Do you remember Funny Bones? I’m probably dating myself here because I never see them in stores anymore, but they were one of my favorite treats growing up. They’re a chocolate cake, filled with a sweet peanut butter cream and dipped in chocolate. If I had one today, I’d probably think it tasted terribly artificial, but one bite of these whoopie pies brought me right back to my childhood. These are the next best thing to my wonderful memory of Funny Bones.
If I had to list my 10 favorite desserts, these would definitely be on the list. The chocolate cakes are nice and soft, and the filling is out of this world if you’re a peanut butter fan.
I used a pastry bag and piped the filling onto the whoopie pies. It made the filling application quick and easy. If you don’t have a pastry bag, you can add the filling using a knife, like you’re frosting a cupcake.
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1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a bowl, sift together, flour, cocoa, baking soda, and salt.
In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes.
Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
Using a tablespoon (or a small cookie scoop), drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
3/4 cup creamy peanut butter
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
Beat peanut butter and butter on low until creamy using a mixer.
Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
Store whoopie pies in an airtight container.
Yield: 1 Tablespoon of batter should yield about 48 two-inch cakes or 24 whoopie pies
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