Mini Funfetti Whoopie Pies with Milk Chocolate Whipped Cream
After the success of the the Funfetti chocolate chip cookies (even though you don’t seem them combined too often, cake batter flavor + chocolate is a real winner), I wanted to do something similar and not use cake mix in the base. Ideally, I wanted to use butter extract, which is apparently the secret to that distinct cake batter flavor, but alas I have been unable to find it in grocery stores around here. Instead, I added some almond extract and just used a lot of butter in these cookies to give them a slightly different, but still cakey flavor. Instead of white chocolate and semi-sweet chocolate, this time I used milk chocolate to change things up, and I was very pleased with the taste.
I made these as a slightly early anniversary present for Dustin. I know he loves sandwich-style cookies, and I thought something related to a celebratory birthday cake would be appropriate, as an anniversary is basically a birthday for our marriage (I also posted something cake batter—waffles to be exact— last year on the day of our wedding). As soon as he walked through the door, he had consumed one and began raving how delicious it was. He immediately texted our neighbor wanting to deliver cookies to share in the goodness. Then he told me the rest of the cookies (21 of them at this point) were all for him and he didn’t want to take them to work to share them with his co-workers. I think Dustin was slightly in love with the milk chocolate whipped cream in the middle of the two soft colorful cookies. There is definitely something about them that makes you smile.
Happy anniversary, Dustin! I love you!
Mini Funfetti Whoopie Pies
yields 2 dozen
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons almond extract
- 2 1/2 cups flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sprinkles
- Preheat the oven to 375º and line baking sheets with silicone baking mats or parchment paper.
- Cream together the butter and sugar for several minutes until light and fluffy.
- Add in the egg, vanilla extract, and almond extract.
- In a medium sized bowl, sift together the flour, cornstarch, baking soda, and salt.
- Slowly add the dry mixture to the wet mixture and mix until just incorporated.
- Fold in the sprinkles.
- Use a cookie scoop to grab tablespoon sized balls of dough out then divide into to balls, flatten each slightly, and then place on baking sheet.
- Bake for 8 minutes until edges are just set (the middles will harden as they cool).
- Allow to cool for several minutes on baking sheet and then transfer to wire cooling rack. Allow to cool completely before frosting.
- 1 cup milk chocolate chips
- 3/4 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- In a medium sized, microwave safe bowl (or use a double boiler), melt the chocolate chips until smooth.
- Add in the heavy cream, vanilla, and powdered sugar, and whip using a hand mixer until fluffy.
- Transfer frosting to piping bag.
- Match cookies up by size and place the frosting in the center of one cookie and then press the matching cookie on top to create a cookie sandwich.
You can eat the cookies right then and there; however the frosting will ooze out. You can put them in an airtight container in the fridge and wait for the frosting to harden for a better texture. Make sure to bring them to room temperature before serving though.