Chocolate Covered Cherry Whoopie Pies

Girls, let's chat.

Today I was super excited.  I was going to pamper myself.  Ever get a day like this?  They're few and far between, non?

Well, I decided I was going to go get lash extensions.  Last minute.  I cancelled my hair appointment and made this one.

I was giddy!  I was going to have the long, beautiful lashes that genetics denied me.  And then I got there and the lady started talking.....

Don't get them wet for two days.  Don't sleep on your side.  Lasts 10-13 days.  Heavy.  Uncomfortable.  Permanent lash damage.  Blah.  Blah.  Blah....

You can have all this for $175.  Oh, and retouch will be $75.

Gee.  Let me think.

Frantically, I called my salon to get my hair appointment back.  It's been filled.

So here I am, with a wild, frizzy mop upon my lash-less head; feeling slightly less glamourous than expected.

But you know what never lets me down?  Chocolate.

Chocolate Covered Cherry Whoopie Pies
adapted from Making Whoopies

- 1/2 c. unsalted butter, softened
- 1 c. light brown sugar, packed
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/4 tsp. baking soda
- 1 tsp. sea salt
- 2 c. all-purpose flour
- 1/2 c. cocoa powder
- 1 c. buttermilk

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In a bowl of stand mixer, cream together butter and brown sugar.  Beat in the egg and vanilla until mixture is light and fluffy.

In a medium sized bowl, whisk together baking soda, salt, flour, and cocoa powder.  With mixer on low, slowly alternate adding flour mix and buttermilk; beginning and ending with flour.  Combine well after each addition.

Scoop, spoon, or pipe onto prepared cookie sheets.  I use a #30 scoop.  This makes 24 shells- 12 pies.
Bake for 10-12 minutes, (longer for bigger whoopies) the cakes should be firm, but spring back on top.

Let cool completely on wire racks before filling.

Maraschino Cherry Filling

- 1/2 c. shortening
- 1/2 c. unsalted butter, softened
- 4 c. powdered sugar
- 4 Tbsp. maraschino cherry juice (out of the jar of cherries)
- 1 tsp. almond extract
- 2-3 drops pink food coloring (optional)
- 1/4 tsp. salt
- 1/2 c. chopped maraschino cherries

In the bowl of stand mixer, cream together butter and shortening.  On low speed, add 4 cups of the powdered sugar and 1/4 tsp salt, increase speed and beat until combined.

On low, add maraschino cherry juice, almond extract, and food coloring.  Beat until combined and creamy.  Scrape down the sides of bowl.  Add chopped cherries and mix in on low.  Gradually increase speed.  Beat until light and fluffy.

Pipe or scoop filling onto one whoopie shell.  Top with another shell.

Melt 8 oz. chocolate candy coating in microwave (30 sec. intervals on lower power) or in double broiler.

Drop a tablespoon of coating on top of shell, use an offset spatula to evenly cover top.  Decorate as desired!

Enjoy alone or share with others!

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