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Pixie Whoopie Pies
Prep Time
45-50 Minutes
Cook Time
10-15 Minutes
Total Time
60 Minutes
Serves
8 Servings
Made with
Milk Chocolate Pixies - 1 lb - Signature Wrap
Ingredients
FOR THE FILLING
- 9 Fannie May Pixies
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- 1½ cups heavy whipping cream
FOR THE CAKES
- 2 cups all-purpose flour
- ½ cup Dutch processed cocoa powder
- 1¼ tsp baking soda
- 1 tsp salt
- 1¼ cups buttermilk
- 1 stick butter
- 1 cup brown sugar
- 1 egg
Equipment
- Bowls
- Stand or Hand mixer
- Spatula
- Parchment Paper
- Ice Cream Scoop
Directions
FOR THE CAKES
- Preheat the oven to 350ºF (or 325ºF if you are using a convection oven).
- Combine the dry ingredients all-purpose flour, cocoa powder, baking soda, and salt.
- Cream the butter and brown sugar in a stand mixer or with a hand mixer.
- Add the egg and mix until emulsified; scrape the bowl.
- Add about half of the dry ingredients and begin to stir together slowly.
- Gradually pour in the buttermilk and vanilla and then add the remaining dry ingredients.
- Mix to form a smooth batter adding a little more buttermilk, if needed.
- Scoop the batter onto sheet pans lined with parchment paper – an ice cream scoop is ideal for this – tap the pans against the counter lightly to spread out the batter, divide into 16 portions.
- Bake for 10-15 minutes until the cakes spring bake to the touch.
- Remove from oven and let cool.
FOR THE FILLING
- Put the Pixies in the refrigerator for about 45 minutes so that they are firm and easy to chop up.
- Combine the heavy cream, powdered sugar, and vanilla extract in a mixing bowl or a stand mixer and whip until the cream is light and fluffy, and holds its own shape.
- Cut the Pixies into small pieces, add to the whipped cream, and fold in the Fannie May Pixies bits.
- Divide the cream into 8 portions and scoop out onto 8 of the 16 cakes.