Chocolate Maple Whoopie Pies -

Imagine this: you read this recipe, you leap up because you know you have all of the ingredients in your well-stocked pantry, and in mere minutes the sweet fall smell of maple syrup is perfuming your house.

You guys told me on Facebook recently how much you love maple and I took that very seriously. There’s just something about chocolate and maple. It’s such an underrated flavor combination! Here dark chocolate whoopie pies are sandwiched with maple buttercream made with real maple syrup. I used my Crown Maple Syrup for this, as I am completely smitten and can’t get enough. If you want to pack a little extra maple punch, add a dash of maple extract too.

I went through a major Whoopie Pie phase before I started The Rose Table. I used to make them all the time! Sadly it’s been years since I baked whoopie pies and suddenly got the biggest craving for them. These handheld little cakes are the perfect thing to make for game night or a lunchbox treat.

I got about 26 or 28 Whoopie Pies out of this recipe but you could make them smaller if you prefer.

Chocolate Maple Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup dark cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 Tbsp (half stick) unsalted butter, at room temperature
4 Tbsp vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup milk
Maple buttercream, recipe follows

Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
In a stand mixer, beat butter, shortening, and brown sugar on low speed until combined. Increase speed to medium and beat until fluffy. Scrape down the sides and beat in the egg and vanilla.
Add half the cocoa mixture and half the milk to the batter and mix on low until incorporated. Scrape down the sides, then add the remaining cocoa mixture and milk.
Drop a tablespoon of batter onto cooking sheets, spacing them 2″ apart. Make sure you have an even number! Bake for 8-10 minutes or until the tops gently spring back when touched. Cool for five minutes on the sheet, then transfer to a cooling rack.
When completely cool, spread the underside with Maple Buttercream, then top with a second piece to create a Whoopie Pie. Repeat until all are sandwiched.

Maple Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar
1 Tbsp milk
2 Tbsp pure maple syrup
1/8-1/4 tsp maple extract (optional)

Beat butter with a hand mixer in a medium sized bowl until creamy. Add the powdered sugar one cup at a time until incorporated. Mix in the milk, maple syrup, and maple extract.

Happy baking,

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