Double Chocolate Whoopie Pies A.K.A. Fudgee-o Whoopie Pies. Two soft, cakey chocolate cookies filled with a creamy fudge frosting. The perfect lunchbox or after school treat.
My teen daughter Olivia has been in the kitchen baking again. She took a break from her recent obsession, those utterly amazing Nutella Swirl Brownies, which she has made a half dozen times in the last few weeks to make these terrific whoopie pies based upon a favourite Canadian fudge sandwich cookie that we featured before in our recipe for Homemade Fudgee-o Cookies.
These double chocolate whoopie pies are pretty easy to make and would make a fun baking project with little kids; great for after school snacks and lunchboxes too.
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- 2 cups plus 2 tbsp sifted flour
- 1 teaspoons salt
- 1 teaspoons baking soda
- 1/2 cup cocoa
- 1 cups sugar
- 1/2 cup hot water
- 1/4 cup butter
- 1/4 cup shortening
- 1/2 cup sour milk
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups icing sugar powdered sugar
- 1/2 cup cocoa
- 1/2 cup unsalted butter
- 1/2 tsp vanilla extract
- 2-3 tbsp milk
Sift together dry ingredients and set aside.
Beat together shortening, butter, sugar until creamy. Beat in the eggs and vanilla
Add milk, cocoa and hot water. Then add the dry ingredients.
Scoop heaping tablespoonfuls of batter onto a greased or parchment lined cookie sheet and space at least 2" apart. Small sized ice cream or cookie dough scoop works really well too. Bake at 325 degrees for 10-12 minutes or until centers spring back when touched. Cool completely.
Mix together the icing sugar, cocoa butter, vanilla and a couple of tablespoons of milk until smooth.
Add more milk as needed to bring the frosting to a thick but smooth and spreadable consistency.
Spoon between two of the whoopie pie sections and press together slightly.
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