Pumpkin Chocolate Whoopie Pies
Makes 12 large whoopie pies or 24 mini.
  • For the cake:
  • 1½ cup brown sugar
  • ¾ cup canola oil
  • 2 eggs
  • 15 oz. pumpkin pie mix
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup chocolate chips
  • 3 tbsp butter
  • For the ganache:
  • 8 oz. dark chocolate
  • 1 cup heavy cream
  • Dash of salt
  1. Make cake: Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with the flat beater, combine sugar and oil for a few minutes. Add eggs and mix for a minute. Add pumpkin mix and mix until smooth. In a separate bowl, whisk together flour, baking powder and baking soda. Add flour mixture to pumpkin mixture in 2 batches and mix until just combined. Pour ¾ of the pumpkin batter in a separate bowl and set aside. In a heatproof bowl set over a pan of simmering water, melt chocolate chips and butter until smooth. Add to the remaining ¼ of batter and whisk to combine. Pour the chocolate mixture in a squeeze bottle. Using an ice cream scoop or 2 spoons, drop about 2 tbsp of batter on a baking sheet lined with parchment paper and repeat with the rest of the batter. Using the squeeze bottle, create a chocolate swirl on top of each dollop of batter. Bake for 12 minutes then cool completely.
  2. Make ganache: Place 8oz. of shaved dark chocolate in a heatproof bowl and set aside. In a small saucepan, bring 1 cup of heavy cream to a boil. Pour hot cream over chocolate and let it sit for a minute. Then stir slowly until smooth. Let cool for 1 hour. When cooled, pour chocolate ganache in the bowl of an electric mixer fitted with the whisk attachment and mix for 5 minutes to get a fluffy frosting.
  3. Assemble: Sandwich 2 tbsp of ganache between 2 pumpkin cakes.
Recipe by Sweet Explorations at http://www.sweetexplorations.com/pumpkin-chocolate-whoopie-pies/