoopie pies.

Notes:

If the frosting is too thick for you, add another Tablespoon of cherry juice, or even a bit of milk.

For my chocolate chunks, I used Ghirardelli Bittersweet Chocolate Chips. The chips are large, so I gave them a rough chop to break them up a bit.
http://www.confessionsofacookbookqueen.com/2012/01/cherry-chocolate-chunk-whoopie-pies/