Black Velvet Whoopie Pies with Pumpkin Spice Buttercream

0 ( 0 )
Black Velvet Whoopie Pies with Pumpkin Spice Buttercream
Prep Time
15 min
Cook Time
15 min
Yield
12 pies
Recipe by: Terminatetor Kitchen for Eggland's Best

The chocolate cakes melt beautifully into the spiced pumpkin buttercream for a perfect fall dessert.

Ingredients

Cake 

  • ½ cup butter
  • 1 cup granulated sugar
  • 1 Eggland’s Best Egg (large)
  • 5 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon black food coloring gel (optional)

Buttercream 

  • 1 cup unsalted butter, softened
  • ½ cup pumpkin puree
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Nutrition

Serving Size
1
Calories
452
Fat
24 g
  Saturated Fat
15 g
Cholesterol
79 mg
Sodium
331 mg
Carbohydrates
60 g
Dietary Fiber
1 g
Protein
2 g
Preparation

Cake –

Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper and set aside.

In a stand mixer with the paddle attachment, cream together the butter, sugar, and egg until it is light and fluffy.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a liquid measuring cup, stir together the milk and vanilla extract.

Add flour mixture to wet ingredients, alternating with the milk, beating well after each addition.

Add in the black gel food coloring if you want them to be charcoal black.

Using a cookie scoop, spoon out the batter into the prepared pans, spacing them a good distance apart (they will rise up and spread out in the oven).

Bake for 10-15 minutes. Remove to a wire rack to cool completely.

Buttercream – 

In a stand mixer with the paddle attachment, cream together the butter and pumpkin.

Gradually add in the confectioners’ sugar and beat until combined.

Add in the vanilla, cinnamon, and nutmeg and beat until incorporated.

To assemble, use a cookie scoop, dollop on 1-2 tablespoons of filling on the flat side of the cookie. Sandwich another cookie on top, pressing together slightly.

Serve immediately.

Filed Under: Dessert, Halloween

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.
 
GO