Almond Chocolate Whoopie Pies

Makes 32 Whoopie Pies

The origin of the whoopie pie is as varied and controversial as the hamburger. Berwick Cake Company claims to have developed it to compete with Devil Dogs in 1927. Pennsylvania Dutch mothers would put it in their kid’s lunch and they would shout “Whoopie!” when they would open their lunch boxes.  The third claim comes from a frugal cook in Bangor Maine who didn’t want to waste some left over cake batter. No matter who invented Whoopie Pies, what’s better than two circles of cake sandwiching a sweet filling.

My version of this dessert is an inside out version the classic Whoopie pie with an Italian flavor. The cake is almond flavored (not chocolate) and the inside is filled with chocolate-hazelnut spread and sweetened mascarpone cream. This is now an adult dessert that is suitable for a dinner party, a pot luck supper or just a way to satisfy your sweet tooth.

Cake Ingredients

1 C Granulated Sugar

½ C Vegetable Shortening

2 Large Eggs, room temperature

½ C Buttermilk *

½ C Water

1 tsp Almond Extract *

2 ¾ C All Purpose Flour

1 ½ tsp Cream of Tartar

½ tsp Baking Soda

¼ tsp Table Salt

Filling Ingredients

8 oz Mascarpone Cheese *

1 tsp Almond Extract

¼ C Confectionary Sugar

1 C Nutella Chocolate Hazelnut Spread

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment, or lightly spray with cooking spray.

In the bowl of an electric mixer, cream the sugar and shortening until light and fluffy. To the creamed mixture, add the buttermilk and water, mix well. Add the eggs and vanilla. The mixture will look lumpy and curdled, but will come together when the dry ingredients are incorporated.

 In a separate bowl, sift together the flour, cream of tartar, baking soda and salt. Add to the wet ingredients and beat for one minute. Do not over mix, or the cake will be tough.

Using a tablespoon sized cookie scoop, place scoops of batter approximately 2 inches apart on the cookie sheets. You can bake right away for higher domed cakes, or let sit 5 minutes for wider cakes. Bake the cakes for 12-14 minutes or until a cake tester inserted in the center comes out clean and the cakes are springy to the touch.

In a large clean bowl, mix the 8 oz of mascarpone, 1 tsp almond extract and ¼ C of powered sugar on low just until incorporated.

 To assemble, spread 1 tsp of mascarpone filling on half of the cooled cakes, and 1 teaspoons of Nutella Chocolate Hazelnut Spread on the other half. Place the halves together and press gently to spread filling to edges. Store in the refrigerator for 2-3 days.

Non Refrigerated Alternative

If you want a whoopie pie that does not need to be refrigerated skip the mascarpone filling and spread Nutella on both cake halves.

* PRONTO SUBSTITUTES

Buttermilk – If you don’t have buttermilk, mix ½ C milk with ½ teaspoon of white vinegar.

Almond Extract – For a milder flavor substitute vanilla extract.

Mascarpone Cheese – Cream cheese can be substituted but it will give you a sweeter filling. If you are not a fan of mascarpone or cream cheese you can use vanilla frosting or a marshmallow filling.

To print this recipe, go to Almond Chocolate Whoopie Pies