Deliciously adorable chocolate football shaped whoopie pies!!!
These will surely be the cutest treats on your table for Super Bowl Sunday, or any football themed gathering!
With Super Bowl right around the corner I was inspired to come up with something fun for the occasion - and nothing says Super Bowl more than an actual football.
Devil's Food cake mix with added chocolate pudding makes this whoopie pie batter super easy to whip up and gives the cake an extra depth of chocolate-y flavor. And the buttercream frosting sandwiched in the middle with chocolate sprinkles brings this treat to a whole new level!
Ingredients
For the Cake:
1 box Devil's Food cake mix
1 box instant chocolate pudding
4 large eggs, room temperature
1 C whole milk
1/2 C melted butter, unsalted
1 Tbsp vanilla extract
For the Filling:
My Best Buttercream Frosting recipe: https://www.karrahgermain.com/blog/the-best-buttercream-frosting
Chocolate sprinkles
For the Cookie Icing:
1 C powdered sugar
2-3 Tbsp whole milk
Tools:
Parchment paper
Baking sheet
2 piping bags
1 large round piping tip
1 small round piping tip
*Recipe yields 12 whoopie pies
Instructions
1.Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, spray with non stick baking spray, and set aside.
2. In a mixing bowl combine cake mix and instant pudding. Mix to combine.
3. In a separate bowl combine eggs, milk, melted butter and vanilla extract. Mix well.
4. In the bowl of a stand mixer with the mixer on medium speed add in your cake mix and instant pudding. Add wet ingredients in a slow and steady stream. Continue to mix for 2 minutes. Turn mixer off, scrape down the bottom and sides of your bowl and give it one more mix for about a minute.
5. Place a football shaped cookie cutter on the baking sheet lined with parchment paper and fill with one scoop of batter. Using a knife evenly spread the batter within the cookie cutter. Once spread, slowly lift the cookie cutter from the parchment paper. You should be left with football shaped batter. Neaten edges using paper towel and bake for 12-14 minutes. Remove from oven and allow to cool completely.
6. Make one batch of my Best Buttercream Frosting and place in a piping bag fit with a large round tip. *I used Wilton's #1A tip.
7. Place one "football" right side down on the parchment paper and generously cover it leaving about 1/4" from the entire edge. Place another "football" on top and firmly press down to sandwich together. Roll edges in chocolate sprinkles - buttercream will catch the sprinkles.
8. For the cookie icing, combine powdered sugar and milk. Whisk together until mixture forms a thick but spreadable consistency. Pour in a piping bag fit with a small round tip. *I used Wilton's #5 tip. Draw a centered line from left to right a cross the widest part of the whoopie pie, then draw 5-7 one inch vertical lines from left to right leaving about 1/4"-1/2" on each end. Allow to dry and harden for 30 minutes.
Enjoy!
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