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–+ servings
David Murphy

Gingerbread Chocolate Whoopie Pies

Gingerbread Chocolate Whoopie Pies are soft and cakey, combining flavors of rich chocolate and warm pumpkin spice mix, sandwiched with sweet Chantilly cream!
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Prep Time 15 minutes
Cook Time 7 minutes
Additional Time 32 minutes
Total Time 54 minutes
Servings: 6 Whoopie Pies
Course: Christmas
Cuisine: Dessert

Ingredients
  

  • 1 + 3/4 cups flour
  • pinch of salt
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice mix optional
  • 1 cup creme chantilly whipped cream with powder sugar for the frosting

Instructions
 

  1. Preheat the oven to 400F (200C).  
  2. Sift together the flour, salt, cocoa powder, baking soda and baking powder.
  3. In a medium bowl, using an electric mixer or stand mixer, whisk soft butter and sugar until it gets  fluffy. 
  4. Add one egg and whisk until just combined. 
  5. Add dry ingredients and milk to the egg mixture, mix with spatula until combined. 
  6. Mixture will be fluffy and slightly sticky like a very thick cake batter. 
  7. Using piping bag, pipe gingerbread man shaped batter onto prepared baking sheets. 
  8. Cook for 7 minutes until it rises in the middle.  
  9. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. 
  10. Sandwich 2 cakes together with the frosting (creme chantilly).  
  11. Decorate with creme chantilly, you can also use melted white chocolate to decorate. 

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