Halloween Whoopie Pies!

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Now that it's finally October, I have some fun Halloween ideas and recipies to share with you! I have been patiently waiting because I didn't want you to get burnt out too early, but it you're anything like me, I could have Halloween snacks around all year. Am I right?!

Halloween Whoopie Pies

I guess technically I already posted a Halloween snack with the Chewy Candy Corn Nutter Butter Bars, but those could be considered tailgate food or fall food right? You don't mind, do ya?

Nothing says Halloween to me more than something that is orange and black. And these whoopie pies are the perfect little Halloween dessert to take to a party or get together. {Pssst, plus the orange one is pumpkin flavored. How perfect is that for fall?} And the "black" frosting is cinnamon chocolate cream cheese. mmmmm

If you are feeling really spunky, check out my football whoopie pies for the perfect tailgate snack!

ORANGE & BLACK HALLOWEEN WHOOPIE PIES  

Classic Chocolate Whoopie Pies

adapted from Williams-Sonoma

     makes 15 whoopie pies

1 C all purpose flour

1/2 C Hershey's Cocoa Special Dark Chocolate, unsweetened 

1/2 tsp baking soda

1/4 tsp salt

2/3 C light brown sugar

6 T unsalted butter (3/4 stick)

3/4 tsp vanilla extract

1/2 an egg,* or 2 T egg substitute

1 C whole milk

Preheat oven to 325 degrees. Spray pans with Baker's Joy. In a small bowl, whisk the flour, cocoa, baking soda and salt together. Set aside.
*In a small dish, beat egg. In a medium bowl, stir together the brown sugar and butter until smooth. Add half of the beaten egg to the butter mixture; discard the rest. Mix in vanilla and stir to combine. In batches, mix in part of the flour mixture, alternating with part of the milk, beginning and ending with flour mixture. Mix just until incorporated. 
Fill each well of the pans about 3/4th the way full, or about 1 1/2 tablespoons of batter in each one. Tap the bottom of the pans on the counter to make sure there are no bubbles in the batter. Bake for 8 minutes, or until a tooth pick comes out clean. Cool in pans, on cooling rack for about 5 minutes, then turn pans over and let cakes fall out; cool completely on racks before frosting.

"Orange" Butter Cream Frosting

2 + 1/4 C powdered (confectioners) sugar*

5 T unsalted butter

3 T milk

1 tsp vanilla

1/8 tsp salt

35 drops yellow food coloring

18 drops red food coloring

I used my mixer for the frosting (with the flat beater). Start by mixing together 2 C of the powdered sugar and butter until combined. It will be a little crumbly. Add in the vanilla and salt and turn on slow. Mix in a tablespoon of milk at a time and it will start to smooth out. Add the food coloring until you get the color you want. *I added a 1/4 cup more powdered sugar to the end because I didn't want it to be too runny. 

To assemble:  Spread or pipe frosting on one of the flat surfaces of cake, and place the other half on top. 

Pumpkin Whoopie Pies
adapted from whoopie pies
     makes 9 whoopie pies

1 1/8 C all-purpose flour

1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp Homemade Pumpkin Pie Spice (or store bought)
1/8 tsp salt
1/2 C light brown sugar
1/4 C butter (1/2 stick)
3/4 C pumpkin puree (not pumpkin pie filling)
1/2 an egg,* or 2 T egg substitute
1/2 tsp vanilla
2 drops red and 4 drops yellow food coloring (optional)


Preheat oven to 350 degrees. Spray pans with Baker's Joy. In a small bowl, whisk the flour, baking powder baking soda, pumpkin pie spice and salt together. Set aside.
*In a small dish, beat egg. In a medium bowl, stir together the brown sugar and butter until smooth. Mix in pumpkin. Add half of the beaten egg to the butter mixture; discard the rest. Mix in vanilla and food coloring (optional) and stir to combine. Add the flour mixture to wet mixture and stir just to combine. 

Fill each well of the two pans about 3/4th the way full, or about 1 1/2 tablespoons of batter in each one. Tap the bottom of the pans on the counter to make sure there are no bubbles in the batter. Bake for 10 minutes, or until a tooth pick comes out clean. Cool in pans, on cooling rack for about 5 minutes, then turn pans over and let cakes fall out; cool completely on racks before frosting.

Cinnamon Chocolate Cream Cheese Frosting

4 oz cream cheese

1/4 C (1/2 stick) butter

2 1/4 C powdered (confectioners) sugar

1 tsp vanilla 

1/2 C Hershey's Cocoa Special Dark Chocolate, unsweetened

1/2 tsp ground cinnamon 

2 T whole milk

I used my mixer for the frosting (with the flat beater). Start by mixing together the cream cheese and butter until creamy and fluffy. Add the powdered sugar, cocoa and cinnamon. It will be a little dry and crumbly. Add in the vanilla, then the milk, one tablespoon at a time. 

To assemble:  Spread or pipe frosting on one of the flat surfaces of cake, and place the other half on top.

Make these spooky little cakes for a Halloween party, or package them individually for an extra special treat!

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