Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Tuesday, October 22, 2013

Black Forest Cherry Whoopie Pies

We had some wonderful traditional Oktoberfest food the other night.  We made curry wurst (one of my very favorites) and pretzels.  And some German beer of course.

I wanted dessert that was traditional, but portable.  And I figured what could be more traditional than Black Forest Cherry Cake and more portable than whoopie pie?  {Well, that and I really like chocolate and cherry and cookies and marshamallowy cream...}

And so, Black Forest Cherry Whoopie Pies were born.  Here's how I did it:

Black Forest Cherry Whoopie Pies


  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup Dutch-process cocoa
  • 2 1/3 cups Flour
  • 1 cup milk
  • 1 cup vegetable shortening
  • 2 cups confectioners' sugar
  • 1 1/3 cups marshmallow creme
  • 1/4 teaspoon salt dissolved in 1 tablespoon water
  • 3/4 cup cherry pie filling
  • 1 1/2 teaspoons vanilla extract


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.  Add the cocoa, stirring to combine.
  3. Add the flour and milk, beating till smooth, scraping down the sides as necessary.
  4. Drop the dough by the spoonfuls about the size of golf balls onto the prepared baking sheets, leaving room between the cakes; they'll spread. {Try to keep the cakes as uniform in size as possible since these will make sandwiches.}
  5. Bake the cakes for 10 to 12 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still warm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
  6. Meanwhile, beat together the shortening, sugar, and marshmallow until well combined.
  7. Dissolve the salt in the water, and add to the marshmallow mixture. Add the cherry pie filling, vanilla, and beat till smooth.
  8. Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. 

These were very tasty - reminiscent of black forest cherry cake, but on that you can hold in your hand.  Chocolate, cherry and marshmallow cream.  What's better than that?!

zentMRS - Love in the Kitchen
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