Healthier Chocolate Whoopie Pies
These delicious whoopie pies are made from fluffy chocolate cakes with a layer of extra creamy whipped ricotta frosting in the middle. They are made with less butter, sugar, and processed ingredients, but still just as tasty!
Servings: 12 whoopie pies (24 halves)
Ingredients
For the chocolate whoopie pies:
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 1/2 cup packed brown sugar
- 2 large eggs room temperature
- 1/4 teaspoon espresso powder optional
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt
- 1/3 cup whole or skim milk
- 1 tablespoon lemon juice or vinegar
For the whipped ricotta filling:
- 32 ounces whole milk ricotta cheese drained
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the whoopie pies:
- Preheat oven to 375ºF. Line two baking sheets with parchment paper.
- In a large bowl, whisk together all purpose flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating after each addition until very well combined. Add the espresso powder and vanilla extract and beat until incorporated.
- In a small bowl or measuring cup, combine the Greek yogurt, milk, and lemon juice. Sift half of the dry ingredients and pour half of the yogurt mixture into the wet ingredients. Beat on low speed until just combined, scraping the bowl as necessary. Sift in the remaining dry ingredients and add the remaining yogurt mixture to the batter. Beat on low or stir with spatula until just combined. The batter should be thick and fluffy.
- Spoon small mounds of batter, around 2 tablespoons each, onto the prepared baking sheets. Leave room for the pies to spread (I like to do 12 pies per large baking sheet). Bake for 9-11 minutes, or until the top is dry to the touch and springs back when gently poked. Let the pies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the whipped ricotta filling:
- Using a blender, stick blender, or food processor, blend the drained ricotta, powdered sugar, and vanilla extract just until smooth and creamy. Do not over whip which releases too much liquid. Refrigerate until ready to use.
To assemble:
- Once the pies are completely cooled, spoon around 3-4 tablespoons of the ricotta filling onto the flat side of a pie and top with another. The filling can make these whoopie pies soggy over time, so I recommend filling these whoopie pies right before serving. Enjoy!