Recipes and Cooking Chocolate Whoopie Pies Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 9, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 5 mins Total Time: 40 mins Servings: 30 Jump to Nutrition Facts Ingredients 2 cup flour 2 tablespoon unsweetened cocoa powder ½ teaspoon baking soda ⅛ teaspoon salt ½ cup vegetable oil spread ⅔ cup packed brown sugar* ¼ cup refrigerated or frozen egg product, thawed, or 1 egg 1 teaspoon vanilla ½ cup buttermilk or fat-free sour milk** (or 2/3 cup buttermilk if using sugar substitute blend) 1 recipe Filling 2 teaspoon powdered sugar (optional) Filling 1 cup frozen light whipped dessert topping, thawed ¼ cup light sour cream Blue or green food coloring (optional) Directions Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside. In large bowl combine vegetable oil spread and brown sugar; beat with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined. Using a rounded measuring teaspoon (about 2 level teaspoons), spoon batter onto prepared cookie sheets leaving 1 inch between rounds. Bake for 5 to 7 minutes or until tops are set. Cool cookies 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely. Prepare Filling and spread on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. If desired, sprinkle tops with powdered sugar. Store, covered, in the refrigerator. Filling In a small bowl stir together 1/4 cup of the whipped dessert topping and 1/4 cup light sour cream. Fold in the remaining 3/4 cup whipped dessert topping. If desired, tint with several drops blue or green food coloring. *Sugar Substitutes: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 2/3 cup brown sugar. Increase buttermilk to 2/3 cup.Per Serving Chocolate or Red Velvet Whoopie Pies with Substitute: Same as above, except 75 cal., 66 mg sodium, 10 g carb. (3 g sugars). Exchanges: 0.5 carb. Carb choices: 0.5. **Test Kitchen Tip: To make 1/2 cup sour milk, pour 1 1/2 teaspoons lemon juice or vinegar into a 1-cup glass measure. Add enough fat-free milk to make 1/2 cup total liquid; stir. (For 2/3 cup sour milk, use 2 teaspoons lemon juice or vinegar and enough fat-free milk to make 2/3 cup total liquid.) Let stand for 5 minutes before using. Red Velvet Whoopie Pies: Prepare as directed, except add one 1-ounce bottle red food coloring with the egg and vanilla in Step 2.. Rate it Print Nutrition Facts (per serving) 82 Calories 3g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 82 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 65mg 3% Total Carbohydrate 12g 4% Total Sugars 5g Protein 1g Calcium 20.2mg 2% Iron 0.5mg 3% Potassium 29mg 1% Folate, total 16.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.