Chocolate Chip Whoopie Pies

By barbsjustagirl

Everyone loved our Chocolate Chip Whoopie Pies from the shop. This is one of those recipes that we started by using 3 different versions we already had in our arsenal. Then we blended them together until we got the texture exactly how we wanted. They taste better when they aren’t over baked so watch it. We liked to use the micro mini chocolate chips because they would go through the pastry tip better but they are hard to find. However it tastes just fine with regular too. We have also found that it works better to pipe the batter on the sheets rather than spoon it on. You get more control and therefore more consistency. It’s a light and tender patty when cooked. You can store them wrapped up tight to keep the moisture in. We served them with Vanilla buttercream frosting in the middle and rolled them in Chocolate Chips.

Ingredients

• Whoopie Pies:
• 1/2 1/2 1/2 cup unsalted butter room temperature
• 1/2 1/2 1/2 cup vegetable shortening
• 3/4 3/4 3/4 cup granulated sugar
• 3/4 3/4 3/4 cup packed brown sugar
• 3 3 3 large eggs
• 3/4 3/4 3/4 cup buttermilk
• 3/4 3/4 3/4 teaspoon vanilla extract
• 5 5 5 cups regular all-purpose flour
• 1 1 1 tablespoon baking powder
• 3/4 3/4 3/4 teaspoon salt
• 1/4 1/4 1/4 cup whole milk
• 1 1/2 1 1/2 1/2 teaspoon baking soda
• 1 1/2 1 1/2 1/2 teaspoon white vinegar
• 1 1/2 1 1/2 1/2 cup chocolate chips (mini’s if you can find them)
• to chocolate chips or sprinkles to roll the pies in for garnish
• non stick baking mats
• VANILLA BUTTERCREAM FROSTING
• 1 1 1 lb. soft butter unsalted (4 sticks)
• 1 1 1 teaspoon vanilla extract
• 1 1 1 lb powdered sugar sifted

Details

Servings 15

Preparation

Step 1

INSTRUCTIONS FOR WHOOPIE PIES:

Cream in a mixing bowl at medium speed butter, vegetable shortening, regular sugar, and brown sugar. About 3 minutes. Add eggs at low-speed until blended.
Sift together flour, baking powder, and salt then set aside.
Add vanilla to buttermilk then add to creamed mixture until blended.
Mix together milk, baking soda, and vinegar and set aside.
Add to the creamed mixture in the bowl alternating with flour and milk mixture starting and ending with flour mixture. Don’t over mix.
By hand fold in the chocolate chips until blended.
Put batter in a piping bag and pipe on to a baking mat.
Bake at 350 degrees for about 8 to 10 minutes until just golden brown. Don’t over bake.
Let cool completely and frost with buttercream frosting in the middle of two patties and roll in chocolate chips.

VANILLA BUTTERCREAM FROSTING

Blend the butter and vanilla in a mixer at medium speed until soft and blended well, about 3 minutes. Slowly add powdered sugar a little at a time on low-speed. Once it is all in and mixed beat at high-speed until light and fluffy for about 4 minutes. You can store the unused frosting in an airtight container in the frig about a week.