Chocolate Whoopie Pies

These Whoopie Pies are so rich and decadent that I make them about once a year.  But, it's such a treat to have them!  

The recipe yields 24 of these bad boys - so sometimes I even half the recipe to only get 12.  They are easy enough to make that it would be a great for a school's bake sale (and a way for you to not be tempted to eat them all yourself!). 

Sour milk is a substitution for buttermilk - to make it, measure out the 1 cup of milk and add 1 teaspoon of white vinegar.  Mix and let sit for 5 minutes.  I do this every time a recipe calls for buttermilk.  A little trick I learned from Paula Deen!

Makes 24 

Chocolate Whoopie Pies

1 cup vegetable oil
2 cups sugar
2 eggs
1 cup sour milk
4 cup sifted flour
1 cup cocoa
2 teaspoon salt
2 teaspoon baking soda

For the filling
4 cup confectioner's sugar
4 tablespoon flour
4 tablespoon milk
1 1/2 cup butter, room temp
2 teaspoon vanilla

Preheat oven to 350 degrees.  Combine the vegetable oil and sugar in a large bowl with an electric mixer.  Add eggs, one at a time.  Add milk.  In a small bowl, combine flour, cocoa, salt and baking soda.  Add flour mixture to liquid ingredients and mix until just combined.

Spray a sheet pan with non-stick cooking spray and drop by rounded spoonfuls on the sheet (or use a cookie scoop).  Bake for about 12 minutes until they are springy to the touch.  Let cool completely.

To make the filling, combine all the ingredients in a medium bowl and mix with an electric mixer.  Spread on one side of the cookies after they are completely cool, then top with another cookie.