Reverse Whoopie Pies
Get ready to delight your taste buds with these irresistible Reverse Whoopie Pies—an indulgent twist on the classic treat that flips the flavors inside out! This decadent dessert features pillowy vanilla-flavored cakes paired with a luscious, chocolatey whipped cream filling made from cocoa, melted chocolate, and heavy cream. Perfectly soft and richly satisfying, these handheld desserts come together in just 25 minutes of prep time and are ideal for everything from casual family gatherings to elegant dessert spreads. With their contrast of light and fluffy cakes and creamy, chocolaty centers, Reverse Whoopie Pies are the ultimate crowd-pleaser. Serve them at room temperature or chilled, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 0.5 cups whole milk
- 0.5 cups heavy cream
- 2 tablespoons confectioners' sugar
- 3 tablespoons unsweetened cocoa powder
- 0.25 cups semi-sweet chocolate chips (melted and slightly cooled)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (2-3 minutes).
Beat in the vanilla extract and egg until well combined.
Slowly add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Scoop the batter onto the prepared baking sheets using a tablespoon or a small cookie scoop, spacing them about 2 inches apart. You should have approximately 16 mounds of batter.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
To make the filling, whip the heavy cream in a large bowl using an electric mixer until soft peaks form. Sift in the confectioners' sugar and cocoa powder, and continue beating until stiff peaks form.
Fold the melted, slightly cooled chocolate into the whipped cream mixture until evenly combined, creating a smooth chocolate filling.
Pair the cooled cakes by size, and spread a generous layer of the chocolate filling onto the flat side of one cake. Top with the matching cake, flat side down, to form a sandwich.
Repeat with the remaining cakes and filling.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Let the whoopie pies come to room temperature before serving for best texture.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 30.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
