Or must they absolutely have the dome-shaped cakes to be considered a Whoopie Pie? Hmm. Well, anyway these whatcha-ma-call-its are two delicious, chocolately cake disks stuffed with fresh whipped cream, not that marshmallow stuff- too sweet for me, then packed in my kiddos’ lunches for an end-of-school-year treat! Only four more days of school. Whoopie! My kids love Whoopie Pies, and when they see them in the bakery department in the grocery store they beg and plead for me to put them in the cart. I did it once. Once. Until I read the ingredients. Never again. The rub? I would have to home-bake them from that day forward. I have done it before and found them to be a pain in the tookus. Make the batter, evenly pour on cookie sheets, bake, repeat. I’m lazy, I’ve been told this many times. So like Winnie the Pooh I had to think, think, think, of a way to make baking Whoppie Pies easier.
If only they could be baked up in a tube and sliced…
Like this. Brilliant. So I got to work on adapting one of my chocolate cake recipes, experimented with batter amounts per jar, and the oven temperature. Nailed it on the second trial. Bang. And with the kids giving 2 thumbs up, even better.
After filling wide-mouth pint jars to the 200 ml mark on the side of the jars, I baked these up in a low and slow oven to reveal funny little statues that resembled those from Easter Island.
Each wee cake baked to four inches tall, and after making 1/2 inch notches on the sides of the cakes, I was able to cut each one into 8 slices.
I piped freshly whipped cream onto 16 cakes and topped them with their other half. The “slicing” route seemed so much easier than the cookie sheet version. Each Whoppie Pie came out perfectly!
All the Whoppie Pies were then placed in a paper cupcake liners and dropped down into wide-mouth 8 ounce jars ready to go for the children’s lunch boxes. They were thrilled! I was as well since I was able to reduce much of the sugar in the recipe, avoid preservatives, and hydrogenated oils too. But is it really a Whoopie Pie still? Who cares!
- 2 cups AP flour
- 1 cup organic raw cane sugar
- 1 tsp. Kosher salt
- 1½ tsp. baking soda
- ⅓ cup Dutch processed cocoa powder
- 2 tsp. instant espresso powder
- 1 stick unsalted butter, softened
- 2 eggs
- 1 cup water or milk
- 3 tsp. vanilla, divided
- 2 cups heavy whipping cream
- 1 packet Whipit- cream stabilizer found on top shelf in baking isle
- Preheat oven to 325 degrees.
- Place first 9 ingredients plus only 1 tsp. vanilla in the bowl of your stand mixer, and on medium speed beat for 2 minutes.
- Pour batter to the 200 ml mark of 4-5 greased wide-mouth pint mason jars. Do not go over the 200 mark or they may overflow.
- Carefully place jars in the center rack of your oven.
- Bake for 32-35 minutes or until a toothpick comes out clear. *Being that all ovens are different, please begin testing your cakes at the 25 minute mark.
- Remove to wire racks allowing the cakes to cool in the jars.
- Meanwhile whip the cream with Whipit and 2 tsps. vanilla until stiff peaks form.
- Once cakes are cooled, turn jars over and the cakes should easily slide right out.
- Cut ½ inch notches on the sides of each cake, then using a serrated knife, slowly and gently, using a sawing motion, cut each slice.
- Using a plastic bag or pastry bag, pipe cream, onto 16 cakes, then top with the other 16 cakes. I did have a little cream leftover.
- Place each Whoopie Pie on a cupcake liner and store in an 8 ounce wide-mouth mason jars or an air-tight container. Store in the refrigerator. These freeze well too!
I’m thinking ice cream sandwiches too!
More Mason Jar Sweet Treats, click here.
Another way BRK is keepin’ it Glassy!