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/
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