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Whoopie Pies with White Chocolate Filling

PrintPrint Recipe
  • Yield: 20 small OR 12 large pies
  • Prep Time: 0:45
  • Bake Time: 8 to 14 minutes

Ingredients

  • 2-1/2 cups all-purpose flour
  • 6 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter OR margarine, softened
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1/4 cup Karo® Light Corn Syrup
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup favorite chocolate chips (semi-sweet, dark
White Chocolate Filling:
  • 1/2 cup butter OR margarine, softened
  • 1-1/4 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces white chocolate (OR 2/3 cup white chocolate chips), melted according to package directions
Chocolate Glaze:
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter OR margarine
  • 1 tablespoon Karo® Light Corn Syrup

Directions

  1. Preheat oven to 325°F.
For Pies:
  1. Whisk flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside. Beat butter, sugar, brown sugar and eggs in a large mixing bowl 2 to 3 minutes until thick and well blended. Combine milk, corn syrup and vanilla in a small bowl. Add cocoa mixture to butter mixture, alternating with milk mixture, beating after each addition until smooth. Stir in chocolate chips.
  2. Drop batter by heaping tablespoons 2 inches apart onto lightly greased baking sheets. Use moistened fingers to flatten batter slightly to a 1-1/2 inch diameter. Recipe should make 40 small pies, which will be 20 whole Whoopie Pies when filled. (For larger Whoopie Pies, drop batter into 24 portions which will make 12 whole Whoopie Pies. Flatten larger portions to a 2-1/2 inch diameter.)
  3. Bake 8 to 10 minutes (11 to 14 minutes for larger cakes) or until center is set and slightly firm to touch. Place pan on wire rack and let cakes cool completely.
For White Chocolate Filling:
  1. Beat butter and powdered sugar in large mixing bowl until creamy. Beat in vanilla and melted white chocolate until very light and fluffy. Cover and chill until ready to use.
For Chocolate Glaze:
  1. Melt chocolate chips, butter and corn syrup in a small bowl in microwave according to chocolate chips package directions. Stir until smooth.
To assemble Chocolate Whoopie Pies:
  1. Spread filling on the bottoms of half of the pies; top with remaining pies. Spread glaze over assembled pies. Let stand until topping is set. (TIP: Refrigerate to set topping quickly.) Store in an air tight container.
  2. Mint Variation: To make a Mint White Chocolate filling, add 1/2 teaspoon mint extract and a few drops of green food coloring.
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Corn Syrup

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print image

Whoopie Pies with White Chocolate Filling

  • Yield: 20 small OR 12 large pies
  • Prep Time:  45 minutes
  • Bake Time: 8 to 14 minutes

Ingredients

  • 2-1/2 cups all-purpose flour
  • 6 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter OR margarine softened
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1/4 cup Karo® Light Corn Syrup
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup favorite chocolate chips (semi-sweet dark
  • 1/2 cup butter OR margarine softened
  • 1-1/4 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces white chocolate (OR 2/3 cup white chocolate chips) melted according to package directions
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter OR margarine
  • 1 tablespoon Karo® Light Corn Syrup

Directions

  • Preheat oven to 325°F.
  • Whisk flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside. Beat butter, sugar, brown sugar and eggs in a large mixing bowl 2 to 3 minutes until thick and well blended. Combine milk, corn syrup and vanilla in a small bowl. Add cocoa mixture to butter mixture, alternating with milk mixture, beating after each addition until smooth. Stir in chocolate chips.
  • Drop batter by heaping tablespoons 2 inches apart onto lightly greased baking sheets. Use moistened fingers to flatten batter slightly to a 1-1/2 inch diameter. Recipe should make 40 small pies, which will be 20 whole Whoopie Pies when filled. (For larger Whoopie Pies, drop batter into 24 portions which will make 12 whole Whoopie Pies. Flatten larger portions to a 2-1/2 inch diameter.)
  • Bake 8 to 10 minutes (11 to 14 minutes for larger cakes) or until center is set and slightly firm to touch. Place pan on wire rack and let cakes cool completely.
  • Beat butter and powdered sugar in large mixing bowl until creamy. Beat in vanilla and melted white chocolate until very light and fluffy. Cover and chill until ready to use.
  • Melt chocolate chips, butter and corn syrup in a small bowl in microwave according to chocolate chips package directions. Stir until smooth.
  • Spread filling on the bottoms of half of the pies; top with remaining pies. Spread glaze over assembled pies. Let stand until topping is set. (TIP: Refrigerate to set topping quickly.) Store in an air tight container.
  • Mint Variation: To make a Mint White Chocolate filling, add 1/2 teaspoon mint extract and a few drops of green food coloring.